Friday Night Dinner
Don't even have enough time to open my computer-posting from my blackberry. Sorry for not posting yesterday! I've been working on a special dinner at school. Will post pictures from the meal tonight! Check back later!
Alright, as promised, I am updating this post!!
The dinner was a smashing. The meal was focused and delicious, the decorations were festive, and the class who hosted the dinner was truly sweet.
The theme was Chinese New Year: The Year of the Tiger. The whole meal centered around a Chinese/asian theme.
First Course:
Hot and Sour Soup with Shiso and Asparagus Spring Rolls and Pickled Daikon Salad
Second Course:
Fermented Black Bean and Caramelized Mushroom Seitan Stew, served with Gingered Butternut Squash and Sauteed Chinese Broccoli
Third Course:
Forbidden Black Rice Pudding with Almond Cream, Candied Orange and Almond Tuile Fortune Cookies
In honor of this delicious dinner (of which I have been eating the leftovers since Friday), I am posting a recipe from the dessert. Don't be discouraged by the laundry list of ingredients-it's worth it. Check it out below!
Forbidden Black Rice Pudding: Serves 25
11 and 3/4 cups water
1 Tbsp plus 1/2 tsp sea salt
3 and 1/2 cups forbidden rice
1/2 gallon almond milk
6 cups coconut milk
2 and 1/3 cups maple crystals
1/2 cup plus 1 and 1/2 Tbsp maple syrup
1/4 cup plus 2 tsp rice syrup
1 and 1/2 Tbsp orange zest (about 1 orange), minced
Bouqet Garni: 4 cinnamon sticks, 2-2 inch pieces of peeled ginger and peel of 4 oranges
1. Bring water, salt, forbidden rice and bouqet garni up to pressure in a pressure cooker and cook for 30 minutes. De-pressurize.
2. Transfer to a new pot and add both milks and sweeteners. Cook, uncovered, over medium heat for about an hour. Stir mixture often to release starch from the rice. This allows the pudding to become rich and creamy. The consistency should be similar to cake batter. Once done, add remaining orange zest and remove bouqet garni.
3. To store, press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Top with almond cream or whipped cream and candied orange peel before serving.
Hope you enjoy this slammin' recipe. I ate waaaay too much of it...and then went back for seconds.
Alright, as promised, I am updating this post!!
The dinner was a smashing. The meal was focused and delicious, the decorations were festive, and the class who hosted the dinner was truly sweet.The theme was Chinese New Year: The Year of the Tiger. The whole meal centered around a Chinese/asian theme.
First Course:
Hot and Sour Soup with Shiso and Asparagus Spring Rolls and Pickled Daikon Salad
Second Course:
Fermented Black Bean and Caramelized Mushroom Seitan Stew, served with Gingered Butternut Squash and Sauteed Chinese Broccoli
Third Course:
Forbidden Black Rice Pudding with Almond Cream, Candied Orange and Almond Tuile Fortune Cookies
In honor of this delicious dinner (of which I have been eating the leftovers since Friday), I am posting a recipe from the dessert. Don't be discouraged by the laundry list of ingredients-it's worth it. Check it out below!
Forbidden Black Rice Pudding: Serves 2511 and 3/4 cups water
1 Tbsp plus 1/2 tsp sea salt
3 and 1/2 cups forbidden rice
1/2 gallon almond milk
6 cups coconut milk
2 and 1/3 cups maple crystals
1/2 cup plus 1 and 1/2 Tbsp maple syrup
1/4 cup plus 2 tsp rice syrup
1 and 1/2 Tbsp orange zest (about 1 orange), minced
Bouqet Garni: 4 cinnamon sticks, 2-2 inch pieces of peeled ginger and peel of 4 oranges
1. Bring water, salt, forbidden rice and bouqet garni up to pressure in a pressure cooker and cook for 30 minutes. De-pressurize.
2. Transfer to a new pot and add both milks and sweeteners. Cook, uncovered, over medium heat for about an hour. Stir mixture often to release starch from the rice. This allows the pudding to become rich and creamy. The consistency should be similar to cake batter. Once done, add remaining orange zest and remove bouqet garni.
3. To store, press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Top with almond cream or whipped cream and candied orange peel before serving.
Hope you enjoy this slammin' recipe. I ate waaaay too much of it...and then went back for seconds.
Miss Abbey, This sounds TERRIFIC! Now how do I get it down to normal portions? Like 4-6. Enough for me. Now that I have found you, I will cherish watching you travel through the wonderful world of Gourmet Cooking. You will nourish souls as well as their bodies. I can't wait to read the rest.
ReplyDeleteLove, Aunt Chris
Alright. Here's a simplified version that might work better for you:
ReplyDelete2 and 1/2 cups water
1 and 1/4 cups forbidden black rice
1 can coconut milk
1/4 cup maple crystals (or white sugar)
Bouqet Garni of 1 cinnamon stick, 1 1-inch piece of peeled ginger and the peel of one orange
1. Put water and rice into a pot, cover and bring to a boil. Reduce heat to low and simmer until all of the liquid has absorbed, about 45 minutes.
2. Uncover and stir in coconut milk, maple crystals and bouqet garni. Return to a simmer and cook, uncovered, for 15 minutes, or until liquid has reduced and the mixture is creamy. Serve topped with whipped cream, candied orange peel and/or fresh fruit.
Hope this helps!
Thanks Abbey. This sound more realistic for my needs. Can hardly wait to try it. Do not think i will want to share. Yum.
ReplyDelete