Ancient Grains for Modern Meals - Maria Speck [115]
3 To finish, add the half-and-half, sugar, salt, ½ teaspoon of the lemon zest, cinnamon stick, and vanilla to the rice. Return to a boil over medium-high heat, stirring several times. Decrease the heat to maintain a gentle bubble and cook, uncovered, for 15 more minutes, stirring every few minutes or so. The consistency should be creamy yet soupy—the mixture will thicken as it cools. Remove the saucepan from the heat and remove the cinnamon stick. Stir in the chopped dates and the remaining ½ teaspoon lemon zest.
4 Divide the rice pudding among small individual dessert bowls or cups. Garnish with a few of the rose water–infused date strips, and serve warm or at room temperature.
TO GET A HEAD START: The rice pudding can be made 1 day ahead. Transfer the pudding to a medium bowl and allow to cool to room temperature, stirring a few times. Cover and chill. The rice will continue to absorb liquid—you may need to add a bit of chilled milk or half-and-half just before serving to loosen it. Keep the infused date strips separate, covered with plastic wrap, and garnish the pudding just before serving.
TO LIGHTEN IT UP: Use whole milk instead of half-and-half for an everyday treat.
Greek Yogurt Ice Cream
Creamy, rich Greek yogurt is so versatile, it even makes a light and tangy ice cream—just what you need on a hot summer day. It is made in a flash (no time-consuming custard base) and, in our house, eaten almost as fast. Adding a dash of liqueur to ice cream lowers the freezing point, resulting in a smoother texture. Enjoy this treat on its own or with summer-ripened peaches and drizzled with more honey, if you like. My tester Karen topped it with grilled pineapple—fabulous! If you are in the mood for baking, serve it with Honey-Almond Cantuccini, or, if you’re in a hurry, with store-bought ginger snaps. Yogurt ice cream will last for 1 week. MAKES ABOUT 2 PINTS
2 cups plain whole-milk Greek yogurt
½ cup heavy whipping cream
½ cup honey
1 tablespoon freshly squeezed lemon juice
1 tablespoon limoncello or vodka
1 Place all the ingredients in a large stainless steel bowl. Whisk until they are well blended and the honey is incorporated.
2 Cover with a lid or with plastic wrap and refrigerate the mixture for 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, transfer the bowl with the ice cream to the freezer. After 1 hour, beat the mixture using a handheld mixer until smooth while scraping down the sides of the bowl with a spatula. This prevents the formation of ice crystals. Return to the freezer and repeat a few more times until frozen. This will take at least 5 hours, depending on your freezer.) Remove from the freezer 15 minutes before serving.
TO LIGHTEN IT UP: Lowfat Greek yogurt works fine.
Orange-Rosemary Cookies with Olive Oil
All throughout my childhood, I had a weak spot for Greek Lenten cookies. I was smitten by their remarkable simplicity, mouthwatering and nourishing at once. These small rosemary-scented treats are inspired by Lenten cookies (hence no eggs or butter), and you’ll find them as delicious as they are easy to make. My testers had a split opinion on the crunchy turbinado sugar topping. Some loved it, while others preferred a plain cookie. Eat them on their own, or serve alongside ice cream or with dessert wine. MAKES ABOUT 30 (1½‑INCH) COOKIES
1 orange
1 cup white whole wheat flour (4¼ ounces)
½ cup lightly packed almond meal (1¾ ounces)
¾ teaspoon baking powder
1/8 teaspoon fine sea salt
¼ cup extra-virgin olive oil
¼ cup packed light brown sugar
½ teaspoon minced fresh rosemary
½ teaspoon vanilla extract
2 to 3 tablespoons turbinado sugar, for topping
SEE MEASURING WHOLE GRAIN FLOUR
1 Finely grate the zest of the orange until you have 1 teaspoon. Set the zest aside, and squeeze the orange until you have ¼ cup juice. Set aside