Thursday, November 29, 2007

FAREWELL CHRYSANTHEMUM 'FLOWER of the MONTH' ~ WILD RICE CAKE with BOURBON CUSTARD SAUCE

~ Chrysanthemum (flower of the month)

____________________

WILD RICE CAKE with BOURBON CUSTARD SAUCE

~ A lingering taste of autumn - soft, crunchy & sweet

(The Northwoods Table)

*

2 cups sifted flour

1/4 tsp. salt

1/2 tsp. baking powder

2 cups cooked (until bloomed) wild rice ~ 1/2 cup uncooked*

1 cup walnuts

1/2 cup sweet (unsalted) butter

1 cup dark brown sugar

4 organic eggs

3/4 cup buttermilk

1 tsp. maple flavoring

1/2 tsp nutmeg

BOURBON CUSTARD SAUCE:

2 egg yolks

1 cup confectioners sugar

8 Tbsp. bourbon

1 cup whipping cream

1 tsp. vanilla

  • Combine flour with salt and baking powder.
  • Combine cooked wild rice with walnut pieces (for smoother textured cake, process rice & walnuts one or two pulse cycles in food processor with steel blade).
  • Cream butter until softened. Add brown sugar. Beat i eggs, one at a time. Add buttermilk, maple flavoring and nutmeg. Beat until light and fluffy. Sir in flour mixture until thoroughly mixed. Fold in rice and walnut mixture.
  • Pour batter into 8-in. tube or bundt cake pan. Bake in 350-degree oven for about 1 hour.
  • Serve with Bourbon Custard Sauce. (6-8 servings)

Bourbon Custard Sauce

Beat 2 eggs yolks and sugar with wire whisk until mixture is pale yellow. Slowly add bourbon and mix well. Whip cream until stiff. Fold in vanilla and then egg mixture into the whipped cream. Keep refrigerated until serving. (2 cups)

* Note: 1 cup uncooked wild rice yields 4 cups cooked. Rinse rice in fine strainer, place in heavy saucepan, add 4 cups water for each cup of rice. Heat to boiling, cover and simmer over low heat for 40-45 minutes until grains begin to split or rice is tender.

4 comments:

GMG said...

Beautiful flowers! Love those colours...
Are you sure you don't want to show us a picture of the mouthwatering recipes you post?
Would be great!
Have a great weekend, and thanks for your comments at Blogtrotter

Carolyn gail said...

That's my favorite sauce, too. I'll have to try the wild rice cakes .

A wildlife gardener said...

These sound amazing, Joey. Where do you find all these scrumptious recipes?

Today is my first blogging birthday. Would you like to pop over to see the little creature which came to visit me?

Catherine said...

Soft cruncy & sweet ~sounds perfect!! Wow~ The bourbon sauce sounds sinfully delicious!! And
your Chrysanthemum pictures are Beautiful!! Alway's a treat here for the eye and the taste~bud's!!

Hope your weekend is off to a good start!!
Cat