Text 2295, 93 rader
Skriven 2008-02-11 10:45:16 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: RUMMY PORT  80211
=========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 >     1/2 c  Craigmoor Rummy Port
 
 JW> I've since read that rummy port is port
 JW> matured in old rum barrels. It must be an Australian innovation
 
 GJ> The stuff that I have in front of me at the moment was opened some
 GJ> years ago, when MLoo was visiting.  Darrien Wines Rum Liqueur Port,
 GJ> from the Barossa Valley, 16.5% alcohol.  It appears to be a delicious
 GJ> blend of a dry red wine with rum instead of the usual brandy.  The
 GJ> combination of flavours is particularly pleasant, doubly so for
 GJ> someone like myself, who likes a good, aged dark rum.

 JW> I'm sure I would like it too but there's no such thing available at
 JW> the local store.

You could always make a rough approximation of it yourself, by adding a
little overproof rum and sugar to a red wine, varying the amounts until
it tasted right, then putting it away for a while.  I'm sure former
wine blender Kevin could advise you on amounts.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Bananas, Rum Icecream/Mexican Hot Chocolate Sauce
 Categories: Desserts, Newsgroups, May.rec
      Yield: 4 Servings
 
      4    Firm-ripe bananas
    1/4 c  Unsalted butter or
           Margarine
           ;melted and cooled
    1/4 c  Firmly packed brown sugar
           ;For rum ice cream
      2 c  Heavy cream
      2 c  Low fat milk
      1    Vanilla bean
           ;halve lengthwise
           Rind- lemon zest, 2"x1/2"
           ;removed w/a vegetable
           ;peeler
    2/3 c  Firmly packed brown sugar
      8 lg Egg yolks
    1/4 c  Good-quality dark rum
           ;such as Bacardi Black
           ;hot chocolate sauce
    1/4 lb Mexican chocolate
           ;such as Ibarra,
           ;chopped
      1 c  Fat free half-and-half
 
  Chocolate available at some specialty foods shops
  
  Prepare grill. Peel bananas and halve lengthwise.  In a shallow
  baking pan large enough to hold bananas in one layer stir together
  butter and brown sugar and add bananas, tossing gently to coat.
  Transfer bananas with a metal spatula to an oiled rack set 5 to 6
  inches over glowing coals and grill until browned and cooked through,
  about 2 minutes on each side. (If bananas are difficult to handle you
  may grill them on 1 side only.) Serve bananas like a banana split
  with ice cream and chocolate sauce.
  
  To make rum ice cream: In a 2 1/2- to 3-quart heavy saucepan combine
  cream and milk.  Scrape seeds from vanilla bean into cream mixture,
  dropping in bean.  Add zest and bring mixture just to boil. In a
  large metal bowl whisk together brown sugar and yolks until combined
  well. Add hot cream mixture to yolk mixture in a slow stream,
  whisking, and return custard to pan. Cook custard over moderately low
  heat, whisking constantly, until thickened and coats back of a wooden
  spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
  Pour custard through a very fine sieve into cleaned metal bowl and
  cool slightly. Stir in rum and chill, covered, until cold. Freeze
  custard in an ice-cream maker.  Makes about 1
      1/2    quarts.
  
  To make Mexican hot chocolate sauce: In a heavy saucepan heat
  chocolate and half-and-half over low heat, stirring frequently, until
  chocolate is melted.  (The sauce will have a very thin consistency,
  like that of hot chocolate.)  Serve sauce warm.  Makes about 1 cup.
  
  This dessert is easy to make on a cleaned rack after grilling a main
  course. from: the Mexican Cuisine Forum From:  Tweedy Bear GRILLED
  BANANAS WITH RUM ICE CREAM AND MEXICAN HOT CHOCOLATE SAUCE
  
  From: "Margo Messer" <wmesser@etgs.Com>
 
MMMMM
 

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