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Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts      in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir 2005 Sauvignon Blanc 2005 Glissando Saint Moritz Rice Cream Nona Zurlo wheedled this recipe from Mrs. Zala who had learned to make it from the Chef at the Palace Hotel in Saint Moritz. Although an extremely talented cook, in those days it was thought that women were not suited to be chefs and Mrs. Zala was forced to give up her dream. She eventually married and moved to the United States. Lemon sugar is made by putting lemon peels or zests in a jar of sugar, (about 3 cups for two lemons ) and leaving for about four days while the sugar absorbs the oils of the peels. You also can do this with oranges, limes, and mint which is washed, dried and crushed a bit or a vanilla bean. These are subtle but remarkable enhancements. 1 cup cream 2/3 cup milk 1/2 cup medium grain rice 1/3 cup lemon sugar or plain sugar 2 tablespoons unsalted butter 1 teaspoon lemon extract grate of nutmeg pinch of salt 3/4 cup dried apricots (or other dried fruit such as pears, peaches or cranberries) 1 1/2 tablespoons unflavored gelatin 4 tablespoons Marsala 3/4 cup lemon sugar 6 egg yolks 1 1/2 cups of hot milk 1 cup heavy whipping cream Put the rice in a heavy pot with cream, milk, butter, 1/3 cup sugar, lemon extract, grate of nutmeg and pinch of salt. Cover and cook in a double boiler over boiling water very slowly and stirring from time to time until rice is tender and liquid is absorbed. Meanwhile rinse dried chopped apricots in hot water. Drain and cover with the Marsala. Sprinkle gelatin over the apricots and stir. Set aside. In a heavy saucepan beat the 3/4 cup of sugar with the 6 egg yolks until pale and thick. Add little by little, while continuing to beat, 1 1/2 cups hot milk. Set over moderate heat in a double boiler and stir with wooden spoon continuously as custard cooks and thickens. Make sure that the yolks do not reach a simmer. When the contents are thick enough to coat a spoon remove from the heat. Beat the apricots and Marsala into the rice mixture. Then blend the custard mixture into the apricots and rice. Whip the whipping cream over a bowl of ice. Remove and place the rice mixture over the bowl of ice and fold with a rubber spatula until cold. Remove rice mixture and fold into the whipped cream. Put into a buttered prepared mold, cover and refrigerate. This can be done up to three days in advance. To serve: dip mold quickly into hot water and turn onto chilled plate. Garnish with whipped cream and bits of chopped dried apricot and or candied peel. Enjoy with our 2005 Glissando.

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