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I have been searching for a good rice pudding recipe for years and when I tried this one, I knew my search had come to an end. It is absolutely rich and delicious and flavorful.

I skipped step #3 (the meringue top) and it still tasted great. Don't omit the lemon rind, it contributes to the flavor.

By volanges | 

November 28, 2008

The color of this tart was a bit unattractive and grey when baked. The addition of flour to the pears as a thickener also contributed to a gummy texture. I would have used cornstarch or tapioca to make the juices more clear and less gummy.  I would have also brushed the lattice top with an egg wash to give it a golden color.  My guests liked it but I did not think it was anything special.

Also, the dough is excessively rich and fatty. Make sure to bake the tart on a cookie sheet, because the pecan & butter oils leaked through. I would not make this again.

By volanges | 

November 28, 2008

I made this for Thanksgiving. It was nice and tart and had great flavor. The pomegranate seeds were a nice suprise that added freshness, I loved the way they explode in your mouth.

The changes I made were that I used unsweetened pomegranate juice and I also found that just one small pomegranate was enough.

By volanges | 

November 28, 2008

I made this salad for Thanksgiving and it was an enormous hit.  The freshness and crispness of the celery is a nice counterpart to the richness of stuffing & gravy and the swetness of cranberry sauce. It was quite a nice change from salads with greens.  This is definitely bound to become a tradition in our home.

The only change I made was that I doubled the amount of dressing and used half the amount of shallots, fearing they would become too overpowering.

By volanges | 

November 28, 2008