Vote for me now for Best Canadian Blog or my new blog will be called Memoirs of an Alcoholic: My drunken tweets.
Don’t mean to rant but you’ll soon see why.
Nowww… this is a story all about how, my life got twist, turned upside down. Now I’d like to take a minute just sit right here and tell you how Battle Mushrooms made me pull out my hair.
I openly confess that I’m not a baker and I leave my desserts to skilled pastry chefs. So for this month’s Beet ‘n Squash YOU! Battle Mushroom with Leela (She Simmers), I challenged myself to create a dessert featuring fungi.
If you followed me on twitter yesterday, you probably laughed along as I broadcasted my disastrous day. You know… one of those days where everything that can possibly go wrong does and leaves one feeling utterly defeated?
1. Researched how to make Dulce de Leche.
- Option 1: From scratch (cooking sugar freaks me out).
- Option 2: Boil a can of sweetened condensed milk for 3 hours (not enough patience).
- Option 3: Microwave for 10 minutes, stirring ever 2 minutes (sounds easy!)
2. I poured half a can of sweetened condensed milk into a ramekin and microwaved it for the first 2 minutes.
3. Then this happened.
I clearly didn’t read the entire directions, especially the part about using a BIG bowl because it’ll bubble and expand like mad.
That’s ok! I’ll just run to get another can and try the boil-a-can method!
4. I grabbed a handful of change and ran to the corner store. Nope, no sweetened condensed milk.
That’s ok! I’ll just run to Nester’s!
5. After waiting in line for 10 minutes, I realized I didn’t have enough change for it. $4.99? For serious?
That’s ok! I’ll just run to T&T. Asian supermarkets must have it for less!
6. $2.99! That’s better.
As I was about to pay, the cashier dropped my money and the coins rolled INTO the conveyor belt! She didn’t even let me take the can!
One hour later. I left with no money and no sweetened condensed milk. I huffed and puffed home. Determined not to let this defeat me, I stared at the last remaining 1/2 can in the fridge.
I must turn you into Dulce de Leche, even if it kills me!
7. There was one method I haven’t explored: David Lebovitz’s Bain Marie technique. With a glimmer of hope, I poured the milk into a loaf pan placed in a larger, hot-water filled pan.
I sealed the loaf pan with foil and placed it in the 425° F (220° C) oven for one hour and crossed my toes.
The result? TADA!
8. I placed the dulce in the fridge and proceeded to make the rice pudding.
My idea was to make a creamy, coconut cardamom rice pudding and top it with some burnt cinnamon mushroom and pear. mmm!
I brought the soy milk, sugar, and medium-grain rice to a boil.
I looked away for one second and this happened.
9. Determined not to let anything bring me down, I pressed on.
I added a bit more soy milk, slowly brought it up to a boil, turned it down to a simmer and cooked the rice for 15 minutes. Stirring periodically to ensure it doesn’t stick, I added the coconut milk when all the soy has absorbed.
After another 10 minutes, the pudding became luxurious and creamy. I added the freshly ground cardamom, nutmeg, and a pinch of salt.
My kitchen smelled like an Indian dessert house, in which I found temporary comfort. With a tinge of anxiety, I continued to make the mushroom topping.
10. I combined the diced mushrooms, pears, honey, cinnamon and salt in a small saucepan and cooked it on medium until the cinnamon and honey reached a deep caramel and just began to burn, around 10 minutes.
11. That’s when my kitchen caught on fire!!
Top the warm, velvety rice pudding with the burn cinnamon mushroom and pears and drizzle it with plenty of dulce de leche.
Alternately, hit the mushroom topping with a some spiced rum before removing from the pan. Swirl some dulce de leche into a cocktail glass. Layer the pudding and topping and glaze with even more dulce de leche. Refrigerate and serve cold.
After just one spoonful, I knew it was worth all the trouble.
Have you submitted your recipe yet? Submissions are due on February 5th and the winners will receive Gourmet Wild Mushrooms from Untamed Feast!
Mushroom Cardamom Rice Pudding with Dulce de Leche
Dulce de Leche
- Half a can of sweetened condensed milk. Use a full can and save the rest for ice cream, oatmeal, pastries, or coffee!
Cardamom Coconut Rice Pudding
- 1/2 cup medium or short grain rice
- 1 1/2 cup of soy milk (substitute with milk of choice)
- 1 can of coconut milk
- 1/4 cup sugar
- 1 tsp ground cardamom
- 1 pinch of ground nutmeg
- 1 pinch of salt
Burnt Cinnamon Mushroom and Pear
- 4 oz of mild mushrooms, I used 2 King Trumpets
- 3 oz of pear, I used 1/2 an Anjou
- 1/4 cup honey
- 1 tbs ground cinnamon
- 1 pinch of salt
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