Desserts « The-Stupids.com

Posts Tagged ‘Desserts’

Pineapple of Death

Wednesday, October 21st, 2009

1 pineapple
2-3 tbs butter
2-3 tbs sugar
1/3 c rum (dark is better)
Smoked red savina to taste- as much as you dare

Cut off the top and bottom of a pineapple, then carve off the skin, making sure to remove all those little thorny deals. Core, then slice about 3/4″ thick, then cut the slices up into chunks.

Melt a decent knob of butter in a hot pan, then add the pineapple. Let it fry until it starts to caramelize, then turn over and caramelize the other side. Add 2-3 tbs of sugar (depending on how ripe the pineapple is). Stir around until the sugar melts into the butter, then pour in the rum. Stir that around and let the alcohol flame off (watch your eyebrows!).

When the fires die down and the liquid has reduced to a thick glaze, remove from heat, sprinkle with as much smoked red savina as you dare, then plate. Top with vanilla ice cream and remember the old joke (“Come on, ice cream!!!”).

Smoked red savina is devilishly hard to get, but worth the effort. If you can’t find it, you can substitute a mixture of dried, powdered habanero with a bit of pimenton.

Tags: Desserts, Spicy, Vegetarian
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Kheer – Risotto Style

Saturday, April 18th, 2009

Kheer is a classic Indian dessert, sort of a loose rice pudding made with Basmati rice. This is an East-meets-West adaption of kheer with something of an Italian flair, but preserving the Indian flavors. It’s quite simple, and the combination of cardamom and saffron gives a subtle, almost haunting, exotic flavor.

14 oz can Thai coconut milk
2 c milk
2 c water
pinch salt
1/3-1/2 c sugar
5-6 cardamom pods
pinch saffron
2 tbs butter
1 c Arborio or Vialone Nano rice
1/4 c roasted, shelled, unsalted pistachios
1/3 c raisins
(optional) 1/3 c cream

Combine the coconut milk, milk, water, salt, and sugar in a saucepan and place over medium heat. Crack open the cardamom pods and extract the black seeds, discarding the husks. Crush the seeds with a mortar and pestle or a rolling pin. Alternately, run them through a spice grinder to get a coarse grind. Add the ground seeds and the saffron to the milk mixture. When the mixture comes to a boil, reduce heat and keep it simmering.

Heat a large saute pan over a medium flame. Add the butter and let it foam up. When the foam collapses, add the rice and saute for 2-3 minutes until the rice is translucent and you can smell a nice, roasty aroma. Reduce the heat to medium-low, then add 1 cup of the hot milk mixture. Stir until it’s mostly absorbed, then add more of the hot milk mixture in 1/2 cup increments with stirring, letting the liquid absorb each time. When you’re about 5 minutes from completion, add the nuts and raisins. After the last addition, remove the sautee pan from the heat and continue stirring for a minute or two. Add the cream, if desired.

Notes: This can be served warm or at room temperature. Warm, it’s loose and creamy. As it cools, it gets more pudding-like; if that bothers you, stir the cream into the kheer just before serving.

I used about 1/3 c sugar in mine, but some might like it a bit sweeter, so feel free to adjust that amount.

Indians would shudder, but I prefer using dark raisins rather than light, just for the color contrast.

The Vialone rice gives a softer, finer texture than Arborio, which is firmer and more separate. Take your choice.

Click to print this recipe as a PDF.

Tags: Desserts, Vegetarian
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Besan Barfi (chickpea dessert)

Saturday, April 11th, 2009

This unfortunately-named dish is a standard Indian dessert which can often be found pre-made at specialty grocers. But it’s very easy to make and so delicious when fresh. In terms of texture, think of it as chickpea fudge.

5 tbs palm or brown sugar
3 tbs water
4 tbs ghee
1 c chickpea flour (besan)
3 tbs roasted, unsalted pistachios, ground coarsly
1/2 tsp cardamom seeds, ground finely
(optional) silver leaf and shredded sweetened coconut

Make a sugar syrup by dissolving the sugar in the water over low heat. Bring to a simmer, then cover and take off the heat. In a sautee pan over low heat, add the ghee, then when it’s warm, stir in the besan.

Sautee for 5 minutes or so until the besan loses its raw aroma. Then add the pistachios. Continue sauteeing and stirring until the mixture starts to darken, about 10-15 minutes.

Add the cardamom and mix well. Still over heat, add the sugar syrup, stirring continuously. Keep heating and stirring for a few more minutes until the mixture becomes homogeneous and forms a stiff paste, then transfer to a greased dish.

Spread it out quickly, before it cools- asbestos hands are the best, but a spatula will do. Let it cool and firm up a little, then chill for 30 minutes or so. Cut into diamond shapes and garnish each piece with a sprinkle of the silver leaf and coconut.

Wine match: None. This is ridiculously good served with a strong, black tea.

Click to print this recipe as a PDF.

SY (6/01)

Tags: Desserts, Indian, Vegetarian
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Land of Cheese and Honey

Monday, January 26th, 2009

This is one of many dishes we stole from Charles Downing, late of Spiedini in Walnut Creek. Again, stunningly simple.

Cut a wedge of Humboldt Fog chevre and lay it on a plate (doesn’t it look like a slice of birthday cake?). Top with thin slices of fig, then drizzle with honey.

That’s it.

Perfect with Sauternes.

Tags: Desserts
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Crème Brulee

Monday, January 26th, 2009

The classic. We happen to like this rendition. Recipe serves six.

6 – egg yolks
½ cup – sugar
4 cups – Whipping cream
2 – split vanilla beans

Additional sugar to form the crust. Raw sugar works the best. Don’t use brown sugar though, it burns too easily.

Heat the cream and the vanilla beans until it just reaches the boil. Don’t let it boil over though, or you’ll have one hell of a mess (been there, done that).

While the cream is heating, beat the egg yolks and sugar together in a bowl big enough to hold all ingredients until you can form ribbons. When the cream is just starting to boil, take it off the heat. Temper the eggs by whisking in a cup of the hot cream (careful, or you’ll have sweet scrambled eggs). Slowly mix in the rest of the cream. Put the bowl in an ice bath and continue to stir until the cream has cooled down to where it is warm but not hot. The mixture at this point should coat the back of a spoon.

Strain the mixture into the six serving bowls. The serving bowls you use are dependent on what you want your cream/crust ration to be. More cream, use individual souffle’ bowls. More crust, use wider, shallower bowls. Place the bowls in a Bane Marie with hot water and put into a preheated, 325 degree oven. Bake for ~ 25 minutes. The custard should be set but still a little jiggly in the middle. Place the custards on a tray, cover and cool in the refrigerator for at least eight hours.

Just before service, sprinkle a tablespoon or two of sugar on each custard (depends on the size of the bowl). Tilt the bowls so that the sugar covers evenly. Pour off the excess. Brown the top of the custard with a propane torch, or under the broiler. Be careful not to burn the sugar (the torch is by far the best way to do this). Garnish with a mint leaf, a berry or two, or nothing at all.

The classic match is Sauterne. If the wine isn’t sweet enough, go with coffee.