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 Posted: Sun Apr 19, 2009 11:21 am
And so begins the Rum-based feast! xp
Ahi, Baby Shrimp and Hamachi Ceviche Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
* 4 ounces baby shrimp, peeled, deveined, diced
* 4 ounces ahi tuna, diced
* 4 ounces hamachi (amberjack), diced
* 3 sprigs mint leaves, coarsely chopped
* 6 sprigs cilantro leaves, finely chopped, divided use
* 1 or 2 Scotch bonnet chile pepper, seeded
* 1/2 cup plus 3 Tablespoons extra-virgin olive oil, divided use
* 6 limes, juiced
* 2 lemons, juiced
* 5 Tablespoons sugar, divided use
* 3 teaspoons sea salt, divided use
* 1 whole coconut, cracked into 4 pieces
* 2 Tablespoons lemon juice
* 1/4 cup fresh coconut milk
* 3 Tablespoons dark rum
* Papaya salad (recipe link below)
* Mint, for garnish
Preparation:
Mix shrimp, Ahi tuna, hamachi (amberjack), chopped mint, half the cilantro, chile, 3 tablespoons olive oil, lime juice, juice of 2 lemons, 2 tablespoons sugar, and 1 teaspoon salt. Allow to marinate 1 hour. Drain and refrigerate.
Place coconut pieces in heated 350-degree F oven 10 minutes or until tender.
Whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood. Place papaya salad (see next post!) on shell and top with ceviche. Garnish with mint.
Yield: 4 servings
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Posted: Sun Apr 19, 2009 11:25 am
Papaya Salad Recipe
Tropical papaya is tossed with an easy homemade vinaigrette and sprinkled with lime juice for a light and refreshing salad. Try substituting cantaloupe for half of the papaya for a sweeter twist.
Prep Time: 15 minutes
Ingredients:
* 4 Tablespoons sunflower oil
* 2 Tablespoons white wine vinegar
* 1 Tablespoon mayonnaise
* 1 clove garlic, crushed
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 4 cups peeled, seeded, and grated green papayas
* 2 Tablespoons chopped parsley
* 2 Tablespoons freshly squeezed lime juice
Preparation:
Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
Yield: 6 servings
Recipe Source: French Caribbean Cuisine by Stephanie Ovide (Hippocrene Books)
Reprinted with permission.
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Posted: Sun Apr 19, 2009 6:27 pm
Apricot Fritters Recipe
Fresh apricots are stuffed with almonds, drizzled with a bit of rum, dipped in a spiced batter, and then fried golden. Indulge yourself!
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
* 12 small apricots
* 12 whole almonds
* 2 Tablespoons white rum
* 1/2 cup unbleached all-purpose flour
* 1/2 cup cornstarch
* 3 Tablespoons sugar
* 1/2 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/2 teaspoon baking powder
* 1/2 cup water plus 1 Tablespoon water
* 3 Tablespoons melted butter
* 1-1/2 quarts vegetable oil for frying
* Confectioners' sugar for dusting
Preparation:
Preheat oil in a deep-fryer or heavy deep 4-quart saucepan to 350 degrees Fahrenheit.
Slit each apricot along the cleft just enough to remove the pit, leaving the apricots whole. Replace each pit with a whole almond and place in a large bowl with the slit side up. Sprinkle the slits with rum.
To make batter, whisk together flour, cornstarch, sugar, salt, cinnamon, and baking powder until combined. Whisk in the water, then the melted butter.
Dip apricots one at a time into the batter and fry 6 to 7 minutes, turning to brown both sides, until golden. Do this in batches of 3 to 4 apricots at a time so they are not crowded. Drain on paper towels and keep warm until all are done.
Just before serving, dust generously with confectioners' sugar.
Yield: 6 servings
Tip: you can use almonds and dried apricots soaked in rum for this!^_^
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Posted: Sun Apr 19, 2009 6:30 pm
Avocado Ice Cream Wow your friends with ice cream made from avocados. It is cool and refreshing, but not overly sweet. The little bit of tequila or rum gives a hint of flavor, but not a big kick. You may omit it, if you wish. Prep Time: 15 minutes Ingredients: * 2 large avocados, peeled, seeded, and sliced * 4 cups medium or whipping cream, divided use * 3 Tablespoons tequila or light rum * 3 large egg yolks * 2 Tablespoons all-purpose flour * 1/4 cup sugar * Pinch of salt * 1-1/2 teaspoons vanilla Preparation:Combine the avocados and 1 cup of the cream in the container of a blender or food processor. Add the tequila or rum and whirl until smooth. Refrigerate for 2 hours. Beat the egg yolks with another cup of the cream. In a saucepan, combine the flour, sugar, and salt and whisk to blend thoroughly. Slowly whisk in the remaining 2 cups of cream and stir over medium heat until slightly thickened. Whisk half the hot mixture into the egg yolks. Pour the mixture back into the pan and stir over medium heat for 1 minute. Remove from the heat, stir in the vanilla, and chill for 2 hours. Combine the avocado mixture and the egg yolk mixture in the container of an ice cream machine and process according to the manufacturer's instructions. Yield: 8 servings Recipe Source: Judy Gorman's Vegetable Cookbook by Judy Gorman (MJF Books)
Reprinted with permission.link: Avacado ice cream!
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Posted: Sun Apr 19, 2009 6:42 pm
Baby Back, Back, Back Ribs RecipeMake tender pork ribs by starting them in the oven and finishing on the grill with homemade barbecue sauce. Prep Time: 15 minutes Cook Time: 3 hours, 10 minutes Ingredients: Ribs: * 6 pounds baby back pork ribs * 2 cups water Barbecue Sauce: * 4 cups (32-ounce bottle) tomato ketchup * 1/3 cup finely chopped onion * 1/4 cup brown sugar * 3 Tablespoons lemon juice * 3 Tablespoons rum * 3 Tablespoons Worcestershire sauce * 2 Tablespoons liquid hickory flavoring * 2 teaspoons Louisiana pepper sauce Preparation:Preheat oven to 350 degrees F. Cut the pork rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours. About 2 hours into the baking time, make the sauce. In a large saucepan, combine ketchup, onion, brown sugar, lemon juice, rum, Worcestershire sauce, hickory flavoring, and pepper sauce. Simmer over low heat for 1 hour, stirring occasionally. Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water. Cover the ribs with sauce, saving about 1-1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred. Serve with the reserved sauce. Yield: 6 to 8 servings Recipe Source: NFL Family Cookbook edited by Jim Natal (Smithmark Publishers)
Reprinted with permission. link: baby back ribs recipe
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Posted: Sun Apr 19, 2009 6:46 pm
Banana Flambe Recipe
Rum is flamed to finish this simple banana dessert dish. This makes an impressive presentation with the lights off, but be sure to read the flambe tips before beginning. Prep Time: 10 minutes Cook Time: 15 minutes Ingredients: * 2 bananas * 2 Tablespoons sunflower oil * 4 Tablespoons sugar * 1/2 cup white rum * 1 lime, squeezed Preparation:Peel and halve the banana lengthwise. Heat the oil in a frying pan over medium heat. Brown the bananas 5 minutes on each side. Add the sugar and pour in the rum. Cook for 2 minutes. Flambé. Sprinkle with lime juice and serve at once. Yield: 4 servings Recipe Source: French Caribbean Cuisine by Stephanie Ovide (Hippocrene Books)
Reprinted with permission.
link: Flambe!
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Posted: Sun Apr 19, 2009 6:52 pm
Banana Ketchup RecipeAlthough there is a little tomato in this ketchup, it's the flavor of the bananas that shines through. Banana ketchup is especially good with pork and chicken. Prep Time: 15 minutes Cook Time: 1 hours, 30 minutes Ingredients: * 1/2 cup golden raisins * 1/3 cup chopped sweet onions * 2 large garlic cloves, quartered * 1/3 cup tomato paste * 4 large very ripe bananas, peeled and sliced * 1-1/3 cup cider vinegar, divided use * 3 to 4 cups water * 1/2 cup (packed) dark brown sugar * 1-1/2 tsp salt * 1/2 tsp ground chipotle chile pepper or to taste * 1/4 cup light corn syrup * 2 tsp ground allspice * 1 tsp ground cinnamon * 1/2 tsp freshly grated nutmeg * 1/4 tsp ground cloves * 2 tbsp dark rum Preparation: Place the raisins, onions, garlic, tomato paste, bananas, and 2/3 cup vinegar in the bowl of a food processor fitted with the metal blade. Process until smooth and pour into a large, heavy saucepan. To the banana mixture in the saucepan, add remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt, and ground chipotle chile pepper. Stir to combine. Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes. If the ketchup gets too thick and begins to stick, add some of the remaining water (up to 1 cup). Add corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Stir in the rum and remove from heat. Let cool for 10 minutes. Push ketchup through a fine strainer, mashing the solids with the back of a spoon. Let cool to room temperature, pour into glass bottles, cover, and refrigerate. Use within 1 month. Banana ketchup is especially good as a condiment with pork and poultry. Yield: about 3-1/2 cups Link: Banana flavored Ketchup!
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Posted: Mon Apr 20, 2009 5:49 pm
Banana Rum Puffs Recipe
Pastry purses filled with bananas, cream cheese, and rum are baked and dusted with powdered sugar. This dessert may be made up to 2 weeks in advance and frozen.
Prep Time: 30 minutes
Cook Time: 25 minutes
Ingredients:
* For dough:
* 4 sticks (2 cups) cold unsalted butter
* 4 cups all-purpose flour
* 1/4 teaspoon salt
* 1 cup sour cream
* For filling:
* 2 large firm-ripe bananas
* 12 ounces cream cheese, softened
* 1/2 cup granulated sugar
* 2 large egg yolks
* 2 Tablespoons rum
* 2 teaspoons fresh lemon juice
* 1/2 cup confectioners' sugar
Preparation:
Make dough: Cut butter into 1/4-inch slices. In a large bowl with your fingertips or a pastry blender blend together flour, salt, and butter until mixture resembles coarse meal with some pea-size lumps of butter. Stir in sour cream with a fork until incorporated and form dough into a ball.
Divide dough into 6 portions and form each piece into a 5-inch square. Chill dough, wrapped separately in plastic wrap, until firm, at least 2 hours, and up to 3 days, or freeze, wrapped well, up to 1 month.
Make filling: Mash enough of bananas to measure 1 cup and in a bowl stir together with cream cheese, sugar, egg yolks, rum, and lemon juice until smooth.
On a lightly floured surface roll out 1 dough square (keep remaining dough chilled or frozen) into a 15- by 6-inch rectangle (about 1/8 inch thick). With a sharp knife and a ruler cut rectangle into ten 3-inch squares. Lay squares over ungreased mini-muffin cups (2 cups will remain empty) and drop 1 heaping teaspoon filling onto center of squares. Bring all four corners of squares together and press gently to seal (filling will not be completely enclosed; this process will ease filled pastries into muffin cups). Chill filled pastries 30 minutes. Make more pastries in same manner.
Preheat oven to 375 degrees F.
Bake pastries in batches in lower third of oven until pale golden, 20 to 25 minutes. Cool pastries in pans on racks 10 minutes and transfer to racks to cool completely. Pastries keep, layered between sheets of wax paper in airtight containers, and frozen, 2 weeks. Before serving, thaw puffs and reheat in one layer on a baking sheet in a 325°F oven 7 to 10 minutes. Cool puffs on a rack.
Dust puffs with confectioners' sugar before serving.
Yield: about 60 puffs
Recipe Source: Gourmet 1997 Recipe Annual (Conde Nast)
Reprinted with permission.
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Posted: Mon Apr 20, 2009 6:02 pm
Cassata With Fresh Strawberry Puree Recipe
This is not your basic fruitcake, although it is loaded with a variety of nuts along with dried and candied fruit. The base is a delicious whipped cream meringue infused with rum. It is a frozen dessert served with an easy strawberry puree. If you don't want to use rum, substitute 1 teaspoon of rum flavoring in 1/4 cup warm (not hot) water for each use.
Prep Time: 45 minutes
Ingredients:
* Strawberry Puree:
* 2 pints fresh strawberries
* 2 tablespoons light corn syrup
* Juice of 1/2 lemon
* Sugar to taste
* 1-2 drops red food coloring (optional)
* Cassata:
* 1 pound sugar (2 cups)
* 1 tablespoon water
* 1/2 pound (1 cup) pine nuts
* 1/4 pound (1/2 cup) shelled pistachios
* 1/4 pound raisins
* 1/2 cup light rum
* 9 ounces (1 cup) candied fruit (not citron)
* 5 ounces (1-1/4 cups) shelled hazelnuts, lightly toasted
* 1 quart whipping cream
* 1 cup egg whites (about 8 to 10 eggs)
* Strawberry Puree
Preparation:
Strawberry Puree:
Hull strawberries and wash well. Puree strawberries in a food processor or blender along with corn syrup and lemon juice. Taste the puree; depending on the sweetness of the fruit, add sugar to taste. Stir in food coloring if desired. Store in refrigerator or freeze for future use.
Yield: about 2 cups.
Cassata:
Combine 1/4 cup of the sugar and the water in a small saucepan. Bring to a boil and add pine nuts. Stir constantly with a wooden spoon over medium-high heat until water evaporates and sugar becomes granular. Continue to stir until pine nuts begin to turn light golden. Do not allow sugar to caramelize. Immediately dump onto a metal baking sheet; break candied nuts apart as they cool.
Blanch pistachio nuts in boiling water for 1 minute. Drain and peel off skins. Plump raisins in 1/4 cup rum and soak candied fruit in remaining 1/4 cup of rum. Remove any skins from hazelnuts. Whip cream until thick. Refrigerate.
Prepare meringue by combining egg whites and 14 ounces (1-3/4 cups) of the sugar in a medium saucepan. Heat slowly, stirring to dissolve the sugar, until mixture reaches 110 degrees F, warm to your fingertips. Pour into a large mixing bowl and whip on high speed until thick and velvety. Fold into the meringue the pistachios, plumped raisins with their rum, candied pine nuts, hazelnuts, and candied fruit with its rum. Mix well. Fold in the whipped cream until thoroughly combined. Pour into one large mold or bundt pan or smaller individual pans and smooth over the top. Cover with plastic wrap and freeze.
To serve the dessert, dip sides of pan in hot water until the cassata is free and invert on a platter. Smooth sides and refreeze. When the cassata is solid, slice loaf with a sharp knife. Spoon Strawberry Puree onto plates and top each with a slice of cassata.
Yield: 12 servings
Source: California Bistro by Tony DiLembo (Contemporary Books)
Reprinted with permission.
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Posted: Mon Apr 20, 2009 6:09 pm
Cassata Siciliana Canoli Cake Recipe
This richly decadent cake from Emeril Lagasse has it all, including Grand Marnier, rum, chocolate, espresso, ricotta cheese, pistachios, and dried fruits. This is the ultimate fruitcake.
Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
* 1/4 cup of milk
* 2 Tablespoons, plus 2 teaspoons butter
* 8 eggs
* 2 cups, plus 2 Tablespoons sugar
* 1 cup flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon vanilla
* 2 cups fresh ricotta cheese
* 1 cup confectioners' sugar
* 1 Tablespoon pure vanilla extract
* 3 Tablespoons rum
* 3 Tablespoons candied lemon peels, finely chopped
* 3 Tablespoons candied orange peels, finely chopped
* 4 Tablespoons chopped pistachio nuts
* 1/4 cup heavy cream, whipped until stiff
* 1/4 cup Grand Marnier or Cointreau, or other orange liqueur
* 1-1/2 cups sweetened whipped cream
* 3 cups semisweet chocolate, cut into pieces
* 1/2 cup cold espresso coffee
* 1/2 pound cold butter, cut into cubes
Preparation:
Preheat the oven to 350 degrees F.
In a small saucepan, heat the milk and 2 tablespoons of butter together. Using an electric mixer fitted with a wire whip, combine the eggs and sugar together.
Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume.
With the machine running, slowly add the heated milk and butter.
In a mixing bowl, sift the flour, baking powder and salt together. Fold the flour mixture into the egg mixture and mix thoroughly, so that there are no lumps and the mixture is smooth. Fold in the vanilla.
Grease a half sheet pan (13-by-18-by-1-inch pan) with 2 teaspoons of butter. Sprinkle with a tablespoon of sugar. Pour the cake batter into the pan and bake for about 25 minutes, or until the cakes spring back when touched. Cool for about 2 minutes.
Using a thin knife, loosen the edges of the cake and flip onto a wire rack.
In a mixing bowl, whisk the ricotta cheese, sugar, vanilla, and 2 tablespoons rum. Mix well. Add 2 tablespoons each of the candied citrus and 2 tablespoons of the pistachio nuts. Mix well. Fold the whipped cream into the mixture. Mix well.
Cut the cake lengthwise into 4 equal pieces. Trim the edges of the cake to fit a 10-inch loaf pan.
Brush the tops of each cake with the orange liqueur. Line the bottom of the loaf pan with parchment paper. Place one piece of the cake on the bottom of the pan.
Spread 1/3 of the cheese filling evenly over the piece of cake. Repeat the layering with the remaining cake and cheese filling. Cover with plastic wrap and refrigerate for 2 hours.
Remove from the refrigerator and unmold the cake. Place the cake on a wire rack with a sheet pan underneath. Spread the top and sides of the cake with the sweetened whipped cream. Place the cake in the refrigerator and chill for 1 hour.
In a saucepan, over medium heat, add the chocolate and coffee. Stir until the chocolate is melted. Stir in the half pound of butter and remaining tablespoon of rum. Mix well. Cool the mixture until it is spreadable.
Pour the chocolate frosting over the entire cake. Place the cake back in the refrigerator and chill for 2 hours, until the cake sets.
Remove the cake from the refrigerator. Using a long spatula, carefully lift the cake from the rack and place on a serving plate.
Garnish with a sprinkle of the remaining nuts and candied citrus. Slice and serve.
Yield: 10 servings
Per serving: 1,002 calories; 58 g fat (34 g saturated fat; 52 percent calories from fat); 108 g carbohydrates; 287 mg cholesterol; 487 mg sodium; 16 g protein; 4 g fiber.
Recipe Source: Emeril Lagasse (HarperCollins)
Reprinted with permission.
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Posted: Mon Apr 20, 2009 6:32 pm
Chestnut Ricotta Cheesecake Recipe
Dark rum and vanilla flavor this rich cheesecake filled with chestnut chunks. Fresh chestnuts may be roasted a day in advance or simply use jarred chestnuts.
Prep Time: 30 minutes
Cook Time: 1 hours, 15 minutes
Ingredients:
* Chestnuts:
* 1 pound fresh chestnuts, or 1 pound jarred chestnuts
* 1/2 cup (3-1/2 ounces) sugar
* 1 vanilla bean, split lengthwise
* 1/2 cup dark rum
* 1 to 2 Tablespoons water if needed
* Pudding:
* 2 pounds high-quality or homemade ricotta (see note below)
* 4 large eggs, beaten
* 2 teaspoons vanilla extract
* 1/2 cup (3-1/2 ounces) sugar
* 4 Tablespoons (2 ounces) candied citron, minced
Preparation:
Working Ahead:
Chestnuts can be roasted and flavored a day in advance. Store them, covered, in the refrigerator. The cake is best still a little warm from the oven, or cooled and enjoyed within 24 to 36 hours of baking. Wrap it well, and store it in the refrigerator.
Roasting Chestnuts:
Preheat oven to 400 degrees F. Cut a slit two-thirds the way around each nut. Spread in a roasting pan. Bake about 45 minutes to an hour, or until tender when tasted. Let them cool about 10 minutes. Slip off the shells and the inner skin just under the shell.
Flavoring the Chestnuts:
Combine the peeled chestnuts, vanilla bean, rum, and the 1/2 cup of sugar in a 4-quart saucepan over high heat. Cook at a lively bubble 5 to 8 minutes, stirring often with a wooden spatula. Add a little water if the chestnuts threaten to scorch. Cook to very thick. The chestnuts should be almost whole. Cool the mixture and remove the vanilla bean. Crush chestnuts against side of the pan until broken into bite-sized pieces.
Finishing and Baking:
Use the tablespoon of butter to grease the bottom and sides of a 10-1/2-inch springform pan. Preheat oven to 350 degrees F. In a medium bowl, stir the ricotta, eggs, sugar, vanilla, and citron until well blended. Lace the chestnuts through the ricotta mixture, creating streaks like a marble cake. Do not overmix. Turn batter into the springform, smoothing the top. Bake in the center of the oven for 1 hour. Turn heat to 325 degrees F., and bake another 15 minutes, or until a knife inserted about 2 inches from the edge comes out clean. The center of the cake will still be a little creamy. Remove cake from the oven and let cool.
Serving:
Unmold the cake by releasing sides of the springform pan. Serve warm, or cool, but not cold. To serve cool, bring down to room temperature, wrap, and refrigerate. Let slices sit at room temperature about15 minutes before serving.
Yield: 8 to 12 servings
Book Author's Note (TIP) : Creamy, smooth ricotta is crucial here. Find it in cheese shops, speciality food stores, Italian markets, or make your own. The grainy ricotta sold in most supermarkets ruins the cake's melting texture. Do use fresh chestnuts if they are available. If not, the best prepared ones I have found are imported from France, roasted, and packed in jars without liquid (Minerve brand). Present the cake at the end of celebration dinners, and take it along to parties. It can be baked well in advance and travels well.
Recipe Source: The Splendid Table by Lynne Rossetto Kasper (William Morrow)
Reprinted with permission.
Comments: I highly recommend the book that this recipe came from! 3nodding
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Posted: Mon Apr 20, 2009 6:37 pm
Chestnut and Ricotta Semifreddo (Ice Cream) Recipe
Italian ice cream is enriched with ricotta cheese and chestnuts. Skip the hassle of cooking fresh chestnuts and buy pureed, if you wish. It really won't make a difference in this dessert recipe.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
* 1-1/4 cups milk
* 2-1/4 cups sugar
* 3 Tablespoons butter
* 1/2 cup dark rum
* 1 pound ricotta cheese
* 1-1/2 pounds chestnut puree (see Note below)
* 1/4 cup chopped candied lemon peel
Preparation:
In a saucepan over medium heat, combine the milk and 1/4 cup of the sugar and heat until the sugar is dissolved. Set aside.
In a large stainless steel saucepan over low heat, combine the butter, the remaining 2 cups of sugar, the rum, and 1 cup of water and beat until the sugar is dissolved. Remove from the heat and stir in the ricotta, chestnut puree, and candied lemon peel. Mix in the reserved milk-sugar mixture.
Process in an ice cream machine, scoop into bowls, and serve immediately.
Yield: 4 servings
Note: You can buy canned chestnuts, either whole or pureed. If whole, simply puree them in the food processor. If you want to use fresh chestnuts, you'll have to peel them open, boil or roast them, and then puree them. For the purposes of this recipe, it does not make much difference whether you use fresh or canned chestnuts.
Recipe Source: Little Italy Cookbook by David Ruggerio (Workman Publishing)
Reprinted with permission.
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Posted: Mon Apr 20, 2009 6:58 pm
Chocolate Rum Balls (no-bake cookie! mrgreen )
ingredients:
* 3 1/4 cups crushed vanilla wafers
* 3/4 cup confectioners' sugar
* 1/4 cup unsweetened cocoa powder
* 1 1/2 cups chopped walnuts
* 3 tablespoons light corn syrup
* 1/2 cup rum
DIRECTIONS
1. In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
2. Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.
Comments/ TIP: I made this last year and did not get around to rating it, probably because I kept having to make more rum balls for everyone who went gaga for these! They were easy to make,I used a small black and decker food processor for the nuts, blender for the vanilla wafers and Voila! very easy. I had so many requests to make more, I ran out of rum, and then started using anything that came to hand - Hazelnuts with Baileys, some with frangelico since I ran out of baileys in the middle of a batch, Kahlua with macadamias, you name it, they all tasted great and got raves. I just selected nuts that sounded like they would go with whatever was in the mix for that batch, then rolled them in either plain powdered sugar, or powdered sugar with cocoa powder to tell them apart. Tried sprinkles, and could not get them to stick, however, I HAD had several rum balls by that time smile so I am going to try again this year! Definately a crowd pleaser! Also for stickiness, try chilling the mixture in the fridge for a little while before rolling them into balls. Using chunkier wafer crumbs helps too- I think these taste better with coarser crumbs because they add flavor (though I've found that the finer the wafer crumbs, the stronger the rum balls...).
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Posted: Tue Apr 21, 2009 10:03 am
Chocolate Rum Fondue Recipe
Chocolate rum fondue is simple and easy to make, but quite decadent and impressive to serve. Choose from fruit slices, cake cubes, cookies, and marshmallows for dippers.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
* 7 ounces semi-sweet chocolate, chopped
* 2 Tablespoons butter
* 2 Tablespoons plain or vanilla yogurt
* 1/2 cup heavy whipping cream
* 1-1/2 Tablespoons white rum
* Fruit slices, cake cubes, cookies, and marshmallows for dipping
Preparation:
Place chopped chocolate in a heat-proof bowl and set aside.
Heat butter, yogurt, and whipping cream over medium heat, stirring to combine, until hot but not boiling. Stir in rum.
Pour hot cream mixture over chocolate and whisk until smooth. Pour into a heated fondue pot.
Serve warm chocolate rum fondue with fruit slices, cake cubes, cookies, and marshmallows for dipping.
Yield: 4 servings
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Posted: Tue Apr 21, 2009 2:07 pm
Toasted Coconut Macadamia Pound Cake Recipe
Toast the coconut and macadamia nuts yourself to add flavor and depth to this rum-glazed Bundt cake. You may omit the rum and make a simple sugar glaze, if need be.
Prep Time: 20 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
* For Pound Cake:
* 2 cups sweetened flaked coconut (about 6 ounces)
* 1 (7-ounce) jar macadamia nuts (about 1-1/2 cups)
* 2 sticks (1 cup) unsalted butter, softened
* 1-1/2 cups firmly packed light brown sugar
* 8 ounces cream cheese, softened
* 4 large eggs
* 1 Tablespoon vanilla
* 2-2/3 cups all-purpose flour
* 2-1/2 teaspoons baking powder
* 1 teaspoon salt
* For Glaze:
* 1/4 cup of water
* 3/4 cup sugar
* 1/4 cup amber or dark rum
Preparation:
Make pound cake:
Preheat oven to 350 degrees F. and butter and flour a 10-inch (3 quart) Bundt pan.
Spread coconut in a shallow baking pan and toast in middle of oven, stirring occasionally and watching carefully to avoid burning, until golden, 10 to 12 minutes. Transfer coconut to a bowl and cool. Spread macadamia nuts in pan and toast in middle of oven until pale golden, 8 to 10 minutes. Cool nuts and chop coarse.
In a bowl with an electric mixer beat together butter and brown sugar until light and fluffy and beat in cream cheese. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Sift flour, baking powder, and salt into bowl and beat just until combined well. Stir in coconut and chopped nuts.
Spread batter evenly in pan and bake in middle of oven 1 hour to 1 hour and 10 minutes, or until tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack.
Make glaze:
In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Stir in rum.
Brush hot glaze evenly over outside of warm cake until absorbed. Cool cake completely.
Yield: 8 servings
Recipe Source: The Best of Gourmet 1995 (Conde Nast Books)
Reprinted with permission.
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