The Rural Voice, 2004-01, Page 35CARAMEL -APPLE PUDDING
1 cup •(250 mL) all-purpose flour
1/3 cup (75 mL) packed brown
sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) salt
1/2 cup (125 mL) currants
2 apples, cored, unpeeled
1/2 cup (125 mL) milk
2 tbsp (25 mL) butter, melted
In bowl, combine 1 cup (250 mL)
flour, 1/3 cup (75 mL) brown sugar,
baking powder, cinnamon, salt and
currants. Thinly slice half of one
apple; set aside. Chop remaining
apples and add to flour mixture along
with milk and melted butter; mix
well. Spread in buttered 9 -inch (2.5
L) square metal cake pan. Arrange
apple slices on top.
Sauce:
1 3/4 cups (425 mL) boiling water
1 cup (250 mL) packed brown sugar
1 tbsp (15 mL) all-purpose flour
1 tbsp (15 mL) butter, softened
2 tsp (10 mL) vanilla
In bowl, whisk together water,
brown sugar, flour, butter and vanilla;
gently pour over batter. Bake in
350°F (180°C) oven for 30 to 40
minutes or until tester inserted in
cake comes out clean. Serve warm.
ISLAND -STYLE COLESLAW
2/3 cup (150 mL) regular or light
mayonnaise
1 tbsp (15 mL) lime juice
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) prepared mustard
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) each salt and pepper
4 cups (1 L) shredded green cabbage
1 carrot, shredded
1 small onion, finely chopped
1/4 cup (50 mL) chopped fresh
parsley
In large bowl, combine mayonnaise,
lime juice, sugar, mustard, ginger,
salt and pepper. Add cabbage, carrot,
onion and parsley; mix well. Chill for
at least 1 hour before serving. -
SPICED RICE AND PEAS
2 tbsp (25 mL) butter
1 large onion, chopped
2 cloves garlic, minced
1 large carrot, finely diced
1 sprig fresh thyme
1 cup (250 mL) rice
2 cups (500 mL) chicken stock or
water
1 can (14 oz/398 mL) kidney
beans, drained and rinsed
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each nutmeg, red
pepper flakes and black pepper.
In medium saucepan, melt butter
over medium heat. Cook onion,
garlic, carrot and thyme sprig until
softened, about 3 minutes. Add rice
and stir to coat. Add stock, beans, salt,
nutmeg, red pepper flakes and pepper;
bring to boil. Reduce heat; cover and
simmer for 20 minutes or until rice is
tender. Discard thyme sprig.
SLOW -SIMMERED PORK AND
POTATO STEW
2 1/2 to 3 Ib (1.25 to 1.5 kg) pork
shoulder butt or boneless pork
loin rib -end roast
1/2 tsp (2 mL) each salt and black
pepper
2 tbsp (25 mL) olive oil
1 large onion, chopped
4 cloves garlic, minced
1 can (28 oz/796 mL) plum
tomatoes (including juice)
1 can (10 oz/284 mL) undiluted
chicken broth
2 tbsp (25 mL) red wine vinegar
2 tsp (10 mL) ground cumin
1/2 tsp (2 mL) each cinnamon and
turmeric
1/2 tsp (2 mL) hot pepper sauce
2 large sweet potatoes or
potatoes, peeled and cut into bite -
sized pieces
2 large carrots, cut into bite -size
pieces
1/2 cup (125 mL) coarsely
chopped fresh coriander
Trim fat from pork; cut into 1 -inch
(2.5 cm) pieces. Place in medium
bowl, sprinkle with salt and pepper
and toss. In large saucepan, heat oil
over medium-high heat; cook half of
the pork, stirring frequently, until
browned all over, about 4 minutes.
Remove pork to clean bowl. Repeat
with remaining pork.
Reduce heat to medium. Add
onion and garlic to pan; cook stirring
frequently, until onion is softened,
about 2 minutes. Stir in tomatoes,
crushing slightly with a potato masher;
add chicken broth, 1/2 cup (125 mL)
water, vinegar, cumin, cinnamon,
turmeric and hot pepper sauce.
Return pork and any accumulated
juices to pan; bring to boil, stirring
occasionally over high heat. Cover,
reduce heat to medium -low and
simmer gently until meat is nearly
tender, about 1 hour for rib -end roast
and 1 1/2 hours for shoulder butt.
Stir in potatoes and carrots;
simmer, uncovered and stirring
occasionally, until potatoes are
tender, about 25 minutes. Stir in
coriander. Taste and add salt and
more hot pepper sauce if desired.
APPLE RICE PUDDING
BRULEE
1/4 tsp (1mL) salt
3/4 cup (175 mL) arborio rice
3 cups (750 mL) milk
1/2 cup (125 mL) granulated sugar
or pure maple syrup
2 cinnamon sticks
2 wide strips well -washed lemon
peel
3 apples
2 egg yolks
1 tsp (5 mL) cornstarch
2 tsp (10 mL) vanilla
packed brown sugar
In large saucepan, bring 1 1/2 cups
(375 mL) water and salt to boil. Add
rice; cover, reduce heat to low and
simmer for 15 minutes or until softened
and most of the water is absorbed.
Stir in 2 1/2 cups (625 mL) milk,
sugar, cinnamon sticks and lemon
peel; bring to boil. Reduce heat and
simmer gently, uncovered and
stirring occasionally, until fairly thick
but some liquid still remains, 25-30
minutes, adjusting heat as necessary.
Meanwhile peel, core and dice
apples into 1/4 -inch (5 mm) pieces.
Stir apples into rice; simmer,
uncovered and stirring occasionally
until thickened, about 5 minutes.
In measuring cup, whisk together
remaining 1/2 cup (125 mL) milk.
egg yolks, and cornstarch until
cornstarch dissolves. Stirring
constantly, gradually pour into rice
mixture and bring to boil. Reduce
heat and simmer for 1 minute. Remove
from heat. Discard cinnamon sticks
and lemon peel. Stir in vanilla. Turn
into bowl; refrigerate until cold.
Spoon pudding into 6 oz (175 mL)
custard cups, smoothing surface.
Sprinkle with enough sugar to lightly
cover. Place cups on baking sheet.
Broil about 3 inches (8 cm) from heat
until sugar has bubbles and deepens
in colour, 30-60 seconds; watching
carefully to prevent burning. Serve
immediately.0
—Recipes courtesy Foodland Ontario
JANUARY 2004 31