Desserts from the Northwoods

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Desserts from the Northwoods....Natural Cuisine Featuring Native Foods

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Desserts from the Northwoods
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View our article on: The NorthwoodsTable

Wild Rice Pudding with Raspberry Sauce

Wild rice, sturdier than "regular" rice, provides the crunch and the
nutty flavor to the otherwise silken texture of this delicious confection

4 cups

cooked wild rice

3/4 cup

sugar

3/4 cup

water

1/4 tsp

salt

2 cups

heavy cream

2 envelopes

unflavored gelatin

2 tsp

vanilla

1/4 tsp

cinnamon

1/4 tsp

nutmeg

1 cup

heavy cream whipped to stiff peaks

Raspberry Sauce

16 oz

raspberry jam

4 oz

raspberry liqueur

2 cups

water

2 cups

sugar

1 tsp

salt

1/3 cup

cornstarch

1 cup

cold water

In a 2-1/2 quart saucepan, dissolve gelatin in water. Add sugar and salt. Cook over medium heat until sugar is dissolved, stirring constantly. Do not boil. Stir in 2 cups cream, rice, vanilla, cinnamon and nutmeg. Cool mixture in an ice bath, stirring occasionally, until mixture begins to set (about 15 minutes).

Fold whipped cream into rice mixture. Pour into ungreased 1 1/2 quart mold. Cold and refrigerate until firm, 4 to 6 hours. Unmold and serve with raspberry sauce.

In a 2 quart saucepan, mix together jam, liqueur, sugar, water and salt. Bring slowly to a boil, stirring constantly. Remove from heat and strain to remove seeds. Return sauce to pan and bring to a boil. Mix cornstarch with 1 cup cold water. Stir into boiling sauce until thickened. Cool and refrigerate until service.

Serves 6 - 8

Fresh Berry Napoleons

Berry pickers flock to the Northwoods each summer, sharing the territory with fruit loving bears.
Layer fresh berries into the rich ingredients of this recipe for a lyrical fruit sensations that will amaze your guests.

1 pint

blueberries

1 pint

strawberries, sliced

1 pint

blackberries

1 pint

raspberries

2 tbsp

Triple Sec

11" x 15"

commercially prepared puff pastry sheets cut into 3" rounds; 1 sheet yields 18 rounds

1 pound

marscapone cheese, softened (domestic cream cheese may be substituted)

2 tbsp

rum

1 tbsp

raspberry liqueur

1 1/2 cups

heavy cream

1/4 cup

granulated sugar

Place the puff pastry rounds on a baking sheet. Prick each with a fork. Moisten with a pastry brush dipped in cold water and sprinkle with sugar. Bake in a preheated 400F oven for 10 - 15 minutes or until brown and crispy. Remove to a rack and cool completely.

Toss together blueberries, strawberries and blackberries. Add the triple Sec. Refrigerate at least one hour.

In a stainless steel bowl, using an electric mixer, blend together the cheese, sugar, rum and raspberry liqueur. Slowly add the cream until you achieve the consistency of butter cream frosting. Transfer the mixture to a pastry bag fitted with a star tip.

To Assemble
Pipe a dot of cheese mixture in the center of each dessert plate. Gently press a puff pastry round on the cheese to secure the base. Pipe a band of cheese mixture on the edge of the puff pastry round. Fill the center with fruit mixture. Repeat this process with two more layers. Garnish the plate with fresh raspberries.

Serves 6

Applesauce Carrot Cake

The combined vegetable and fruit flavors team-up in this rich and moist cake.
The best comfort food treat west of The Pemigewasset Wilderness

1 cup

butter

eggs

2 cups

light brown sugar

1 1/2 tsp

vanilla

2 cups

flour

2 tsp

baking soda

1/2 tsp

salt

2 tsp

cinnamon

1 cup

applesauce

1 cup

chopped walnuts

2 cups

shredded carrots (1/2 pound)

Frosting

3 oz

softened cream cheese

1/4 cup

softened butter

dash

salt

1/2 pound

confectioners' sugar

1 1/2 tsp

vanilla

Beat together eggs, brown sugar, butter and vanilla. Sift together flour, baking soda, salt and cinnamon. Add to egg mixture. Fold in applesauce, walnuts and carrots. Pour into ungreased bundt pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean.

To make the Frosting
Combine the ingredients for the frosting. Add heavy cream as needed to bring to the consistency of a glaze.

Wild Rice Cake

This delectable cake blends a utilitarian Northwoods staple, wild rice, with sweet, melt in your mouth ingredients reminiscent of traditional plum pudding. The combination of soft and crunchy textures and sweet and nutty flavors makes this a smash.

2 cups

sifted flour

1/4 tsp

salt

1/2 tsp

baking powder

2 cups

cooked wild rice (cooked until bloomed) - 1/2 cup uncooked

1 cup

walnut pieces

1/2 cup

sweet butter

1 cup

dark brown sugar

eggs

3/4 cup

buttermilk

1 tsp

maple flavoring

1/2 tsp

nutmeg

Bourbon Custard Sauce

egg yolks

1 cup

confectioners' sugar

8 tbsp

bourbon

1 cup

whipping cream

1 tsp

vanilla

Combine flour with salt and baking powder.

Combine cooked wild rice with walnut pieces (for a smoother textured cake, process rice and walnuts one or two pulse cycles in food processor with steel blade).

Cream butter until softened. Add brown sugar. Beat in eggs, one at a time. Add buttermilk, maple favoring and nutmeg. Beat until light and fluffy. Stir in flour mixture until thoroughly mixed. Fold in rice and walnut mixture.

Pour batter into an 8-inch loaf pan or bundt pan. Bake in 350F oven for about 1 hour. Yields one 8 inch tube cake. Works well topped with a bourbon custard sauce.

Serves 6 - 8

Bourbon Custard Sauce
Beat 2 egg yolks and the sugar with a whisk until the mixture is a pale yellow. Slowly add the bourbon and mix well. Whip the cream until stiff. Fold in vanilla and then the egg mixture into the whipped cream. Makes about 2 cups. Keep refrigerated.

Northwoods Recipes: Soups Appetizers and Side Dishes Main Dishes Desserts Sauces

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