CREAMY COLESLAW WITH PINEAPPLE AND ALMONDS and TROPICAL RICE PUDDING

We had a container of fresh pineapple in the refrigerator, and I wanted to use it before it went bad - I hate to waste good food.
I came across the Tropical Rice Pudding recipe while reading the latest Southern Living magazine, and the Creamy Coleslaw with Pineapple and Almonds looked appealing to me, while I was searching through my stockpile.
The pineapple added a lovely fresh, tropical flavor to the dishes, which was so very welcome amidst these cold, dim days of winter.

CREAMY COLESLAW WITH PINEAPPLE AND ALMONDS

1/3 cup slivered almonds
1 cup chopped green cabbage
1 cup fresh pineapple, chopped
1/4 cup mayonnaise
1/4 cup creme fraiche
zest and juice from 1/2 a lime
1 teaspoon sugar
salt to taste

To toast the almonds, spread out on a cookie sheet, in a 350F oven for 8 to 10 minutes. Set aside to cool.
In a large bowl, combine cabbage, pineapple and almonds.
In a separate bowl, combine mayonnaise, creme fraiche, lime zest and juice and sugar. Season to taste with salt. Toss with the salad ingredients and chill for at least 1 hour.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, May 2012

TROPICAL RICE PUDDING

2 cups cooked rice (I used Jasmine)
4 cups milk
3/4 cup sugar
1/2 teaspoon salt
1 cup cream
2 eggs
2 cups chopped pineapple
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon orange extract

Bring rice, milk, sugar and salt to a simmer in a large saucepan, over medium-high heat, stirring occasionally.
Reduce heat to medium-low, simmer, stirring often, 20 to 25 minutes, or until milk is reduced by half and rice is very tender.
Meanwhile, whisk together cream and eggs. Whisk 2 tablespoons of hot rice mixture into cream mixture. Reduce heat to low, stir cream mixture into remaining rice mixture. Cook, stirring constantly, 2 minutes or until mixture begins to thicken. Remove from heat, stir in pineapple, orange zest, lemon zest and orange extract.
Enjoy!

Recipe adapted from Southern Living, January 2014
www.southernliving.com/food/‎

CREAMY ROASTED MUSHROOM SOUP and CARAMEL CREAM PIE

My husband and I were inspired to gather a group of wonderful people together for dinner.
Two of our guests were local chefs and restaurant owners and I must admit that I felt a little nervous. However, I was excited to see our friends and to give the culinary artists a night out of the kitchen - although I did solicit their advice a time or two while cooking.
I kept the menu simple, and tried to do as much in advance as possible, knowing that a gathering is about spending time together.

CREAMY ROASTED MUSHROOM SOUP

1 pound portobello mushrooms, stemmed, cut into 3/4 inch pieces
1/2 pound shiitake mushrooms, stemmed, cut into 3/4 inch pieces
6 tablespoons olive oil
32 ounces chicken broth
1 1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/3 cup marsala
3 tablespoons flour
1/2 to 1 cup cream
3/4 teaspoon chopped fresh thyme

Heat oven to 400F.
Line two baking sheets with foil. Spread mushrooms out on prepared baking sheets, drizzle with oil. Season with salt and pepper, toss to coat.
Cover with foil, bake for 30 minutes, uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly.
Melt butter in a large pot, add onion and garlic and sauté until onion is tender, about 8 minutes. Add marsala and simmer until almost all of the liquid evaporates, about 2 minutes. Add flour, stir 2 minutes. Add broth, cream and thyme. Stir in mushrooms, puree using an immersion blender. Simmer until heated through and slightly thickened, about 10 minutes. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, November 2002
www.epicurious.com › recipes & menus

CARAMEL CREAM PIE

CRUST
3/4 cup almond flour
1 cup graham cracker crumbs
2 tablespoons sugar
8 tablespoons butter, melted
CARAMEL PUDDING
1 cup sugar
1/4 cup water
4 cups whole milk
1 teaspoon vanilla extract
1 teaspoon gelatin
1/2 cup cornstarch
1 teaspoon salt
4 egg yolks
CRISPY RICE
1/2 cup sugar
1 tablespoon water
1 teaspoon corn syrup
1/2 teaspoon salt
1 1/2 cups puffed rice cereal
whipped cream for serving

MAKE THE CRUST
Mix together the almond flour, graham cracker crumbs, sugar and butter, until evenly moistened.
Press the crumbs over the bottom of 8 to 10 individual serving dishes.
MAKE THE CARAMEL PUDDING
In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep amber caramel forms, about 8 minutes. Remove from the heat. Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
In a small glass bowl, combine 1/4 cup of the milk with the vanilla, sprinkle the gelatin on top and let stand until softened. In a large glass measuring cup, whisk the remaining 2 3/4 cups of milk with the cornstarch and salt. Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes. Remove from the heat and whisk in the egg yolks, one at a time. Return the mixture to a boil and cook until thickened once again, about 5 minutes. Whisk in the gelatin mixture.
Gently divide the caramel pudding evenly over the crust. Press plastic on top of the puddings and refrigerate overnight.
MAKE THE RICE TOPPING
Line a baking sheet with parchment paper and coat with cooking spray. In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat. Lower the heat to moderate and simmer undisturbed until a deep amber caramel forms, about 5 minutes. Remove the caramel from the heat and stir in the salt and rice cereal. Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
Break the crispy rice into pieces, spread whipped cream on top of individual pies, and top with crispy rice.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/.../caramel-cream-pie-with-crispy-rice-toppi...