HUNGARIAN RICE PUDDING CAKE WITH RED WINE CHERRY SAUCE
Rice tortas, or rice pudding cakes, fall somewhere between a cake and a custard, and are a tradition all over Europe. This one takes its cues from Hungary, and is topped with a rich, red wine compote made with Hungary's prized fruit, cherries. The sauce blends beautifully into the rice giving it contrast in color and flavor-a fine finish to a rich meal.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375 degrees F. Butter a 9-inch cake pan, then line the bottom with parchment paper and butter again. Dust the pan lightly with rice flour. Spread the cooked rice along the bottom of the pan.
- 2. Warm the milk in a small saucepan over low heat.
- 3. Beat the eggs, sugar, lemon zest, and salt in a bowl with an electric mixer on medium until pale yellow and the eggs start to thicken, about 1 1/2 minutes, being careful not to over whip which will cause the cake to rise and deflate when baked. Slowly stir in about half the warm milk into the eggs to temper, then add all the eggs to the saucepan and heat, stirring constantly, until it thickens slightly and almost coats the back of a spoon, 6 to 8 minutes.
- 4. Gently pour the custard over the rice and bake until the cake is just cooked through and wiggles only slightly in the very center, 40 to 50 minutes.
- 5. While the cake cooks, make the red wine cherry sauce. Combine the cherries, sugar, and wine in a saucepan over medium heat. Cook, stirring until the fruit softens and the liquid is reduced and syrupy, about 10 minutes. Cool and set aside.
- 6. Transfer the cake to a wire rack to cool for 30 minutes. Invert onto a platter and lift the pan. Remove the parchment paper. Cut into wedges and serve with the cherry sauce.
GOAT CHEESE STUFFED PORK TENDERLOIN WITH RED WINE BALSAMIC CHERRY SAUCE
Steps:
- Preheat oven to 395 degrees F (201 degrees C). "Butterfly" the pork tenderloin. Be sure to leave the loin with at least 1/2 inch (12 mm) uncut at the base. Repeat with remaining loin. Season both sides with salt and pepper. Cover loins with cling film and pound flat. In a medium sized bowl mix together the goat cheese, lemon zest and basil with 1 tablespoon (15 ml) of olive oil and the pepper. Mix gently until evenly combined. Remove the plastic wrap from the meat and spoon the goat cheese mixture evenly over the centre leaving a 3/4 inch border. Roll up to make a compact even roll. Repeat with remaining tenderloin. Using butcher string to make ties on every inch of the loin. Rub 1 tablespoon of the olive oil (15ml) all over the pork loins. Season to taste with salt and pepper. Set a large oven proof skillet over medium high heat, add the remaining olive oil and allow to heat 30 seconds. The pan should be hot but not smoking. Place the pork loins in the skillet and allow them to cook until a deep golden brown caramelized crust forms. Turn and repeat until both loins are golden brown. Place the skillet in the preheated oven and allow them to cook for another 12 minutes. Remove from the oven and place the loins on a plate and cover with foil. To serve slice 3/4 inch (19 mm) slices of pork using a sharp knife. Divide the pork on to six plates and drizzle with the cherry sauce. SAUCE: Place the now empty skillet over medium high heat. Add the red wine, use a wooden spoon to scrape up the bits remaining in the bottom of the pan. Add half of the cherries and the balsamic vinegar and cook for 5 mins. Add the remaining cherries and cook for 1 minute. At this point the sauce should be slightly reduced and the cherries warmed through. Season to taste with salt and pepper.
GOAT CHEESE STUFFED PORK TENDERLOIN WITH RED WINE BALSAMIC CHERRY SAUCE
How to make Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Butterfly cut the pork lengthwise. (A butterfly cut is where you cut the pork as if you were going to cut it in half but stop cutting 1/2 inch from the end. This way you can roll up the pork and form a pocket.)
- Lay the pork out flat with the cut open.
- Season the inside of the pork with salt and pepper.
- Mix the cheese, lemon zest, and basil and ground black pepper in a bowl.
- Spread the cheese mixture on the inside of the pork leaving a 1/2 inch border free.
- Roll the pork up sealing the cheese mixture inside.
- Tie the pork roll with butchers twine in one inch intervals.
- Rub olive oil onto the outside of the pork roll.
- Season the outside of the pork roll with salt and pepper to taste.
- Heat the olive oil in an oven proof pan.
- Cook the pork tenderloin in the pan until the whole outside is golden brown.
- Place the pan with the pork into a preheated 400F/200C oven and cook for about 12 minutes.
- Place the pork roll on a plate and let it rest.
- Place the pan back on the stove. (Use oven mitts as the pan will be very hot.)
- Pour the red wine into the pan and scrape the bits off the bottom with a wooden spoon.
- Add the cherries, balsamic vinegar and salt and pepper to taste.
- Let the liquid reduce for a few minutes.
- Slice the pork, plate it and drizzle with the cherry sauce.
CHERRY RED WINE SAUCE
This is a simple and richly complex-tasting sauce that makes the perfect compliment to a dark chocolate cake or a topper for vanilla ice cream. Mmmm!
Provided by Cynna
Categories Sauces
Time 35m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in saucepan and bring to a boil.
- Reduce heat and allow mixture to simmer until mixture reduces to 2 cups. (About 30 minutes).
- Chill.
Nutrition Facts : Calories 85, Fat 0.1, Sodium 0.8, Carbohydrate 19.8, Fiber 0.8, Sugar 18.8, Protein 0.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #low-protein #healthy #5-ingredients-or-less #sauces #condiments-etc #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #sweet-sauces #low-in-something #3-steps-or-less
You'll also love