Candied Cockscombs with Cherries & Vanilla Rice Pudding
Chris Cosentino | Yield: 6
Chris Cosentino is a master of offal, the non-primal cuts from an animal. Take his recipe for candied cockscombs, cooked in a sweet cherry syrup and served with a bay leaf and vanilla-scented rice pudding. Want to try it at home? Call us to order this usually Chefs-only ingredient!
- 12 cockscombs (call 1-800-dartagnan)
- 8 cups sugar
- 2 vanilla beans, including scrapings and pods
- 3 cups cherry purée, such as The Perfect Puree
- 2 juice of lemons
- 1 cup short grain Italian rice, such as arborio or carnaroli
- 5 3/4 cups milk
- 1 vanilla bean, including scrapings and pods
- 1 bay leaf
- 1 cup heavy cream
- 1 bunch Bing cherries
- 1 bunch Rainier cherries
- Prepare cockscombs: Place cockscombs with two quarts of cold water and one vanilla bean in a heavy bottomed stock pot and bring to a boil. Add 4 cups of sugar to the water and stir to dissolve. Cook the combs at a moderate simmer, skimming any scum off the surface of the water, until they are cooked through and soft, approximately 2 hours.
- Meanwhile, prepare a syrup by combining the remaining 4 cups of sugar, vanilla bean and 1 quart of water in a heavy stockpot over medium heat. Whisk the cherry puree into the syrup and adjust the flavor with some of the lemon juice. Remove from heat and set aside until the combs are finished cooking.
- Carefully drain and rinse the combs of any residue. Heat the cherry syrup to just below a simmer and add the combs. Stir well and simmer over a very low heat for 30 to 45 minutes, stirring occasionally.
- Remove from heat and store combs in liquid. For best results prepare the cocks’ combs a few hours before serving, or the night before.
- Pudding: Place rice, milk, vanilla bean, and bay leaf in a heavy bottomed, non-reactive pot. Cover and bring to a boil, stirring occasionally. Remove the cover and turn the heat to low. Cook, stirring every few minutes, until the rice reaches desired consistency, about 20 to 30 minutes. Remove from heat.
- Remove the bay leaf and vanilla bean and stir in the sugar. Pour into a container to hold and cover with a piece of plastic wrap directly on the surface of the pudding. Refrigerate until set.
- When ready to serve, slowly stir in cream until the pudding is loose, but will still hold some shape on a plate or in a bowl.
- To Plate: Place a few heaping spoonfuls of rice pudding in the center of a dessert plate. Take two warm cock's combs and arrange in a slight fan atop the pudding. Garnish with a few halved and seeded cherries and sauce with some reduced cooking liquid.