Horchata, and a Deadline Extension for the Garlic Event
Many of you are probably familiar with the horchata you can buy at Burritoville, a pale, dairy imitation of the real thing made with fat-free milk, rice powder, cinnamon, and sugar. It’s potable, but doesn’t even begin to compare with horchata made with actual rice and almonds, cinnamon and vanilla, with no milk in sight.
Horchata is a sweet, creamy beverage that I love to drink when eating spicy foods. When Dave first tried it at a nearby Oaxacan restaurant a few weeks ago, he went on a horchata-making binge. And y’know what? I am totally okay with this!
In other news, I’m extending the deadline for Yes, Of Course You Can Pair Garlic With That! a week until next Monday, October 15, 2007 – a lot of people wrote in and said that they’d just run out of time, and honestly, I’m too busy to post the round-up this week, anyway.
Please take advantage of this extra week to get me some more wonderfully creative garlic pairing recipes!
(adapted from Josh Friedland’s recipe, which was adapted from Gale Gand)
1 C basmati rice
2 C blanched, peeled almonds
4″ piece of cinnamon
5 C water
3/8 C sugar
2 vanilla beans
Grind the rice into a fine powder using a coffee grinder. Place the ground rice, almond, and cinnamon into a large bowl with 3 1/2 C water. Cut the vanilla beans in half the long way, scrape the seeds into the bowl, and then throw the beans in after them. Cover and leave overnight.
The next day, add the sugar and 1 1/2 C water. Puree everything in your blender, then strain. The best tool we’ve found for straining is a Thai tea sock, which is basically a fine cotton mesh on a metal ring with a handle. Serve chilled.