|FFWD ~ Rice Pudding and Caramel Apples|
This week consisted of shopping, baking and plenty of cleaning. It’s the week before Thanksgiving and, it's been crazy busy around here! My family will be converging on my house for a few days. In addition to planning our Thanksgiving dinner, I will also be planning a few easy weeknight meals and breakfast for the crew. So, when “Salty-Sweet Potato Far” was picked for this friday, I just couldn’t bring myself to take the time to make something that I knew Bill wasn’t going to eat. Frankly, it just didn’t appeal to me either! Maybe after the reviews are in, I will give it a try. In the mean time, I decided to post a make up, that I missed while I was on vacation. For me, this week's French Friday is all about Rice Pudding and Caramel Apples.
|Join me on the porch…won’t you?|
In later years, my rice pudding of choice, was a simpler version that I received from my cousin Jayne. It’s made with milk, on top of the stove, with a beaten egg and vanilla added at the end. Wonderfully creamy and oh so good! I’ve never met a rice pudding I didn’t like, so I was really excited to make Dorie’s version! Her recipe calls for Arborio rice, cooked partially in water. Then, the prepared rice is cooked in milk, along with some sugar until the rice is very tender and most of the milk is absorbed. Dorie adds, "It is important not to let all the milk be absorbed, or the pudding will be stiff". I think I worried about this too much, because I don’t think I let mine absorb enough milk. It tended to be a bit watery, but still creamy and delicious!
Now, I don’t know if this pudding was so luscious because of the creamy texture, or the amazing caramel apples. The apples were easy to make. Begin by moistening sugar with lemon juice in a skillet, then letting it bubble away until a caramel is produced. Then remove the pan from the heat, and add the butter, swirling the pan to mix. Place the pan back on the heat and add apple cider. Once it comes to a boil, add the apples and cook until tender. Pour in the heavy cream, boil for one minute and let cool. You now have the most wonderful caramel apples you will ever taste! Just this girls humble opinion. This was a truly a delectable dessert! The rice pudding, although a little too moist, tasted creamy and rich! The caramel apples took it over the top! My husband and I decided "it’s a keeper"! Happy Friday everyone!
This recipe can be found in Dorie Greenspan’s cookbook, “Around My French Table”, or
here at Epicurious.
|Starting the caramel, with the sugar and lemon juice|
|Apples sliced and ready to be used|
|Apples cooking in the caramelized sugar and cider|
|After the heavy cream was poured in|
|The caramelized apples….amazing!|
|This was so good…creamy, rich and delectable!|