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Roasted Chestnuts and Hot Buttered Rum

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Two Christmas ‘standards’ we’ve tried.

Chestnuts Roasted On An Open Fire Oven

nuts I have to admit I approached the chestnuts project with great anticipation. I love the concept of the ‘old fashioned not quite so glitzy’ Christmas and roasted chestnuts sounded like something right out of Dickens. As it turned out tho this was a huge waste of time. I roasted them in a oven and I thought they were quite tasty. However we served them at a party of about 30 people and almost no one was interested in trying them. Some folks like myself genuinely liked them but they had no where near the nostalgic appeal I thought they would.

Now I have absolutely no doubt that there are folks who have roasted chestnuts their entire lives and receive rave reviews from their circle of enlightened friends and family but if you think as a first timer you’re going to get a sack of chestnuts at the grocery store and light up the party with your creativity . . . well lets just say I suggest you give it a test run first.

Hot Buttered Rum

Hot Buttered Rum (or just a plain ‘Hot Buttered’) on the other hand worked out really well. Its novel and delicious and best of all it’s stupid easy to make. You can also be sure that you’ll be the only one showing up to the party with it so you’ll get cool points for being creative. The core of this drink is the butter/cream batter which is a lot like ice cream so other than having to be kept cold (its winter!) it VERY portable. All you need to do is show up with your container of batter and a bottle of rum, to serve it all you need is boiling water.

Another real plus is that its pretty darn good without the rum. And since the rum is added (or not) when it served you don’t have to anticipate how many folks will want it with or without alcohol.

I’ve been making this for about 20 years, I really don’t recall where I first found the recipe.

Hot Buttered Rum

1/2 pound butter

1/2 pound brown sugar

1/2 pound confectioners’ sugar

2 cups vanilla ice cream

1/2 teaspoon ground nutmeg

1-1/2 teaspoons ground cinnamon

Directions

In a big pot melt butter over medium heat. Stir in both sugars until dissolved.

Remove from heat and stir in the ice cream, cinnamon and nutmeg.

Allow the batter to cool then store in the freezer. Its like ice cream so a large Tupperware or other sealed container works well.

To serve:

In a coffee size mug add 1-2 tablespoons of the batter, an oz of rum (or not) and then top off with boiling water. Stir and serve.

Tips: Add a dash of nutmeg just before serving and/or serve with a cinnamon stick

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