Sunday, December 7, 2008

Rainbeau Ridge Rice Fritters

IRRESISTIBLY DELICIOUS: SNACKS & HORS D’OEUVRES -- Mary Duncan ($60)Tuesday, December 2
The holidays, football season, the winter doldrums … we've all got a lot of entertaining to do! Join Mary Duncan for a morning of easy, wholesome and delicious small plates. Mary will show you how to make savory kabobs, demitasse borscht, tasty little biscuits, creamy yin and yang bean dips, and more (including a couple of sweet bites)! This class will arm you with fantastic and unique recipes to tackle the busy entertaining season ahead. Come prepared to roll up your sleeves – this class is hands on!! Mary Duncan is a research scientist turned avid cook who focuses on simple, delicious foods; expanding everyday cooking to incorporate overlooked ingredients and avoiding common allergens.

    This sounded like it was right up my alley. I had always wanted to take a class at Rainbeau Ridge . It is headed by Lisa Schwartz. By the way, Lisa is on the cover of Westchester Magazine this month.She is considered one of Westchester's Most Influential Residents . I met Lisa long ago when we were raising money for The Preschool Connection, a charity which raised money for underprivileged children to go to preschool.

    Everything we made that day was delicious. I thought would share the recipe for Rice Fritters With Cheese with you. They reminded me of potato pancakes only different. You could serve them as an appetizer or a side dish. Either way they are delicious.

    1 cup cooked rice( wild , black, or mahogany)
    1 egg
    1/3 cup goat cheese-I suggest rainbeau ridge goat cheese
    3 tbsps bread crumbs
    salt and pepper

    If you like you could add in garlic, shallots or scallions,
    Add some spices as well, rosemary, sage, or cumin

    1.Lightly beat the egg . Add the cheese and blend thoroughly.
    2. Stir in the rice and bread crumbs. Add herbs and spices.

    3. Heat 3 to 4 tbsps of olive oil in a saute pan. Drop small spoonfuls of rice mixture into the hot oil. After a moment, press and shape the with the spatula. Flip and cook on both sides . Remove when fritters are firm and nicely browned. Drain on a paper lined plate before serving. Makes about a dozen 2 inch fritters.

    1 comment:

    Tish said...

    Totally agree with you on Rainbeau Ridge. Great cheese, but an even more awesome concept. ANd will try the rice fritters sometime; recipe sounds easy and tasty.