The heat wave finally broke with the rain this week. Still, I’ve been looking for cold desserts like this apple snow. Most North Americans might say this is a dessert to be enjoyed in the fall, but to my mind, it’s a dessert for any season. It’s light, tart, and just sweet with a refreshing hint of apple.
Apple Snow (adapted from the Telegraph)
Prep time: 30 minutes
Chill time: 1-2 hours
9 small apples, peeled, cored, and chopped coarsely
75g superfine or caster sugar
Zest and juice of one lemon
2 egg whites
250ml whipping cream
Place apples in a saucepan with 40g of the sugar, the zest and juice of the lemon. Cover and simmer on low heat 10 minutes, stirring frequently, until the apples begin to soften. Transfer apples to a food processor and process until smooth. Cool to room temperature.
In a mixing bowl, make a meringue by whisking the eggs and the remaining 35g sugar until stiff and glossy. In another bowl, whisk the cream until soft peaks form. Fold the meringue and the whipped cream into the cooled apples. Chill and serve.
Serving suggestions: Canned fruits, chilled and drained, such as long-an and rambutan or fruit cocktail and mandarin orange segments; and wafer cookies. In the fall, substitute ginger cookies to add a little heat and spice.
This recipe is a family favorite. I found it in a cookbook whose title I forgot and over the years I’ve perfected it. This recipe never fails to disappoint for the juiciness and flavor of the chicken. Five Spice Powder is available from Asian supermarkets; it has a wonderful anise scent without being overpowering. It adds just the right amount of flavor to the chicken.
Marinating time: 8-12 hours
Roasting time: 35-45 minutes
1 x 3 pound whole roasting chicken
2 tablespoons light soy sauce
1 tablespoon sweet dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper, coarse ground
1 tablespoon vegetable oil
1 teaspoons Five Spice Powder
In a small bowl, blend the soy sauces, garlic and onion powders, black pepper, oil, and Five Spice Powder. Put the chicken in a large zipper lock bag and pour the soy sauce mixture over the chicken. Close the bag and turn the chicken so that the marinade gets evenly distributed. Refrigerate for 8-12 hours, turning once half way through.
Preheat the oven to 450˚F/230˚C. Prepare a roasting pan with rack. Remove the chicken from the marinade and place it on the rack, tucking the wings back. Discard the marinade.
Roast 10 to 15 minutes at 450˚F/230˚C then reduce the heat to 350˚F/175˚C. This crisps the skin and the soy sauces caramelize it. Continue roasting for 25 to 30 minutes. At 25 minutes, test the thigh and breast with an instant read thermometer. The internal temperature of the chicken should be 165˚F. Be careful not to over cook the chicken or the breast will dry out.
Carve the chicken and serve it with a sweet and spicy dipping sauce for chicken (Also available at Asian supermarkets), and a spicy chili dipping sauce (recipe to follow).
Spicy Chili Dipping Sauce
2 tablespoons red pepper flakes
2 large cloves garlic
1 tablespoon apple cider vinegar
1 teaspoon sesame oil
1 teaspoon honey
3 tablespoons water
Put all ingredients in a food processor and process until smooth.
I had half a cup of arborio rice left over. Not enough to make a risotto but enough to make rice pudding. Arborio rice cooks up quickly and has a delicious al dente quality that makes this dish appealing. I like to serve this with mandarin oranges but the season is passed, so I used tinned rambutan instead. This dessert is cool and lightly sweet, with a toasty crunchy slightly bitter flavor from the almonds, perfect for another hot summer night.
Arborio Rice Pudding (adapted from Food Network)
Prep time: 15 minutes
Cooking time: 35 minutes
Cooling time: 10-20 minutes
Refrigerating time: about 1 hour to cool and set
Yield: 4-6 servings
1 cup water
1/2 tablespoon butter
pinch of salt
1/2 cup Arborio rice
2 cups whole milk
4 tablespoons sugar
1 teaspoon vanilla
couple dashes of cinnamon for sprinkling
In a medium saucepan, heat water, butter and salt until it boils. Add the rice and bring it to a boil again. Reduce heat to the lowest setting. Shake the pan occasionally and cook until the water is absorbed, 10-15 minutes. The rice will be almost al dente.
In another saucepan, bring milk, sugar and vanilla to a boil. Add the cooked rice and simmer over medium-low heat until rice absorbs most of the milk. The mixture will start to look thick and silky, about 15-20 minutes.
Transfer pudding to individual serving dishes and cool to room temperature. Refrigerate until cold and set. Sprinkle a dash of cinnamon on top. Serve with cold fruit like rambutan or mandarin oranges. For convenience’s sake, I used tinned rambutan in syrup. Put a spoonful or two of the syrup on top of the rice and fruit. Sprinkle toasted sliced almonds overall.