June 12th, 2011 § § permalink
Serves 10 to 12
Ingredients
9 tablespoons unsalted butter
1½ cups packed light brown sugar
¾ teaspoon ground cinnamon
6 firm-ripe bananas, peeled and cut crosswise into ¾-inch thick slices
¼ cup banana liqueur
½ cup dark rum
4 large eggs, lightly beaten
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
Pinch salt
6 cups (½-inch cubes) day-old French bread
Vanilla ice cream
Caramel Sauce, recipe follows
Directions
Preheat the oven to 350°F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside. Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.
Whisk together the eggs, remaining ½ cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes. To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.
Caramel Sauce
Makes ¾ cup
Ingredients
¾ cup sugar
2 tablespoons water
½ teaspoon fresh lemon juice
½ cup heavy cream
2 tablespoons to ¼ cup whole milk
Directions
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Carefully add the cram (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)
Recipe Courtesy of Emeril’s Delmonico, by Emeril Lagasse
June 12th, 2011 § § permalink
Makes 1 pitcher
Ingredients
1 cup brandy
1 cup dark rum
1⁄3 cup white créme de cacao
¼ cup sugar
1 teaspoon vanilla extract
4 cups whole milk
Directions
Place all ingredients in a large pitcher and put into tall glasses over ice!
Recipe by Paul Clarke, seriouseats.com (adapted)
May 13th, 2011 § § permalink
Makes 1 quart
Ingredients
1 cup fresh ginger, sliced thin (does not need to be peeled)
1 quart dark rum
Directions
In jar place the fresh ginger slices. Add the dark rum and let infuse for about 4 days. Remove the ginger and store in a dark place for up to 3 months.
May 13th, 2011 § § permalink
Makes 5 cocktails
Ingredients
1 cup kumquats, sliced medium
½ cup brown sugar
½ cup fresh mint leaves
Ice
1 ¾ cups ginger infused dark rum (recipe follows)
Seltzer water
Directions
In a small bowl mix together kumquats and brown sugar until the sugar is all over the kumquats. Set the kumquats aside for at least 2 hours. In 5 large beer glasses or tall Collins glasses, divide up the kumquats and place at the bottom of the glasses. Next tear up all the mint leaves and divide them up amongst the glasses as well. Muddle the mint and the sugared kumquats in each glass until the kumquats begin to break apart. We want most of the kumquats to remain intact and just slightly muddled. Fill the glasses with ice and place about 3 ounces of ginger infused dark rum in them. Fill the glasses with seltzer water and mix well, keeping the kumquats towards the bottom and allow the mint to float to the top.
Fresh Ginger Infused Dark Rum
Makes 1 quart
Ingredients
1 cup fresh ginger, sliced thin (does not need to be peeled)
1 quart dark rum
Directions
In jar place the fresh ginger slices. Add the dark rum and let infuse for about 4 days. Remove the ginger and store in a dark place for up to 3 months.
January 18th, 2011 § § permalink
Makes 12-18 muffins
INGREDIENTS
Dry
2 cups all-purpose flour
1 cup brown sugar
1½ teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon allspice
Wet
4 overripe bananas, smashed
¾ cup melted earth balance (or vegetable oil)
2 eggs-worth Ener-g brand egg replacer
1 teaspoon vanilla extract
½ teaspoon almond extract
½ dram dark rum
To Finish
½ cup pecans, chopped fine
DIRECTIONS
Preheat oven to 375°F.
Smash bananas with a fork until smooth (little chunks are fine), then add rum and both extracts to the bananas. In a small sauce pan, melt the vegan margarine on medium heat, stopping as soon as it is fully melted while not allowing it to boil. In a small, separate bowl, prepare you egg replacement mixture, then incorporate into the rest of the wet ingredients. You’ve made the wet mix, HOORAY!
For the dry mix, it’s as simple as mixing everything under the “dry” banner together. Make sure you do so thoroughly and evenly, and you’ll be fine. Next, finely chop the pecans until they resemble tiny pebbles. Do not mix the nuts in with the dry, but reserve them for the final step.
Slowly fold the dry mixture into the wet mixture in a scraping motion, making an effort not to just whip it all together, but instead, allowing for some unevenness. There should be a few tiny stripes of flour visible within the otherwise well-incorporated ingredients – this is how rough you can be, and how important it is not to over-mix. Then, evenly fold in the pecans, and as soon as they’re in there, let the mixture rest. Muffin mixture success!
Line a muffin tin with baking cups, and fill the cups to the very brim with your muffin mix with the biggest spoon in the house – it seems like too much, but it will be just right to get a nice top. Slap those beasts in the oven for 18 minutes, after which point a toothpick inserted into a sample muffin should come out perfectly clean. Sit back and admire your fine handiwork. Devour noisily.
© Recipe Property of Lili Dagan
January 18th, 2011 § § permalink
Another sweet and peppery addition to the mix. Ginger and basil combine well in this deep dark powerful vixen of a drink!
Makes one drink
INGREDIENTS
2 ounces ginger black pepper infused dark rum, recipe below
1 ounce ginger red basil cinnamon syrup, recipe below
1 ounce lime juice
Ginger, clove, black pepper bitters
Lime peel, for garnish
DIRECTIONS
Combine all items in a shaker and shake with ice. Strain into a martini style glass and place a few drops of the ginger, clove, black pepper bitters on top. Garnish with a lime peel.
Ginger, Black Pepper Rum
Makes 4 cups
INGREDIENTS
½ cup ginger, peeled and sliced
1 tablespoon cracked black peppercorns
4 cups Dark Rum
DIRECTIONS
Spice all ingredients in a quart container and let infuse about 5-7 days. 5 days for less spicy, 7 days for spicier.
Ginger Red Basil Cinnamon Syrup
Makes 1 cup
INGREDIENTS
½ cup water
½ cup sugar
½ cup ginger, sliced
½ cup red basil
3 cinnamon sticks
DIRECTIONS
In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.
November 30th, 2010 § § permalink
Makes one gallon
INGREDIENTS
1 gallon fresh apple cider
1 tart apple, sliced horizontally
1 cinnamon stick
1 star anise
1 teaspoon freshly ground nutmeg
2 whole cloves
1 tablespoon brown sugar
1-2 cups dark rum (can be omitted for non-alcoholic version)
PREPARATION
Place all ingredients in a large pot and simmer for about 15 minutes. Serve warm.
October 13th, 2010 § § permalink
INGREDIENTS
Fresh ginger
Fresh basil
¾ oz lime juice
1½ oz dark rum
¾ oz Madeira
Ginger beer
Lime wheels, for garnish
PREPARATION
In a mixing glass, muddle a thin strip of fresh ginger and 3 leaves of fresh basil with lime juice. Next, add rum, Madeira and icem and shake vigorously. Strain over ice into rocks glass and top with ginger beer. Garnish with a basil leaf and a lime wheel and serve.
© Recipe courtesy of Justin Briggs
