-= Exported from BigOven =-

                         Butter Rum Caramels

Recipe By: GOURMET magazine, October 2005, page 268
Serving Size: 64
Cuisine:
Main Ingredient:
Categories: Candy, Gourmet Magazine, Easy, Desserts

-= Ingredients =-
Vegetable Oil ; For Greasing
2 cups (14 oun Light Brown Sugar ; Packed
1 cup Heavy Cream
1/2 stick (1/4 c Unsalted Butter
1/4 teaspoon Salt
1/4 cup + 1 ts Dark Rum
1/4 teaspoon Vanilla Extract

-= Instructions =-
1. Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.

2. Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248 degrees (firm-ball stage), about 15 minutes.

3. Remove from heat and stir in vanilla and remaining teaspoon rum.

4. Pour into baking pan and cool completely until firm, 1 to 2 hours.

5. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.
** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **
 

                      -= Exported from BigOven =-

                           Spinach Arancini

Recipe By: Recipe courtesy Michael Chiarello. Episode #MO1B03
Serving Size: 7
Cuisine: Italian
Main Ingredient:
Categories: Appetizers

-= Ingredients =-
1/4 cup Extra Virgin Olive Oil
1 ea Onion ; Finely Minced
3 cloves Garlic ; Finely Minced
1 1/2 cups Arborio Rice
1 cup White Wine
to taste Sea Salt
to taste Freshly-Ground Black Pepper
4 cups Chicken Broth ; or Vegetable Broth Heated
2 cups Fresh Spinach ; Chopped
2 tablespoon Butter
1 1/2 cups Parmigiano-Reggiano Cheese ; Grated
1 cup Mozzarella ; Cut Into Small Cubes
2 cups All Purpose Flour
2 ea Eggs ; Lightly Beaten
2 cups Seasoned Breadcrumbs
for frying Vegetable Oil

-= Instructions =-
In large, deep saucepan over medium-high heat, add the olive oil. Add the onions and saute for about 1 minute. Add the garlic. Stir. After another 5 minutes, add the rice and white wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes. Add 2 (8-ounce) ladles of broth. Allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes.

Season with freshly ground black pepper, to taste. Add spinach to broth and rice and stir in with sweet butter. Add 1 cup of the Parmigiano. When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary.

When completely cooled, cover rice and spinach with remaining 1/2 cup Parmigiano. With hands, roll into 1 1/2-inch balls. With fingers, make a small hole in the rice ball’s center and insert 1 small cube of mozzarella, and cover with more rice.

Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. Repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.

In a heavy large pan, heat vegetable oil to 350 degrees F.

Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.
** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **