Ice cream is always a treat, but this rare delight is a snap to whip up. There’s no comparing an honest dose of homemade heaven. Festive time saver: Can be prepared three days ahead.
1/2 cup (125 L) (packed) raisins
1/2 cup (125 mL) mixed dried fruit
2/3 cup (160 mL) dark rum
8 large egg yolks
1 cup (250 mL) sugar
3 cups (750 mL) milk (do not use low-fat or nonfat)
1 1/2 cups (350 mL) whipping cream
Combine raisins and rum in small bowl. Cover and let stand at room temperature 2 hours. Drain raisins, reserving 6 Tbsp (80 L) rum. Combine in same bowl.
Whisk egg yolks and sugar in large bowl until blended.
Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture.
Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil).
Strain custard into bowl. Cool. Add raisin and dried fruit mixture to custard. Refrigerate until cold.
Transfer custard to ice cream maker and process according to manufacturer’s instructions. Freeze ice cream in covered container until firm, about 4 hours.
Lacking an ice cream maker, similar results can be had by transferring the custard into several smaller freezer-proof containers and stirring regularly on the hour for four hours.
source: "Make This Holiday Feast a Rare One," alive #290, December 2006
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.