Cooking recipes

An elegant and luscious twist  to a classic dessert ~ Its superb!

Servings: (6)
Prep: 15 Mins. |
Bake: 1 Hr. |
Stand: 10 Mins.

Posted by Sandra

INGREDIENTS

***Rice Pudding:
2 cups cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 teaspoon vanilla extract
Pinch of fine-grain kosher salt
1 (13.5 oz. can) coconut milk
½ cup whole milk
½ cup raisins

***Raspberry Cinnamon Puree:
2 tablespoons granulated sugar
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 cup frozen raspberries

METHOD

Preheat oven to 350 degrees. Prepare a 9x9x2 casserole dish by spraying it with baking spray.

In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, nutmeg, and kosher salt. Gradually add the coconut milk, and whole milk; whisking to combine. Fold in the rice and raisins; mixing to combine. Pour into a prepared 9x9x2 square casserole dish. Place casserole inside of a larger baking pan. Pour hot tap water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding). Bake for 1 hour. Remove casserole from water and place on cooling rack, letting it stand for 10 minutes to set before serving.

Meanwhile, whisk together all the puree ingredients, except the raspberries, in small saucepan over medium heat until sugar and cornstarch are dissolved. Add the raspberries and constantly stir with wooden spoon until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring. Carefully pour the hot mixture into a blender and remove center of lid. Place a clean kitchen towel over the hole of the lid, and puree until smooth, and then strain through a sieve using a spoon to push the puree through to remove most of the seeds. (Please use a cheesecloth to strain the puree instead if you want to remove all of the seeds.)

To serve, spoon the raspberry sauce onto serving plate, and dampen an ice cream scoop with tap water (to prevent sticking) to scoop a mound of rice pudding on top of puree (see above photograph). – Enjoy!

While I was in Shipshewana over the weekend, in addition to the delicious cheeses, I also purchased a fantastic Raspberry Jalapeno jelly.  In case you have never tried it, raspberry jalapeno jelly, or any hot jelly or jam, is a tasty paring with cheddar cheese and crackers or spooned over cream cheese.  I had another idea, however, for utilizing this jelly.  The thought of a sticky sweet and slightly spicy glaze for a tender, succulent pork roast.  I think the experiment was a huge success.

I combined 2 tablespoons of the raspberry jalapeno jelly, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, dash of Worcestershire sauce, 1 tablespoon of ketchup and 1 tablespoon of brown sugar in a small saucepan.  I heated the mixture over relatively low heat until the jelly melted and a smooth glossy glaze was formed.  After simmering the glaze for about 15 minutes, it had cooked down just enough and thickened to the perfect consistency. 

I seasoned a 2 pound ribeye pork roast with chipotle chili powder, garlic powder, salt, pepper and oregano and placed in on a rack inside a shallow back pan.  The pork roasted in a 375 degree oven for about 45 minutes, when I removed it from the oven and glazed it with the first layer of raspberry jalapeno sauce.  Back into the oven for 10 more minutes, then another coating of glaze.  Repeat 2 or 3 more times until the pork has reached the desired temperature and a beautiful mahogany glaze has formed on the roast.  Let rest 20 minutes before carving. 

For the twice baked potatoes I baked a russet potato in a 350 degree oven for 1 hour.  Cut it in half lengthwise and remove the pulp to a large mixing bowl.  Then, add a couple tablespoons of butter and a splash or two of milk and stir  vigorously until beautiful smooth and fluffy mashed potatoes have been created.  Refill the empty baked potato shells with the mashed potatoes and place in baking dish.  Cover with grated cheddar cheese and garnish with paprika.  Bake in a 350-375 degree oven for about 10-15 minutes, or until the cheese has melted and the potatoes are heated through. 

Serve the sliced pork roast and twice baked potatoes with a fresh and lightly dressed slaw which includes only shredded Napa cabbage and a vinaigrette of 2 tablespoons cider vinegar, 1tablespoon canola oil, 1 tablespoon of sugar and a generous season of salt and pepper.  Gently dress the shredded cabbage with the vinaigrette and toss thoroughly to combine.