Russian Monday: "Manniy Pudding" - Semolina Pudding with Berry Sauce

Almond-Rice Cream Pudding

Blanched ground almonds contribute crunch and subtle sweetness to this creamy rice pudding.

Quince Cardamom Tapioca Pudding with Homemade Crumbles - Have a Sweet Weekend!

Forgive me for posting a winter dessert today. I was looking for quinces all winter, unable to find them; a couple of days ago finally I got lucky, and here it is.

This recipe comes from many inspirations and memories. I remember one aroma from my childhood when my mother made compote from quince and it was so magically wonderful. I remember eating crepes with quince jam, the best breakfast ever. I never cooked tapioca before so I like to experiment with it and recently I discovered that I love cardamom-)))

This dessert is scrumptious, It takes some time to prepare, and worthwhile every minute of it. I hope you like it as much as I did, save it for next year when quinces are in season or you can make it with pears or peaches, which is certainly going to be  a summer dessert!



Serves 6
Ingredients:
For the poached quinces:

• 3 quinces, peeled, cored and quartered
• 1 cinnamon stick
• 1/2 tsp ground cardamom pods
• 5 cloves
• 1/4 cup (50gr) sugar
• 1 tsp allspice berries
• 1/2 lemon

For the vanilla tapioca:

• 2/3 cup large tapioca pearls
• 2 cups water
• 2 cups whole milk
• 2 Tbsp honey
• 1 tsp  ground cardamom

For the crumble:

• 1/4 cup brown rice flour
• 1/4 cup white oatmeal flour
• 1/4 cup tapioca flour
• OR 3/4 cup all purpose flour instead if not baking gluten free
• 1/4 cup finely chopped almonds
• 1/4 cup packed light brown sugar
• 1 egg yolk
• 2 1/2 tablespoons almond milk

Directions:

Prepare the cardamom tapioca:
In a medium bowl, soak the tapioca pearls in the water for an hour. Drain and discard the water. In a large saucepan set over medium heat, bring the tapioca, milk, honey and cardamom to a boil. Lower the heat and simmer 20-25 minutes or until the tapioca looks translucent. Remove from the heat and place a piece of plastic wrap right on top to prevent a skin from forming as it cools.



Prepare the quinces:
Place all the ingredients in a large saucepan and add enough water to cover the quinces. Bring the content of the pot to a boil over high heat, then reduce the heat to low, place a lid halfway over the pot and simmer for 40 minutes to an hour, or until the quinces are soft when you poke a knife through them. Mash the quince with syrup and reserve.



Prepare the crumble:
Position a rack in the upper third of an oven and preheat to 350°F. Coat a large baking sheet with nonstick cooking spray.

Combine all the ingredients in a large bowl and mix with your fingertips or a fork until the mixture resembles large beads. Spread the beads on the prepared baking sheet and bake, tossing them every so often as they become golden brown for 20 minutes. Let the crumbles cool.



When ready to serve, spoon the quince mixture into the bottom of each of 6 glasses, dividing it evenly. When the tapioca is completely cool, divide it in between the serving glasses on top of the quince mix. Sprinkle with crumbles, again dividing evenly.

Note: You might have leftover crumbles, you can crumble it up over oatmeal for breakfast or over ice cream.

Rum-Raisin Bread Pudding - the Perfect Valentine's Day Breakfast

Raisins plumped in rum contribute the signature flavor to this custardy pudding. If you like, sprinkle each serving with granulated or confectioners' sugar.

Adapted from Williams-Sonoma

Serves: 6

Ingredients:

• 1/2 cup golden raisins
• 1/4 cup dried cranberries
• 1/4 cup rum or brandy
• 4 cups day-old bread cubes, each about 1/2 inch square (challah or another egg bread, such as brioche or panettone)
• 1/2 cup sugar
• 1/3 cup unsalted butter, melted and cooled
• 3 eggs, beaten
• 1 1/2 cups milk
• 1 1/2 tsp. vanilla extract
• ice cream for serving or Crème Anglaise

Directions:

In a small bowl, combine the raisins, cranberries and rum and let stand for 30 minutes.
While the raisins are soaking, preheat an oven to 325°F. Butter an 8-inch square baking dish or 4 to 6 custard cups.

In a large bowl, beat together the sugar, butter, eggs, milk and vanilla until well blended. Stir in the bread cubes, cranberries, and raisins and rum. Let stand until the bread cubes soak up most of the liquid, about 5 minutes. Stir again and pour into the baking dish or divide among the custard cups.
Bake until a knife inserted into the center comes out clean, 30 to 40 minutes for custard cups, 50 to 60 minutes for the baking dish.

Remove from the oven and serve hot or at room temperature. Sprinkle each serving with granulated or confectioners' sugar. Serve with ice cream or Crème Anglaise.