Fair trade pumpkin traybake recipe recipe
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- Dish type
- Vegetable cakes
- Pumpkin cake
World Vision, the world’s largest international children’s charity, has teamed up with fair trade pioneers Traidcraft to create this tasty pumpkin traybake, as part of its annual Night of Hope campaign. For a tasty alternative to sweets, hand out slices when mini-ghouls and goblins come knocking at your door!
1 person made this
- For the cake
- 1 or 2 Earl Grey teabags
- 250ml hot water
- 125g sultanas
- 100g dried apricots, chopped
- 300g self-raising flour
- 150g dark muscovado sugar
- 150g golden caster sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- 4 eggs, beaten
- 200g butter, melted
- zest of 1/2 orange
- 1 tablespoon orange juice
- 500g pumpkin flesh, peeled and grated
- For the cream cheese icing
- 300g cream cheese
- 100g butter, softened
- 150g icing sugar, sifted
- 2 tablespoon orange juice
- zest of 1/2 orange
MethodPrep:20min ›Cook:30min ›Extra time:2hr soaking › Ready in:2hr50min
- Preheat the oven to 180 C / 160 C fan / Gas 4. Grease and line a 30 x 20cm baking tin with baking parchment.
- Place the teabags in the hot water and allow to steep and cool a little. Soak the sultanas and apricots in the tea for 2 hours then pour off the excess liquid and discard tea bags.
- Mix all of the cake ingredients together in a large mixing bowl to create thick mixture and transfer to the prepared cake tin.
- Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean and the cake is golden and springy to the touch. Keep an eye on the cake as the cooking time will vary depending on the liquid content of the pumpkin flesh. Remove from the oven and allow to cool completely.
- Beat together the icing ingredients till smooth and creamy, then set aside in the fridge. Once the cake is cooled, remove the icing from the fridge and spread over the top with a knife. Allow the completed cake to rest for 30 minutes at room temperature then cut into squares and serve.
For the cake:
For the cream cheese icing:
The cake can be kept covered in the fridge for up to 3 days.
See it on my blog
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
A really tasty moist cake. Had lots of mix so had to split it between two tins. The spices and sweetness are just right. Always a worry that it will be raw when using fresh veg or fruit in a cake but this was lovely. Family loved it too and they're not usually keen on pumpkin.-01 Nov 2016
Making Thanksgiving Desserts Fair Trade
Every year for Thanksgiving, my husband makes two desserts from scratch that he brings to the family Thanksgiving feast. Fortunately, because he has been brought up to speed on the impact of his purchasing Fair Trade products, he didn’t blink at all at my suggestion he swap some of his standard ingredient purchases for Fair Trade food items. One dessert was a White and Dark Chocolate Ice Box Cake (including Green & Black’s Organic White Chocolate and 72% Dark Baking Chocolate). But here, I’d like to share his other creation.
Espresso-Chocolate Speckle Angel Food Cake
1 and 1/2 cups confectioners’ sugar (he used Woodstock’s Organic Powdered Sugar)
1 cup cake flour (not self-rising)
12 large egg whites
1 and 1/2 teaspoons cream of tartar
1 cup granulated sugar (he used Wholesome Sweeteners Organic & Fair Trade Sugar)
2 teaspoons vanilla extract (he used Frontier Vanilla Flavor)
2 tablespoons instant espresso powder (unfortunately, we could not find any Fair Trade instant varieties!)
3 ounces bittersweet chocolate (he used Divine 85% Dark Chocolate), grated on the fine holes of a hand grater, or in a rotary grater
3 ounces bittersweet chocolate, melted as a chocolate drizzle (again, Divine Chocolate)
STEP ONE: Position a rack in the center of the oven and preheat to 325 degrees F. Spray a 10-inch bundt pan with non-stick cooking spray (notice we used a cake pan with a cathedral design).
STEP TWO: Sift the cake flour and confectioners’ sugar together onto a piece of waxed paper three times set aside.
STEP THREE: In the 4 and 1/2 quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy. Add the cream of tartar and beat at high speed, adding the sugar gradually, until the whites are glossy and stiff, but not dry. Add the vanilla and espresso powder and continue mixing until just incorporated. Scrape the mixture into a large bowl.
STEP FOUR: In three batches, resift the flour/sugar mixture over the whites and gently fold in with a large rubber spatula until just combined. Gently fold in the grated chocolate until combined. Scrape the batter into the bundt pan and bake for 45 to 50 minutes, until the cake begins to pull away from the side of the pan. Using a knife, loosen the cake form the pan. Let sit on a cake rack for 5 minutes and invert onto another cake rack. Allow the cake to cool completely before glazing.
STEP FIVE: To garnish the cake, dip a fork into the melted chocolate and drizzle the glaze over the top and sides of the cake.
STEP SIX: Enjoy! Happy Thanksgiving, everyone!
Contributed by Dr. Laura Guertin
If you need something a little more filling in the mornings and maybe something to eat on the go, you&rsquoll have to try these breakfast sandwiches.
Using a sheet tray, you can make and bake a whole batch before wrapping them to freeze. In the morning, pull on (or two) and microwave for a couple of minutes.
So easy and so versatile! Use any kind of meat you like, and experiment with different cheeses and veggies, too.
My favorite has to be bacon, egg, and mature cheddar cheese with onions and a smear of chipotle mayo.
Sweet Potato & Brussels Sprouts GratinRecipe by Sweet Potato Soul
If you’re in the mood for warm comfort food, look no further than this Sweet Potato & Brussels Sprouts Gratin from the aptly titled Sweet Potato Soul. Aside from using a bowl to mix the crunch breadcrumb topping, this is a one-pan meal, which makes your kitchen clean-up quick and easy. So pick your favorite alternative milk and get baking! (Plus, there’s a video if you’re more of a visual learner.)
Reviews | “I just made this. took a bite and I was like okay. A minute later finished the bowl. Had another bowl. This stuff is addicting. I highly recommend. Definitely going to add this to my favorite easy meal prep meals.” - Amanda B.
Make Sweet Potato & Brussels Sprouts Gratin
- First, preheat your oven to 180 °C/350 °F/ Gas Mark 4. a with unsalted butter.
- Next, sift the baking soda and flour in a large bowl. Stir together. Using an electric hand mixer, add in the butter until the mixture has a creamy consistency.
- Using another bowl, mix the vanilla extract and the sour cream together by hand. Blend this into the flour mixture above.
- Add in the eggs one at a time to the mixture, beating well after each egg. Mix in the sugar.
- Mash the bananas and add to the overall mixture until combined.
- Pour the mixture into the greased cake tin and bake in the preheated oven for 25 minutes or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then remove from its case and place on a rack to cool.
- Serve your cake warm or without icing.
- For the optional chocolate icing, sift the icing sugar and combine with butter, sugar, cocoa and milk. Beat until smooth. Once the cake has cooled, spread evenly and serve.
Fairtrade Foundation, 5.7 The Loom, 14 Gower’s Walk, London E1 8PY
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Let’s Get Baking
Now that you have all the right ingredients, it’s time to make some memorable desserts. We’ve gathered some of our favorite sweet recipes. Once you’ve stocked your pantry, get ready to bake something extraordinary!
1 Maple Buttermilk Pie
Rich buttermilk and pure maple syrup make the perfect tangy-sweet duo in this easy-to-make, one-bowl recipe. Serve with maple syrup whipped cream for outstanding flavor and a gorgeous presentation.
2 Toasted Marshmallow Pumpkin Pie
100% pure, creamy pumpkin and sweet, toasted marshmallows come together in this pie that tastes as good as it looks. The ready-to-use walnut or pecan pie crust also saves time and adds a delicious, crumbly texture.
3 Comice Pear and Caramel Tart
Looking for an impressive Thanksgiving dessert? This easy pear and caramel tart recipe is one of our favorites. All you need are a few simple ingredients. Keep the recipe on hand—your guests will be asking for it!
4 Sugar Free Dark Chocolate Mousse
Wow your guests with a light, fluffy and sugar-free chocolate mousse this year. Whipped to perfection and topped with real whipped cream and berries for an ultimate finish.
5 Flourless Peanut Butter Cookies with Chocolate Drizzle
Who doesn’t love peanut butter and chocolate? These crowd-pleasing cookies are made with freshly ground roasted nut butter and are easy to whip up—no mixer necessary!
6 Triple Ginger Chocolate Chip Cookies
A fresh take on traditional molasses cookies, these cookies feature all the season’s favorite flavors – ginger, cinnamon, clove and nutmeg – in one for a supreme holiday cookie. One batch makes about three dozen cookies, so break out the tins for the neighborhood cookie exchange!
Riverford Pumpkin Madeleines with Pumpkin Custard & Cinnamon Meringue
Unusual and slightly long winded but totally worth it, these pumpkin madeleines with are the ultimate autumnal treat! The little teatime morsels are served with a pumpkin custard that's topped with a cinnamon meringue – although the meringue isn’t necessary, it certainly adds an impressive finish. All the elements can be made individually, too, in case you don’t want to tackle the whole recipe.
For the custard:
For the meringue:
For the madeleines (makes about 32 can be halved if too many):
- Start by making a pumpkin purée. Cook the pumpkin flesh in water until soft, then strain and purée in a food processor until smooth. Pass through a sieve and chill. Once the mix is chilled, pre-heat an oven to 120C/250F/Gas 1/2.
- Beat the sugar and egg yolks until thick and creamy. Warm the cream over a medium heat until it just comes to the boil then whisk into the egg yolk mix, followed by 200g of the pumpkin purée. Strain into a jug and fill four ramekins or one bigger dish. Place the dish/ramekins into a roasting tray and add enough warm water to cover half the height of the dish/ramekins. Bake for 25-30 minutes, until there is a slight wobble in the middle. Remove and chill in the fridge. Top with the meringue from below or top with sugar then blow torch for a crème brûlée finish.
- To make the merginue, in a metal round bottom bowl, combine the egg whites, both sugars and the cinnamon. Place over a simmering pan of water and whisk continuously until the sugars have dissolved. The mixture should be warm if you dip your finger in and it will still be liquid at this stage. Using an electric whisk, whisk until thick, glossy and cooled. Top the custard(s) and either blow torch to finish or brown under a grill. Any leftover meringue can be baked at 90˚C for 1 ½-2 hours, until dry.
- To make the madeleines, pre-heat the oven to 180C/350F/Gas 4. Cream the butter and both sugars for around 10 minutes. Add the egg and a spoonful of flour to help it mix in comfortably, then fold in the rest of the ingredients.
- Grease and flour a madeleine tray(s). Spoon the mix into the tray and bake for 10-12 minutes. Once cooked, allow to sit for two minutes, then remove from the tray and place on a cooling rack. Serve with the custard and meringue.
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Serves: 4 Ready in: 15 to 30 mins
Serves: 4 Ready in: 30 to 60 mins
Bath Bomb Cupcakes
Bath bomb Cupcakes are a unique spin on the wildly popular bath time treat. Turn your bath into an oasis of aromatherapy and bubbles wrapped in everyone’s favorite…cupcakes! Most of the ingredients can be found around your house. With a few small tweaks you can use these ingredients for the bath. Turn your bath into a bubbly aroma therapy escape… [read more]
The Best Mini Pumpkin Pies
Alright, alright, alright, alright, alright….
I realize anytime I use the phrase “the best” somebody is likely to disagree, based solely on principle.
You should know, I never post any recipe here on ASP until I personally think it’s the best.
We all have different taste buds, however I think today’s recipe is a tempting common ground on which we all might be able to agree.
Let me try to convince you…
So what makes these The BEST Mini Pumpkin Pies in the whole wide world?
There are just so many reasons guys. That’s why I had to call them the best.
It just didn’t seem right not too.
First of all, they are itty bitty and cute. That ranks pretty high by my standards.
Second, they are extremely moist and tender, just as a good pumpkin pie should be.
Third, they have a strong earthy pumpkin-spice flavor.
Fourth, this recipe makes a whole bunch of The Best Mini Pumpkin Pies, so you can serve them at large gatherings, or freeze some for later.
Fifth, they are super easy to make.
Sixth, they are super easy to get out of the mini muffin pans. No chiseling away at the edges with a pairing knife. (I know you know what I’m talking about.)
Seventh, you don’t have to make your own pie crust. Although I love homemade pie crust, these little guys are better suited for puff pastry crust. Store-bought puff pastry crust, even.
Eighth, you don’t have to wait a long time to eat them like you do with a standard pumpkin pie. Once out of the oven, The Best Mini Pumpkin Pies only need a few minutes to cool, then you can enjoy them warm. (This might be the very best reason!)
Ninth, they taste amazing as-is, but you can also top them with fresh whipped cream, mini ice cream scoops, marshmallows… The sky is the limit!
Tenth, you can adjust The Best Mini Pumpkin Pies recipe to make it lower in calories by swapping Wholesome!™ Organic Cane Sugar for Wholesome!™ All Natural Zero!
Surely that is enough reasons to convince anyone. I am crazy over these little guys and think you will be too.
Let’s talk more about the final reason to love The Best Mini Pumpkin Pies recipe…
Under normal circumstances, I use Wholesome!™ Organic Cane Sugar in most of my treat recipes. It’s fair trade certified, non-gmo, replaces refined white sugar, and tastes amazing.
However, if you have need of reducing calories and keeping your glycemic index on the down-low, Wholesome!™’s All Natural Zero is a fabulous sugar substitute!
Made from natural erythritol, Wholesome!™ Zero is non-gmo, vegan, and calorie free. It is a mild sweetener, so you use a little bit more Wholesome!™ Zero than you would sugar, but I’ve been extremely impressed with the flavor. Give it a try!
So there you have it, friends.
The Best Mini Pumpkin Pies recipe is a must-make recipe this season, no matter which Wholesome!™ Sweetener you choose.
We Have Our Fair Trade Recipe Contest Winner!
We would like to thank all of the delicious recipes that we received for our Fair Trade Recipe Contest in honor of Fair Trade Month in October. Although we may be a little late announcing the winner, it is well worth the wait since all of you have the chance to view the fabulous entries. We have also had the chance to try the recipes and let me tell you, they were yummy! The winner will receive a gift certificate from Buy Well Coffee.
Our winner for the Fair Trade Recipe Contest is (drum roll please):
Candy McMenamin from Lexington, SC
Not only were both her recipes absolutely wonderful, but in addition to using fair trade and organic ingredients, she went above and beyond by submitting 2 entries both using our sponsoring product of Buy Well Coffee products. Nice touch Candy!
Thank You again to all the submissions for the contest. Please enjoy the recipes listed below to help make your holiday meal a little more special.
Spiced Cranberry Coffee Cookies — by Candy McMenamin
1 cup organic fair trade white sugar
1/2 cup organic butter
1 large organic egg, beaten
1 teaspoon fair trade Frontier Natural Organic Vanilla Extract
1/2 cup whole wheat flour
1 1/2 cups white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon organic allspice
3/4 cup strong brewed Buy Well Fair Trade Coffee
1/2 cup fair trade certified dried cranberries
1/2 cup fair trade certified pine nuts (such as Goods From the Woods brand)
Preheat oven to 400 degrees. In a large bowl, cream together sugar and butter. Add egg and vanilla. Mix thoroughly. In another large bowl, sift together whole wheat flour, white flour, baking powder, baking soda, salt, and allspice. Alternate adding flour mixture with coffee to sugar mixture, stirring to combine. Add the cranberries and pine nuts. Mix thoroughly. Using a tablespoon, drop onto greased baking sheets about 1 ½ inches apart. Bake in preheated oven 10-12 minutes or until browned. Remove from oven and let sit 2 minutes. Remove to wire baking rack to cool completely. Yield: about 4 dozen cookies
Happy Holidays Mocha Rice Pudding — by Candy McMenamin
3 cups cooked fair trade long grain rice
1 (14 ounce) can organic sweetened condensed milk
1/4 cup fair trade baking cocoa (such as Equal Exchange)
1 (13 ounce) can organic evaporated milk
1 tablespoon fair trade sugar
1 teaspoon fair trade vanilla
1/3 cup strong brewed fair trade coffee (such as Buy Well brand)
1/3 cup chopped fair trade chocolate bars, expresso bean variety (such as Equal Exchange)
1/3 cup fair trade almonds, toasted
Garnish: Mint sprig, if desired
Prepare a 3 1/2 to 5 quart crock pot with non-stick cooking spray. Add all ingredients except chocolate bars and almonds to slow cooker. Stir to combine. Cook on low heat 3-4 hours, stirring occassionally if possible. Stir in chopped chocolate bars and almonds. Garnish each serving with a sprig of mint, if desired. Yield: 8 servings
Mother Earth Molasses Sugar Cookies – 100% vegan — by Kathryn Barry of Pittsburgh, PA
¾ C Palm oil shortening
1 C Fair Trade raw pure cane sugar*
¼ C Fair Trade molasses*
¼ C soy milk
2 C whole wheat flour
2 t baking soda
½ t Fair Trade ground cloves
½ t ginger
1 t cinnamon
½ t salt
Melt shortening and let cool. Add sugar, molasses, and soy milk. Beat well. Sift together flour, baking soda, spices, and salt. Combine with sugar/ molasses mixture. Mix well and chill for four hours. Form into one inch balls, flatten slightly with palm and top with sugar. Place on a greased cookie sheet and bake at 375 degrees for 8-10 mins. Let cook on a wire rack five minutes and serve with Equal Exchange Fair Trade coffee. Makes about a dozen cookies.
Champurrado Tropical Brownie — by Ken Hulme of South Vencie, FL
Based on a thickened hot chocolate Holiday drink recipe from Mexico, the Pacific fusion of coconut milk and coffee turns a simple drink into a decadent tropical dessert.
2-3 cups Masa Harina para tamales
1 cup Water
1 tablespoon Cinnamon
3-4 Chipotle Chiles en adobo, minced fine, with sauce, to taste
2 teaspoons Fair Trade branded Vanilla extract
1/4 cup Fair Trade branded Dark Roast Coffee, very finely ground
1 cup Fair Trade branded Sugar
2 cups Coconut Milk
2 cups Heavy Cream
12 oz Fair Trade branded Unsweetened Chocolate
1/4 cup Coconut, shredded
1/4 cup Fair Trade branded Semi-Sweet Chocolate, shaved
Whipped Cream for topping
In a large saucepan, combine 1/2 cup masa harina with the water, using a whisk. Add the cinnamon, coffee and vanilla. Cook over low heat, stirring constantly, until mixture thickens. Stir in the sugar, coconut milk, cream and chocolate, and bring to a simmer, whisking until smooth. Add the chipotle chiles, to taste and whisk. At this point you have a coconut & chipotle spiked version of classic Champurrado. But, to continue…
Begin adding more masa, a quarter cup at a time, stirring continuously with a spoon to incorporate, until you reach a very stiff dough stage. Mold the dough into ramekins or small springform pans coated with cooking spray, and allow to cool 20 minutes. Plate each brownie on a base of shredded coconut, top with a dollop of whipped cream and shaved chocolate. Serves 6-8.
Easy Cocoa “Fudge” — by Jenny Lugardo
Not for the faint of heart, very intense cocoa flavor. The cocoa is the only ingredeint that has a fair trade option, so I also listed local (for me) options. I won’t be offended if you edit that out, but supporting small farmers in the US is part of fair trade to me. In all honesty I can’t shop this way all the time, but I am trying.
3/4 C Black and Gold Cocoa
1/2 C Curtis Orchard & Pumpkin Patch Honey or other sweetner
1/2 C Stone Organic Pastures Butter
3 Joy of Illinois Eggs
1 T vanilla
Beat everything together and pour into greased 8″ pie pan. Bake at 350 for 20-25 min, or until the center no longer appears wet. Cut into wedges. Enjoy.
Mocha Chocolate Brownies — by Woilfgang of West Palm Beach, FL
2 cups unbleached all purpose flour
2 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup water
1/2 cup butter, cut up
1/2 cup cooking oil (Fair Trade Product)
1/4 cup unsweetened cocoa powder (Fair Trade Product)
1/2 cup extra strong brewed BuyWell Fair Trade organic Coffee- Blackbird Espresso-cooled to room temperature
1 tsp vanilla (Fair Trade Product)
For the Frosting:
1 1-lb pkg . powdered sugar, sifted
1/2 cup butter, cut up
1/3 cup extra strong brewed BuyWell Fair Trade organic Coffee- Blackbird Espresso – cooled to room temperature
1/4 cup unsweetened cocoa powder (Fair Trade Product)
1 tsp vanilla (Fair Trade Product)
1/2 cup pecan or walnut pieces (your choice)
Grease a 15 x10x1″ baking pan. Set aside. In a large bowl, stir together flour, granulated sugar, baking soda and the 1/2 tsp salt.Set aside. In a medium sauce pan , combine the water, 1/2 cup butter , the oil and 1/4 cup cocoa powder. Heat just to boiling, stirring to melt butter Add hot liquid to flour mixture. Beat with an electric mixture on low speed just until dry ingredients are moistened. Add the 1/2 cup Espresso coffee , the eggs and 1 tsp vanilla. Beat on low speed for 1 minute and do NOT overbeat. Batter will be thin. Pour into the prepared baking pan . Bake in a 350 degree F hot oven for 25-30 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack.
In a large bowl combine powdered sugar and salt, Set aside. In medium sauce pan combine 1/2 butter, the 1/3 cup espresso and 1/4 cup cocoa powder. Heat and stir over medium heat until butter is melted. Pour hot espresso mixture over powdered sugar mixture . Add 1 tsp vanilla. Beat with an electric mixer on low speed just until combined beat on medium speed until smooth. By hand, stir in nuts. Carefully pour the warm frosting over the warm brownies, spread evenly. Cool completely. Cut into bars: makes about 48 brownies
Fairest of Them All Festive Holiday Rice — by Nancy Dentler of Greensboro, NC
2 cups Fair Trade or organic Jasmine rice
4 cups Fair Trade or organic apple juice or cider
2 teaspoons Fair Trade or organic sea salt (if salt is desired)
1 teaspoon Fair Trade or organic black pepper
1/3 cup Fair Trade or organic dried dates, chopped
1/3 cup Fair Trade or organic dried figs, chopped
1/3 cup Fair Trade or organic dried apricots, chopped
1/4 cup (or to taste) Fair Trade or organic honey
1/3 cup Fair Trade or organic sliced almonds
Combine rice, apple juice or cider, sea salt (if desired), and black pepper in a 4 quart size pot. Bring rice mixture to a boil on stove top, and stir. Add dates, figs, and apricots to pot and stir well. Cover pot and lower heat to simmer. Cook until almost all liquid is absorbed, about 10 to 12 minutes. Stir in honey and sliced almonds. Remove covered pot from heat and let rice rest for 5 minutes. Fluff rice with fork and serve. Makes about 7 cups of holiday rice.
Note: Fair Trade ingredients in this recipe are my first choice. If you cannot find a specific Fair Trade ingredient in your area, use an organic item instead. Since availability of Fair Trade ingredients may vary in certain areas, recipe ingredients were listed as Fair Trade or organic. “Fairest of Them A ll” Festive Holiday Rice is delightful at your holiday lunch or dinner. It is also delicious heated for a post-holiday breakfast or snack, just in case any rice is remaining after the celebration!
White Asparagus Risotto with Smoked Gouda, Crispy Country Ham & Toasted Cornbread Crumbs — by Cheryl Perry of Hertford, NC
1 cup vegetable oil
6 ounces country ham, thinly shaved
5 ¼ cups vegetable stock or broth
1 pound White asparagus, trimmed & cut into one inch pieces
2 tablespoons olive oil
½ cup shallots, finely chopped
1 ½ cups arborio rice
¼ cup heavy cream
1 teaspoon white pepper
3 tablespoons butter
3/4 cup Smoked gouda cheese, shredded & divided
¼ cup lightly toasted cornbread crumbs
4 cilantro sprigs
Heat vegetable oil in a medium skillet and quickly cook ham over medium heat until crispy on both sides. Remove to paper towels to drain set aside. Bring the vegetable stock to a boil in a large saucepan blanch the asparagus for 2 minutes. Remove asparagus from stock and shock it in ice water until chilled drain thoroughly. Reduce the vegetable stock to low and keep hot. Meanwhile, add the oil & shallots to a large skillet saute for three minutes over medium heat. Add rice and stir until lightly golden, or about 3-4 minutes. Add ½ cup of the vegetable stock and allow to cook until liquid evaporates. Continue stirring the rice and adding the vegetable stock, one cup at a time, for 15 minutes. After 15 minutes, add the cream, any remaining stock and pepper. Continue to cook & stir constantly until mixture is tender, creamy but slightly firm in the center. Remove saucepan from the heat, stir in the asparagus, butter, and ½ cup of gouda cheese. To serve. Spoon risotto on individual serving plates followed with reserved cheese and crispy country ham. Sprinkle cornbread crumbs over the top and garnish with cilantro sprig. Makes 4 servings.