Buttering the Rum
Jan. 23rd, 2008 01:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
quisletSo herself asks me if I can make hot buttered rum. Silly question, but now I have it on my mind all day. I haven't made it in a few years (for shame, I know!), so I had to dig around to find my recipe. What I forgot about the recipe I like is that all the spices go into the rum, not into the butter/sugar mix, and I don't have time for that today. Time to improvise!
Take my smallest saucepan, put in two sticks of butter, start the melting and dig for the whole spices: vanilla bean, cinnamon stick, cloves, allspice, a few peppercorns. Oh, and look, the fruit basket is full of blood oranges! Peel a blood orange nice and shallow, leaving that pith on the orange so #2 can eat it when she gets home from school. Dump all these goodies (the ones that made the East India Company the Halliburton of the Renaissance) into the melting butter and keep it just under a simmer for a couple of hours.
Everyone in this house is South Beaching to fit into Carnevale garb, so fill a mixing bowl with Splenda and sneak in some molasses when nobody's looking. Pour the luscious, spiced, buttery goodness through a strainer and work it all into a paste with a potato masher. Stuff it all into a small container and refrigerate for later use. But wait! While you still have those whole spices in the saucepan, you might as well make an extra-nice batch by boiling your water in the same pot. Coffee mug, heaped soupspoon of carb-free spice paste, rum to taste, fill to the brim with hot water, stir. With the Splenda, it doesn't dissolve fast, so use that brilliant holstein-spotted battery-operated drink stirrer thatmstarfiregave me for Xmas, and serve up to any willing guinea pigs that are handy. The stirrer does a great job of emulsifying the butter, making it even silkier than usual, no separation!
Next time, I'll spice the rum, too, for that would be the makings of a superior comestible, O best beloved...
Take my smallest saucepan, put in two sticks of butter, start the melting and dig for the whole spices: vanilla bean, cinnamon stick, cloves, allspice, a few peppercorns. Oh, and look, the fruit basket is full of blood oranges! Peel a blood orange nice and shallow, leaving that pith on the orange so #2 can eat it when she gets home from school. Dump all these goodies (the ones that made the East India Company the Halliburton of the Renaissance) into the melting butter and keep it just under a simmer for a couple of hours.
Everyone in this house is South Beaching to fit into Carnevale garb, so fill a mixing bowl with Splenda and sneak in some molasses when nobody's looking. Pour the luscious, spiced, buttery goodness through a strainer and work it all into a paste with a potato masher. Stuff it all into a small container and refrigerate for later use. But wait! While you still have those whole spices in the saucepan, you might as well make an extra-nice batch by boiling your water in the same pot. Coffee mug, heaped soupspoon of carb-free spice paste, rum to taste, fill to the brim with hot water, stir. With the Splenda, it doesn't dissolve fast, so use that brilliant holstein-spotted battery-operated drink stirrer that
mstarfiregave me for Xmas, and serve up to any willing guinea pigs that are handy. The stirrer does a great job of emulsifying the butter, making it even silkier than usual, no separation!Next time, I'll spice the rum, too, for that would be the makings of a superior comestible, O best beloved...
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the food posts...they burn
Date: 2008-01-24 12:02 am (UTC)Re: the food posts...they burn
Date: 2008-02-21 02:21 am (UTC)