Tag: recipe

Toasted Rice Pudding Recipe with Lime, Coconut & Pistachios

Last night, the hubs and I whipped up a delicious rice pudding recipe that I just had to share.  It was that good!  However, this was not your typical rice pudding.  For one, it had a pronounced toasted flavor.  In addition, we dialed back the sweetness, adding a tropical flair with lime and coconut.  Finally, we added a little crunch with crushed pistachios.  At the last minute, it dawned on us to pair our dessert with Amaretto on the rocks, which really took our indulgent treat to the next level.  Here’s how we made it…

Ingredients:

1 cup aborio rice

4 cups coconut milk

2 teaspoons coconut oil

1 handful of pistachios, shelled and crushed

1 teaspoon vanilla extract

Zest of 1 lime

2 tablespoons agave nectar–or to taste

Cinnamon and nutmeg to taste

A note about the ingredients…

I chose aborio rice, because I’m partial to its texture–somewhere between white rice and brown.  It’s also a slightly shorter grain.  However, a different variety will work too.  Similarly, I chose agave nectar as a sweetener, because it easily dissolves in a liquid mixture.  Still, sugar or even honey will get the job done as well.

Directions:

In a saucepan, combine the coconut oil (which is solid at room temperature) with the dry rice, browning it.  In all fairness, we basically burned it, because we like the sort of thing.  If you don’t, stop when the rice turns light to medium brown.  Once your rice is toasted to your liking, add 2 (of the 4 cups) of coconut milk to the pan and bring to a boil.  Once boiling, cover and simmer on low.

Stir in the remaining coconut milk, vanilla extract, and agave nectar.  Sprinkle with cinnamon and nutmeg.  As a general rule, I use about 1/3 the nutmeg that I do cinnamon.  It’s much more potent.  Once your rice pudding is seasoned and sweetened to your liking, chill it in the fridge.  If you can, let it sit in there over night.

Serve in small bowls with a dusting of lime zest and crushed pistachios.

Again, I highly recommend enjoying your rice pudding with some Amaretto, an Italian almond liqueur that’s syrupy, mild, and dangerously drinkable.  Its warm, sweet flavor compliments the spice and citrus of this rice pudding recipe.  Served over the rocks, it’s slightly less sweet and well matched by this not-so-sugary dessert.

Any Port in the Snow Cocktail

Looking for a Christmas cocktail to keep you warm this Winter?  Try Any Port in the Snow…

Any Port in the Snow Cocktail | Motley Decor

As the name suggests, it’s heavy on port (wine that’s both more flavorful and has a higher alcohol content).  Slightly sweet, with a little kick at the end, tawny port makes a nice Winter libation.

Any Port in the Snow is also loaded with quintessential holidays flavors like cloves and orange–an irresistibly fragrant mix that always recalls the holidays for me.  A mild scotch delivers a larger kick on the tail  that warms from the inside out.

The flavor profile is not unlike mulled wine or even red sangria.  However, this is a cocktail that both soothes and packs a punch.  So, please be forewarned and enjoy responsibly.)

Perhaps, best of all, Any Port in the Snow couldn’t be easier to make, which makes it ideal for entertaining.  Here’s the recipe…

Ingredients:

1 oz mild scotch (I used Pig’s Nose)

2 oz tawny port

handful of whole cloves

Orange peel

Directions:

You can either infuse the port with a handful of cloves for 24 hours prior to serving or simply throw 3-5 cloves in each drink.  Then, mix the scotch and port, using a 1:2 ratio, stir gently, and add an orange peel as a fragrant garnish.

Ice is optional.  I prefer this warming drink at room temperature.

Happy Holidays!

 

Spiked & Spiced Apple Cider

What’s better than spiced apple cider on a chilly Autumn day?  Spiked apple cider on Thanksgiving!  Luckily, you don’t have to choose between the two.  This recipe combines the the tangy sweetness of apple cider with Fall-forward spices like cinnamon and cardamom with the family-holiday-coping properties of ale and vodka.  Just in time for those heated political debates that everyone is dreading this year after the  most contentious election in memory!  You’re welcome.

WARNING: this Spiked & Spiced Apple Cider cocktail/punch does NOT taste like alcohol.  However, it is deceivingly potent.  So, pace yourself and your guests–especially the teetotalers among them.  (Every family has one.)

Motley Decor's Spiked & Spiced Apple Cider Recipe

Here’s what you’ll need for the spiked cider:

32 oz mulled cider (see mulling recipe below)

2 12 oz cans amber ale

1 cup Absolute Pear (or other pear-flavored) vodka

the juice from 1 lemon

sprinkle of cinnamon

Just in Time for Thanksgiving: Spiked & Spiced Apple Cider Recipe

Mixing the punch…

Because this recipe contains beer, you’ll want to mix the cider in a large decanter with a stopper (rather than a punch bowl, for instance) to preserve the carbonation.  Aside from that one note, this recipe is extremely straight-forward.  You just  mix all of the ingredients and add cinnamon to taste.

If you prefer dryer drinks, add more beer to mellow out the sweetness of the cider.  If you feel like the vodka taste is too strong, an extra squeeze of lemon with balance it out.

Then, just set out the mixture  with some glasses for all to enjoy.

What to Drink This Thanksgiving | Spiked & Spiced Apple Cider Punch Recipe on Motley Decor

Mulling apple cider…

Ingredients: bottled apple cider, orange slices, cinnamon sticks, bay leaves, cardamom pods

Note: fresh ginger, anise, and cloves are also great for mulling (although I felt that they weren’t needed for this particular drink).  If you want to use them, just be careful with the cloves.  They can quickly become overpowering.   So, taste your cider often.

In a large pot on a stovetop–or even in a slow cooker–combine all of the ingredients and let them cook at a temperature just shy of boiling for about 20 minutes.  If you catch the cider boiling, just turn off the heat and let the liquid cool.

Once at room temperature, strain and funnel the cider back into the bottle and store it in the fridge overnight.  The next day, just give it a shake before concocting the punch recipe above.

All jokes aside, Thanksgiving is not just a glutinous holiday.  It’s an important one as it forces us to take inventory of all we are thankful for.  And, despite tensions in the country at the moment, we can’t loose sight of how lucky we truly are.  Whatever blessings you cherish most in this life, acknowledge them this Thanksgiving, express your thanks, help someone out if you can, and never loose hope.

Spiked & Spiced Apple Cider for Thanksgiving // MotleyDecor.com

How to Cure a Halloween Hangover

Halloween is by far my favorite holiday.  Wearing a costume, doling out candy, and partying like a pagan are activities that I relish each last day of October.  The only problem is, November 1st often turns out to be my least favorite day of the year.  Racked by headaches, nausea, and often embarrassment; Halloween hangovers are no joke.  Luckily, last year, I finally stumbled up on the cure…

In my experience, folks generally fall into two camps: those who starve a hangover and those who eat their way through it, devouring a smrogasbord of greasy, salty goodness.  If you belong to the former camp, I can’t help you.  However, if you belong to the latter, read on!

Halloween Hangover Cure

What you’ll need:

1 can of chili (I’m partial to either Stagg Ranch House Chicken Chili or Hormel No Beans)

2 cans of corned beef hash (it will shrink at you cook it)

1-2 eggs (per person you’re feeding)

A handful of sharp cheddar cheese, grated

A handful of scallions (or green onions), finely sliced

Optional: hot sauce

Preparation is simple (after all, you won’t be operating at your best when you make this meal):

Brown the corned beef hash in a frying pan, while simultaneously bringing the chili to a soft boil in a separate pot.  Make sure you leave one burner for a second frying pan.  When the 2 aforementioned items are almost ready, cook the eggs sunny side up.  Then, it’s just a matter of layering.  Place the corned beef hash at the base, sprinkling it with some shredded cheddar.  Then, ladle the chili over top–again–sprinkling more cheese.  Next, the egg(s), which are topped with scallions.  Hot sauce is optional–as is a bib.  DIG IN!

To your sober, healthy ear, this recipe may seem a little…unhealthy or even…unsophisticated.  Still, I guarantee you that your hungover self (and even your drunk self) will love it!

Of course, it never hurts to hydrate.  Plan ahead by drinking water all Halloween day before your ghoulish night activities.  Chug water before going to bed and leave a full glass (and a couple of Advil) on your nightstand.   Maybe even keep some coconut water in the fridge.

And poof!  Your hangover is cured.  You’re welcome.  Happy (early) Halloween!  Be safe.

3.14 Pie Recipes for Pie Day

Happy Pie Day!  I’m not much of a baker, but pie is perhaps my favorite dessert.  Here are 3 of my favorite pies with links to their recipes.

1. Pinwheel Cherry Pie

Pinwheel Cherry Pie | Pie Day | Via Motley Decor

Leave it to Martha Stewart to put a pretty twist (or spiral, rather) on the cherry pie.  Still sweet and tangy, the flavor we all know and love remains true to its roots in the pinwheel cherry pie.

2. Almond Pear Pie

Almond Pear Pie | Pie Day 2016 | Motley Decor

Both almonds and pears impart their delicate yet decadent flavors to this round masterpiece of a pie.  It’s pretty too.  Isn’t it?  Find the recipe at My Recipes.

3. Mixed Berry Pie

Mixed Berry Pie | Pie Day 2016

Can’t commit to a single berry?  I’m with you!  Luckily, the mixed berry pie doesn’t make you choose.  Thanks to Taste of Home for the recipe!

0.14 Add Brie

If you were wondering how I was going to give you 0.14 of a recipe and really commit to the Pie Day theme, it’s the same answer to how I do most things–with cheese!  Do yourself a favor a melt a little brie over your next slice of pie (particularly if it’s a berry pie).  You won’t be sorry.

Piece out!

Another Twist on a Moscow Mule

Another twist on a Moscow Mule

As promised in a previous post, I’m following up with a Mexican twist on the classic Moscow Mule cocktail.  I’m calling it the Mazatlán Mule.  As you may have guessed, this version calls for tequila in place of vodka, but that’s not the only substitution…

Ingredients:

Gold tequila

Cointreau

Ginger beer

Lime

Fresh cilantro (instead of mint)

Cumin

Directions:

In a mortar and pestle, grind a pinch of cumin seeds to unleash their essence.  (If you really love cumin, you can toast the seeds first.  However, be forewarned: this greatly intensifies their smell…and it lingers.)  Fill a copper mug halfway with ice,  then add 2 shots of tequila and 1 shot of Cointreau.  Throw in a handful of cilantro, a squeeze of lime, and sprinkle with cumin.  Fill the rest of the way with ginger beer, stir and serve.

Lime, cilantro, and cumin act a zesty, spicy trinity.  Cilantro and cumin actually come from the same plant, so it’s little wonder that they work well together.  The lime brings out the subtlety of the cilantro and kicks the cumin into high gear.  The spiciness of the trio is well matched to the equally spicy ginger beer.  Tequila adds a kick and the Cointreau takes the edge off with its citrusy properties.  In other words, it’s delicious.  But don’t take my word for it.  Make Mazatlán Mules the next time you entertain.  Cheers!

Twist on a Moscow Mule

I’m a sucker for any ginger-flavored cocktail.  So, naturally, a Moscow Mule is high on my list of favorites.  The problem is: I almost never have vodka in the house.  (I know…I know…)  True to my roots, however (I’m half Puerto Rican), what I do keep stocked is rum!  This inventory issue, coupled with my love of ginger (and my cute new copper mugs with brass knuckles for handles), resulted in a happy accident–or twist, rather–on the classic cocktail.  I call it the Manatí  Mule.  Here’s how you make it…

Ingredients:
Spiced rum (instead of vodka)
Ginger beer
Lime
Fresh Basil (instead of mint)

Fill a copper mug halfway with ice and add 2 ounces (instead of 1) of spiced rum.  Fill with ginger beer and add a squeeze of lime.  Garnish with another lime wedge and a sprig of fresh basil.  Enjoy!

On a side note, my other half is Mexican, which means that I also maintain an ample of supply of tequila.  So keep an eye out for a Mazatlan Mule recipe in a future post.  Cheers!

 

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