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Braise: A Journey Through International Cuisine (Daniel Boulud)
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La Belle Cuisine
Arroz con Leche with Sangria
Figs and Cherries
 
Daniel Boulud's
Cafe Boulud Cookbook:
French-American Recipes
for the Home Cook
Daniel Boulud, Dorie Greenspan, 1999,
Simon & Schuster Trade
"Inspired by the flavors of Spain, this rice pudding
– arroz con leche – is
both nursery-dessert soothing and boldly flavored. The
soothing part is the
pudding
itself, Arborio rice lightly flavored with cinnamon, vanilla
and
lemon. The punch comes from the poached fruit and syrup that serve as a
topping.
I’ve based the syrup on Spain’s most popular summertime thirst
quencher,
sangria, the sweetened red wine made lusty with the addition of
oranges and lemons,
cloves, cinnamon and vanilla. And I use the syrup to
cook Black Mission figs and red
cherries. It’s a marriage of opposites – the
pudding is cool and mellow, the
topping is warm and wild – but it’s a
happy marriage.
This is a great party dessert because both the fruits and
the pudding must
be made
a day ahead. Right before you’re ready to serve, you have
only to
boil the sangria
down to a glaze and warm the fruits in it."
Makes 4 servings.
The fruit:
1/2 plump, moist vanilla bean
2 cups red wine, preferably
a full-bodied wine,
perhaps a Grenache
2/3 cup sugar
Three 1/4-inch-thick orange slices
Three 1/4-inch-thick lemon slices
1 cinnamon stick
3 whole cloves
8 medium Black Mission figs
12 fresh sweet cherries, pitted
1. Cut the vanilla bean lengthwise in half and, using the back of
the
knife, scrape the pulp out of the pod. Put the pulp and pod into
a
medium saucepan
along with all the other ingredients except
the figs
and cherries; bring to the boil. Pull
the pan from the
heat, cover, and
allow to infuse for 10 minutes.
2. Uncover the pan, return it to medium heat, and bring to the boil
again. Drop in the figs, lower the heat, and poach the figs at a
simmer for 3 minutes. Add
the cherries and poach for just 2
minutes
more. Remove the pan from the heat and cool to
room temperature,
then store, tightly covered, in the
refrigerator overnight.
The arroz con leche:
3/4 cup Arborio rice
Pinch of salt
3 cups whole milk
1 cinnamon stick
2/3 moist, plump vanilla bean, split
and scraped as above
1 strip lemon zest (pith removed)
3 tablespoons sugar
1. Line a baking pan or a shallow bowl with a sheet of plastic
wrap.
2. In a medium saucepan, bring the rice, salt, and 1½ cups water
to
the boil. Lower the heat and simmer until the rice absorbs almost
all
of the water.
Meanwhile, stir the milk, cinnamon, vanilla bean
pod
and pulp, and lemon zest together in
a small saucepan and
warm
over medium heat.
3. Add 1/2 cup of the warm milk to the rice and cook, stirring
constantly
with a wooden spoon, until the rice has just about absorbed the milk.
Add
another 1/2 cup milk and cook, stirring, until it is almost all ab-
sorbed. (Work just as if
you were making a risotto.) When all the milk
has been added, continue to cook –
stirring without stopping – until
the rice is creamy, not soupy. Stir in the sugar
and pull the pan from
the heat.
4. Immediately spread the rice pudding over the plastic-lined pan
or bowl
in a thin layer. Top with another piece of plastic wrap, pressing the
wrap against
the pudding to create an airtight seal. Chill in the refrig-
erator, then, when the pudding
is cool, remove the cinnamon stick,
vanilla bean, and
lemon zest. (The pudding can be made
up to 8
hours ahead and kept
covered in the refrigerator.)
To finish:
1. Spoon the figs and cherries out of the
sangria syrup and keep them
aside. Strain the syrup into a saucepan, bring
to the boil, and boil
until
the sangria is reduced to 1/2 cup glaze.
2. Lower the heat under the glaze and add the figs and cherries to the
pan. Basting constantly, cook until the fruit is warm and covered
with
a thick, shiny
coating of glaze. Remove the pan from the heat
and set
the fruit and glaze aside to cool
slightly, about 5 minutes,
basting the
fruit frequently with the glaze during this time.
To serve:
Spoon an equal amount of chilled rice pudding into each of four
small
bowls. Cut the figs lengthwise in half. Make a small hollow
in the
center
of each
pudding and, for each serving, spoon in 4
warm fig
halves and 3 cherries. Drizzle with
some of the warm
sangria glaze
and serve.
To drink: Setubal, like Madeira, a Spanish fortified wine
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