Holiday Cooking with Borzi
Saffron Rice with Dried Cranberries, sour cherries, and pistachios
4 cups rice (basmati preferred) rinse several times
6 cups water
4 tbs butter
1 tbs salt
All ingredients in pot, bring to boil, let most water evaporate. When water drops to level of rice, lower heat to medium low and cook for 45 minutes,covered.
In a separate pan, add 1 cup cranberries, juice of one orange and simmer til cranberries are soft. Dissolve half a tsp saffron in Tbs of hot water and add to cranberries. Add cup of sour cherry preserve to mixture.
When rice is cooked and fluffy, transfer to large mixing bowl and add berry mix. Fold in. You may add additional butter if needed.
Marinated Grilled salmon
- 3 lbs fillet of salmon
- tbs fresh ginger (grated)
- Quarter Red Onion Diced
- 3 tbs cilantro (chopped)
- 2 cloves garlic (chopped)
- 4 tbs olive oil
- salt and pepper
Salt and pepper the salmon. Mix all the rest of ingredients and rub on the salmon fillet. Refrigerate till ready to grill. Grill to desired temperature. Brush with lemon butter (saffron butter is also a good option).
Poached Pear with Candied Walnuts and Whipped Cream
to make walnuts:
- one cup chopped walnuts
- two tbs sugar
- one tbs unsalted butter
preheat oven to 400 f. mix all ingredients with a pinch of salt. Spread on baking sheet and bake til golden brown (approx. 8 minutes). Let cool.
to make whipped cream
- 1 cup heavy cream
- 4 tbs powdered sugar
- 2 tbs dark rum
- 1/2 tsp vanilla
whip all together until it holds soft peaks. chill
to make pears:
- 6 pears, pealed and cored, core from bottom leaving stems
- 1/2 gallon apple cider
- 1 cup sweet Riesling
- stick of Cinnamon
Put all ingredients in a pot, bring to a boil. Reduce heat and cover. Simmer for 45 minutes.
Put one pear in center of plate, garnish plate with walnuts. Small amount of whipped cream next to pear. Reduce a cup of the poaching liquid and 1/2 cup of port wine. Reduce until it covers the back of a spoon. Drizzle lightly over plate as garnish.
