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Rum pretzel biscuits recipe

Rum pretzel biscuits recipe

  • Recipes
  • Dish type
  • Biscuits and cookies

These mini pretzels are pretty and delicious. If you find shaping the pretzels too fiddly, feel free to roll out the dough and cut out shapes with a cookie/pastry cutter.

3 people made this

IngredientsServes: 110

  • 500g plain flour
  • 250g caster sugar
  • 1 teaspoon vanilla sugar
  • 1 pinch baking powder
  • 250g butter, diced
  • 2 eggs, beaten
  • Icing
  • 100g icing sugar;
  • 2 tablespoons rum or punch

MethodPrep:45min ›Cook:18min ›Extra time:1hr chilling › Ready in:2hr3min

  1. Sieve flour into a bowl and mix in the sugar, vanilla sugar and baking powder. Form a hollow in the centre and pour in the eggs.
  2. Add the butter and work into a smooth dough. Wrap dough in cling film and chill for 1 hour.
  3. Preheat oven to 180 C / Gas 4
  4. Shape dough into a long roll. Cut into 1cm thick slices and shape each piece into a pencil thick roll. Shape into small pretzels and place on greased baking tray. Bake for 18-20 minutes in preheated oven.
  5. Allow to cool. Stir icing sugar with rum and brush pretzels with it.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Disappointed that after taking time to make the pretzel shape, mine spread so much in baking, you could hardly tell. But nice taste.-25 Mar 2011

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  • 250g/8oz digestive biscuits
  • 150g/5oz milk chocolate
  • 150g/5oz dark chocolate
  • 100g/3½oz unsalted butter
  • 150g/5oz golden syrup
  • 100g/3½oz dried apricots, chopped
  • 75g/2½oz raisins
  • 60g/2oz pecans, chopped (optional)

Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.

Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)

Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.

Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).

Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.

Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.

Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!

Recipe Tips

Marshmallows, honeycomb and meringues all work well as alternative fillings - just chop them into small chunks and mix in with the melted chocolate mixture.


Rum pretzel biscuits recipe - Recipes

Chocolate Pretzel Snowman

If you want to surprise your loved ones with a fast and creative snack for the holidays, you must try this Chocolate Pretzel Snowman! It looks amazing and you can prepare it easily, even with your children.

Ingredients

Steps

Chocolate Pretzel Snowman recipe: Preparing Chocolate Pretzel Snowman is easy! Melt white chocolate in a bowl and dip pretzel sticks into it, leaving the top 1/4 part uncoated.

Let them set on a sheet of parchment paper.

Dip the uncoated part in melted dark chocolate, then dip another whole pretzel in dark chocolate and place it across the snowman, creating the brim of the hat. Let the chocolate harden completely.

Draw nose with red icing, and paint dark chocolate dots for the eyes and mouth. You can serve it when the chocolate’s completely dry.


Rum pretzel biscuits recipe - Recipes

6 tablespoons unsalted butter, room temperature

1/3 cup PLUS 2 tablespoons packed brown sugar

1 3/4 cups PLUS 2 tablespoons all purpose flour

1 tablespoon dutch-processed cocoa powder, sifted

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon baking powder

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon finely ground black pepper

GLAZE:

2/3 cup confectioners sugar, sifted

1 tablespoon melted butter

1/2 teaspoon pure vanilla extract

DIRECTIONS

TO MAKE THE COOKIES:

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and molasses on medium speed for 2 minutes, until light and fluffy, scraping bowl as needed add egg yolk and mix until fully combined.

In a mixing bowl, whisk together all the remaining cookie ingredients (do not add the glaze ingredients).

Slowly add the dry ingredients to the mixer set on low speed and mix until no traces of dry ingredients remain.

Roll dough to 1/4-inch thickness between two sheets of wax paper, then peel the top layer of waxed paper off and use embossed roller to imprint pattern.

Use desired cutter to cut shapes, then carefully remove scraps but don’t attempt to move the cutouts (place scraps into an airtight container or zip-top bag until you have enough to reroll).

Carefully place waxed paper with cutouts onto sheet pan and chill for at least 30 minutes.

Preheat oven to 325F and place rack in center position.

Remove chilled cutouts from refrigerator place cutouts on prepared sheet pans bake for 9-10 minutes, leaving at least 1-inch of space between cookies (12 cookies per sheet)..

Bake for 9-10 minutes remove from oven and rest for 5 minutes before glazing.

TO MAKE THE GLAZE:

While the cookies are baking, make the glaze by whisking confectioners sugar, melted butter, rum, and pure vanilla extract together in a small bowl cover with wet towel to keep from drying.

Brush an even layer of glaze on cookies while they’re still warm (about 5 minutes after the cookies are removed from the oven).

Allow glaze to set before serving cookies, about 30 minutes.

NOTES

Roll cookie dough between layers of wax paper (or parchment paper) instead of dusting counter and rolling pin with flour which can make the dough scraps too dry to reuse.

Cookie dough can be made ahead and chilled in an airtight container for a day or two or frozen for up to a month. Allow the dough to come to room temperature (in its storage container) before rolling (don’t forget to chill cutouts for 15-20 minutes before baking).

To bake cookies ahead, do not glaze. Store unglazed cookies in airtight container between layers of waxed paper and chill or freeze. Thaw overnight in container, then gently reheat cookies in warm oven before glazing.

Cookies are best served within 24 hours of glazing (after that, the glaze will either turn gooey or it will crystalize and look chalky).


No-Bake Chocolate Biscuit Cake

Everybody love no-bake desserts as they are easy and quick to prepare, perfect for those moments whenever you want something sweet but don&rsquot feel like turning on the oven. This Chocolate Biscuit Cake is one of them, and I guess many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hard not to fall in love with it. This is the kind of recipe that is never refused, looks quite impressive taking in count the little time involved, tastes awesome and everybody love it every time I make it.

The recipe is really easy to prepare, there is no way you can wrong with it. I&rsquove used my mother&rsquos recipe she had for years and just added chocolate ganache on top. Even kids can be involved in the process as they love crushing biscuits and pressing the mixture into the pan. You can always make variations to this chocolate biscuit recipe, add different flavors like orange zest, rum, almond extract, dried fruits. I usually like to keep it simple and enjoy the rich chocolate flavor.

I am pretty excited by my new no-bake Delicake cake ware, and I highly recommend it. It behaves absolutely great, it&rsquos non stick, the sleeve removes easily and love the fact it can be either refrigerated or frozen. This chocolate biscuit cake recipe fit perfectly for my new cake ware.

  • Makes about 10 servings
  • 28 oz (800g) digestive biscuits, tea biscuits
  • 1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped
  • Chocolate Syrup
  • 1 cup (200g) sugar
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1 cup (240 ml) water
  • 2/3 cup (150g) butter
  • 1 tsp vanilla extract
  • Chocolate Ganache
  • 1/2 cup (120 g) whipping cream (35% fat)
  • 4 oz (120g) bittersweet chocolate, chopped
  1. Break the biscuits (cookies) into small pieces into a large bowl.
  2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
  3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
  4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
  5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I&rsquove used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
  6. Press well using the back of the spoon or an offset spatula.
  7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
  8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
  9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
  10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
  11. Decorate with toasted nuts if desired, cut into slices and serve.

Aqui você pode alterar o idioma. http://www.homecookingadventure.com/recipes/no-bake-chocolate-biscuit-cake . Deixe-me saber se isso ajuda

I am happy to be able to share all these easy recipes with you all.. and even more happy when people are trying my recipes and enjoy with their families. Thank you for letting me know:)

it's not necessary.. leave it simple if you like.. but it does look nice with it on top

thank you.. and so easy to prepare.. let me know if you give it a try :)

Hehe.. so glad I could help.. I am really happy you enjoyed the recipe:)

I usually use unsalted butter, and add salt separately according to how much is needed

So hapyy about that:) hope you will try some other recipes too

You can find information about the background songs in the video description.


I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Includes eight (8) 79¢ recipes of your choice each month!

($23.88 annually)*
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In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

The easy-melting, individually-wrapped Kraft Cheddar Singles are a perfect secret ingredient for this Panera Bread broccoli cheddar soup recipe that's served at this top soup stop. In this clone, fresh broccoli is first steamed, then diced into little bits before you combine it with chicken broth, half-and-half, shredded carrot, and onion. Now you're just 30 minutes away from soup spoon go-time.

Click here for more of my copycat Panera Bread recipes.

The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

In 2007 America's number one Cajun-style restaurant celebrated its 35th birthday with 1,583 stores worldwide. But Popeyes didn't start out with the name that most people associate with a certain spinach-eating cartoon character. When Al Copeland opened his first Southern-fried chicken stand in New Orleans in 1972, it was called Chicken On The Run. The name was later changed to Popeyes after Gene Hackman's character in the movie The French Connection. In addition to great spicy fried chicken, Popeyes serves up wonderful Southern-style buttermilk biscuits that we can now easily duplicate to serve with a variety of home cooked meals. The secret is to cut cold butter into the mix with a pastry knife so that the biscuits turn out flaky and tender just like the originals.

Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.

This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.

Check out more of my famous breakfast food clone recipes here.

Menu Description: "A true taste of the tropics. National award-winning recipe."

Many of the key lime pie recipes circulating, including the recipe found on bottles of key lime juice, have a glaring error: they don't make enough filling to fit properly into a standard 9-inch graham crust pie shell. That's probably because those recipes are designed around one 14-ounce can of sweetened condensed milk. But if we're going to make a beautifully thick key lime pie like the one served at Jimmy Buffett's Margaritaville restaurants we need to use something like 1 1/2 cans of sweetened condensed milk, or more accurately, two cups of the stuff. The clone recipe for the pie is a simple one that's for sure, with only four ingredients including the pie shell. But don't stop there. I'm also including a easy way to make mango sauce by reducing a couple cans of Kern's mango juice. And there's a raspberry sauce recipe here that's made easily with frozen raspberries. These two sauces are used to jazz up the plate at the restaurant and are certainly optional for your clone version, even though I've made them as easy as, um, you know.

While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you.

Use an 8-inch springform pan for this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes.

Find more of your favorites from Cheesecake Factory here.

Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.

Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

Ah, chicken gizzard. It took me more than eighteen years to find a recipe that requires chicken gizzard -- not that I was looking for one. But I've seen the ingredients list on the box that comes from the supplier for the Cajun gravy from Popeyes, and if we're gonna do this one right I think there's got to be some gizzard in there. The gizzard is a small organ found in the lower stomach of a chicken, and your butcher should be able to get one for you. After you saute and chop the gizzard, it is simmered with the other ingredients until you have a thick, authentic Southern gravy that goes great over the Popeyes Buttermilk Biscuits clone, or onto whatever begs to be swimming in pure flavor. Get ready for some of the best gravy that's ever come off your stovetop.

Complete your meal with my recipe for Popeyes Famous Fried Chicken.

Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."

The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect Chipotle Mexican Grill barbacoa burrito copycat recipe with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours. Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version. If you prefer chicken burritos, head on over to my clone recipe for Qdoba Grilled Adobo Chicken.

Give this simple soup clone a shot and you'll never again want to eat chicken soup from a can. I designed this recipe to be easy, requiring chicken fillets rather than a whole chicken, and you won't need to create a stock from scratch.

The automated process for creating Krispy Kreme doughnuts, developed in the 1950's, took the company many years to perfect. When you drive by your local Krispy Kreme store between 5:00 and 11:00 each day (both a.m. and p.m.) and see the "Hot Doughnuts Now" sign lit up, inside the store custom-made stainless steel machines are rolling. Doughnut batter is extruded into little doughnut shapes that ride up and down through a temperature and humidity controlled booth to activate the yeast. This creates the perfect amount of air in the dough that will yield a tender and fluffy finished product. When the doughnuts are perfectly puffed up, they're gently dumped into a moat of hot vegetable shortening where they float on one side until golden brown, and then the machine flips them over to cook the other side. When the doughnuts finish frying, they ride up a mesh conveyor belt and through a ribbon of white sugar glaze. If you're lucky enough to taste one of these doughnuts just as it comes around the corner from the glazing, you're in for a real treat—the warm circle of sweet doughy goodness practically melts in your mouth. It's this secret process that helped Krispy Kreme become the fastest-growing doughnut chain in the country.

As you can guess, the main ingredient in a Krispy Kreme doughnut is wheat flour, but there is also some added gluten, soy flour, malted barley flour, and modified food starch plus egg yolk, non-fat milk, flavoring, and yeast. I suspect a low-gluten flour, like cake flour, is probably used in the original mix to make the doughnuts tender, and then the manufacturer adds the additional gluten to give the doughnuts the perfect framework for rising. I tested many combinations of cake flour and wheat gluten, but found that the best texture resulted from cake flour combined with all-purpose flour. I also tried adding a little soy flour to the mix, but the soy gave the dough a strange taste and it didn't benefit the texture of the dough in any way. I excluded the malted barley flour and modified food starch from the Krispy Kreme original glazed doughnut recipe since these are difficult ingredients to find. These exclusions didn't seem to matter because the real secret in making these doughnuts look and taste like the original lies primarily in careful handling of the dough.

The Krispy Kreme original glazed doughnut recipe dough will be very sticky when first mixed together, and you should be careful not to over mix it or you will build up some tough gluten strands, and that will result in chewy doughnuts. You don't even need to touch the dough until it is finished with the first rising stage. After the dough rises for 30 to 45 minutes it will become easier to handle, but you will still need to flour your hands. Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting. When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour. Using wax paper will allow you to easily transport the doughnuts (after they rise) from the baking sheet to the hot shortening without deflating the dough. As long as you don't fry them too long—1 minute per side should be enough—you will have tender homemade doughnuts that will satisfy even the biggest Krispy Kreme fanatics.


Ingredients of Jalebi

  • 3 cup all purpose flour
  • 2 cup hung curd
  • 1/2 cup ghee
  • 3 cup sugar
  • 5 strand saffron
  • 1/2 teaspoon powdered green cardamom
  • 1/2 cup corn flour
  • 1 1/2 pinch baking soda
  • 2 cup sunflower oil
  • 3 cup water
  • 4 drops rose essence
  • 1/2 teaspoon edible food color

How to make Jalebi

Step 1 Prepare the Jalebi batter and let it ferment overnight

To make this easy Jalebi recipe, mix together all-purpose flour, cornflour and baking soda in a bowl. Now, add ghee and food colour to the above mixture. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique "khatta" taste to Jalebi. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well.

Step 2 Deep fry the Jalebis

Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.

Step 3 Soak the Jalebis in sugar syrup and 2-3 minutes and serve warm with Rabri

Soak the jalebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now, remove from the syrup and place it on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm or at room temperature with creamy Rabri. Note: To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, don't forget to ferment the batter overnight.


Rum campari punch

If I were to sum up this year (which I won’t because I’m long-winded enough when describing a single day, it’s terrifying to consider what I could do with 365 of them), after I got past all of the good stuff — and really, it’s been a spectacular year, what with two book tours and several vacations and lots of awesome family time and dinner parties and and and… see, there I go! — I’d admit that at least from the vantage point of trying to relocate recipe ideas from my head to the kitchen to this computer and then onto yours, I’ve somewhat flopped and I have the photo IOUs to prove it. Would you like a tour?

For example, I’ve been meaning to tell you about Blistered Green Beans ever since my cookbook went to print and I realized I’d completely forgot to include this as a recipe. It was meant to go as a quick-side to the flat roasted chicken. I’m sorry.

I’ve tried more times that I’d like to admit to insert gorgeous orange segments into baked goods, only to repeatedly conclude that I just don’t like baked orange segments.

I created five egg sandwich recipes for a magazine that never ran in 2012, and I’ve been meaning to tell you about them here instead. Uh, maybe in 2014?

I’ve been meaning to update the Herbed Summer Squash and Potato Torte with fresh photos forever, because we make it all summer.

I owe you some whole-wheat yogurt cherry and chocolate chunk (fine, I’ll say it: Cherry Garcia) scones.

It’s probably best that we never talked about that time I made pickle-brined and pretzel-crusted chicken tenders. (P.S. Not sorry.)

Had I not used the Grossest Store-bought Vegetable Stock Ever, that which imparts a orange hue to everything, we would have talked about this Parsnip Soup with a dreamy Brussels-Apple-Bacon Hash months ago. Now, sweet carroty baby food is all I can remember about it.

I’d wanted to tell you about my Lazy Meatballs, but I accidentally made them even lazier by forgetting the egg. I’m still on the fence as to whether this was a bad thing.

I tried and tried to make a Pear Brown Butter Gluten-Free Clafoutis, but never got it the way I wanted it.

I’ve been trying to get the Big Apple Puffy Pancake the way I want it for several apple seasons now, but something is never quite right.

I can’t believe we’ve never discussed my favorite fall-winter drink, The Perfect Manhattan.

I made a Butternut Squash and Kale Pesto Pizza. It was kinda weird.

Have you ever had frico potatoes? Well, if you have, you’ll know that this photo — with the overhead light making a glistening horror of things — is a blessing in disguise, as it will keep people from knowing how dangerously delicious it is.

I’ve been meaning to do a separate post on my favorite vegetable roasting method.

I still get sad when I remember the acres of perfect tiny strawberries my mother and I picked in June so I could make jam… that never set. (Though my “strawberries in syrup,” as we call it instead, is so dreamy on cheese blintzes, I’ve almost forgiven it.)

You’re going to be mad when you find out I made this cake and kept it from you. I promise to make it right when we’re all back to eating sugar and carbs again in February, okay?

I realized I’m the kind of mother who does things like this for lunch boxes. This probably only surprised me.

We still make and eat a lot of Broccoli Slaw.

I created a quick stovetop pasta-cheese-and-vegetables for a magazine. Since I wasn’t enlisted to photograph it, I tested it with whatever I had around. Wheels and cheese may be where it’s at, people.

I owe you some Towering Peach Muffins, but first I owe them to myself because in six tries this summer, I never got them right.


I owe you some Concord Grape Lemonade, Whole Wheat Grissini and Kale-Pecorino Popcorn from when it was our week to bring snacks to school.

I owe you an Eggplant Parmesan Tian,

some multi-grain Parker House Rolls,

and a recipe for that rhubarb-meringue tart that fell on the floor before we could eat it.

And since we are being honest, sometimes I thought about writing another cookbook, but then pretty much without fail, I came back to my senses.


I was kind of bummed when I realized there were so many things we didn’t get to this year, and decided to make the last item on my December Wish List — a holiday rum punch — happen, no matter what. Trust me, this was no hardship to undertake.


Can we talk about rum punch for a minute? If you are like me, you probably just assumed that rum punch = fruit juice + rum. You may have not have known that Bajan (Barbadian) Rum Punch and Planter’s Punch, the two best-known rum punches, date back over a century, and even have their own rhyme [“One of Sour, Two of Sweet, Three of Strong, Four of Weak.”], I like to imagine so that no matter how many you’ve had, you won’t forget how to make more. However, how you define these elements needs only to be limited by your imagination. While the “sour” element is usually lime juice, it may also be lemon or another citrus juice, and I imagine that both pomegranate and cranberry juices would mix in well. The “sweet” part is usually simple syrup, a 1:1 mixture of sugar and water, heated until it dissolves and cooled. The strong should be good island rum, preferably dark, and the “weak” can be water or club soda, sometimes it’s ice and sometimes it’s more juice, like pineapple. (In my opinion, rum punch made with pineapple juice is always 200 percent better than those made without it.) Rum punch can either be mixed in a shaker with ice, a dash or two of Agnostura bitters and a pinch of nutmeg (though I’ve seen versions with everything from cayenne to grenadine and vermouth in them), or served in a big punch bowl, with a ladle.


While I was bent on coming up with my own spin on rum punch for you, Tasting Table rendered this completely unnecessary last week, sharing a recipe from Brad Farran, formerly of Brooklyn’s Clover Club and now head bartender at Garland in Raleigh, NC with the curious addition of the bitter, red and citrus-y aperatif known as Campari (the primary ingredient in Negronis) and we just had to make it. This is not your ordinary rum punch, the intensity of the Campari is surprising at first but quickly becomes the best part of it and I can’t think of a better excuse to bring down the vintage punch bowl down from the top shelf in your parent’s house (as I did last night, though sadly after I’d already taken these photos). I think punch is overdue for a comeback: it’s pretty, it doesn’t demand that every single ingredient is top shelf, it’s forgiving of any adjustments you need to make and it serves a crowd. And, if you want to get a head start and make it today, you’ll find that it gets (admirably) even mellower and more harmonious with age, even if you (understandably) do not intend to.


Don’t fret if you don’t have a punch bowl. Any big bowl + soup ladle + small cups will do. Icing down the punch bowl or chilling it before you use it will help keep the drinks cooler longer. You can make a dramatic ice boulder for the center by freezing a Tupperware-like container full of water the night before (ever the New Yorkers, we used a take-out container Brad Farran of Garland in Raleigh, NC smartly noted to TT that the lid will keep you from spilling water as you move it into the freezer, I should have listened). Finally, one of the best things about punch is that it ages well a day or two later, the flavors are more mellow and harmonious. We made this over the weekend (FOR PRACTICE, okay?) and can’t wait to bring it to the New Years party, you know, all two hours that we are there before going home to put this little dude to bed. Just put the fizzy stuff in when you’re ready to serve it so it doesn’t get flat.

The adjusted recipe below is a little sweeter than the original and uses slightly less rum, as 3 3/4 cups are called for but that would require that you had a full bottle plus 1/2 cup from another it was plenty strong even with the missing rum. Cruzan Black Strap Rum was recommended, but we were unable to find it, a bummer as it is dark black in color and would have made this all the more stunning. [Updated to note: Based on some of your responses, Cruzan Black Strap Rum was not the dream many of us hoped it would be here — many found it to yield a dark/less pretty/murky color punch with a strong molasses flavor. So, if this sounds appealing, definitely seek out this rum if not, just use a regular dark rum, as we did. Hope that helps.]

Yield: Just shy of 4 quarts you can ladle 30 1/2-cup servings from it

Punch
1 1/4 cups sugar
1 1/4 cups cold water
1 1/4 cups lime juice
3 3/4 cups pineapple juice
1 3/4 cups Campari (or less, to taste)
1 750 ml (about 3 1/4 cups) bottle dark rum
1 750 ml (about 3 1/4 cups) bottle sparkling wine

Garnish
1 giant ice cube
1 orange, sliced thin
1 lime, sliced thin
or thick peels of zest from 1 lime and 1 orange

Heat the sugar with 1/4 cup cold water until it comes to a boil and sugar dissolves. Pour in remaining cold water let cool before using. This is your simple syrup.

Mix cooled simple syrup with lime juice, pineapple juice, Campari and rum in a chilled bowl, or chill in the fridge until ready to serve.

To serve: Add sparkling wine, a large ice cube and citrus garnishes. Serve with a ladle into small cups.


  • 150g butter, cubed, plus extra for the tin
  • 3 tbsp caster sugar
  • 3 tbsp golden syrup
  • 6 tsp cocoa powder
  • 225g biscuits, crushed
  • handful of raisins
  • 110g milk chocolate
  • 110g dark chocolate

Method

Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.

Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.

Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.


The name of this chewy, crackly cookie from Susan Spungen is a nod to a coffee drink in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. A little black pepper adds heat, and browned butter adds toasty warm notes.

They may not win any beauty contests, but these twice-baked Italian cookies from Molly O’Neill are as classic as they get. Jazz them up by adding mini chocolate chips, dried cranberries or a teaspoon of citrus zest. 2020 edition: Dunk half in melted chocolate and let harden on wax paper before wrapping them in a cellophane bag tied off with a big bow.


Watch the video: Πέτρος Συρίγος - Νηστίσιμα μπισκότα με κακάο και ρούμι (October 2021).