International Holiday Recipe #3-Denmark-Rice Pudding w/Almonds

I don't know about you but I think a good rice pudding is wonderful comfort food. My Mom and Grandma used to make it sometimes when I was very young.

Here's the Danish Version served at Christmas. As an extra special treat, a whole almond is dropped into the pudding and whoever gets it in their bowl gets a prize. What a way to start the Holidays right?

Danish Rice Pudding with Almonds

Ingredients

• 2 cups milk
• 1/3 cup Arborio rice
• 1/4 cup chopped blanched almonds
• 1/4 cup sherry
• 1/2 (.25 ounce) envelope unflavored gelatin
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 (12 ounce) package frozen raspberries - thawed and drained

Directions

1. In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
2. In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
3. Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

For Serving/Dietary Information click the link. Allrecipes.com has lots of extra information along with ratings and reviews

Nessa

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International Holiday Recipe #2- Spain-Turron Jijona

From what I have gathered through research Turron Jijona is a candy served at Christmas in Spain, however it seems it actually has an Arabic origination. It could be so widespread because it's actually a very simple recipe. I couldn't find anything that pointed to a "why" this is a tradition in some Spanish homes at Christmas so if anyone knows please feel free to share the info. I can tell you it's not a quick and easy recipe that you can enjoy immediately though, It has to set for 3 days.

Turron Jijona (Spanish-Style Nougat Candy)

Ingredients

• 1 cup orange blossom honey
• 1 cup finely ground almonds
• 2 egg yolks
• 1 teaspoon ground cinnamon (optional)
• 1/8 teaspoon lemon zest (optional)
• 1 egg whites, beaten stiff

Directions

1. Pour the honey into a saucepan and warm over medium-low heat to 140 degrees F (60 degrees C). Stir the almonds into the warm honey and remove from heat. Mix the egg yolks, cinnamon, and lemon zest into the almonds. Fold the egg whites into the mixture.
2. Line a dish with parchment paper. Pour the mixture onto the parchment paper and smooth to a 1/2-inch layer. Place a sheet of parchment paper atop the mixture and then place a cutting board over the paper; place a few items on top of the cutting board to give it some weight.
3. Allow the turron to dry for 3 days. Cut into 1-inch squares to serve.

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