A failed tres leches cake experiment led to this rice pudding. The tasty but dense whole wheat cake wouldn’t absorb all of the thick, three-milk mix, so I used the rest of it to make rice pudding. Our own pumpkin pie spice blend and winter squash give the pudding a distinctive Thanksgiving flavor.
IT’S NOT PUMPKIN SPICE, IT’S PUMPKIN PIE SPICE
That Seattle-based coffee shop nearly ruined autumn when they dropped the word ‘pie’ and added the traditional blend of warm, sweet spices to their caffeinated milkshakes. But we’re reclaiming the flavor for comforting desserts that evoke the tastes of Thanksgiving. Our RGF pumpkin pie spice combines the traditional cinnamon, nutmeg, ginger, clove and allspice. Then we add cardamom and cultured red peppercorns to make our version extra tasty.
Soak some golden raisins in bourbon before you start cooking.
Start by grating a winter squash, preferably one of the pumpkin-like varieties such as kabocha, red kuri or pie pumpkin, but delicata or acorn work, too. They can all be grated with the skin on, but the flinty hard skin of butternut squash must be removed. A food processor makes grating much easier.
Cook some rice grits until most of the liquid has been absorbed. Add sugar, the tres leches milks, vanilla, some grated squash, pumpkin pie spice, and the raisins with the bourbon. Simmer until it’s thick, then cool before eating
WINES FOR THE LONG WEEKEND Order today and pick up on Wednesday for extra holiday cheer
STICK FIGURINE Above The Columbia
STICK FIGURINE Above The ColumbiaSourced from a vineyard close to the Columbia River near Troutdale, but still technically within the Willamette Valley AVA, this skin-contact Pinot Gris is all wild strawberry, orange oil and dried flowers with hints of baking spice and autumn leaves.
A holiday treat indeed.
BICHI La SantaBased in Baja California, Mexico, the Bichi team crafts some of our favorite honest, lively natural wines. A bright and refreshing vin de soif, La Santa is almost rosé-colored in the glass, delicately floral with hints of grapefruit, red and dark fruits and juicy acidity. A lovely red wine to serve chilled with charcuterie and cheeses.
