Sticky Rice with Mango

sticky rice n mango in dish
This is one of my family’s favorite desserts. It’s actually quite easy to make.Making the sticky rice is the most time-consuming part. You can also just purchase 2 cups of sticky rice from a Lao or Thai restaurant and go from there!
Serves 5
1 cup sticky rice (glutinous rice)
10.5 oz can coconut water (with pulp is nice).
13.6 oz can coconut milk
1/4 cup sugar to taste
A few shakes salt
¼ cup shredded unsweetened coconut                                                                                                                                             2 Manila mangoes

Isn't this a pretty package!

Isn’t this a pretty package!

Rice: You can get sweet glutinous rice from Asian grocery stores. (Despite the name, it does not have gluten.) Rinse the rice several times, soaking in water for a few minutes, then draining in fine mesh sieve. Soak it in water for 7 hours or overnight. You can soak it in coconut water if you want a bit more coconut flavor.

My friend Jenny Chan uses a traditional Lao rice steamer basket to make her sticky rice. Since I don’t have one, I used my rice cooker.  Cook the mixture in a steamer basket in a rice cooker until done. If the steamer’s holes are too big for the rice, place a piece of cheesecloth over them first.

Coconut Milk: Heat 1 can coconut milk (lite coconut milk is basically watered down regular milk and has less calories; regular is much richer). If it has separated and you can’t shake it together in the can, you can either whisk it well or put it in the blender first. Stir in sugar, salt, shredded coconut, and then two cups cooked rice. Cook a few minutes until thick and pudding-like.
Manila mangoes

Peel mangoes with a vegetable peeler. I think that Manila mangoes are sweeter and easier to use. Cut into pieces.
Scoop rice mixture in serving dish and cover with mango slices.

This is best served warm. If you leave leftovers in the fridge, it will harden. It will still be good, but you can heat it in some sweetened coconut milk if you like a softer dessert.

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Valentine Tart

photo

I made this fresh berry tart for Valentine’s Day. I used lemon-rosemary tart pastry, then filled it with pastry cream. I topped it with fresh organic strawberries, blueberries and raspberries, then glazed it with apricot preserves.

1/4 cup plus 1 tsp sugar

2 Tb all-purpose flour

2 Tb cornstarch

4 large egg yolks

1 1/2 cup milk (I used 1% )

2 tsp vanilla

Separate eggs and remove the thick white chalazae from the yolks. Whip egg yolks on high speed. Add sugar and sift in flour and cornstarch, then whip again until light colored.

Heat milk in a medium saucepan until it just begins to simmer. With mixer on medium-low, slowly pour 1/2 cup  milk into the egg mixture until it is well combined. Scrape the bottom and sides of the mixing bowl and whisk in well. Then pour it slowly back into the pot with rest of the milk, whisking constantly. Cook over low-medium heat and continue whisking while the mixture thickens, then whisk for another minute. Remove from heat and whisk in the vanilla extract.

Strain the pastry cream into a clean container,

Place parchment paper directly on the hot pastry cream to prevent a skin from forming. Let it cool on the counter. Pour the pastry cream into the cooled lemon-rosemary tart pastry  and spread it evenly.

Wash berries, then pat dry with paper towels. Cut the green tops off the strawberries and slice them lengthwise

Form a heart shape in the center with raspberries. Fill in the heart with sliced strawberries. Fill in the area outside the heart with blueberries.

Heat about 1/4 cup apricot preserves and 1 Tb water in a microwave. Strain into a bowl. Gently brush jam over the fruit for a shiny glaze. You can glaze the strawberries, then layer them to stick them together, then glaze again.

Drunken Pecan Sweet Potato Pie

pieA pecan walks into a bar, orders a shot of Jim Beam and jumps into the glass. The bartender looks at it, shakes his head and says “You’re nuts.”

This has got to be the best sweet potato pie I have ever tasted. It combines a pecan pie topping made from bourbon soaked pecans atop a creamy, spicy, sweet potato filling. I infuse the cooked yams with cinnamon sticks just after baking to give it an earthy cinnamon flavor. It’s lower in fat than most sweet potato pies and not overly sweet.

This recipe works best when the cook is singing along with Ray Charles and James Taylor’s  “Sweet Potato Pie” https://www.youtube.com/watch?v=PzZle2RDzTc

Ingredients:

drunken-pecans

FILLING

3 medium orange-fleshed sweet potatoes, such as Garnet (also called yams)
6 thin cinnamon sticks
3 large eggs
1/3 cup dark brown sugar
2 Tablespoons pure maple syrup
3 Tablespoons heavy whipping cream
3 Tablespoons melted unsalted butter
2 ½ teaspoons pure vanilla extract
1 ½ teaspoons cinnamon
¼ teaspoon salt
¼ teaspoon ground allspice
½ teaspoon nutmeg
1/8 tsp cayenne

PECAN SOAK
3/4 cup raw pecans halves
3 Tb Jim Beam bourbon

PECAN TOPPING
2 Tablespoons pure maple syrup
1 Tablespoon melted unsalted butter
1 teaspoon pure vanilla extract
¼ teaspoon salt (if using salted butter, put in just a pinch)
¼ teaspoon cinnamon                                                                                                                                      1 Tb heavy cream

Pour bourbon over pecans and let soak for 3 hours.

Make a single pie crust in a standard 9-inch pie pan or a tart pan and freeze it. Blind bake it just before filling.

Roast pierced sweet potatoes on a  foil-lined cookie sheet at 375° for about 1 ½ hours until very tender when pierced. Half-way through cooking time (45 minutes), turn the yams over.

cinnamon stick in yamI

Immediately after you pull them from the oven, pierce each end of the potatoes and insert a cinnamon stick lengthwise all the way through each end. Cover yams with foil and let cool. You can do this part a day before. Peel potatoes and remove cinnamon sticks. Purée the flesh in a food processor until smooth. Measure 2 cups.

Set oven to 350°. Beat eggs in a mixer until frothy. Pour pecan-infused bourbon from pecan soak into the eggs. Beat in remaining filling ingredients until well blended. The filling will be thick. Pour into a hot pre-baked 9″ pie crust and spread level. Use a pie crust protector or wrap pie rim with 4 strips of foil  to prevent it from burning, and bake pie for 30 minutes.
caramelized-topping

Meanwhile, melt butter in a small saucepan. Stir in maple syrup, vanilla, cinnamon and salt and heat to boiling. Let boil for just a minute, then turn off heat. Add cream and stir until smooth. Stir in pecans, coating them well with the caramel syrup..

pecans-coated-with-toppingStir in pecans,
Take the pie out of the oven and remove foil from pie crust. Make 2 concentric circles of pecans around the pie. Spoon extra caramel topping over the pecans.

ready for the oven

Continue to bake until center jiggles only slightly when shaken gently, 15 to 20 minutes. Let cool on a rack at least 2 hours.
Enjoy topped with maple-syrup sweetened whipped cream.

Sticky Rice with Mango

This is one of my family’s favorite desserts. It’s actually quite easy to make. My friend Jenny uses a traditional Lao rice steamer basket to make her sticky rice. Since I don’t have that, I used my rice cooker. I played around with her recipe, and used coconut water to cook the rice in.  I used the water that had little pieces of pulp in it. It has a little sugar in it, but it’s not too sweet. (It’s also delicious to drink.) You could even get a fresh coconut and use the water from that. You can get glutinous rice from Southeast Asian grocery stores and from Berkeley Bowl.

This is best served warm.

Serves 6

1 1/2 cups sticky rice (glutinous rice)

One 10.5 oz can coconut water (with pulp is nice)

13.6 oz can coconut milk

2 Tb  sugar

Add sticky rice to coconut water and cook the mixture in a rice cooker until done.

Warm the coconut milk (low-fat has fewer calories, regular is much richer) and stir in sugar. Bring to a simmer but do not boil.

Peel a mango with a sharp knife. Cut into pieces.

Spoon out about 1/3 cup of rice in a bowl. Pour the milk mixture over it. Top with a few slices of mango. Enjoy!

Arroz con leche (Rice Pudding)

I used to sing this folk song to my kids whenever I’d make this for them.

“Arroz con leche
me quiero casar
con una viudita
de la capital”
 

This comes out very creamy even though I use only 1% milk. I sweeten it with raisins and piloncillo, (pea-lon-SEE- yo), which is brown raw sugar, sold in cones in Mexican groceries. If you can’t find that, substitute about 3 tablespoons of brown sugar. I only use a small cone, but if you like yours sweeter, add more. For me, the cinnamon and vanilla is flavorful enough that less sugar is needed.

My mom used to add walnuts to hers, which I thought was fantastic. I’ve had sublime Indian rice pudding with cardamom, coconut milk and pistachio nuts, so I added this option as well. For a vegan version, use all coconut milk.

Serves 6

1 ½ cups cooked rice. Although white rice is traditional, I like the nutty flavor of brown rice. I cook the rice only with water, a teaspoon of butter, and a sprinkle of salt.

3 cups low fat milk or 2 cups milk and 1 cup coconut milk

1 Tb. vanilla extract

1 ½  tsp. cinnamon powder

¼ tsp. cardamom powder (optional)

1 small cone of piloncillo

¼ cup raisins

1/2  cup chopped walnuts, pecans or unsalted pistachios (optional)

1 stick cinnamon to garnish

Heat milk with vanilla, cinnamon, cardamom, and piloncillo until it starts to bubble around the edges, but not boil. Stir in  raisins and rice. Heat on low for 30 minutes, stirring often so that a skin doesn’t form. The pudding will thicken as it heats. Add the nuts. Let sit until cool. The longer it sits, the more the milk is absorbed by the rice. You may want to add more milk after it has sat awhile. Garnish with a cinnamon stick.

Squash or Pumpkin Gingerbread

My neighbor Shauna gave me these beautiful acorn squash that she grew. I roasted them and used them to make squash gingerbread.

I made the bread again, this time with pumpkin. It’s a bit more gingerbread than pumpkin bread; the squash taste is overwhelmed  by the gingerbread spices. You can roast and /or purée the squash ahead of time.

I used whole wheat pastry flour for a healthier bread.

Ingredients:

1 cup pureed roasted squash or pumpkin

½ cup mild molasses

1 tsp baking soda

1 ½ cups whole wheat pastry flour

1 tsp baking powder

2 tsp ginger

2 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp salt

2 large eggs

1/2 cup sugar

1/3 cup canola oil

Roast squash or pumpkin at 450′ for an hour or until soft. Slice in half when cool enough to handle. Remove seeds and fibers, then scoop out flesh and purée in food processor. (You could also used canned pumpkin puree if you’re looking for a shortcut.)

If it has cooled down, heat with molasses in a small saucepan or in the microwave. Stir in baking soda. The soda should cause it to foam. Let cool.

Set oven to 325’ Spray a 8×8 inch pan with nonstick spray, and line the bottom of it with parchment paper, then grease and flour the paper and the pan sides. I’ve also made this in a loaf pan, but it took 15 minutes longer to cook.

Mix flour, baking powder, salt and spices into a bowl.

In a mixer bowl, beat eggs, applesauce and sugar on high speed 3-4 minutes until thick and the color is lighter.

Fold in 1/3 flour mixture, then alternate with ½ the squash mixture, mixing gently by hand. Pour into pan and shake pan to even out the batter to all sides. Bake it until a toothpick inserted in the center comes out clean, about 40 minutes.

It’s especially good spread with cream cheese or lower fat Neufchâtel (nuf-shuh-TEL) cheese and topped with walnuts.


Meyer Lemon Bread and Blossom Tea

Meyer Lemon Bread

Any self-respecting Berkeley foodie knows the value of Meyer lemons from tasting Meyer lemon ice cream or cheese at the local farmer’s market. They are sweeter and more flavorful than plain old lemons, and ripen to a lovely orange-yellow. Back in the 50’s, when my parents first planted a Meyer lemon tree in their suburban backyard, they had no idea how trendy this fruit would become.

My mother made a delectable Meyer lemon bread, which is moist and fragrant with Meyer lemon juice and peel. It was a family favorite, and brings me back memories of crawling underneath our lemon tree to nab the ripest ones in the thorny center. I would just lie there, inhaling the delicate scent of lemons. I finally brought the bowl, heavy with fruit, to my mom. She would send me and my sister around to our favorite neighbors to give them lemons.

I now own my own dwarf Meyer lemon tree and make this recipe for my family and friends. I added a 1/2 tsp ginger powder to complement the lemon.

This recipe also works for cupcakes, but can be too sweet if you use a high sugar frosting. Try a cream cheese lemon frosting that’s not too sweet. But you really don’t need to frost it at all. The lemon syrup is delicious as is.

I also make a Meyer lemon blossom tea (recipe below.) A hot cup goes perfect with the cake.

I am going to visit my dear 90 year-old mother on Sunday and bring her a slice of Meyer lemon bread and some tea.

Meyer Lemon Bread

makes one loaf, cake or dozen cupcakes

Set oven for 350·  Generously grease a 5×9 loaf pan or 8 x 8 cake pan with butter. Or use 12 cupcake holders.

Ingredients (that is my mom’s original retro flour canister!)

ingredients for Meyer Lemon bread

½ cup butter (my mom used margarine  back in the day) at room temperature, plus at least a teaspoon for greasing the pan

½ cup milk

1 tsp Meyer lemon juice

1 cup sugar

2 eggs at room temperature, slightly beaten

1 ¼ cups flour

1 tsp. baking powder

1/2 tsp ginger powder

¼ tsp. salt

½ cup chopped nuts

Grated zest of one large or 2 small Meyer lemons (yellow part only)

Lemon syrup:

Juice of one large or 2 small Meyer lemons

2 Tb sugar

Add lemon juice to milk. This will make the milk curdle for a more delicate crumb.

Cream butter with 1 cup sugar. Mix in eggs and scrape bowl and mix again.

Sift flour with baking powder, ginger powder and salt. With mixer on low, alternately add the flour mixture and the milk to the butter-sugar-eggs mixture. Mix in the nuts and lemon zest.

alternate flour and milk in batter

Bake the loaf for one hour. Cupcakes should take approx 20 minutes. While it is baking, juice the lemon and stir it with 2 Tb sugar. When you remove cake from the oven, poke a bunch of holes in the top with a fork. Pour in lemon syrup. Spread a few teaspoons of what’s left on the top like a glaze. Enjoy!

lemon blossoms

My Meyer lemon blossom tea has a delicate natural sweetness. I’ve added a squeeze of lemon juice, fresh mint and lavender for a complex taste. Try the different combinations. You won’t need much sweetener, unlike regular lemonade.  Serve it iced with your picnic.

lemon blossom tea

Lemon blossoms are fragrant and sweet. If you don’t use too much lemon juice, you won’t need much sweetener.

Pick about 10 lemon blossoms and buds and rinse. Steep in hot water for at least half an hour. Add a squirt of lemon juice and agave nectar or honey to taste. The longer you steep it, the more flavorful.  Serve hot or  iced.

Lemon blossom – mint tea

mint leaves

Prepare as above with 2 sprigs of mint per glass.

lemon blossom mint tea

Lemon blossom-lavender tea

lavender

Prepare lemon blossom tea adding 2 lavender blossoms. Don’t steep this tea too long or the lavender will overpower the other herbs.

lavender lemon blossom tea