YumSugar

Come Party With Me: Almost Meatless Thanksgiving - Menu

partysugar — Tue, 17 Nov 2009 07:50:06 -0800

If you've got both vegetarians and meat lovers joining you for Thanksgiving, consider serving an almost meatless meal. The only meat dish on the menu is the turkey, but the appetizers and supporting dishes are all veg-friendly. Start with baked brie and toasted walnuts. It's a luxurious way to begin any party and the salty cheese-nut combo will whet guests' palettes.

When you move to the table, serve a sherried kabocha soup with spiced pepitas as the first course. A bay and lemon brined turkey is the main event, while scalloped yukon gold and sweet potato gratin, Brussels sprouts with vinegar-glazed red onions, shiitake mushroom and herb stuffing, and roasted cranberry sauce are the scrumptious sides. To get a look at these savory and seasonal recipes, please keep reading

Come Party With Me: My Birthday Party - Dessert

partysugar — Wed, 02 Sep 2009 10:30:38 -0700

I'm pretty traditional when it comes to birthdays and I can't remember celebrating one without a special cake. It may come as a shock, but every year, I make my own birthday cake. Researching cake recipes and going through the process of baking one has become a ritual that I look forward to and enjoy - as much as the senselessly extravagant birthday party. For 28, I've decided on a chocolate truffle cake with ganache topping and rum syrup. Instead of serving regular vanilla ice cream, I'm upping the ante and pairing the cake with a tropical sorbet terrine. It has three (coconut, raspberry, and mango) layers of sorbet that I think will perfectly complement the richness of the cake. To look at these scrumptious dessert recipes, read more.

Tropical Sorbet Terrine
From Everyday Food

Ingredients

1 cup sweetened shredded coconut
1 pint coconut sorbet, softened
1 pint raspberry sorbet, softened
1 pint mango sorbet, softened

Directions

Preheat oven to 350. Line a 6-cup (8 1/2 by 4 1/2 inches) loaf pan with a long strip of plastic wrap, leaving a 2-inch overhang on long sides; set aside.
Spread coconut on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool completely.
Sprinkle 1/2 cup toasted coconut in prepared pan. Dollop coconut sorbet on top, and spread evenly; sprinkle with cup toasted coconut. Repeat with raspberry sorbet and remaining cup toasted coconut, then mango sorbet. Fold plastic overhang over sorbet, and freeze until firm, at least 6 hours and up to 2 weeks.
To serve, unfold plastic, and invert pan onto a plate; remove plastic. Slice terrine crosswise with a serrated knife.

Serves 12.

Print recipe with images | without images

Chocolate Truffle Cake
From Saveur

Ingredients

For the cake: 
11 tbsp. unsalted butter, softened 
1 1⁄2 cups flour 6 oz. semisweet chocolate, preferably 54%,  chopped 
1⁄2 cup confectioners' sugar
 7 eggs, separated 
1⁄2 tsp. salt 
1 cup sugar 
1⁄2 cup dark rum
For the ganache
 24 oz. semisweet chocolate, preferably 54%,  roughly chopped
 3 cups heavy cream 
Chocolate shavings 
Cocoa powder, for dusting

Directions

Make the cake: Heat oven to 325°. Line bottom of a 9" springform pan with parchment paper. Grease pan with 1 tbsp. butter. Add 1⁄4 cup flour; shake to evenly coat inside. Invert and tap out excess flour; set pan aside.
Set a medium bowl over a 1-qt.saucepan of simmering water. Add chocolate; melt. Set aside to let cool.
In a large bowl, beat the melted chocolate, butter, and confectioners' sugar with a handheld mixer on medium speed until pale and fluffy, about 2 minutes. Add egg yolks one at a time, beating well after each addition. Sift in the flour and salt and mix until just combined; set batter aside.
In a bowl, beat egg whites on high speed until frothy. Sprinkle in 1⁄4 cup sugar and beat to form stiff, glossy peaks. Using a rubber spatula, fold egg whites into the cake batter. Pour batter into prepared pan and smooth the top with the rubber spatula. Bake until toothpick inserted in cake comes out clean, about 1 hour. Transfer to a rack; let cool. Invert and unmold cake. Cut cake horizontally into 3 even layers; set cake layers aside.
Dissolve remaining sugar and 1⁄4 cup water in a 1-qt. saucepan over medium-high heat. Cook, whisking occasionally, until syrup has slightly thickened, about 5 minutes. Remove from heat and stir in rum; let cool.
Make the ganache: Place chocolate in bowl of a standing mixer. Bring cream to a boil in a 2-qt. saucepan; pour over chocolate; let sit for 5 minutes. Using a rubber spatula, combine chocolate and cream. Let cool, stirring occasionally, until ganache reaches room temperature. Chill until ganache has the consistency of peanut butter, 2 hours. Transfer bowl to standing mixer fitted with a whisk. Whip on medium speed, 15–20 seconds.
Place bottom cake layer on a cardboard cake circle. Using a pastry brush, brush cake with one-third of rum syrup. Using a butter knife, spread 1 cup ganache evenly across cake top. Top with second cake layer and one-third of rum syrup; repeat process with remaining cake, rum syrup, and ganache. Spread remaining ganache over cake. Press chocolate shavings onto sides. Shake cocoa powder over cake with a mesh sieve.

Serves 16.

Print recipe with images | without images

Chicken Teriyaki Two Ways - Beginner and Expert

YumSugar — Wed, 26 Aug 2009 03:30:20 -0700

My fanaticism for specialties like fried chicken and spicy buffalo wings is so epic that sometimes I overlook other poultry dishes that are well-suited for the dinner table. I'd almost forgotten about chicken teriyaki until I stumbled across a simple yet standout recipe that calls for basting and broiling an entire chicken until it's developed a caramel brown lacquer.

Teriyaki-glazed chicken has become a typical to-go item in food courts across the country, but it's far more delicious when prepared in a home kitchen. Even if you don't have the time or skill to glaze a whole bird, you can still achieve a succulent and savory chicken dinner with chicken pieces and a store-bought sauce. Bring this classic favorite to your home when you read more

Gazpacho Two Ways - Beginner and Expert

YumSugar — Wed, 24 Jun 2009 03:30:15 -0700

Even if you aren't a fan of warm soups in Summer, it'd be hard not to get behind the tart, herbaceous, chilled Spanish soup known as gazpacho. In-season tomatoes provide a savory acidity, emulsified olive oil gives a creamy mouth-feel, and garlic packs a punch. In traditional Spanish recipes, the addition of day-old bread adds weight and body.

Make the soup by pulsing ripe tomatoes with other abundant vegetables - or go the rustic route, as California landmark Chez Panisse does, and use a mortar and pestle to smash cloves of garlic, and a grater to crush fresh heirloom tomatoes. See both versions of this classic refreshing soup when you read more.

Beginner Gazpacho
From Real Simple

Ingredients

3 small fennel bulbs, roughly chopped
4 celery stalks, roughly chopped
1 bunch scallions, roughly chopped
1 sweet onion (such as Vidalia), roughly chopped
2 cloves garlic, roughly chopped
3 red bell peppers, seeded and roughly chopped
2 ripe tomatoes, diced (or one 14.5-ounce can chopped tomatoes, undrained)
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups (32 ounces) tomato or vegetable juice
Juice of 2 lemons
1 teaspoon hot pepper sauce (optional)
Lemon or lime wedges

Directions

Place the fennel, celery, scallions, onion, garlic, and red peppers in the bowl of a food processor and pulse until finely chopped but not pureed.
Transfer to a large glass or plastic bowl and stir in the tomatoes, oil, salt, black pepper, tomato juice, lemon juice, and hot sauce, if desired.
Cover and refrigerate for at least 2 hours. Serve chilled with the lemon or lime wedges.

Serves 6-8.

Print recipe with images | without images

Expert Gazpacho
From Saveur

Ingredients

Soup:
1 dried ancho chile, stemmed and seeded
1 1⁄2 cups crustless, cubed day-old country white bread
2–3 cloves garlic, peeled
Salt
5 lbs. best available vine-ripened red tomatoes, halved
1⁄3 cup extra-virgin olive oil
Relish:
1⁄2 lb. mixed varieties and colors small vine-ripened
tomatoes, quartered
1 small cucumber, peeled, seeded, and diced
1 small sweet yellow bell pepper, cored, seeded, and diced
1⁄2 small red onion, peeled and diced
Leaves from 1⁄2 bunch chervil, chopped
Leaves from 1⁄2 bunch basil, chopped
2 tbsp. red wine vinegar
1⁄4 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 slices country white bread, brushed with extra-virgin
Olive oil, toasted, and rubbed with 1 clove peeled garlic

Directions

Make the soup: Soak chile in a bowl of hot water until soft, about 30 minutes.
Drain, peel, and crush to a paste with a mortar and pestle; set aside.
Soak bread cubes in a medium bowl of cold water until soft, about 5 minutes. Drain, squeeze out excess water, and set aside.
Crush garlic with 2 tbsp. salt to a paste with a mortar and pestle, add soaked bread, and grind until smooth; set aside.
Grate cut side of tomatoes just to skin on large holes of box grater into a strainer set over a large bowl, straining out seeds and pressing through as much pulp as possible; discard skins.
Stir reserved chile paste, garlic-bread paste, and oil into tomato pulp and season to taste with salt. Cover and refrigerate until chilled.
Make the relish: For the relish: Combine tomatoes, cucumbers, peppers, onions, chervil, basil, vinegar, oil, and salt and pepper to taste in a medium bowl.
Divide soup between 6 bowls; add a generous spoonful of relish and a slice of toast to each bowl.

Serves 6.

Print recipe with images | without images

Come Party With Me: Father's Day - Menu

partysugar — Tue, 16 Jun 2009 10:30:53 -0700

Father's Day is this Sunday and naturally I'm planning a manly meal that celebrates my dad. He enjoys simple classic American cuisine, so this menu features his backyard favorites. We'll start with oysters on the half shell with a shrimp-butter-Parmesan topping. The recipe broils them, but for an added smoky depth, we'll cook the oysters on the grill. Dad and I will bond over the preparation of hickory-smoked beef ribs. First the meat is coated in an easy spice rub, then after it's slow-cooked on the grill, it's topped with a homemade barbecue sauce.

Grilled corn with chili and cilantro plus new potatoes stuffed with sour cream and blue cheese round out the meal. For these recipes that will please any man's palate, read more.

Oysters Gilhooley
From Saveur

Ingredients

8 tbsp. unsalted butter, softened
1 tbsp. worcestershire
1 tbsp. finely chopped garlic
1 1⁄2 tsp. Tabasco
12 oysters, shucked, on half shell
12 small shrimp, cooked and peeled
1⁄3 cup finely grated parmesan
Lemon slices, for serving

Directions

Heat oven to broil; place a rack 3" from heating element.
In a food processor, pulse butter, worcestershire, garlic, and Tabasco until smooth.
Arrange oysters on a foil-lined baking sheet. Top each oyster with a shrimp and some of the butter mixture; sprinkle with parmesan.
Broil until oysters just curl, about 5 minutes. Serve with lemon slices.

Makes 12 oysters.

Print recipe with images | without images

Hickory-Smoked Beef and Pork Ribs
From The Neelys

Ingredients

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
BBQ Sauce, recipe follows

Directions

Make the rub: Place the paprika, sugar, and onion powder in a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Make the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
Liberally season both sides of the ribs with 1/4 to 1/2 cup of the rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat and cook with the cover down. Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed.
Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
Coat ribs with BBQ sauce, cut and serve.

Serves 4-6.

BBQ Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Makes 3 1/2 cups.

Print recipe with images | without images

Grilled Corn on the Cob With Chile and Lime
From Bon Appétit

Ingredients

6 tablespoons crema mexicana, créme fraîche, or sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder or ancho chile powder
1/4 teaspoon coarse kosher salt
8 ears of corn with husks
2 limes, halved or quartered
1/4 cup chopped fresh cilantro

Directions

Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. Can be made 6 hours ahead. Cover and chill.
Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn.
Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.

Serves 8.

Print recipe with images | without images

Sky Blue Potatoes
From Everyday With Rachael Ray

Ingredients

24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1 1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon, plus more for garnish
1/3 cup chopped flat-leaf parsley, plus more for garnish
1/4 red onion, finely chopped

Directions

Preheat the oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.
Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.

Serves 12.

Print recipe with images | without images

Make Your Own Harissa

YumSugar — Tue, 09 Jun 2009 15:00:50 -0700

Any gourmand with a hankering for something spicy would be right at home in my kitchen, where the fridge is stocked with scorching sauces from every corner of the world. From Tabasco to Sambal Oelek and Sriracha, I'm extremely well-supplied in the store-bought specialties department.

I recently came to the conclusion, however, that I'm lacking somewhat in the homemade hot sauce category. Enter harissa, a fiery garlic and chili paste that hails from Tunisia and is used in stews, pasta sauces, grilled meats, and couscous. Although the chili paste is sold in tubes and jars at many supermarkets, it's easy - and much more fulfilling - to make from scratch yourself. See how I did so when you read more.

Harissa
From Saveur

Ingredients

8 dried or 1 1/2 oz. new mexico chiles, stemmed and seeded
8 dried or 2 oz. guajillo chiles, stemmed and seeded (I substituted aji panca peppers)
1⁄2 tsp. caraway seeds
1⁄4 tsp. coriander seeds
1⁄4 tsp. cumin seeds
1 tsp. dried mint leaves
3 tbsp. extra-virgin olive oil, plus more as needed
1 1⁄2 tsp. kosher salt
5 cloves garlic
Juice of 1 lemon

Directions

Put chiles into a medium bowl, cover with boiling water, and let sit until softened, about 20 minutes. Heat caraway, coriander, and cumin in an 8" skillet over medium heat. Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder with the mint and grind to a fine powder. Set aside.
Drain chiles and transfer to the bowl of a food processor with the ground spices, olive oil, salt, garlic, and lemon juice. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a sterilized 1-pint glass jar and fill with oil until ingredients are submerged by 1⁄2". Refrigerate, topping off with more oil after each use. Paste will keep for up to 3 weeks.

Makes 1 cup.

Print recipe with images | without images

View 12 Photos ›

Come Party With Me: High School Graduation - Dessert

partysugar — Wed, 03 Jun 2009 11:30:27 -0700

Nothing says high school graduation like a classic sheet cake with "Congratulations Class of 2009" scrolled across the top in loopy, frosted letters. While you could order an insanely sugary cake with too-sweet frosting from Costco or Safeway, why not take the time to make your grad a homemade confection? This recipe for a rich, dense chocolate cake is simple, straightforward, and sure to be a crowd-pleaser. It calls for a fudge-like frosting, but if you have another icing you prefer, use that instead. Get the luscious recipe when you read more.

Black Chocolate Cake With Fudge Icing
From Saveur

Ingredients

For the cake:
2 oz. unsweetened chocolate, chopped
5 tbsp. plus 1 tsp. unsalted butter, softened
1 1/4 cups sifted flour
1 tsp. salt
1 tsp. baking soda
1 cup buttermilk
1 cup sugar
2 egg yolks
For the frosting:
2 1/4 cups confectioners' sugar, sifted
5 tbsp. cocoa
6 tbsp. unsalted butter, melted
5 tbsp. hot freshly brewed coffee
1 1/2 tsp. vanilla extract

Directions

Preheat oven to 350 degrees F.
Melt chocolate in a small heatproof bowl set over a small pot of gently simmering water over medium-low heat, stirring occasionally with a wooden spoon. Remove bowl from heat and set aside until chocolate is cool.
Meanwhile, grease an 8" square cake pan with 1 tsp. of the butter and set aside.
Sift flour and salt together in a small bowl and set aside. Stir baking soda into buttermilk in another small bowl and set aside.
Beat sugar and the remaining 5 tbsp. butter together in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in egg yolks, then add melted chocolate and beat until thoroughly combined.
Add one third of the flour mixture, then one third of the buttermilk mixture, beating well after each addition. Repeat process to use all of both mixtures, then pour batter into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 40–50 minutes. Transfer cake to a rack to cool in pan, then invert onto a cake plate.
For the frosting: Sift confectioners' sugar and cocoa together in a medium bowl. Stir in butter, then coffee, then vanilla, mixing well with a wooden spoon after each addition, until frosting is smooth.
Ice top and sides of cake with frosting.

Makes one 8-inch cake.

Print recipe with images | without images

Fava Bean & Pecorino Salad Two Ways - Beginner and Expert

YumSugar — Wed, 13 May 2009 03:30:46 -0700

No fruit or vegetable ushers in the season of late Spring and early Summer quite like the fava bean. Simply ask the denizens of southern Italy, where short-lived favas are a prized warm-weather favorite. There, the tender, creamy beans are frequently served in a delicate salad with buttery olive oil and nutty pecorino cheese. The traditional way of preparing favas is to shell and then blanch them to remove their tough outer skins - but if you're new to working with favas, you may want to stick with selecting young, thin-skinned pods, which require no blanching. Make the fava bean salad that suits you best when you read more.

Beginner Fava Bean & Pecorino Salad
From Saveur

Ingredients

1 1⁄2-2 lbs. fresh young favas*
6 oz. young Tuscan pecorino
1⁄4 cup fruity extra-virgin olive oil
Salt and freshly ground black pepper

*Note: Look for fresh, young favas whose skins are so thin and tender that they don't need peeling. Look for smaller, unblemished fava pods, snapping a few open to see whether the beans are small and thin-skinned.

Directions

Shell favas into a medium bowl. Break pecorino into small chunks into bowl with favas. Drizzle olive oil over favas and cheese and season to taste with salt and pepper. Gently toss salad, then divide among plates.

Serves 2 to 4.

Print recipe with images | without images

Expert Fava Bean & Pecorino Salad
From Martha Stewart

Ingredients

4 pounds whole fava beans, shelled
2 shallots, peeled and minced
Juice of 1 lemon
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 ounces baby lettuce, washed and spun dry
2 ounces watercress, stems removed, washed, and spun dry
3/4 pound Pecorino Toscano cheese, cut into 1/2-inch pieces

Directions

Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking; drain. Peel and discard tough skins; set aside.
In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified.
Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette, and sprinkle with cheese.

Serves 8.

Print recipe with images | without images

Make Your Own Marinated Artichokes

YumSugar — Tue, 28 Apr 2009 15:00:37 -0700

Party and I are huge fans of making our own ingredients when possible, rather than using store-bought materials. We've had artichokes on the brain these days, and when she told me that she was itching to put together a classic artichoke dip, I decided I'd make my own version of canned artichokes to give to her.

Because I wanted to make a lot of cans, I doubled the recipe - and in a matter of minutes, I had bright-flavored, zesty jars of artichokes that are great edible gifts. The multi-purpose vegetables keep for up to a week and are great on everything from pastas to salads to scrambles. To get the super quick recipe, read more.

Marinated Artichoke Hearts
Adapted from Saveur

Ingredients

1 9-oz. box frozen artichoke hearts, thawed
1/2 cup extra-virgin olive oil
Kosher salt (up to 1 teaspoon or to taste)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon crushed red chile flakes
2 tablespoons fresh lemon juice

Directions

Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes.
Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week.

Serves 4.

Print recipe with images | without images

View 6 Photos ›

Jasmine Rice Pudding Two Ways - Beginner and Expert

YumSugar — Wed, 11 Mar 2009 03:30:25 -0700

One of my favorite desserts to make at home is rice pudding, because I can easily watch it on the stovetop while I'm prepping other items for dinner. Since most of us have rice, honey, and milk on hand, it's possibly the tastiest way to clean your pantry. Although many rice puddings call for arborio or other short-grained Italian varieties, try the longer-grain jasmine for less starchiness. Jasmine rice will not only maintain its texture, but it also has a wonderful aroma. To ensure the pudding is smooth rather than sticky, rinse the rice thoroughly before cooking it. See a basic jasmine rice pudding recipe as well as one that's more complex in flavor when you read more.

Beginner Jasmine Rice Pudding
From Saveur

Ingredients

6 cups whole milk, at room temperature
1/2 cup clover honey, plus more as needed
Pinch of kosher salt
1 cup jasmine rice, rinsed well
2 oz. dried apples, chopped into 1/2-inch pieces
1/2 cup golden raisins
2 tbsp. butter, plus more as needed

Directions

Put the milk, honey, and salt into a medium saucepan over medium-high heat and bring to a simmer; do not let it boil. Stir in the rinsed rice, reduce the heat to maintain a gentle simmer, and cook, stirring occasionally, until rice is very soft and milk is nearly absorbed, 30-40 minutes.
Add the apples and raisins and continue to simmer until the apples are softened and pudding is very thick, 5-10 minutes more. Just before serving, stir in the butter. Serve plain or drizzled with additional honey or butter, if you like.

Makes 6 servings.

Print recipe with images | without images

Expert Jasmine Rice Pudding
From Bon Appétit

Ingredients

1/2 cup raisins
3 tablespoons Malibu rum or other coconut-flavored rum
1 1/2 cups nonfat milk
1 1/4 cups canned unsweetened coconut milk
3/4 cup whole milk
1 cinnamon stick
1/2 teaspoon salt
1/2 vanilla bean, halved lengthwise
1 1/4 cups jasmine rice
6 tablespoons plus 1/4 cup sugar
1 cup chilled whipping cream
2 1/2 teaspoons grated lime peel
6 passion fruits, halved, juice and seeds scooped into bowl
Special equipment: 8 3/4-cup ramekins or custard cups

Directions

Combine raisins and rum in small bowl. Let stand at room temperature while preparing pudding.
Combine nonfat milk and next 4 ingredients in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat. Allow to steep uncovered 1 hour. Strain coconut broth.
Rinse rice in medium bowl of cold water. Drain. Repeat 2 more times. Cook 1 cup coconut broth and rice in heavy medium saucepan over medium-high heat until almost all liquid is absorbed, stirring constantly, about 3 minutes. Add remaining coconut broth; cook over low heat until rice is tender, stirring frequently, about 13 minutes. Remove from heat. Stir in 6 tablespoons sugar (mixture will be thick). Transfer to large bowl; cool.
Whip cream in medium bowl until cream holds peaks. Fold half of whipped cream into cooled rice. Drain raisins. Stir raisins and lime peel into rice. Fold in remaining whipped cream. Divide mixture among eight 3/4-cup ramekins or custard cups.
Preheat broiler. Sprinkle 1/2 tablespoon sugar over each pudding. Place puddings on rimmed baking sheet. Broil until sugar caramelizes, watching closely to prevent burning, about 3 minutes. Spoon passion fruit over puddings.

Serves 8.

Print recipe with images | without images