Yule Stickies Recipe
Ingredients
| Raw rice | 1/2 Cup (16 tbs) (FILLING:) | |
| Milk fat | 2 Cup (16 tbs) (FILLING:) | |
| Pie filling | 2 Tablespoon (FILLING:) | |
| Orange zest | 1 Tablespoon (FILLING:) | |
| Cinnamon | 1/4 Teaspoon (FILLING:) | |
| Ground nutmeg | 1/4 Teaspoon (FILLING:) | |
| Ground ginger | 1/4 Teaspoon (FILLING:) | |
| Ground allspice | 1/4 Teaspoon (FILLING:) | |
| 12 dried white figs, stalk ends removed | ||
| Chocolate | 1 Cup (16 tbs), crushed (BASIC FIG CRUST:) | |
| Seed | 2 Tablespoon (COATING:) | |
| All purpose flour | 1 Teaspoon (COATING:) | |
Directions
The Filling: Make a risotto with the rice and milk.
First pour the milk into a small saucepan, bring just to the boiling point and remove from the heat.
Put the rice in a medium-sized saucepan over medium-high heat, add enough of the milk to cover and stir until the liquid is absorbed—about 7 minutes.
Cover with milk again and repeat the process until all the milk is absorbed and the rice is tender and creamy—a total of about 30 minutes.
Remove from the heat and let cool.
In a large bowl, mix the cooled cooked rice, mincemeat, orange zest and spices until well incorporated.
Make the Basic Fig Crust, substituting the ingredients.
Transfer the crust onto a piece of plastic wrap on a flat surface and shape it into a long, flat rectangle about 12 inches (30 cm) long and 5 inches (13 cm) wide.
Pressing firmly with your fingers, push from the center out to the sides until the strip is 1/8 inch (0.5 cm) thick.
Trim the edges neatly with a knife.
Use the trimmings by pressing them onto either end of the rectangle, continuing the strip lengthwise.
The final trimmed rectangle should be about 20 inches (51 cm) long.
Spoon the rice filling along the center of the crust rectangle, using a knife to firmly press the sides smooth and about 1 inch (2.5 cm) high.
Lift the long sides of the plastic to bring the fig crust edges together in a long cylinder.
Pinch the edges tightly closed, cutting off any excess filling and crust.
Pull off the plastic wrap.
Cut the log in half, wrap both pieces in plastic and put into the freezer until ready to serve.
The log will stiffen, but not freeze hard.
To Serve: Mix the Minimax Seed Mix with the flour and spread on a flat surface.
Roll the log in the seeds until well coated.
Using a sharp, serrated knife and a sawing motion, cut the log into 3/4 inch (2 cm) slices and arrange on a serving plate.
This is great, sweet, sticky, finger food just provide cocktail napkins and you're all set!
First pour the milk into a small saucepan, bring just to the boiling point and remove from the heat.
Put the rice in a medium-sized saucepan over medium-high heat, add enough of the milk to cover and stir until the liquid is absorbed—about 7 minutes.
Cover with milk again and repeat the process until all the milk is absorbed and the rice is tender and creamy—a total of about 30 minutes.
Remove from the heat and let cool.
In a large bowl, mix the cooled cooked rice, mincemeat, orange zest and spices until well incorporated.
Make the Basic Fig Crust, substituting the ingredients.
Transfer the crust onto a piece of plastic wrap on a flat surface and shape it into a long, flat rectangle about 12 inches (30 cm) long and 5 inches (13 cm) wide.
Pressing firmly with your fingers, push from the center out to the sides until the strip is 1/8 inch (0.5 cm) thick.
Trim the edges neatly with a knife.
Use the trimmings by pressing them onto either end of the rectangle, continuing the strip lengthwise.
The final trimmed rectangle should be about 20 inches (51 cm) long.
Spoon the rice filling along the center of the crust rectangle, using a knife to firmly press the sides smooth and about 1 inch (2.5 cm) high.
Lift the long sides of the plastic to bring the fig crust edges together in a long cylinder.
Pinch the edges tightly closed, cutting off any excess filling and crust.
Pull off the plastic wrap.
Cut the log in half, wrap both pieces in plastic and put into the freezer until ready to serve.
The log will stiffen, but not freeze hard.
To Serve: Mix the Minimax Seed Mix with the flour and spread on a flat surface.
Roll the log in the seeds until well coated.
Using a sharp, serrated knife and a sawing motion, cut the log into 3/4 inch (2 cm) slices and arrange on a serving plate.
This is great, sweet, sticky, finger food just provide cocktail napkins and you're all set!
Chef
