Everyday Inspired

It is officially winter here in Chicago. We got snow, and our first day with below zero wind chills. So, today's drink recipe is hot, rich, and creamy. Perfect for hanging out with friends, by a cozy a fire, enjoying a relaxing evening indoors.

Hot buttered Rum

1 2/3 oz - dark rum
1 slice - soft butter
1 teaspoon - brown sugar
1 small - cinnamon stick
1 pinch - grated nutmeg
4 drops - vanilla extract
2 oz - boiling water

Mix the butter, brown sugar, cinnamon, nutmeg, and vanilla extract in a heatproof wine glass until creamed. Add the rum and the boiling water. Stir. Serve hot.

This drink is a treat all by itself, and great for after dinner. Want to try something different, check out these recipes.

Pumpkin Bread Pudding with Candied Ginger and Hot Buttered Rum Sauce

Ingredients:
•- For the Bread Pudding -
•1 Loaf Rich Egg Bread (such as Challah or Brioche), about 1 Lb cut into 1 inch cubes
•1 Can Pure Pumpkin Puree (15 ounces)
•3 Large Eggs, lightly beaten
•2 Cups Whole Milk
•1/2 Cup Crystallized (Candied) Ginger, chopped into small pieces
•1 Cup Dark Brown Sugar, packed
•1 Teaspoon Cinnamon
•1 Teaspoon Nutmeg
•1/2 Teaspoon Ground Ginger
•2 Tablespoons of Dark Rum (optional)
•Pinch of Salt
•- For the Hot Buttered Rum Sauce -
•1 Stick (4 ounces) Unsalted Butter
•1 Cup Heavy Cream
•1 Cup Dark Brown Sugar, packed
•3 Tablespoons Dark Rum
Preparation:
Preheat oven to 350 degrees.
For the Bread Pudding:

In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, milk, rum, salt and spices. Add the bread cubes and mix together. Fold in the candied ginger.

Pour ingredients into a 10-inch springform pan or deep baking dish. Let stand for 10 minutes to let the bread soak.

Place pan on a cookie sheet and place in oven. Bake until a toothpick or knife inserted into the center comes out clean, approximately 50 minutes. Good bread pudding is moist, so don't overcook.

For the Hot Buttered Rum Sauce:

Melt the butter in a medium saucepan. Whisk in the brown sugar and heavy cream. Let the mixture just come to a boil. Let cool a minute, then add the rum. The rum sauce can be made up to two days ahead of time. Reheat until just warm.

To Serve:

Cut the bread pudding into slices and place onto dessert plates. Drizzle the hot buttered rum sauce over the top. If you like, you can add whipped cream and extra candied ginger.

This recipe is from About.com: Gourmet Food

Live in a warmer climate or you just love ice cream, give this recipe a try:

Hot Buttered Rum Pecan Ice Cream Sundae

1 Tbls. butter
2 Tbls. brown sugar
1/2 cup pecan halves
1 Tbls. dark rum
vanilla ice cream
Makes enough for 1 big sundae or 2 smaller ones.

Melt the butter in a non-stick pan over medium heat.

Toss in the brown sugar. Stir to combine well. Break up any lumps of brown sugar with the back of your spoon. Let the sugar/butter mixture cook for a minute or two over medium heat, stirring frequently. It should start to bubble and smell really good. If it starts to burn or smoke, turn the heat down.

Add the nuts to the pan. Stir to coat the pecans well. Cook for a minute or two more on medium heat, stirring constantly. If you have a gas stove, turn the heat off completely (so that if you spill the rum, it doesn’t accidentally ignite and flare up).

Add the rum. It should immediately start to boil and give off a big poof of steam, so step back and watch your fingers (and long hair, etc.). Stir the pan immediately to incorporate the rum into the sauce and to reduce it a little.

Turn the heat back on low. Cook for maybe another minute, stirring constantly. The sauce is done when it’s nice and thick and the nuts are well coated.

Turn the heat off and leave the pan on the stove to stay warm. Scoop out the ice cream.
Spoon the topping over the ice cream.

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Copyright 2008 The Hungry Mouse™/Jessica B. Konopa. All rights reserved.

Enjoy!