Autumn Spice Parfait Recipe 445 Food

AUTUMN PARFAIT

Steps:

• Combine rice and 1 1/4 cups water in a small saucepan. Bring to a boil, stirring occasionally. Reduce to a simmer. Continue cooking, stirring gently, 4 minutes more. Transfer to a sieve, drain, and discard liquid.
• Place the parboiled rice in a medium saucepan. Add 1 3/4 cups milk and 1/4 cup sugar. Set pan over high heat, and bring to a boil. Reduce heat to a simmer, and cook, stirring occasionally with a wooden spoon, until rice is soft and liquid has evaporated, about 15 minutes. Transfer cooked rice to a baking pan. Set aside to cool, and cover with plastic wrap.
• Using a vegetable peeler, remove peel from 1 lemon, being careful not to remove bitter white layer. Place lemon peel, remaining 1/2 cup milk, and 2 tablespoons sugar in a small heavy-bottomed saucepan. Using a paring knife, scrape vanilla seeds into pan, and add the pod. Stir to combine; bring mixture to a boil over medium-high heat. Turn off heat, and cover. Let stand 15 minutes.
• In a medium bowl, combine 2 tablespoons sugar and egg yolks; whisk until pale yellow. Set egg-yolk mixture aside. Prepare an ice-water bath, and set aside.
• Uncover the infused milk mixture, and bring to a boil again over medium-high heat. Slowly add boiling milk mixture to the egg-yolk mixture, whisking constantly.
• Return mixture to saucepan, and set over medium-high heat. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, about 2 minutes. Remove pan from heat immediately, and pour vanilla sauce through a fine sieve set over a medium bowl. Discard solids, and place bowl in ice-water bath to chill. Cover, and refrigerate until using.
• Place heavy cream and almond extract in a medium chilled bowl. Whisk until soft peaks form. Whisk one-fourth of the whipped cream into the vanilla sauce. Using a rubber spatula, gently fold in the remaining cream.
• Place the cooked rice in a medium bowl. Stir in half of the vanilla cream, loosening the grains. Gently fold in the remaining vanilla cream; cover, and refrigerate.
• Squeeze 2 tablespoons juice from the peeled lemon into a small bowl; set aside. Wash, dry, and quarter figs. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add half of the figs, and sprinkle with 1 tablespoon sugar. Cook, shaking skillet occasionally, until sugar has melted and starts to caramelize. Add 1 tablespoon lemon juice and 1/4 cup port; return skillet to heat. Carefully ignite alcohol, and gently swirl pan, loosening the cooked sugar and figs. Let flame burn out, and cook until liquid has reduced by half. Transfer figs and syrup to a small bowl, and repeat cooking process with remaining figs, 1 tablespoon butter, 1 tablespoon sugar, 1 tablespoon lemon juice, and 1/4 cup port.
• Heat oven to 375 degrees. and line a baking pan with parchment. In a small bowl, combine almonds and honey. Place on baking sheet, and toast 12 minutes. Transfer pan to a wire rack to cool. Roughly chop nuts; set aside.
• When ready to assemble, use a zester to remove zest from remaining lemon. Place three fig quarters in the bottom of a wide-mouthed wine glass. Top with 1/3 cup rice pudding and 1 1/2 tablespoons chopped almonds. Make a second layer with 1/4 cup pudding and another 1 1/2 tablespoons almonds. Drizzle with port syrup; garnish with zest. Repeat layering in five more glasses; serve.

AUTUMN SPICE CAKE

Steps:

• Preheat oven to 350°F; line two 9-inch cake pans with parchment paper and lightly butter.
• Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light.
• Stir the buttermilk and vanilla together. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl.
• Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
• Pour batter into the pans and bake until center tests clean -- about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting (if desired).

AUTUMN SPICE BLEND

Steps:

• Combine all ingredients in an airtight container.

AUTUMN SPICE LAYER CAKE

Steps:

• Stir oats with milk. Cover; let stand for 20 minutes.
• Preheat oven to 350 degrees F. Butter two 9-inch round cake pans and line bottoms with parchment paper.
• Stir flour with baking soda, cinnamon, allspice, ginger, nutmeg and salt. Reserve.
• Blend oat mixture with butter, brown sugar and granulated sugar, molasses, lemon juice and vanilla using an electric mixer. Beat in eggs, one at a time. Stir in flour mixture. Stir in raisins.
• Divide batter between the two cake pans and bake for 30 minutes or until skewer inserted in centres comes back clean. Cool in the pans on a rack.
• FROSTING: Beat butter with corn syrup until smooth. Blend in icing sugar. Beat in lemon juice until frosting is fluffy. Frost cake.

AUTUMN SPICE PARFAIT RECIPE - (4.4/5)

Steps:

• To make the vanilla pudding, heat the milk with 3 Tbsp sugar in medium-size saucepan over medium heat until the sugar dissolves and the milk is warm. Do not boil. In a medium-size bowl, combine 1/2 cup sugar, cornstarch, egg yolks, and salt and whisk until well combined and no lumps remain. Pour the hot milk mixture, a little at a time, in with the egg mixture, whisking constantly to dissolve. Return to the pot and continue to cook, over medium-low heat, whisking constantly until the mixture thickens and bubbles. Remove the pan from the heat, stir in the vanilla, butter, and enough yellow food coloring to make the mixture bright yellow. Pour the mixture into a medium-size bowl and press a piece of plastic wrap against the surface to prevent a film from forming. Refrigerate for at least 4 hours or until completely cold. Remove the plastic wrap from the vanilla pudding place into a piping bag. Refrigerate until needed. To make the pumpkin mousse, place the pumpkin pie filling, pumpkin pie spice, and vanilla in a medium-size bowl and mix until well combined. Fold in the whipped topping and enough orange food coloring to make the mixture a deep orange. Place the mixture into a piping bag and refrigerate until needed. To assemble the parfaits, pipe the vanilla pudding into each serving glass followed by the pumpkin mousse. Dollop the whipped topping into a piping bag and pipe it on top of the pumpkin mousse of each glass. Garnish with candy corns.