Sunday, September 28, 2014

Rice Pudding with Lemon Sauce

This dish was served at my last book club’s luncheon and it was delicious so I had to make it and try my hand at it.  The recipe was from a cookbook that was written by President Clinton’s cook when he was governor in Arkansas.  I put my own spin on it of course.

Rice Pudding with Lemon Sauce

Cook 1 ½ cups of Arborio rice.  Use the directions on the package.  It should take at least 20 minutes to cook the rice until tender.  You may use another rice if you wish but do not use instant rice.  It should yield at least 2 cups of cooked rice.  If you have a little more than 2 cups, go ahead and use it all. 

½ stick butter
3 large eggs
1 ¼ cups sugar
1 qt. milk
2 cups cooked rice
2 tsp. vanilla
½ tsp. nutmeg (I grated it but you can use ground nutmeg)
½ tsp. salt

Melt ½ of stick butter in large baking dish. I put it in the baking dish to save dishes and then put it in the microwave for 30 seconds.  In a separate bowl, beat 3 large eggs. Add gradually the next 6 ingredients to the eggs. Pour mixture into melted butter and mix well. Bake covered at 300° for 1 hour.  Take the lid off and stir well and turn up the heat to 350°.  Bake for another 1/2 hour or until set and turning a little brown on top. It will serve at least 8.

Lemon Sauce
½ cup of melted butter
¼ cup water
3 tbs. lemon juice
1 cup sugar
1 egg

Beat your egg well. Combine all ingredients. Cook over medium heat, stirring constantly until boiling.  Strain it to make sure there are no lumps from the egg in it.  Set aside covered until it is time to serve.  Serve warm over warm rice pudding. You can refrigerate and reheated.  It should yield 1 1/3 cups of sauce.

The smell tells the story before you even taste it.  It is such a great comfort food.

Have a great Sunday.  Be happy and may God bless you and yours.  

Monday, September 22, 2014

Rosemary Cookies

I picked fresh Rosemary from my herb garden yesterday and thought I'd make a recipe I got from P. Allen Smith TV show years ago.  

Rosemary is regarded as the herb of remembrance and friendship so it is nice to use when gathering with friends and family. Give out as a gift or take to friend’s homes when you are invited.  This recipe begins with a basic butter cookie recipe.  You can use your own favorite recipe if you like.

1 cup soft butter
1 ½ cup sugar
2 eggs
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon soda
¼ teaspoon salt
2 teaspoons finely chopped fresh rosemary

Blend together the butter, sugar and eggs until creamy.  Sift flour into the mixture then add the other dry ingredients; the cream of tartar, soda and salt, and blend together. Next add the most important ingredient at least when it comes to flavor, 2 light teaspoons of fresh very finely chopped rosemary.  Make sure the teaspoon is level and not over flowing with rosemary.

Form the dough into small balls and place them on an un-greased baking sheet. Press the balls flat with the bottom of a drinking glass that has been dipped in sugar (dampen the bottom of the glass a bit). This gives them a nice crunchy glaze.

Bake them in a pre-heated 350° oven for about 10 to 12 minutes or until golden brown on top. It's a good idea to loosen the cookies with a spatula as soon as you take them from the oven. 

I prefer a silpat in making cookies so there is no sticking.  With the cost of butter, I cut the recipe in half and it made 2 dozen cookies.  

This is a great way to enjoy both the flavor and aroma of rosemary.  Have a great week.  Be happy and may God bless you and yours.