Holiday Cooking with Borzi

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By KVAL Staff

Story Published: Dec 18, 2009 at 4:23 AM PST

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.

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