Tag Archives | spring 2012 recipe

Rich Rum Cake

Rich Rum Cake

Makes one 10-inch tube cake

Few spirits do as much as rum does for desserts, bringing complex molasses, caramel and vanilla sweetness to the party.

3 cups all-purpose flour

1½ cups sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

4 large eggs, at room temperature

1½ cups unsalted butter, softened

¾ cup good-quality dark rum

2 teaspoons vanilla extract

1 cup heavy cream

Rum Syrup (see below)

2 tablespoons confectioners’ sugar

Preheat oven to 325F. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add the eggs, butter, rum and vanilla to the flour mixture. Beat at medium until blended, about 1 minute. Scrape down the sides of the bowl with a spatula and beat on high speed for 2 minutes. Add the cream and beat on low speed until just blended. Pour batter evenly in a buttered and floured 10-inch tube pan and bake for 65 to 75 minutes or until a skewer inserted in the center comes out clean. Using the skewer, poke holes in top of the cake and pour half the syrup over top. Let cool in pan on a wire rack for 15 … Read More

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Bahama Bob’s Rum Runner

Bahama Bob’s Rum Runner

The Rum Runner, a fruit cocktail, was the creation of a bartender at the Holiday Isle Resort Tiki Bar in Islamorada who was challenged to make a drink out of the overstock of liquor in the storeroom. Here is Bahama Bob Leonard’s version, served at the Rum Bar at the Speakeasy Inn in Key West, reprinted with his kind permission. For more classic rum recipes and his variations, visit his excellent blog, Bahama Bob’s Rumstyles, at bahamabobsrumstyles.blogspot.com.

1 oz. dark rum

1 oz. light rum

1 oz. blackberry brandy

1 oz. banana liqueur

1 oz. orange juice

1 oz. cranberry juice

1 oz. pineapple juice

Place all ingredients in a shaker with ice and shake until chilled. Pour into a Collins glass and garnish with an orange wheel. Can be floated with a suitable rum if desired. All ingredients can be placed into a blender with ice and blended until slushy and poured into a tall glass, but this is not recommended. It just waters down a really tasty cocktail.

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Hastings Cabbage Relish

Hastings Cabbage Relish

3 heads cabbage, grated

3 bell peppers, diced finely

3 onions, diced finely

1 pound salt

1 quart cider vinegar

5 cups sugar

½ tablespoon celery seed

½ tablespoon turmeric

Mix the vegetables with the salt and let them stand 3 hours or overnight. Drain the liquid off the vegetables. Combine the vinegar, sugar, celery seed and turmeric in a saucepan. Bring to a boil and add the vegetables. Bring to a second boil and pour into jars. Process the jars after filling them with relish.

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Valentina’s Hungarian Sweet Cabbage Strudel

Valentina’s Hungarian Sweet Cabbage Strudel


¼ cup butter

½ head cabbage, shredded

¼ teaspoon salt

½ cup sugar

½ cup golden raisins

¼ cup toasted walnuts, chopped


1 sheet puff pastry

½ cup melted unsalted butter

½ cup sugar

1 cup toasted walnuts, chopped

In a large saute pan melt the butter, add cabbage and saute until the cabbage is tender. Add the salt and sugar and cook until sugar is dissolved. Add the raisins to the cabbage and cook for another 4-5 minutes. Stir the chopped toasted walnuts into the mixture and remove from heat. Spread the filling out on parchment to cool before assembling the pastry. The filling can be made in advance and stored in the refrigerator. Preheat oven to 375. Assemble the pastry. Brush a sheet of puff pastry dough with butter, sprinkle sugar and chopped toasted walnuts on the dough. (Reserve some of the nuts and sugar to top the dough). Spread the cabbage filling on top of the dough. Roll it to encase the filling within the dough. Having the dough on top of parchment paper will make this easy. Turn the filled strudel, seam side down, and tuck the ends of … Read More

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Nine-Day Cole Slaw

Nine-Day Cole Slaw

This recipe is from the 1991 Hastings Potato and Cabbage Festival. It’s called Nine-Day slaw because it should last nine days in the refrigerator.

1 head cabbage, shredded

2 stalks celery, diced

2 onions, diced

1 green pepper, diced

2 cups sugar

Pimento (optional)

Combine all of the above ingredients in a stainless bowl and set aside.

Hot Dressing

1 cup salad oil

1 cup cider vinegar

2 teaspoons salt

2 teaspoons sugar

Bring the oil, vinegar, salt and sugar to a boil, then pour the hot mixture over the slaw. Refrigerate the salad for one day before serving.

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Cabbage Roast

Cabbage Roast

2 heads cabbage, cored and julienned or shredded

3 carrots, cut in rounds

2 onions, julienned

3 apples, cored and sliced thin

3-4 oz. oil

Combine everything together and saute, then transfer to casserole dish and add:

2 oz. brown sugar

1 teaspoon cinnamon

2 oz. vinegar

Pepper to taste

Roast at 350. for 15-20 minutes.

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Braised Cabbage Casserole

Braised Cabbage Casserole

2 heads cabbage, cored and cut in bite-sized pieces

2 oz. oil

1 onion, diced

2 cups chicken stock

2 cups shredded cheese


Preheat oven to 350º. Saute cabbage and onion in oil for 2-5 minutes, then add onion, stock and cheese. Turn into casserole dish and bake for 20 minutes or until the cheese browns on top of the dish. This is also great with chopped bacon (saute cabbage and onions in bacon fat).

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Braised Cabbage

Braised Cabbage

2 oz. oil

1 onion, diced

1 head cabbage, cored and julienned

3 garlic cloves, minced

2 tablespoons fresh thyme

1 teaspoon caraway seed

2 cups heavy cream (you can use

vegetable or chicken stock)

Optional 1 lb. sliced Polish sausage (Cook with onions before you add cabbage)

In a large saute pan, combine oil and saute onion until caramelized. Add cabbage, garlic, thyme and caraway seed. Cook until mixture reduces by half. Add heavy cream and cook until it thickens. Add salt and pepper to taste.

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Crab Frittata with Leek, Asparagus and Goat Cheese

Crab Frittata with Leek, Asparagus and Goat Cheese

Serves 4-8

Use farm-fresh eggs for this sophisticated frittata from chef Julie Frans of Essensia at The Palms Hotel and Spa in Miami Beach. Slice into 8 pieces for a tasting portion like a side dish at brunch, or 4 pieces for a meal.

Equipment: Heat-resistant 8″ skillet that can be put in the oven – nonstick preferred.

2 tablespoons olive oil

8 eggs

1 cup chopped leeks, white part only

(make sure to clean well)

1 cup sliced asparagus, top half only

8 oz. crab meat

3 oz. goat cheese


Fresh ground pepper

1 cup arugula, sliced

1 tablespoon lemon olive oil, or 1 tablespoon good quality olive oil and juice of 1 lemon

Sea salt


Prepare veggies and set aside. Whisk eggs in bowl and add 2 pinches salt and a few grinds of fresh black pepper. Heat 8″ skillet on medium-high heat for 1-2 minutes, add olive oil and swirl in pan, then immediately add leeks. Turn in skillet a few times, and let cook about 1 minute. Add asparagus and combine, reduce to medium heat and cook a few minutes until a bit softened. Turn off heat … Read More

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Deviled Eggs

Deviled Eggs

Makes 24

This basic recipe lends itself to lots of improvisation. Add anchovy paste, chopped herbs, a dollop of sour cream, wasabi, finely chopped cooked bacon or prosciutto. For an Indian twist, replace celery and pickles with finely chopped red onion, add garam masala and garnish with cilantro.

12 large eggs

½ cup mayonnaise

2 teaspoons brown or yellow mustard

¼ cup finely chopped pickles

¼ cup finely chopped celery

Salt and pepper to taste

Garnish: finely diced red pepper, paprika, chives, caviar, etc.

Cover eggs with cold water by 1½ inches in a 5-quart pot and bring to a boil. Cover, remove pot from heat and let eggs sit for 15 minutes. Rinse eggs under cold water for 5 minutes to stop the cooking. Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and mash them in a bowl with a fork. Add mayonnaise, mustard, pickles, celery, and salt and pepper and stir with fork until combined well, then spoon into egg whites and add your garnish. Deviled eggs can be assembled a few hours ahead, but save the garnish until just before serving.

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