Riz à l’amande (Ris à l’amande in Danish) is Danish dessert made during Christmas, it has French name even though it’s not a French dessert, don’t ask me why :-) This rice porridge dessert made with whipped cream, vanilla and chopped almonds and it’s supposed to be seved cold preferrably with cherry sauce.
My collegue gave me a recommendation to mix arborio rice with ordinary rice (instead of using only arborio rice) and here comes my recipe:
Riz à l’amande (ris a l’amande) serves 6-8 persons:
1,5 dl arborio rice, 1,5 dl basmati rice, 15 dl milk, 1 vanilla stick (cut into two), 3 dl cream, 0, 5 dl almonds (blanched and chopped) serve with cherry sauce
1. Let the rice boil with the milk and vanilla stick for about 45 minutes while stirring it gently 2. Let it cool down during the night 3. Mix it with the blanched and chopped almonds 4. Whip the cream so it gets fluffy but not too stif and mix it gently with the rice porridge 5. Serve, preferrabley with Amarena Fabbris Cherry Sauce :-)
In the supermarkets in Copenhagen there are several brands to choose from when you’re looking for cherry sauce, from 19 DKK up to 114 DKK. The Italian cherry sauce from the brand Amarena Fabbri was the most expensive one on the shelves and it’s the one I chose to buy after a recommendation from a collegue. And it showed to be the best choice, the wild cherries were delicious and the cherry sauce goes perfecly well with vanilla ice cream and also with champagne!
Some of our homemade Christmas candies we’ve enjoyed during the Christmas holidays: I made toasted almonds covered with nougat (recipe here), my sister baked her lussekatter (she make the best ones), rocky roads, dates with chocolate and I made a Danish rice porridge called Ris à l’Amande that we had with cherry sauce from Italy.
Tartiflette is a French dish from the Haute Savoie region of France and it’s used to be served in every ski resort and is eaten usually during the winter times. Here is the recipe for my homemade Tartflette:
You need 450 g Reblochon fermier cheese, 1 dl white wine, 1 dl cream, 1 kg potatoes, 200 g bacon, 1 big onion, some salt and pepper and butter
1.Boil the potatoes for about 15 minutes, then peel and slice them 2. Slice the bacon and fry it with chopped onion for a couple of minutes with salt and pepper 3. Rub a ovenproof dish with some butter, put a layer with the potatoes and then the bacon and onion – pour some cream and whine and then repeat. Slice the Reblochon cheese in two pieces (trim all the sides first) and put on top 4. Bake in oven (200 degrees) for about 25 minutes. The cheese should be melt and the potatoes on top a bit crispy.
A typical Swedish Christmas dinner table consists of Swedish meatballs, Christmas ham, small hot dog sausages (prinskorv), pork sausage, smoked fresh pork sausage (isterband) pickled herring, salmon, Jansson’s Temptation, sweet and sour red cabbage etc
I’m not a big fan of all those mentioned things so this year we decided to only have the things we liked. I made my home made Swedish meatballs (you can find my recipe here), differend pickled herrings, salmon, eggs with caviar and the Jansson’s Tempatation I had replaced with the French Tartiflette.