- Cashew Rice Pilaf

CASHEW RICE PILAF

Serves 6

1½ c white basmati rice
1 T vegetable oil
½ tsp cumin seeds
4 whole cloves
2 inch piece of cinnamon stick
1 tsp salt
½ tsp ground cardamom
1 onion, finely chopped
3 c boiling water
1 carrot, finely chopped
½ c frozen peas
½ c frozen corn kernels
¼ c unsalted roasted cashews or sliced almonds, toasted
2 T chopped cilantro (or if you are like me and hate it, substitute with parsley)

Place rice in a large bowl and cover with cold water; let stand for 30 minutes. Drain and rinse well under cold running water.

In a large saucepan, heat oil over medium-high heat. Sauté cumin seeds for about 40 seconds or until browned and fragrant. Add cloves, cinnamon stick, salt and cardamom; sauté for 15 seconds or until fragrant. Add onion and sauté for 3 to 4 minutes or until golden brown. Add rice, stirring to coat with spices. Add boiling water, carrot, peas and corn; bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until water is absorbed. Remove from heat, stir in cashews, cove and let rice steam for 10 minutes or until tender. Discard cloves and cinnamon stick. Fluff with a fork. Stir in cilantro (or parsley) if using.

Notes:

1. I reduced the spices by half because I didn’t want the rice to be over-powering. It is quite good even with the reduction. If I was going to serve this with say, butter chicken, I would use the full amount of spices.

- Tweed Cake

TWEED CAKE

Cake:
½ c butter
½ c milk
2 tsp baking powder
dash of salt
⅔ c sugar
1⅓ c flour
2 egg whites (you’ll use the yolks for the icing)
2 squares of semi-sweet chocolate (grated)

Cream butter, add sugar gradually. Add dry ingredients alternately with milk. Fold in grated chocolate then egg whites. Pour into an 8 x 8 square pan that has been sprayed with Pam.

Bake at 350° for 30 to 35 minutes.

Icing:
⅓ c butter
1½ c icing sugar
2 egg yolks
dash of vanilla

Cream butter, add sugar gradually, add yolks and vanilla. Once the cake has cooled, ice the cake.

Topping:
½ square semi-sweet chocolate
1 T butter

Once the icing has set, melt semi-sweet chocolate with butter and drizzle over icing. Swirl with knife if desired. Cool until topping has set.

Notes:

1. This is a recipe that I have had for over 30 years. I always forget about it and when I make it I realize how very easy and how delicious it is. It is great because the ingredients are all things that you have on hand. This time I used grated Toblerone bar because I always have some stored in my freezer.

- Apricot Macaroon Cheesecake

APRICOT MACAROON CHEESECAKE


2 c crumbled soft macaroons
2 envelopes unflavoured gelatin
½ c white sugar
1 c apricot nectar (or syrup from canned apricots)
½ c apricot brandy
¼ c lemon juice
4 egg yolks
2 – 1c pkgs. cream cheese, softened
4 egg whites
½ c white sugar
1 c whipping cream, whipped

TOPPING:
2 14 oz. cans apricot halves, in light syrup
½ c apricot brandy
2 tsp. cornstarch

Press macaroon crumbs in bottom of 9 inch springform pan.

In medium saucepan, combine gelatin, ½ c sugar, nectar, ½ c brandy and lemon juice. Whisk in egg yolks. Cook over medium heat, stirring constantly until slightly thickened (8 to 10 minutes). Remove from heat. Beat cream cheese in large bowl of electric mixer until smooth. Gradually beat in egg mixture. Chill until slightly thickened.

Beat egg whites until soft peaks form; gradually beat in sugar, beating to stiff peaks. Fold into thickened gelatin mixture along with whipped cream. Turn into crumb-lined pan. Smooth top. Chill several hours or until firm. Run knife around edge; remove ring.

Topping:
Apricot halves should be drained and excess moisture removed with paper towel. Cover top of cheesecake with apricot halves. In a small saucepan, combine brandy and cornstarch. Cook and stir over medium heat until thickened and then pour over the apricot halves.