4 cups cooked wild rice
1/4 cup pure maple syrup (plus more for serving)
1/4 cup dried blueberries
1/4 cup craisins
1/2 cup roasted cracked hazelnuts
1 cup heavy cream (plus more, warmed, for serving)
Directions:
In a heavy non-stick sauté pan, add the cooked wild rice, heavy cream, and maple syrup, and warm through. Add the blueberries, craisins, and hazelnuts, and stir to mix well. Serve in a bowl with sides of warm heavy cream and maple syrup.
I didn't change much but did substitute Fat Free Half&Half for the cream. This makes a huge batch, so I froze some and left at home. We had two breakfasts among 4 women and still had a bit left over. It gets better with time as it soaks in more liquid. We did not need to add additional syrup as it came out very sweet. Also, I could not find any hazlenuts and wound up using blanched slivered almonds. No on minded.
We moved into our house in 1987 and subscribed to Gourmet magazine at the time. I kept the November issue (actually kept most issues for a long time until they piled up but that is another story) because of a recipe for something called White Wine Sangria. I made it for friends in spring of 1988 but no one seemed very taken by it, except for me. I couldn't stop drinking it and offered it to my guests who continued to decline. I've never forgotten that Sangria, which also introduced me to Pimm's No. 1 Cup, one of the most unfashionable liquors until its recent resurgence. Without further exposition, here is the recipe courtesy of Gourmet Magazine's online archives:
PEDRO LIGERO’S WHITE SANGRÍA AZULETE
JULY 1987
Nothing in the 7,000-word article on Barcelona from whence this recipe comes provides a clue to the identity of Pedro Ligero. Whoever he is, he had a nice touch for punch. Look for Fever-Tree bitter lemon and ginger ale for a less sweet, more sophisticated sangría.
2/3 cup fresh lime juice
2/3 cup Pimm’s No. 1 Cup
2/3 cup vodka
3 cups dry white wine
7/8 cup chilled bitter lemon soda
7/8 cup fresh orange juice
7/8 cup chilled ginger ale or club soda
thin slices of lemon or orange, halved, for garnish
In a large pitcher stir together the lime juice, the Pimm’s, the vodka, the wine, the bitter lemon, the orange juice, and the ginger ale, add the lemon slices and 2 cups ice cubes, and stir the sangría. Makes about 6 cups.
2/3 cup fresh lime juice
2/3 cup Pimm’s No. 1 Cup
2/3 cup vodka
3 cups dry white wine
7/8 cup chilled bitter lemon soda
7/8 cup fresh orange juice
7/8 cup chilled ginger ale or club soda
thin slices of lemon or orange, halved, for garnish
In a large pitcher stir together the lime juice, the Pimm’s, the vodka, the wine, the bitter lemon, the orange juice, and the ginger ale, add the lemon slices and 2 cups ice cubes, and stir the sangría. Makes about 6 cups.
The last recipe - or assembly of ingredients - came across on Facebook last spring. I got it copied to Pinterest just so we could have this up north by the fireside. We made a fire on the last night which was cool but still, so the mosquitoes divebombed me as I put these gooey treats together outside.
This looks like a great blog for parents btw, lots of fun ideas to do with your kids. Of course, I always thought that about parenting magazines when my boys were little and nothing ever turned out like the pictures. Here's the recipe from Cometogetherkids.com
- Sugar Cones
- Peanut Butter
- Mini Marshmallows
- Chocolate Chips
- Bananas
- Aluminum Foil (to wrap them in)
1. Chop up the bananas and get some marshmallows and chocolate chips ready. ( I liked using these ingredients on a camping trip because they don't need to be refrigerated and you can easily slice the bananas with a plastic knife ~ oh, and the fact that they're really, really yummy together!)
2. Spread some peanut butter on the inside of the cone, then put in the bananas, marshmallows and chocolate chips.
3. Wrap the whole cone in aluminum foil, then put in over the hot coals for 5-10 minutes or so, turning every so often.
4. Unwrap your cone, check to see that everything's ooey, gooey, and melted... then dig in and enjoy!
Ok, the first read of this recipe leaves you with the impression that these should be awfully easy, although the sheer number of ingredients to press inside a sugar cone is daunting. The banana needs to be on the riper side of ripe. I had doubts about the peanut butter but saw the need for some salty contrast. I took the recipe advice and cut up the bananas first and had everything assembled before I started putting them together. We had a roaring fire but no hot coals so we set them as close to the fire as we dared. This turned out to be a slow method, the first batch took a good 20 minutes or so and could have gone longer. But they were still plenty good! We put a second batch in and had some good embers to put them on. They went much faster and mine burned, making half of it inedible (cone fused to aluminum, watch the dental work!)
So that's that on the food front. Coming up soon, a report on my scientific crafting experiments, unless I wind up on the six o'clock news having transformed into a Toxic Avenger. I'm not trying to attain super-powers though, I swear I'm just trying to create unique and wearable jewelry.
