It’s been HOT lately. Sakes alive!
Average temperature for these parts in May is around 71°F and we’ve been hitting 90°F or so the last couple days.
As such, it’s been uncomfortable for the season, and none of my troop has much of an appetite.
I’ve been cooking mostly outside so as to keep the house cooler by not heating up the kitchen, and take advantage of the Lodge cast iron Dutch oven I got for Mother’s Day.
So, on the menu tonight is Carolina Snowballs. For those unfamiliar, it’s a boiled rice pudding (think Yorkshire, not Snack Pack) with an apple and lemon zest inside. I changed mine up a bit and added nutmeg and bacon pieces (for protein- my husband has an inexplicable mistrust for vegetarian dishes).
Here’s what you’d need to make 1 snowball:
- 1/2c dry white sticky rice
- 1 medium Gala apple
- 1 lemon, zested
- 8 strips thick cut bacon
- Nutmeg, freshly grated to taste
- Pudding cloth (any natural fiber cloth-eared I use cotton flour sack towels)
- Rubber band or string to secure cloth
(I doubled the recipe and made 2)
- Cut, core, and quarter apples
- Arrange apples in pudding cloth. I lay the pudding cloth in a bowl so it’s easier to work/arrange the apples
- Fry bacon until crispy and put in the center of your apple with lemon zest and nutmeg
- Gather apples toward center and add rice around the outside of the apple
- Gather cloth ends, twist and secure.
- Work the rice around the outside of the bottom and sides of the apple so it’s evenly distributed around the apple, and place in a pot or Dutch oven full of cold water.
- Bring water and pudding to a boil and boil for about an hour and a half
- Remove pudding from pot and carefully remove cloth from pudding
- Cut and serve
I adapted this recipe from one found in an 18th century cook book from 1796 entitled, “Primitive Cookery”