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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 C. maple syrup 3 T of dark rum 1/2 C. corn syrup 1/4 C. raisins In a medium saucepan, combine the syrup, rum, corn syrup and raisins. Bring to a boil, then remove from heat. 1 C. Arboric rice 3 C. half and half 1 1/2 C. milk 2 T. sugar 2 large egg yolks, lightly beaten 2 tsp. nutmeg 2 T butter Instructions: Combine rice, half and half and milk in a large saucepan. Simmer on low for 30 to 40 minutes, stirring constantly until the rice is tender. Stir in the 2 egg yolks, then the sugar. Cook for 4 -5 minutes, until slightly thivkened. Stir in the nutmeg and let cool. Form the mixture into 12 small flat pancakes, laying on lightly greased wax paper. Heat butter in a large skillet. Cook risotto pancakes 1 - 2 minutes on each side over medium heat until lightly browned. Serve warm with warmed rum/raisin syrup drizzled over the top. Pancakes can be made the night before, then sauteed just prior to serving. The syrup can be made in advance as well. |
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