Cakeish Dessert Rum Recipe (was: On the menu at Dom Schallerovych tonight + 3 recipes)
 

On Sun, 4 Apr 2010 09:54:15 -0500, Sqwertz wrote:

> On Sun, 4 Apr 2010 13:53:45 +0200, Michael Kuettner wrote:
>
>> "Sqwertz" schrieb :
>>
>>> Stroh 80 for dessert.
>>>
>>> http://i10.tinypic.com/4pypzk7.jpg
>>>
>> Be careful with that one; it has a punch.
>
> Duh. That's why I bought it!
>
> I would like a good dessert recipe using rum? Austrian or German
> would be nice. I'll be modifying it slightly to try a recipe
> contest. I should have "Duncan Hines" or "Betty Crocker"
> ingredients.

I haven't touched the bottle yet today, I swear!

Retype:

I would like a good dessert recipe using rum. Austrian or German
would be nice. I'll be modifying it slightly to try and win a
recipe contest. It should NOT have "Duncan Hines" or "Betty
Crocker" ingredients.

-sw

Cakeish Dessert Rum Recipe (was: On the menu at Dom Schallerovych tonight + 3 recipes)
 

In article >,
Sqwertz > wrote:

> On Sun, 4 Apr 2010 09:54:15 -0500, Sqwertz wrote:
>
> > On Sun, 4 Apr 2010 13:53:45 +0200, Michael Kuettner wrote:
> >
> >> "Sqwertz" schrieb :
> >>
> >>> Stroh 80 for dessert.
> >>>
> >>> http://i10.tinypic.com/4pypzk7.jpg
> >>>
> >> Be careful with that one; it has a punch.
> >
> > Duh. That's why I bought it!
> >
> > I would like a good dessert recipe using rum? Austrian or German
> > would be nice. I'll be modifying it slightly to try a recipe
> > contest. I should have "Duncan Hines" or "Betty Crocker"
> > ingredients.
>
> I haven't touched the bottle yet today, I swear!
>
> Retype:
>
> I would like a good dessert recipe using rum. Austrian or German
> would be nice. I'll be modifying it slightly to try and win a
> recipe contest. It should NOT have "Duncan Hines" or "Betty
> Crocker" ingredients.
>
> -sw

Nothing wrong with Daquiri's, and there are a number of them.
Personally, I like hot buttered rum.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

Cakeish Dessert Rum Recipe (was: On the menu at Dom Schallerovych tonight + 3 recipes)
 

"Sqwertz" schrieb :
> On Sun, 4 Apr 2010 09:54:15 -0500, Sqwertz wrote:
>
>> On Sun, 4 Apr 2010 13:53:45 +0200, Michael Kuettner wrote:
>>
>>> "Sqwertz" schrieb :
>>>
>>>> Stroh 80 for dessert.
>>>>
>>>> http://i10.tinypic.com/4pypzk7.jpg
>>>>
>>> Be careful with that one; it has a punch.
>>
>> Duh. That's why I bought it!
>>
>> I would like a good dessert recipe using rum? Austrian or German
>> would be nice. I'll be modifying it slightly to try a recipe
>> contest. I should have "Duncan Hines" or "Betty Crocker"
>> ingredients.
>
> I haven't touched the bottle yet today, I swear!
>
> Retype:
>
> I would like a good dessert recipe using rum. Austrian or German
> would be nice. I'll be modifying it slightly to try and win a
> recipe contest. It should NOT have "Duncan Hines" or "Betty
> Crocker" ingredients.
>
See my reply to the other post.

Cheers,

Michael Kuettner

Cakeish Dessert Rum Recipe
 

On Sun, 04 Apr 2010 09:38:05 -0700, Mort wrote:

> Sqwertz wrote:
>
>> I would like a good dessert recipe using rum. Austrian or German
>> would be nice. I'll be modifying it slightly to try and win a
>> recipe contest. It should NOT have "Duncan Hines" or "Betty
>> Crocker" ingredients.
>
> Don't know if you feel like deep frying, but these are
> a supreme favorite. I bet you could get away with shallow
> frying it.
>
> I liked it better frying with corn oil than peanut.
>
> Rum And Ricotta Fritters - {Fritelle Di Ricotta E Rhum}

Interesting. I've never done anything like that. Would part skim
ricotta work? Whey is whey, right? I don't think I've ever seen
whole milk ricotta.

The somewhat unique taste of Stroh would stand out well in this.
Stroh is basically essence of butter rum lifesavers in Everclear.
With FD&C Yellow #5.

-sw

Cakeish Dessert Rum Recipe
 

Sqwertz wrote:

> On Sun, 04 Apr 2010 09:38:05 -0700, Mort wrote:
>
>>Don't know if you feel like deep frying, but these are
>>a supreme favorite. I bet you could get away with shallow
>>frying it.
>>
>>I liked it better frying with corn oil than peanut.
>>
>>Rum And Ricotta Fritters - {Fritelle Di Ricotta E Rhum}
>
> Interesting. I've never done anything like that. Would part skim
> ricotta work? Whey is whey, right? I don't think I've ever seen
> whole milk ricotta.
>
> The somewhat unique taste of Stroh would stand out well in this.
> Stroh is basically essence of butter rum lifesavers in Everclear.
> With FD&C Yellow #5.

Part sklm will definitely work. Any loose, fresh cheese will do.
I did it with a sonoma goat cheese and it came out great.

--
Mort

Cakeish Dessert Rum Recipe (was: On the menu at Dom Schallerovychtonight + 3 recipes)
 

Charlotte L. Blackmer > wrote:

>My lovely home-made ricotta for Easter turned into a clumpy mess in the
>bowl overnight, so nobody much ate it. I have a LOT of ricotta!

Would it be possible to wrap the clumpy mess in cheescloth and
place a weight on top of it, to pretty it up?


Steve

Cakeish Dessert Rum Recipe (was: On the menu at Dom Schallerovychtonight + 3 recipes)
 

In article >,
Steve Pope > wrote:
>Charlotte L. Blackmer > wrote:
>
>>My lovely home-made ricotta for Easter turned into a clumpy mess in the
>>bowl overnight, so nobody much ate it. I have a LOT of ricotta!
>
>Would it be possible to wrap the clumpy mess in cheescloth and
>place a weight on top of it, to pretty it up?

I'm sure it will. Next time I make ricotta for serving forth plain, I am
not, repeat NOT doing multiple recipes and attempting to serve them in
the same container. E.g. I will find a bowl or plate that
fits the nice round fresh-out-of-the-colander cheese.

This particular cheese will probably get turned into lasagna or
cheesecake.

I still have milk, so might attempt mozzarella if the Cheese Board still
sells rennet.

Charlotte
--

Cakeish Dessert Rum Recipe (was: On the menu at Dom Schallerovychtonight + 3 recipes)
 

Steve Pope wrote:

> Charlotte L. Blackmer > wrote:
>
>
>>My lovely home-made ricotta for Easter turned into a clumpy mess in the
>>bowl overnight, so nobody much ate it. I have a LOT of ricotta!
>
>
> Would it be possible to wrap the clumpy mess in cheescloth and
> place a weight on top of it, to pretty it up?
>
>
> Steve

If it's a good quality ricotta I like to add salt, maybe some herbs,
and put it in a cheese press for a few days. Makes for a nice slicable
cheese in the end, but you've got to get a certain amount of water
out so it will keep well. You can do this with cottage cheese also.

--
Mort