NYC Chef Billy Brigtsen shows Allergic Girl Sloane Miller how to make Apricot and Habanero Rice Fritters with Sour Cream Escarole and a Caramel Sour Cream Upside Down Cake using new Green Valley Organics Lactose Free Sour Cream.
|Raw brown rice||1/2 Cup (8 tbs)|
|Dried apricots||8 , thinly sliced|
|Diced sweet potato||1 Cup (16 tbs)|
|Habanero pepper||1/4 Teaspoon , minced|
|Egg||1 , beaten together with egg white|
|Egg white||1 , beaten together with egg|
|Water||1/2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm) , crushed|
|Red chili flakes||1/2 Teaspoon|
|Escarole head||1 , washed and torn into bite sized pieces enough for 0.5 cup of cooked|
|Canola oil||1 Tablespoon|
|Light brown sugar||1/2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Vanilla extract||1/4 Teaspoon|
|Zest of orange||1/2 Teaspoon|
|Sour cream||2 Tablespoon (Green Valley Organics Lactose Free Sour)|
|Ground cinnamon||1/2 Teaspoon|
|Gluten free all purpose flour||1/2 Cup (8 tbs)|
|Baking powder||1/2 Teaspoon|
For Apricot and Habanero Rice Fritters
To make the fritter batter, put into a medium sized pot: the rice, water, salt, apricots, and sweet potatoes. Bring to a boil and then turn down to a simmer and cover to let cook until the rice is soft, about 20 minutes. Pour the rice into a large bowl and add the sour cream, beaten egg, and Habanero. Sift in the flour and baking powder. Let the batter rest for 5 minutes.
To make the sour cream escarole, place the water, garlic, chili, salt, and escarole into a small pot and cover. Steam the escarole until it is soft and bright green. This will give you about ½ cup of cooked escarole. Drain off water from pot, place the greens into a bowl and blend in the sour cream and olive oil. Form the fritter batter into small ovals, using two spoons, and fry them in a heavy pan with canola oil until crispy brown all around. Drain on paper towels and place on plate with a dollop of the escarole on top.
For Caramel Sour Cream Upside Down Cake
1. Preheat oven to 375 degrees F.
2. Place first two ingredients in a small pot or pan over low heat and slowly melt the sugar. Pour into four 6-oz. ramekin dishes.
3. Blend together remaining ingredients in order listed and spoon into ramekin dishes. Bake for approximately 30 minutes. Cool cake in dish for a few minutes.
4. Top with a dollop of Green Valley Organics Sour Cream.
To learn more about Green Valley Organics visit their website: