Desserts<\/span><\/h2>\n<\/center><\/p>\n
\nAmy’s Noodle Kugel<\/b><\/span><\/a>
\n<\/b><\/span><\/a>Baked Rice Pudding with Raisins
\n<\/a><\/span><\/b>Chocolate Covered Strawberries<\/b><\/span><\/a>
\nCoconut Creme Eggs<\/a>
\n<\/a><\/span><\/b>Coconut Jasmine Rice Pudding<\/b><\/span><\/a>
\n<\/b><\/span><\/a>Eton Mess<\/a>
\nFlorentine Ice Cream<\/a>
\nfoodies Flan<\/a>
\nPeanut Butter Eggs<\/a>
\nPear and Ginger Sorbet<\/a>
\n<\/a><\/span><\/b>Simplest Rice Pudding<\/b><\/span><\/a>
\nSimplest Rice Pudding with Meringue<\/a>
\n<\/span><\/b>World’s Easiest, Elegant Dessert<\/a><\/span>
\n<\/b><\/p>\n<\/div>\n\n<\/a><\/span>Simplest Rice Pudding<\/b>
\nHelena’s stovetop version is satisfyingly bland – or richly flavorful – depending which optional ingredients are used. It’s a soft pudding, lovely to spoon still warm into a bowl, and top with nutmeg.<\/i><\/span><\/p>\n\n- 1 cup long-grain white rice<\/span><\/li>\n
- 2 cups water<\/span><\/li>\n
- 1\/4 teaspoon salt<\/span><\/li>\n
- 2 cups milk (not skim)<\/span><\/li>\n
- 2 cups half and half<\/span><\/li>\n
- 2\/3 cup white or light brown sugar<\/span><\/li>\n
- 1 cup raisins (optional)<\/span><\/li>\n
- 1\/2 teaspoon cinnamon (optional – you may wish to sprinkle it on top of each serving)<\/span><\/li>\n
- 1 1\/2 teaspoon vanilla<\/span><\/li>\n
- A grating of nutmeg<\/span><\/li>\n<\/ul>\n
n a small saucepan, simmer the rice in the water and salt until the water is absorbed, 15 to 20 minutes. Then add the milk, half and half, and sugar and bring to a boil. Turn heat to low and add the raisins if desired. Simmer until most of the milk is absorbed, about 30 minutes. Stir occasionally to prevent scorching or a skin from forming on the top. The pudding should still be a bit soupy (more of the milk will get absorbed as it cools). Stir in the cinnamon, vanilla, and nutmeg.<\/span><\/p>\nLet sit and cool to warm or chill before eating. A film of plastic wrap placed over the top of the pudding will prevent a skin from forming.<\/span><\/p>\nServes 6 – 8.<\/i><\/span><\/p>\n<\/div>\n![\"\"](\"http:\/\/www.foodies.com\/graphics\/bulletredstar.gif\")
<\/span><\/p>\n<\/center><\/p>\n
\n<\/a><\/span>Simplest Rice Pudding with Meringue<\/b>
\nThe uncooked meringue lightens Helena’s stand-by version. Use fresh, unblemished eggs.<\/i><\/span><\/p>\n\n- Simplest Rice Pudding<\/span><\/li>\n
- 3 egg whites at room temperature<\/span><\/li>\n
- 1\/3 cup sugar<\/span><\/li>\n<\/ul>\n
Whisk the egg whites until they form soft peaks, then gradually add the sugar. Beat until the peaks are firm, then fold the meringue into the warm rice pudding. Do not mix it in thoroughly-leave it in clouds.<\/span><\/p>\nServes 8.<\/i><\/span><\/p>\n<\/div>\n<\/span><\/p>\n<\/center><\/p>\n
\n<\/a><\/span>Florentine Rice Pudding Ice Cream<\/b>
\nThe pleasure of a good cannoli filling in an ice cream.<\/i><\/span><\/p>\n\n- 1\/2 cup white rice 1 cup water<\/span><\/li>\n
- 1 cup whole milk<\/span><\/li>\n
- 3\/4 cup sugar<\/span><\/li>\n
- 2 large eggs, beaten<\/span><\/li>\n
- 1 1\/2 cups heavy cream<\/span><\/li>\n
- 1 teaspoon vanilla extract<\/span><\/li>\n
- 1\/2 teaspoon ground anise<\/span><\/li>\n<\/ul>\n
Simmer the rice in the water until the liquid is absorbed, about 15 minutes, then add the milk and sugar and bring to a boil. Turn the heat to low and simmer until the milk is absorbed, about 30 minutes. Set aside to cool for at least 15 minutes, stirring occasionally.<\/span><\/p>\nBeat the eggs in a medium sized mixing bowl. Beat the cooled, cooked rice slowly into the eggs. Beat in the cream, anise, and vanilla. Refrigerate until cold, then freeze in an ice-cream maker.<\/span><\/p>\nMakes about 1 quart.<\/i><\/span><\/p>\n<\/div>\n\n<\/p>\n<\/div>\n
\n\n<\/a><\/span>Baked Rice Pudding with Raisins<\/b>
\nThe optional baked meringue topping is highly recommended – it will take you all of 10 minutes.Should you forego the meringue, sprinkle with cinnamon or nutmeg before serving.<\/i><\/span><\/p>\n\n- 1\/2 cup uncooked rice<\/span><\/li>\n
- 1 cup water<\/span><\/li>\n
- 1\/2 cup sugar<\/span><\/li>\n
- 1 tablespoon cornstarch<\/span><\/li>\n
- Dash salt<\/span><\/li>\n
- 2 eggs, separated<\/span><\/li>\n
- 2 1\/2 cups whole milk<\/span><\/li>\n
- 1 tablespoon lemon juice<\/span><\/li>\n
- 1\/2 cup raisins<\/span><\/li>\n
- 1\/4 cup sugar<\/span><\/li>\n<\/ul>\n
In a medium saucepan, stir together rice and water. Heat to boiling, stiring once or twice. Reduce heat, cover, and simmer 15 minutes until water is absorbed.<\/span><\/p>\nHeat oven to 350 degrees Fahrenheit.<\/span><\/p>\nIn a medium mixing bowl, blend 1\/2 cup sugar, the cornstarch and salt. In a separate small bowl, beat the egg yolks slightly. Add beaten yolks and milk to sugar mixture. Beat vigorously with a wire whisk or electric beater. Stir in rice, lemon juice and raisins.<\/span><\/p>\nPour mixture into an ungreased 1 1\/2 quart casserole. (A glass bread loaf pan makes a good subsitute.) Place casserole in a larger pan of hot water. The water in the larger pan should come 1 inch up the sides of the casserole. Bake about 1 1\/2 hours, stirring occasionally to keep the raisins from settling on the bottom. When the pudding is creamy and most – but not necessarily all – of the liquid is absorbed, remove it from the oven, but not from the hot water bath.<\/span><\/p>\nIncrease the oven temperature to 400 degrees Fahrenheit.<\/span><\/p>\nIn a small copper or metal mixing bowl, using an electric mixer, beat egg whites until foamy. Beat in 1\/4 sugar, one tablespoon at a time. Continue whipping until egg whites are stiff and glossy. Spread on top of the baked rice pudding. Bake 8 minutes, still using the hot water bath, or until meringue is golden brown. Serve warm.<\/span><\/p>\nServes 6 – 8.<\/i><\/span><\/p>\n<\/div>\n<\/div>\n\n<\/p>\n<\/div>\n
<\/a>Ginger-Pear Sorbet<\/b>
\n<\/span>Yes, it’s a tempting dessert, but consider serving it between the first course and the turkey to refresh the palate.<\/i><\/span><\/p>\n\n\n- 6 pears, peeled and halved<\/span><\/li>\n
- 2 1\/2 cups sweet wine<\/span><\/li>\n
- 1 cup simple syrup<\/span><\/li>\n
- 1\/2 cup water<\/span><\/li>\n
- 2 quarter sized knobs of ginger, smashed<\/span><\/li>\n
- 1 1\/2-inch orange peel<\/span><\/li>\n
- 1 1\/2-inch lemon peel<\/span><\/li>\n
- 1 small cinnamon stick<\/span><\/li>\n
- pinch salt<\/span><\/li>\n
- 2 tablespoons lemon juice<\/span><\/li>\n<\/ul>\n
Place all ingredients in a non-aluminium pot. Heat to a simmer. Simmer covered for 20 minutes or until pears are tender. Remove pears to a plate and continue reducing the liquid until so very slightly syrupy. Remove from heat. When cool, remove ginger knobs, and cinnamon stick. Return pears to syrup, puree and chill. Freeze in an ice cream machine according to manufacturer’s directions. (Recipe courtesy Chef Hallie Harron<\/a>)<\/span><\/p>\n<\/div>\n\n<\/p>\n<\/div>\n
\n<\/a>Coconut Jasmine Rice Pudding<\/b><\/span><\/p>\nThis retake on rice pudding is stunningly delicious and most welcome after a spicy meal. And go ahead – make it the day before the party!<\/i><\/span><\/p>\n\n- 2 cups cooked A Taste of Thai brand soft jasmine rice<\/span><\/li>\n
- 4 eggs<\/span><\/li>\n
- 3\/4 cup sugar<\/span><\/li>\n
- Two 14 ounce cans A Taste of Thai coconut milk<\/span><\/li>\n
- 1 cup milk<\/span><\/li>\n
- 1 teaspoon vanilla<\/span><\/li>\n
- 1\/2 teaspoon coconut extract<\/span><\/li>\n
- 1\/4 teaspoon salt<\/span><\/li>\n
- 1\/4 teaspoon nutmeg<\/span><\/li>\n<\/ul>\n
Preheat oven to 300\u00b0. Lightly butter a 9″ by 13″ pan.<\/span><\/p>\nCook the jasmine rice according to the instructions on the package. Set aside to cool. In a mixing bowl, beat eggs and sugar well. Add coconut milk, cooled, cooked rice, milk, vanilla, coconut extract, salt and nutmeg. Mix thoroughly. Pour the pudding mixture into the buttered baking pan. Stir so all the rice is evenly distributed.<\/span><\/p>\nMake a “water bath” by placing the baking pan into a larger pan that has an inch of hot water in it. The water should come at least halfway up the sides of the baking pan.<\/span><\/p>\nBake for 20 minutes. Stir pudding to evenly distribute the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.<\/span><\/p>\nServes eight.<\/i><\/span><\/p>\n<\/div>\n\n<\/p>\n<\/div>\n
<\/a>Chocolate Covered Strawberries<\/b>
\nRecipe courtesy of Helena Echlin.<\/i><\/span><\/p>\n![\"\"](\"http:\/\/www.foodies.com\/graphics\/strawberries.jpg\")
The secret to this is DRY strawberries \u2013 a single drop of water can seize (coagulate) the melted chocolate. Point to our Tips page<\/a> for Chocolate Advice.<\/span><\/p>\n\n\n- 8 ounces semi-sweet chocolate<\/span><\/li>\n
- 1 pint strawberries<\/span><\/li>\n<\/ul>\n
Melt chocolate. Twirl the strawberries in it as gracefully as you can, and put them on a plate, stem side down. Leave them in the refrigerator for an hour or so, to let the chocolate set.<\/span><\/p>\n<\/div>\n\n
Amy’s Noodle Kugel<\/b><\/span><\/a> <\/a><\/span>Simplest Rice Pudding<\/b> n a small saucepan, simmer the rice in the water and salt until the water is absorbed, 15 to 20 minutes. Then add the milk, half and half, and sugar and bring to a boil. Turn heat to low and add the raisins if desired. Simmer until most of the milk is absorbed, about 30 minutes. Stir occasionally to prevent scorching or a skin from forming on the top. The pudding should still be a bit soupy (more of the milk will get absorbed as it cools). Stir in the cinnamon, vanilla, and nutmeg.<\/span><\/p>\n Let sit and cool to warm or chill before eating. A film of plastic wrap placed over the top of the pudding will prevent a skin from forming.<\/span><\/p>\n Serves 6 – 8.<\/i><\/span><\/p>\n<\/div>\n <\/center><\/p>\n <\/a><\/span>Simplest Rice Pudding with Meringue<\/b> Whisk the egg whites until they form soft peaks, then gradually add the sugar. Beat until the peaks are firm, then fold the meringue into the warm rice pudding. Do not mix it in thoroughly-leave it in clouds.<\/span><\/p>\n Serves 8.<\/i><\/span><\/p>\n<\/div>\n <\/center><\/p>\n <\/a><\/span>Florentine Rice Pudding Ice Cream<\/b> Simmer the rice in the water until the liquid is absorbed, about 15 minutes, then add the milk and sugar and bring to a boil. Turn the heat to low and simmer until the milk is absorbed, about 30 minutes. Set aside to cool for at least 15 minutes, stirring occasionally.<\/span><\/p>\n Beat the eggs in a medium sized mixing bowl. Beat the cooled, cooked rice slowly into the eggs. Beat in the cream, anise, and vanilla. Refrigerate until cold, then freeze in an ice-cream maker.<\/span><\/p>\n Makes about 1 quart.<\/i><\/span><\/p>\n<\/div>\n <\/a><\/span>Baked Rice Pudding with Raisins<\/b> In a medium saucepan, stir together rice and water. Heat to boiling, stiring once or twice. Reduce heat, cover, and simmer 15 minutes until water is absorbed.<\/span><\/p>\n Heat oven to 350 degrees Fahrenheit.<\/span><\/p>\n In a medium mixing bowl, blend 1\/2 cup sugar, the cornstarch and salt. In a separate small bowl, beat the egg yolks slightly. Add beaten yolks and milk to sugar mixture. Beat vigorously with a wire whisk or electric beater. Stir in rice, lemon juice and raisins.<\/span><\/p>\n Pour mixture into an ungreased 1 1\/2 quart casserole. (A glass bread loaf pan makes a good subsitute.) Place casserole in a larger pan of hot water. The water in the larger pan should come 1 inch up the sides of the casserole. Bake about 1 1\/2 hours, stirring occasionally to keep the raisins from settling on the bottom. When the pudding is creamy and most – but not necessarily all – of the liquid is absorbed, remove it from the oven, but not from the hot water bath.<\/span><\/p>\n Increase the oven temperature to 400 degrees Fahrenheit.<\/span><\/p>\n In a small copper or metal mixing bowl, using an electric mixer, beat egg whites until foamy. Beat in 1\/4 sugar, one tablespoon at a time. Continue whipping until egg whites are stiff and glossy. Spread on top of the baked rice pudding. Bake 8 minutes, still using the hot water bath, or until meringue is golden brown. Serve warm.<\/span><\/p>\n Serves 6 – 8.<\/i><\/span><\/p>\n<\/div>\n<\/div>\n <\/a>Ginger-Pear Sorbet<\/b> Place all ingredients in a non-aluminium pot. Heat to a simmer. Simmer covered for 20 minutes or until pears are tender. Remove pears to a plate and continue reducing the liquid until so very slightly syrupy. Remove from heat. When cool, remove ginger knobs, and cinnamon stick. Return pears to syrup, puree and chill. Freeze in an ice cream machine according to manufacturer’s directions. (Recipe courtesy Chef Hallie Harron<\/a>)<\/span><\/p>\n<\/div>\n <\/a>Coconut Jasmine Rice Pudding<\/b><\/span><\/p>\n This retake on rice pudding is stunningly delicious and most welcome after a spicy meal. And go ahead – make it the day before the party!<\/i><\/span><\/p>\n Preheat oven to 300\u00b0. Lightly butter a 9″ by 13″ pan.<\/span><\/p>\n Cook the jasmine rice according to the instructions on the package. Set aside to cool. In a mixing bowl, beat eggs and sugar well. Add coconut milk, cooled, cooked rice, milk, vanilla, coconut extract, salt and nutmeg. Mix thoroughly. Pour the pudding mixture into the buttered baking pan. Stir so all the rice is evenly distributed.<\/span><\/p>\n Make a “water bath” by placing the baking pan into a larger pan that has an inch of hot water in it. The water should come at least halfway up the sides of the baking pan.<\/span><\/p>\n Bake for 20 minutes. Stir pudding to evenly distribute the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.<\/span><\/p>\n Serves eight.<\/i><\/span><\/p>\n<\/div>\n <\/a>Chocolate Covered Strawberries<\/b> Melt chocolate. Twirl the strawberries in it as gracefully as you can, and put them on a plate, stem side down. Leave them in the refrigerator for an hour or so, to let the chocolate set.<\/span><\/p>\n<\/div>\n
\n<\/b><\/span><\/a>Baked Rice Pudding with Raisins
\n<\/a><\/span><\/b>Chocolate Covered Strawberries<\/b><\/span><\/a>
\nCoconut Creme Eggs<\/a>
\n<\/a><\/span><\/b>Coconut Jasmine Rice Pudding<\/b><\/span><\/a>
\n<\/b><\/span><\/a>Eton Mess<\/a>
\nFlorentine Ice Cream<\/a>
\nfoodies Flan<\/a>
\nPeanut Butter Eggs<\/a>
\nPear and Ginger Sorbet<\/a>
\n<\/a><\/span><\/b>Simplest Rice Pudding<\/b><\/span><\/a>
\nSimplest Rice Pudding with Meringue<\/a>
\n<\/span><\/b>World’s Easiest, Elegant Dessert<\/a><\/span>
\n<\/b><\/p>\n<\/div>\n
\nHelena’s stovetop version is satisfyingly bland – or richly flavorful – depending which optional ingredients are used. It’s a soft pudding, lovely to spoon still warm into a bowl, and top with nutmeg.<\/i><\/span><\/p>\n\n
<\/span><\/p>\n
\nThe uncooked meringue lightens Helena’s stand-by version. Use fresh, unblemished eggs.<\/i><\/span><\/p>\n\n
<\/span><\/p>\n
\nThe pleasure of a good cannoli filling in an ice cream.<\/i><\/span><\/p>\n\n
<\/p>\n<\/div>\n
\nThe optional baked meringue topping is highly recommended – it will take you all of 10 minutes.Should you forego the meringue, sprinkle with cinnamon or nutmeg before serving.<\/i><\/span><\/p>\n\n
<\/p>\n<\/div>\n
\n<\/span>Yes, it’s a tempting dessert, but consider serving it between the first course and the turkey to refresh the palate.<\/i><\/span><\/p>\n\n
<\/p>\n<\/div>\n\n
<\/p>\n<\/div>\n
\nRecipe courtesy of Helena Echlin.<\/i><\/span><\/p>\nThe secret to this is DRY strawberries \u2013 a single drop of water can seize (coagulate) the melted chocolate. Point to our Tips page<\/a> for Chocolate Advice.<\/span><\/p>\n\n