39
40
Cranberry Relish
Makes 1 1/3 Cups
INGREDIENTS
2 cups fresh cranberries
1/2 cup sugar
1/2 cup verjus or 3 tablespoons lemon juice
METHOD
1.
In small saucepan, combine all ingredients. Bring to a boil, and then lower
to a simmer. Continue to cook until the mixture is thick and berries are
glazed. Allow to cool.
2.
Transfer to a covered container and refrigerate until needed.
Note: Relish will keep up to 2 weeks, refrigerated.
Cardamom Cream
INGREDIENTS
2 cups heavy cream
1 tablespoon black cardamom seeds
METHOD
1.
In a small saucepan, bring 1 cup of heavy cream and the cardamom to a
boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve.
2.
Whip remaining 1 cup of heavy cream until stiff peaks form. Stir into the
reserved mixture. Chill until ready to serve.
Coconut Rice Pudding
4 Servings
INGREDIENTS
1 1/2 cups coconut milk
1 1/2 cups milk
1/2 cup sugar
1/4 teaspoon kosher salt
3/4 cup short grain rice
1/8 teaspoon almond essence
1/2 cup golden raisins
1/4 teaspoon ground cinnamon, optional
METHOD
1.
Pour coconut milk, milk, sugar and salt into pressure cooker.
2.
Add rice and almond essence, stir until well blended then secure lid.
3.
Set Pressure Release Device to SEAL and timer to 20 minutes.
4.
When cooking is complete, let pressure release naturally.
5.
Remove lid then stir in raisins and cinnamon until well incorporated. Cover
and allow to cool for 10 minutes.
6.
Serve warm or cold.
