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Go Back   Rum Lovers @ the Ministry of Rum > Cocktails and Food > Rum in food recipes
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Rum in food recipes

Rum isn't just to be poured in a glass. There are a number of ways rum can enhance your table.

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Old 01-22-2010, 06:08 PM   #11
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I am thinking I would try it first with some zacapa centenario...

I would also try it with Diplomatico Reserva Exclusiva...

Hmmm...maybe Cruzan Blackstrap would work too!

At the very least, I'll have fun tasting!!!
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Old 01-22-2010, 07:45 PM   #12
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Originally Posted by Rum Runner Imports View Post
This term came up in my girlfriend's crossword puzzle tonight. Prior to tonight I'd never heard of it...but having looked it up, it looks pretty awesome!

For those who have had one...what are they like?
Thanks for bringing back an old memory. I first experienced a Baba au Rhum in the company of Italian-American family friends many years ago. The grandmother of the family (Nana Stellina) was quite the cook and baker. I was surprised she took such a fancy to a French recipe, but after tasting them I knew why she did. She made the cakes in the classic French sponge recipe. She soaked them in white rum she sweetened with cane sugar, then (just to add her Italian signature) splashed a little Anis liqueur over the top just before serving. What a wonderful experience.
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Old 01-22-2010, 08:46 PM   #13
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Trini Zaya comes to mind.
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When I dream up a better job, I'm going to take it. In the meantime, the research continues.
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Old 02-06-2010, 01:14 AM   #14
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Rum Baba is one of my favorite deserts. I used to have a few recipes for this but those are all back in New Zealand and I'm in Shanghai at the moment. It's also been a few years since I've made one.

A few points though. . .

The cake mix has to be yeast-based. You're basically making a rich sweet bread (something like a brioche) and soaking it. It shouldn't be sponge cake soaked in rum - because then it won't have the yeast taste, or the right texture (rich, hard and dense - but softened up with rum syrup).

Although you could make individual ones in muffin tins or whatever (though really you want small baba molds - tall things almost like mini cocktail shakers), I like to make it in a ring mold. You still plenty of surface area (so it cooks the way it should), but you can decorate the thing with fruit, maybe fill the center with cream. Makes an impressive presentation.

Also, I quite like recipes that include a few currants or something in the mix.

Decorating the top of the finished thing with fresh or poached/caramelized fruit is a good idea (pineapples or apricots seem to work).

I really suggest slightly sweetened sort-whipped cream rather than ice-cream. You could maybe think about putting a little rum in the cream.

As for the rum, I never tried Barbancourt but I've always thought it would work well in this. I was making this thing before I got into rum so I'd just use whatever was in the cupboard - usually Mt. Gay or Coruba.

I can see it working with pretty much anything, though these days I'd probably want to avoid the dark rums with added molasses (i.e. Coruba style) and go with something lighter. Given that it's French maybe an agricole would do well.
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