MoR Mobile β


New Users Please read the thread in the Introductions Section.
Rum Lovers @ the Ministry of Rum

116 years ago in 1903, In 1903, the Serralles family installed the first continuous rum still in Puerto Rico.

Search by Label Name
Other Searches
Ministry of Rum Blog
Rum Events
Member Map
Rum Producers
Retail Index
Bars & Restaurants
Distributor Index
Rum Importer Index
Articles
Interviews
Frequently Asked Rum Questions
Rum 101
Test your Rum IQ
Rum Glossary
Rum Recipes
Ministry of Rum Giftshop
Trade Registry

Go Back   Rum Lovers @ the Ministry of Rum > Cocktails and Food > Rum in food recipes
Forgot Password?
Register FAQ Members List Unregistered Posts Mark Forums Read

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.


Reply
 
    Thread Tools Display Modes
Old 01-22-2010, 06:08 PM   #11
Mistahunter
Senior Member
 
Mistahunter's Avatar
 
Join Date: Sep 2009
Location: Philly
Posts: 207
Default

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!!!
Mistahunter is offline   Reply With Quote
Old 01-22-2010, 07:45 PM   #12
Rum Runner
Senior Member
 
Rum Runner's Avatar
 
Join Date: Apr 2007
Location: Vieques Island, Puerto Rico
Posts: 1,493
Default

Quote:
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.
__________________
Waylaid in the West Indies
Rum Runner is offline   Reply With Quote
Old 01-22-2010, 08:46 PM   #13
Edward Hamilton
Founder
 
Edward Hamilton's Avatar
 
Join Date: Mar 2007
Location: Sailboat in the Caribbean and hotels.
Posts: 4,795
Default

Trini Zaya comes to mind.
__________________
.
Edward Hamilton
Ambassador of Rum
Ministry of Rum

When I dream up a better job, I'm going to take it. In the meantime, the research continues.
Edward Hamilton is offline   Reply With Quote
Old 02-06-2010, 01:14 AM   #14
bunnyhugs
Senior Member
 
Join Date: Mar 2008
Location: Auckland
Posts: 165
Default

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.
__________________
www.bunnyhugs.org
bunnyhugs is offline   Reply With Quote
Reply

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

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
New York Bar Show andrewG Rum questions/discussions 3 06-17-2009 06:21 PM
Rum 101 on the Today Show Edward Hamilton Rum News 19 07-05-2007 09:25 PM


All times are GMT -3. The time now is 03:53 PM.


Rum Chat
Recent Posts
Rum in Bangladesh
posted by Berbician
Thank you for taking the time to register
posted by chris probett
Late Summer Special Offers At Waitrose
posted by Berbician
New members
posted by BITCRAZY
How Am I Just Finding This Place?
posted by Berbician
Over 100 year bottles of rum
posted by Edward Hamilton
Rum Chat
posted by graybeard
Last month this site was viewed more than 750,000 times by the best people in the world - those who appreciate rum.
Ministry of Rum on
facebook link
Follow @Ed_Hamilton on

vB ver 3.8.6 Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Content on this forum copyright 1995 - 2015 Ministry of Rum.