Comments on: Rice Pudding, Smoky-Style

By: Sweet Napa » Blog Archive » Chocolate Mint, Six Ways

Sweet Napa » Blog Archive » Chocolate Mint, Six Ways — Wed, 28 Mar 2007 08:35:09 +0000

[...] Mandarin Orange-Chocolate Mint Rice Pudding - I based it on this recipe, the same recipe as I used for my Lapsang Souchong Rice Pudding. I infused the milk with mandarin orange peel and mint leaves. At one point, the mint was getting too strong, so I fished it out and left the orange peel in until the flavors were balanced. Then I made the rice pudding. For some reason, though, it took FOREVER for it to cook this time. The rice was so reluctant to soften, and I had to resort to adding water so that the dairy wouldn’t congeal too much around hard rice. [...]

By: Sweet Napa » Blog Archive » S’Mores Candy Bars

Sweet Napa » Blog Archive » S’Mores Candy Bars — Fri, 12 Jan 2007 08:44:57 +0000

[...] My first thought for a S’Mores Candy Bar involved a marshmallow layer, a graham cracker layer, and a ganache infused with Lapsang Souchong Tea. I thought that the smoky flavor imparted by the tea would be a clever way to simulate a campfire smokiness. I infused the cream for 5 minutes for the ganache, and it turned out with a somewhat off-putting smokiness. It wasn’t vegetal from over-steeping, but vaguely sick-making nonetheless, so I didn’t even want to try for a weaker infusion. [...]

By: Nina

Nina — Tue, 07 Nov 2006 02:57:32 +0000

Hehe Thank you!
But you could do it! It’s just a matter of infusion — infusing the milk w/ tea, then the rice with milk, and then the apple w/ caramel… and then pouring alcohol over it all. But yeah, I guess it is a matter of having a lot of time to do it — all that does take a while! At least it all keeps well — I’ve been enjoying the leftovers for a couple of days.

By: Catherine

Catherine — Tue, 07 Nov 2006 02:41:59 +0000

Wow! Amazing! But this looks like something I’d have to order in a restaurant vs. make. The flavor combos sound wonderful. Bravo!