Cyber Spaces and Holiday Spices

Hoping it was a festive and productive Holiday weekend.
Is your menu readied for the yuletide crush.
Any last minute tweaking?  OR  specialty menus?
The Menu Shoppe has last minute needs covered and can probably promise delivery quicker than elfen time.
Just desserts for a Happy Cyber Monday.  Enjoy.
Vanilla Rice Pudding
1 1/2 cups water
3/4 cup basmati rice
1/4 teaspoon salt
3 cups whole milk
1 cup heavy whipping cream
1/2 cup sugar
1/2 vanilla bean, split lengthwise
dash of cinnamon
Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover.  Simmer until water is absorbed, about 10 minutes.  Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean.  
Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes. Add the cinnamon while the rice is cooking.  Remove pudding from heat and discard vanilla bean.
Divide pudding evenly among small bowls.
Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.
DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.
Trim with raisins or sprinkle of nutmeg.
Figues a la crème (marinated figs with cream)
  • 24 fresh figs
  • 3/4c of cream
  • 1 pint of milk
  • 3 egg yolks
  • 1/2c confectioners sugar
  • 2 tablespoon sugar
  • 1 vanilla pod
  • dash of cinnamon
Split the vanilla bean in half lengthwise. Pour the milk into a saucepan, add the vanilla pod and bring to boil. Remove from heat, cover and let steep for 10 min.  Whisk the yolks with the sugar until white and creamy mixture. Pour a little milk, whisking and pour it all into the saucepan of milk. Set on medium heat and cook, stirring constantly with a wooden spatula until the cream coats the spoon. Remove from heat, pour into a bowl and let cool completely.
Cut figs into quarters and divide them into bowls.
Mount the whipped cream in incorporating the icing sugar to finish. Mix gently whipped cream and custard and pour the cream on the figs.
Serve immediately….with cinnamon punch or mulled wine.
Cinnamon Orange Rum Punch
Orange reduction
2 1/4 cups fresh orange juice
Strips of zest from 2 navel oranges. Grate finely
Three 3-inch-long cinnamon sticks, broken into pieces
Pinch of ground cloves, nutmeg
Punch
3 cups orange juice
2 cups cranberry juice
1 tablespoon grenadine syrup
1 tablespoon brown sugar
2 1/2 cups cold seltzer
1 1/2 cups rum
1/4 cup Grand Marnier
Make the orange reduction:  in a saucepan, boil the orange juice, zest and cinnamon sticks over moderately high heat until reduced to 1 cup, 8 minutes. Add brown sugar + the pinch of crushed cloves and nutmeg. Strain and let cool.

Make the punch:  in a large glass pitcher, combine the orange reduction with the orange and cranberry juices and the grenadine. Stir in the rum and Grand Marnier.

Serve warm or cold. Trim with cinnamon sticks and orange twists.
If serving chilled–just before serving pour in the seltzer.
Adapted from this original recipe: 
If it’s on the menu…the Menu Shoppe has it covered.
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