Prince Edward County

Butternut Squash “Ravioli” with browned butter, raisins and pecans

, , , , , , , ,

Last week some friends dropped off a couple of home grown butternut squash for us to enjoy. My initial plan was to roast them and use them as a side dish for an upcoming meal however I had been craving raviolis lately. These delicate little puffy pillows filled with goodies. They require a little bit of time but are so worth it. Stuff them with practically anything, depending on what’s available and what the mood calls for. Round or square or triangles – I do love them so!

I am going to let you in on a little secret. I sometimes cheat with my raviolis. Yes you heard me correctly. Making home made pasta dough and making them from scratch is obviously the ideal way. Fresh pasta sheets from the store is also an option although I do find the pasta sheets in general too thick for raviolis. Rolling them out with a rolling pin or a hand crank pasta machine would work. The other option, should you not be in the mood to deal with fresh pasta dough, is to grab a pack of fresh wonton wrap sheets in the produce section of your grocery store. They are already cut into perfect squares, perfect thickness. When boiled, the similarity to pasta is striking. So. This dish is made using these. The recipe can of course be used with your beautiful home made pasta dough as well!

Filling:

1/4 cup each of dark and golden raisins

1/4 cup brandy or cognac

1/4 cup water

1/2 butternut squash

1 tbsp parsley

1 tbsp freshly grated ginger

1/4 cup mascarpone cheese

Salt & pepper

Olive oil

1/2 cup pecans

Olive oil

1 tbsp sugar

Salt & pepper

40 wonton sheets

1 egg, lightly whisked

2-3 tbsp butter

Preheat oven to 350F.

Mix the raisins, brandy and water in a bowl. Set aside

Peel the butternut squash and cut into 1” pieces.

Place on a baking sheet. Drizzle with olive oil. Season with salt and pepper.

Roast in the oven for 30-45 min until soft. Let cool.

In a bowl, toss pecans with a light drizzle of olive oil, sugar, salt and pepper.

Spread out evenly on a separate baking sheet and bake in the oven along with the squash for about 10-15 min. Keep an eye on them to make sure they don’t burn.

In a food processor, puree the butternut squash along with the mascarpone, ginger and parsley until smooth.

Set aside.

Ravioli:

Sprinkle flour onto a flat work surface and place the wonton wrappers evenly.

With a pastry brush, wet each wonton sheet with the whisked egg.

Using a piping bag or two spoons, place a scant tbsp of filling in the centre of 20 of the wonton wrappers.

Take an empty wonton sheet and place on top of a sheet with filling. Egg mixture facing each other. With a cookie cutter, trim the raviolis to make them smaller. With a fork, press along the sides to seal the ravioli and prevent filling to escape.

In a large pot bring water to a boil. Cook the raviolis 2-3 min. Save 1/2 cup of the pasta water.

Assembly:

In a cast iron pan, over medium-high heat, melt the butter and add the raviolis. Saute until lightly browned. Add the raisins, brandy and leftover pasta water.

Crumble the pecans and add.

Season with salt and pepper.

Serve immediately.

Serves 4.

Bacon and Orange Tagliatelle

, , , , , , ,

Lazy days.

Most of the time when I’m in the kitchen, ready to cook a meal, I don’t use recipes. I tend to skim through them, look at the photos and use them more as inspiration than anything else. I like to experiment. Try new things. Explore new flavours and textures. Develop new creations.

Most of the time. Sometimes, however, the inspiration is just not there. I can look around in the pantry, take a peak in the fridge, poke my head in the freezer but the inspiration is gone. Poof.

There are days when you feel like doing as absolutely as little as possible. Lounging on the sofa, listening to some good tunes or reading a good book seem perfectly reasonable. Days when the brain is not really working, when the idea of making something to eat seem too much of a task. These days happen to all of us, and it’s totally alright!

A while back I had one of those days and I went online to randomly pick a dish to make for dinner. A recipe from Epicurious caught my attention: Tagliatelle, one of my favourite pastas, tossed with crisp prosciutto and fresh orange. As I was reading the recipe I started salivating. Orange and prosciutto. What a beautiful combination. The wheels started turning and before the dish was ready to be enjoyed around the table, I had adapted the recipe slightly. Being a bacon fanatic, I felt prosciutto alone wasn’t enough. And ginger, well, I put ginger in almost everything I make. My twist to the recipe is below. You can find the original recipe here.

Jens

450g egg tagliatelle pasta

125g thinly sliced prosciutto, cut in 1/2″ strips

375g bacon

1 onion

1” piece fresh ginger

Zest & juice of 2 oranges

1-2 tbsp sambal oelek

1 cup whipping cream

1/2 cup chicken broth

Salt & pepper

4 green onions

Shaved or grated parmesan cheese

 

Preheat the oven to 500F.

Spread out the bacon on a large baking pan lined with parchment paper. Place in the upper part of the oven for about 10-15 min, until bacon is crisp. Transfer the bacon to paper towel and let dry off and cool. Save the leftover bacon fat.

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water.

Meanwhile, finely dice the onion, jalapeño and ginger. Separately, slice green onions. Set aside.

Add the bacon fat to a large heavy cast iron skillet and heat over medium-high heat. Add the onion, jalapeño and ginger to the butter and sauté for 3-4 minutes until onions become translucent. Add the prosciutto and sauté another 3 minutes. Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil.

Roughly chop the bacon. Add it to the sauce along with the pasta. While stirring, let it simmer, until sauce coats pasta and pasta is cooked, about 1-2 minutes.

Season with pepper. I find the bacon and Prosciutto gives the dish enough salt. Stir in green onions. Serve immediately on a bed of arugula and sprinkled parmesan on top.

Gazpacho

, , , , , ,

This spring, when planting our vegetable garden we might have gone slightly overboard with the amount of tomato plants we put in the ground. Sixty tiny green spindles which were to eventually produce every colour and every shape within the tomato world. Each one carefully placed in a pile of sheep manure, before being soaked in some sparkling clean limestone well water. Seeing them grow in the warm spring sun was a joy.

This summer, I am pretty sure we’ve been consuming more tomato salads than in our entire lives combined. Not once though did we get tired of them. It really is true luxury to be able to go out in your back yard and pick tomatoes, warm from the sun, and pop them in your mouth. I am totally convinced everything tastes better this way. Home grown.

This fall, as the last of the abundance of tomatoes are ripening Bruno has filled our freezers with his delicious marinara tomato sauce. Quickly cooked tomatoes, carefully pureed, deseeded and skinned, along with a few garden grown green onions, hot peppers and basil.

Along with salads and sauces, a third way to fully enjoy fresh tomatoes is through a Gazpacho. This Spanish classic is always a winner. Beautiful to look at, fresh flavours straight from the garden, a nice kick and bright acidity makes it perfect. Really so simple. I usually serve mine slightly chunky – I like the texture but serving it smooth is fairly common as well. I will leave that decision up to you. Some consider it being more of a summer soup but I have to admit I like it equally as much in the fall, even though it’s served cold. There are loads of versions of Gazpacho online. All slightly different. This version is mine. Enjoy! 

Jens

900g ripe tomatoes

1/2 red onion

3 green onions

1 small red bell pepper

1 small green bell pepper

1 jalapeno pepper, 1/2 seeded

1 english cucumber, roughly seeded

1/2 cup plain tomato sauce

2 garlic cloves

2 tbsp fresh oregano leaves

100g stale white bread

1/3 cup olive oil

juice from 1 lime

3-4 olives, pitted

3 tbsp sherry vinegar

1 tsp ground cumin

salt & pepper to taste

fresh basil, thinly sliced (chiffonade) for garnish

Place the bread in a bowl and fill with water. Make sure the bread is fully submerged. Set aside for 15-20 min.

Roughly cut the tomatoes, onions, peppers and cucumber into chunks. Add to a food processor along with the rest of the ingredients. Break the bread up in smaller pieces and add as well.

Process until preferred texture is reached.

Transfer to a bowl and place in the fridge for at least an hour, ideally over night for flavours to develop.

Serve cold in a glass or a bowl. Garnish with a drizzle of olive oil and fresh herbs.

Chocolate Cream And Home Made Meringues

, , , , , , ,

c5On a regular basis when visiting my grandparents as a kid, at the end of the meal a big bowl was placed in the middle of the table. Being shorter then, all I could see above the rim of the bowl was a mound of whipped cream. I would squeal with joy and excitement—I knew exactly what was soon to be scooped out and placed in a bowl in front of me. Grandma’s chocolate cream. It’s the simplest thing. Not more than 5 minutes to throw together, then a few hours rest in the fridge. 

A velvety smooth, almost pudding like, chocolate. Not too sweet. Fluffy whipped cream is a must. The key ingredient to make this dessert complete: meringues. The sweetness and crunchiness brings it to a whole new level. We used to crush the meringues in our hand and carefully, like a calm snowfall, let the bits of meringue coat the chocolate and cream. Nostalgic much? You bet. Yum.

Jensc2

Chocolate Cream

3 tbsp corn starch

4 tbsp cacao

4 tbsp sugar

3 cups whole milk

1 tbsp vanilla essence

In a large sauce pan, mix together all the dry ingredients, then add the milk. Bring to a boil and let simmer for 3 min. Stir constantly.

Add vanilla. Stir and transfer to a bowl or individual dishes. Sprinkle the surface with sugar (to prevent skin forming on the surface). Let the mixture cool slightly then cover in plastic wrap and move to the fridge to let it set for at least 2 hours.

Meringues

Meringues Suisse – is a lovely and professional method of making meringues by beating an egg white mixture in a double boiler. It creates a less brittle meringue, useful when they are small and delicate. It also helps ensure the sugar is properly dissolved, to prevent a crunchy final product. 

 

4 egg whites

250 grams icing sugar (2 cups)

1 teaspoon vanilla

Half fill a medium sized saucepan with water and heat until simmering.

Separate the egg whites and place in a large metal bowl – preferably unlined copper. Rest the bowl over the simmering pan and begin whisking the eggs.

Combine the sugar, one tablespoon at a time, while whisking. Continue beating the eggs at high speed until stiff peaks form and the mixture has a glossy texture. Mix in the vanilla.

Pipe the mixture on parchment paper into your favourite shape. Bake in a very cool oven, less than 100°C, for 2 to 4 hours, depending on the size of meringue.

Serve with whipped cream and meringues. Serves 4c1c4c3

Savoury Buttermilk Waffles with Tomatoes and Burrata

, , , , , ,

w5Waffles. Whenever I hear that word, I envision thin, crispy waffles, loaded with whipped cream and strawberry jam. Growing up, that is how I ate them. For many, waffles are considered both a dessert a savoury dish and I like them both ways. They make a wonderful breakfast/brunch, whether sweet or savoury. 

When we have overnight visitors, I always try to make meals a bit more special. Something extra,  more than simply throwing a box of cereal or a loaf of bread on the counter and say,  ‘help yourselves.’ w1

Recently, I made these savoury waffles for some friends staying for the weekend. They brought some fresh burrata as a gift and I was thinking of a way to put it to good use. Adding some shredded carrots and chives to the waffle batter made them beautifully moist.

Mowing down on these warm waffles accompanied by fresh lettuce, tomatoes and a creamy burrata cheese I realize this is really is quite nice. I should do this more often—a big proper breakfast. Surrounded by cheers and laughter adds to the moment, but who needs guests for these anyway? So what if it is not a ‘special’ morning? Sometimes it’s important to treat ourselves a little. Think of something delicious to make and make this ordinary, nothing special morning, something to remember.

Jensw4

1 1/2 cups buttermilk

1/2 cup milk

1/2 cup sour cream

3 eggs

2 cups flour

2 tsp baking powder

1 1/2 tsp salt

100g browned butter (unsalted)

1/4 cup finely chopped chives

1 cup grated carrots

Preheat the oven to 200F.

In a large bowl, whisk together buttermilk, milk, sour cream and eggs. In a separate bowl sift flour, baking powder and salt. While whisking, slowly add the flour mixture, a little bit at a time, to the batter then whisk until well blended. Again, while whisking, add the browned butter and the chives and carrots. Stir well. 

Bake the waffles according to the instructions on your waffle maker. Transfer waffles to a plate in the oven to keep warm. Serve with a simple tomato salad and shredded burrata cheese, sprinkled with sea salt.w3 w2

Chicken (not in a pot) Pie

, , , , , , , ,

c5Well, summer certainly flew by. I had grand plans to stuff this blog with amazing recipes and photos of fresh summer foods made with ingredients grown locally here in the County. Alas, I failed miserably. Today, we finished processing apples for our Golden Russet Cider and I realized autumn is almost over as well. But what a beautiful few months we’ve had.

Many of my friends love autumn weather. Though I do prefer summer heat, something must be said about crisp cooler days, warm sweaters, curling up on the sofa with a soft wooly blanket, hot baths, hot teas and heartier foods. c2

A chicken pot pie is a perfect autumn meal. While dining out, I will almost always order them if I see them on the menu. It can be risky since they can be bland. Of course, I always hope they will be amazing. Sometimes I win. Sometimes I lose.

Recently, I decided to make chicken pot pie at home. You may already know I have a hard time simply following a recipe. I need to make it my own. Tweak things here, change things there. Remove any hint of blandness. This is my chicken (not in a pot) pie. Quite different from what you may be used to. And why not? 

See you again soon.

Jens

c41 package frozen puff pastry – thawed

Poached Chicken:

3 chicken breasts

2 1/2 cups tomato sauce

1 cup water

1 tbsp white wine vinegar

1 1/2 tsp salt

1 tbsp sugar

Filling:

1 cup brussel sprouts, quartered

1 red pepper

3 cloves of garlic

3 stalks celery

1 jalapeno pepper, seeded

1 tsp curry

1/2 cup dry apple cider

3/4 cup heavy cream

3/4  cup tomato sauce

1 tbsp white wine vinegar

2 apples

salt

pepper

2 cups grated gruyere cheese

1 egg, whisked

In a large sauce pan, Poach the chicken breasts in the tomato sauce, water, vinegar, salt and sugar until cooked through, 15-20 min. Transfer breasts to a plate and let cool, then shred them. Set aside the tomato sauce.

Finely dice the red pepper, garlic, celery and jalapeño pepper. 

In a sauce pan, sauté the vegetables along with the curry in butter and olive oil until soft, 6-7 min. Add cider, cream, tomato sauce (from poaching the chicken breasts) and vinegar. Let simmer for 10 min. Remove from heat and let cool. When cool, peel the apples and grate them into the mixture along with the shredded chicken, stir well. Season with salt and pepper.

Preheat the oven to 400F.

In two 9” diameter pie dishes, divide the filling equally. Add the cheese. Cut the pastry dough in two equal pieces and roll out. Place the pieces over each dish, overlapping the edge.  

Brush surface with the egg. Poke the dough with a knife a few times to allow steam to escape. Bake in the middle of the oven for 25-30 min until golden brown and puffy. Serves 6-8. c6c1c3

Cucumber and Avocado Soup

, , , , 0 Comments

c2The past few weeks have been sweltering hot to say the least. I am not complaining, just stating fact. I adore this time of the year. Summer is relatively short so I have decided that no matter how hot it gets I’m not allowed to whine and complain. I know myself too well, come late fall I will long for the dog days of summer.

Even though I love the summer heat, I’m not a big fan of standing in front of a hot stove in this weather. I try to keep the stove use to a minimum and make everything as cool and fresh as possible. It is easy to skip down to the local farmer’s market to pick up ingredients. Fresh, fresh, fresh. Easy and healthy.

During this heat wave our friend Natalie came to visit for a few days which we parlayed into a weeklong stay. I have to admit she’s quite an inspiration when it comes to eating well and healthy. We shared cooking duties and one day for lunch I made a cucumber and avocado soup. This is one of my favourite summer soups. The fresh taste and smell of cucumber is dreamy and the avocados lend a creamy texture. Blended together it makes a fresh tasting and healthy lunch or appetizer. 

I am pretty sure your guests will hold their bowls up for seconds. In our case we ate it straight from the serving dish until there was nothing left.c5

2 medium onions

1 tbsp butter

2 cloves garlic

pinch of ground nutmeg

3 cups chicken broth

1 cucumber

2 avocados

juice of half a lime

salt and pepper to taste

Roughly chop the onion and garlic. In a large sauce pan, melt the butter over medium-high heat and sauté the onions for 3-4 minutes. Add the garlic and sauté for another 2. Add the chicken broth and nutmeg and let cook until onions are very soft, about 10 minutes. Remove from heat and let cool. 

Rinse the cucumber well and cut in half, lengthwise. Cut the cucumber in 1″ pieces and transfer to a food processor. Slice both avocados in half, remove the pit and scoop the flesh into the food processor. Add the juice of the half lime then pulse until finely chopped. 

With the processor on high speed, start adding the onion and chicken broth mixture about one cup at a time. Puree until smooth, check the thickness of the soup, and add more of the liquid if needed. Once soup is nice and smooth, pour into a sieve and press the soup through with the help of a ladle into a bowl. Chill, covered, in the fridge a couple of hours before serving. Garnish with a dollop of creme fraiche, chives and a sprinkle of good salt.c4c1c6

Tomato Tartelettes

, , , , , 0 Comments

tt4Appetizers are often on the menu when hosting a more formal dinner party. The smaller of the first two courses, yet perhaps the most important one. Guests have just been seated to a beautifully set table. Candles are lit, music drowned by cheerful chatter and laughter. Napkins lifted, airborne for a second before landing on peoples laps. Wine glasses chinking and cutlery clinking.

This is why the appetizer is so important: They are the first culinary experience guests will have and often a prelude to adventures to come.  I like to take the time to observe expressions around me. See how they observe what’s on their plate. Watch them lean slightly forward, better to catch a whiff of aroma.This is when you must impress your guest. If the appetizer is visually appealing and the first  bite a hit, they will know they are in store for a treat the rest of the evening. 

Now, despite what I just said, don’t become a slave to the kitchen just to impress your guests. I used to be that slave and I decided it had to end one dinner party when, just before dessert, one of our guests walked into the kitchen just to see if I was still in the house. She hadn’t seen me most of the evening. From that dinner on, I set limits for myself. Years later I am still sticking to them. When thinking of a potential dish for a dinner party, if much of it can’t be made in advance, then it’s off the list. I like to make sure 75% of my time is spent with my guests and the rest in the kitchen, not the other way around. 

Remember, planning is key. Choose dishes which are easy to make and where part of the dishes can be made in advance. The more that can be done in advance the less stress you will have hosting a multi course dinner. It wont be so daunting. tt3

These tomato tartelettes are a great “prepared in advance” appetizer. All the steps except final assembly and baking can be done before anyone arrives. You only need 5 minutes to assemble them. Then go and hang out with your guests while they are baking. 

The people around the table are your family, friends, or simply someone you want to get to know better. You wouldn’t have invited them otherwise. Relax and enjoy. Make sure you see them. Remember, they are coming to your house to eat good food, sure, but mostly they are coming to your house to see you.

Jens

tt1

Crust:

200 g sifted flour

100 g unsalted, cold butter.

1 egg

pinch of salt

2 tbsp ice water

Filling:

1 Jalapeno pepper, seeded

5-6 sun-dried tomatoes

75g goat cheese, room temperature

2 tomatoes

1/2 cup milk

2 eggs

1/2 tsp salt

pepper

Crust:

Combine the dry ingredients in a food processor. Cut the butter into small pieces and add to the dry ingredients. Add the egg. Pulse the food processor and add the tablespoons of ice water one at a time. Keep pulsing until it forms a ball of dough. It shouldn’t take more than 30 to 45 seconds. You may need a third table spoon of ice water.

Remove from the processor and flatten the ball somewhat. Dust with flour, and place in the fridge for a minimum of 1 hour to rest. It is important not to over manipulate the dough to ensure flakiness.

 

Preheat oven to 400F.

Roll the dough out as thin as possible, ideally about 1/8”. Cut into 4 equal pieces. Line 4 4” diameter pie shell. Prick the bottom with a fork, fill with dry beans or pie weights and blind bake in the middle of the oven for 10-12 min until cooked. Take out of the oven, remove beans or pie weights and let cool.

In the mean time, finely dice the jalapeno pepper and sundries tomatoes. In a bowl, mix along with the goat cheese. Divide the mixture between the tarts and spread out along the bottom of each pie crust. 

Slice the tomato in 1/4” slices, and place one slice in each tart.

In a bowl, mix together the eggs, milk, salt and pepper. Add the liquid to the tarts until it just covers the tomato. 

Sprinkle with a little bit of grated gruyere cheese.

Bake in the upper half of the oven for 20-25 min until set and golden brown.tt2 tt5

Swedish Sugar Rings -Christmas 3/3

, , , , , 0 Comments

s6If you ask a Swede if they have ever had Sockerringar, they would most likely say yes. How they became a Swedish classic on the cookie tray I don’t know, but I am happy they did. Light, crisp and fluffy rings, generously sprinkled with crunchy pearl sugar.  So delicious.

Traditionally, when inviting guests for more formal coffee parties, 7 different cookies were the norm. Cinnamon buns and a selection of soft and hard cookies. The more elaborate the better. I remember how sometimes on Sunday after church, we would enjoy ‘church coffee’ with fellow churchgoers. What a treat for a young kid. By the time I was done mowing down cinnamon buns and cookie selections, nothing more was needed until dinner time. Perhaps not the best lunch for a growing boy but quite worth it once in a while. 

Although Swedish sugar rings are not considered a Christmas cookie per se, they have always reminded me of christmas ornaments. Perhaps it’s the pearl sugar. Who knows. Just tie them up in a string, hang them in the tree and voila! Pretty edible treats within an arms reach.

Jens

 s3

3/4 cup cream

1/3 cup water

2 1/2 tsp dry yeast

300g butter (room temperature)

4 1/4 cup flour

1/4 cup pearl sugar*

 

Preheat the oven to 350F.

In a medium sauce pan, heat up the cream and water to 98F (37C). Place yeast in a bowl and add the liquid. Let sit for 10 min. 

Add the yeast mixture to a mixer along with the butter. Mix well. On low speed, sift in the flour, a little bit at a time, until well blended. Transfer the dough to a flat surface dusted with flour. Roll out the dough until 1/2″ thick. 

Using a 2 1/2″ cookie cutter, make rounds in the dough. Then using a 1-1 1/2″ cookie cutter, make smaller rounds within the large ones. Remove the centre of the small rounds. Carefully lift up the rounds and dip the surface in pearl sugar. Place on a sheet lined with parchment paper and bake in the middle of the oven for 15-20 min. 

In the meantime, collect the cut out pieces of dough, kneed it into a smooth dough, roll back out and repeat until all the dough is used up. Once all the cookies are baked, turn the oven down to 200F. Place all the cookies on a baking sheet (one big pile) and let sit in the oven for 1-2 hrs to dry. 

These cookies are quite easy to make and they will keep well in a sealed container and won’t need to be kept in the freezer. Makes 50-60 cookies. 

*Pearl Sugar, also known as Nib Sugar can be found in specialty food stores. The great thing with pearl sugar is that it does not melt when baked but stays nice and crunchy. Also great to sprinkle on top of cinnamon buns.s7s13s10

Gruyere Stuffed Arancini with Spicy Tomato & Basil

, , , , , 0 Comments

a6“What are the odds of me leaving to go to the city to help our friend move, while you stay here and deal with the tasting room?” I asked Bruno a few days before a busy August weekend. After an unexpected all clear and green light, I quickly made firm plans with Natalie – our good friend in great need of a moving partner for the weekend. Two long days and sore backs later, I popped open a  bottle of our sparkling pinot noir. We toasted work well done on her balcony while watching the Toronto skyline and sunset. 

Magical. 

“Let me take you out for dinner” she said. “Where do you want to go?”. 

I told her to choose a place I hadn’t been before. As you all know, I love food and I love eating. So, needless to say, I was very excited when we walked through the door of Gio Rana’s Really Really Nice Restaurant, known coloclially as: The Nose. Such a marvellous place! Italian all the way. Small plates, perfect for sharing, which I found difficult – much too delicious to share. One of the dishes was arancini. Stuffed, deep fried rice balls, served with an oh so tangy yet sweet tomato sauce. Finger licking good.

In September my parents came over for a three week visit. A few days in Toronto is always a must on their list. “Let’s go somewhere we’ve never been before” they said one evening when discussing what to do for dinner. I instantly knew where to go. Back at The Nose we ordered one of most things on the menu – the arancini being one of them. Watching my parents share these rice balls was a joy. Talk about kids in a candy store. I recently decided to make them myself. I started with the tomato sauce. The key to good tomato sauce is time. Let it simmer and simmer. And simmer. 

Heaven.a5

Tomato Sauce:

3 cups plain tomato sauce

3 cloves garlic, finely chopped 

2 tbsp finely chopped basil

1/4 cup maple syrup.

1/2 tbsp red wine vinegar

1/4 cup onions, finely chopped 

2- 3 tbsp sambal oelek

1/4 cup red wine

1/4 cup water

 

Risotto:

1 1/2 cups Arborio rice

3 cups chicken broth

1 tbsp oregano

2 tsp freshly grated ginger

Salt 

Pepper

 

2 whole eggs, lightly beaten

150g Gruyere cheese 

1 cup panko breadcrumbs

Sunflower oil

Add all the ingredients for the tomato sauce in a pot. Bring to a boil, then let simmer on low heat, stirring occasionally. I let the sauce slowly simmer until the Arancinis are fried and ready to be served.

Prepare the rice by adding all the ingredients for the risotto in another pot. Bring to a boil then let simmer over low heat, covered, until al dente, stirring occasionally. Add more chicken broth if needed. It needs to be sticky, not too wet when done in order to roll the balls properly. When cooked, set aside to let cool. 

Cut the cheese into 15 equal size squares. 

Add the beaten eggs to the rice. Mix well. 

Grab a small handful of rice and place it in the palm of your hand. Take a piece of cheese and place in the middle of the rice. Enclose the cheese in the rice, creating a ball. The ball should be 1 1/2″-2″ diameter. Set aside on a plate. Repeat with the rest of the cheese then carefully roll the balls in the breadcrumbs until well covered.

In a large pot, add oil about 2″ deep. Heat until the oil reaches a temperature of 350F. Fry the balls, a few at a time, until golden brown. This will take about 4-5 min. Place on paper towel and sprinkle with sea salt. Serve hot with the tomato sauce. Makes roughly 15 Arancinis. a1a4a3

1 2 3