alcohol

Bready or Not Original: Rum Bundt Cake

Posted by on Dec 29, 2021 in alcohol, Blog, Bready or Not, bundt, cake | 2 comments

This Rum Bundt Cake is luscious–soft and moist, with rum baked-in and soaked-in. It’s perfect for an indulgent New Year’s Eve treat, or make it any time of year!

Bready or Not Original: Rum Bundt Cake

The most basic form of this recipe came to me on a postcard sent by my mother-in-law’s husband. He travels a lot, and sent me a card from the Virgin Islands that included a rum bundt cake recipe on the front.

Bready or Not Original: Rum Bundt Cake

The thing was, the recipe was squeezed into limited space and quite basic. The baking temperature was low and strange, too–no way was an enriched bundt cake baking at 300-degrees in 45 minutes.

Bready or Not Original: Rum Bundt Cake

So, I rewrote the recipe. I also added more rum. I used the return-to-pan soaking method I learned from Bake Off years ago to make sure this baby was really rummy. That liquid gold shouldn’t drip off. No, it needs to be used to bathe a cake.

Bready or Not Original: Rum Bundt Cake

The end result is fragrant with rum. The outside is crisp while the crumb is tender and moist without being soggy. It’s not a super-sweet cake, either, but it is definitely lush.

Modified greatly from a souvenir postcard.

Bready or Not Original: Rum Bundt Cake

This incredibly moist bundt cake has rum baked in and is bathed in it as well, creating a cake that is indulgent and delicious.
Course: Dessert
Keyword: alcohol, bundt cake, cake
Author: Beth Cato

Equipment

  • large bundt pan
  • pastry brush
  • chopstick

Ingredients

Cake

  • 1 cup unsalted butter 2 sticks, room temperature
  • 2 cups white sugar
  • 6 large eggs room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • pinch salt
  • 1/4 cup rum

Rum soak:

  • 1/4 cup rum divided
  • confectioners’ sugar

Instructions

  • Preheat oven at 350-degrees. Heavily grease or use nonstick spray in a large bundt pan.
  • In a mixer, blend together butter and sugar. Add eggs one at a time. Follow up with the flour, cinnamon, vanilla, salt, and rum.
  • Pour batter into pan. Bake for about 45 minutes, until the middle passes the toothpick test. Let cool for about 20 minutes, then invert cake onto a cooling rack. Don’t wash the pan!
  • After the cake is completely cool, tip it back into the pan. Stab the top (the future base) all over with a chopstick or similar tool. Drizzle 2 Tablespoons of rum over the surface. Let it sit a few minutes. Invert the cake onto a plate. Again, stab the surface all over with something like a chopstick. Brush the remaining 2 Tablespoons rum over the top and sides, mopping up any droplets to brush on again. Let set a few minutes.
  • Before serving, sprinkle on confectioners’ sugar. Slice and enjoy! Keep covered in fridge or at room temperature. Cake can be frozen in individual slices for later enjoyment, too.

OM NOM NOM!

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    Bready or Not Original: Pancetta Risotto

    Posted by on Apr 28, 2021 in alcohol, bacon, Blog, boozy, Bready or Not, cheese galore, gluten-free, main dish, pork, side dish | Comments Off on Bready or Not Original: Pancetta Risotto

    This Pancetta Risotto is a fantastic meal for two people, or a delicious side for a group. It’s time-consuming but very straightforward to make.

    Bready or Not Original: Pancetta Risotto

    I confess, I spent years being intimidated by the very idea of a risotto. I would see it done on cooking shows. So much stirring! When I finally got up the gumption to give it a try, I found risotto wasn’t hard at all. It really is about lots of stirring.

    Bready or Not Original: Pancetta Risotto

    This recipe here is my fancy occasion recipe, especially when I have some good pancetta on hand, such as the kind carried by Smoking Goose Meatery out of Indianapolis.

    Bready or Not Original: Pancetta Risotto

    As for the wine, I’ve tried this with fancier Sauvignon Blanc from Total Wine (Cloudy Bay from New Zealand) as well as a $6 Trader Joe’s Coastal Sauvignon Blanc. Both versions turned out great! You don’t need to go all-out, but get something that is (hopefully) drinkable with the finished meal.

    Bready or Not Original: Pancetta Risotto

    Bready or Not Original: Pancetta Risotto

    Homemade risotto requires time standing at the stove, but makes for delicious results. This recipe takes about 45 minutes to an hour to completion, depending on your stove. Note that a small amount of bacon can be substituted for the pancetta, but it is much stronger in flavor and colors the risotto brown.
    Course: Main Course, pork
    Cuisine: Italian
    Keyword: alcohol, cheese, pork, rice
    Author: Beth Cato

    Equipment

    • large stock pot
    • medium saucepan

    Ingredients

    • 8 oz pancetta diced
    • 1 Tablespoon dried shallots or fresh shallot, finely minced
    • 3 cloves garlic minced
    • 1 1/4 cups Arborio rice
    • 1 cup dry white wine Sauvignon Blanc works well
    • 4 cups chicken broth or chicken stock, equal to a 32 oz box or 2 cans
    • 1/2 cup shredded Parmesan or Pecorino Romano or Grana Padano, plus more to top rice
    • salt and pepper to taste

    Instructions

    • In a large stock pot, cook the pancetta for 10 to 12 minutes, until it starts to turn brown and crispy. At the same time, on another stove burner, use a medium sauce pan to bring the chicken broth to a very low simmer.
    • Use a slotted spoon to transfer pancetta to a paper towel-lined plate; set aside. Add dry shallots and garlic to the fat in the big pot. Sauté for two minutes. Add the Arborio rice and a pinch of salt. Sauté another 2 minutes, until the rice looks glossy with translucent edges.
    • Add the white wine and stir until it is absorbed. Add chicken broth in 1/2 cup increments, stirring well after each addition until it is absorbed. After about 12 to 15 minutes, when most of the broth has been added, begin to taste the rice. The goal is a chewy, al dente consistency. Add more broth as needed, and remember to turn off the burner for the broth pot when it is empty.
    • When the rice is creamy and al dente, stir in the pancetta and cheese. Taste the risotto again, adding more salt and pepper as needed. Serve with the remaining white wine.

    OM NOM NOM!

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      Bready or Not: Cheddar Beer Bread Rolls

      Posted by on Apr 14, 2021 in alcohol, Blog, Bready or Not, cheese galore, yeast bread | 2 comments

      These Cheddar Beer Bread Rolls taste as good as they look. Seriously.

      Bready or Not: Cheddar Beer Bread Rolls

      When the pandemic sent everything topsy-turvy in spring 2020, my husband ended up working from home more often. That meant I needed to feed him more often.

      Bready or Not: Cheddar Beer Bread Rolls

      So, like so many people, I started baking more bread. These rolls were among the first of my experiments, and they were a major hit.

      Bready or Not: Cheddar Beer Bread Rolls

      The original recipe from New York Times Cooking made a huge batch of rolls. I needed enough rolls to feed one guy, with a extras frozen for later.

      Bready or Not: Cheddar Beer Bread Rolls

      I rewrote the recipe to delicious results. I used a Guilt Lifter beer to make these, which lent a refreshing hoppy flavor. A heavier and darker beer will create heavier and darker flavor. Try different beers to suit your tastes and match your meal.

      Bready or Not: Cheddar Beer Bread Rolls

      Make a batch of about a dozen cheesy rolls with this straightforward yeast bread recipe! Beer lends some hoppy flavor to the dough, along with a boost of yeast. These rolls are fantastic fresh, but can also be frozen and heated up later for a delicious side dish. This recipe is halved and otherwise modified from a New York Times Cooking recipe.
      Course: Bread
      Cuisine: American
      Keyword: alcohol, beer, cheese, yeast bread
      Servings: 12 rolls
      Author: Beth Cato

      Equipment

      • 2 8-or 9-inch cake pans
      • 2.5-inch round cutter
      • plastic wrap
      • basting brush

      Ingredients

      • 2 Tablespoons unsalted butter divided
      • 3 cups all-purpose flour or bread flour
      • 1/2 Tablespoons instant yeast
      • 1 teaspoon coarse kosher salt
      • 2 Tablespoons honey
      • 1 cup beer room temperature
      • 1 cup shredded cheese 120 grams

      Instructions

      • Divide the two tablespoons of butter in half, separating them to soften at room temperature.
      • In a stand mixer with a bread hook attachment, stir together the flour, yeast, and salt. Follow up with 1 tablespoon of softened butter, honey, and beer. Mix on low speed for 4 minutes, scraping the bowl as needed. Increase the speed to medium for another 2 minutes, pulling the dough from the hook a few times. Add about half the cheese, reserving the rest to go on top later. Mix the cheese until it's distributed through the dough.
      • Lightly grease a large bowl. Transfer the dough there and cover with plastic wrap or a towel to let it rise until it's about doubled in size, about an hour.
      • Grease the two cake pans. Prepare a lightly floured surface and tip the dough onto it. Pat the dough out into a thick, even layer. Use the cutter to slice out rolls. Place them not quite touching in the pans. Reform scraps as much as possible to shape into more rolls. The rolls likely won't quite fill both pans.
      • Cover pans with plastic wrap and set in a warm place to rise again for 35 to 45 minutes. They may not increase a lot in size, but they should look puffy.
      • Preheat oven at 400-degrees.
      • Pull out remaining pat of butter and cheese. Brush the soft butter over the rolls, and follow up with a sprinkling of cheese. Try to keep the cheese from touching the edge of the pan, where it could burn.
      • Place both pans in the oven and bake until the rolls are browned and cheese is melted, 15 to 20 minutes. A digital thermometer in a center roll should read 190-degrees at minimum.
      • Let cool for at least 10 minutes before (carefully) pulling apart and serving.
      • Rolls can keep in a sealed bag at room temperature for up to 2 days. They can also be frozen and thawed for later enjoyment. They taste best hot. For best results, wrap them in foil and bake at 400 for about 10 minutes to warm them through.

      OM NOM NOM!

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        Bready or Not Original: Apple Calvados Galette

        Posted by on Nov 4, 2020 in alcohol, apples, Blog, boozy, Bready or Not, breakfast, French, pie | Comments Off on Bready or Not Original: Apple Calvados Galette

        This Apple Calvados Galette is a perfect dessert for one or two people. Plus, it’s rustic and pretty to behold!

        Bready or Not Original: Apple Calvados Galette

        Calvados is an apple brandy made in Normandy. The price point of it can vary quite a bit. Feel free to use another kind of apple brandy in the recipe.

        Bready or Not Original: Apple Calvados Galette

        The delicious, original aspect of this treat is that you use the calvados to make a quick stovetop jelly that you then coat the apples with at the end of the bake time.

        Bready or Not Original: Apple Calvados Galette

        The alcohol flavor doesn’t linger. What you get is a concentrated sweet flavor of apples, right atop the fresh apples.

        or Not Original: Apple Calvados Galette

        The baked galette keeps for days wrapped up in foil in the fridge. A quarter slice is the perfect amount for breakfast or dessert, and it’s not anywhere near as bready and dense as a full piece of pie.

        Bready or Not Original: Apple Calvados Galette

        This Apple Calvados Galette evokes the yummy goodness of apple pie, but in a more rustic, simple form. This is the perfect dessert for one or two people! If French calvados isn’t available, use another apple brandy.
        Course: Breakfast, Dessert, Snack
        Cuisine: French
        Keyword: alcohol, apple, pie
        Author: Beth Cato

        Equipment

        • baking sheet
        • parchment paper
        • basting brush

        Ingredients

        Galette

        • 1 single-layer pie dough store-bought or homemade
        • 4 medium apples such as Gala, Fuji, and Ambrosia
        • 1 Tablespoon lemon juice
        • 1/3 cup calvados or other apple brandy
        • 1 Tablespoon cornstarch
        • 3 Tablespoons brown sugar packed
        • 1/2 teaspoon ground cinnamon

        Glaze

        • 1 Tablespoon pure maple syrup
        • 1 Tablespoon maple sugar or turbinado sugar

        Instructions

        • Preheat oven at 400-degrees. Line a baking sheet with parchment paper.
        • On a lightly floured surface, roll out the pie crust to about a 10-inch diameter circle. Transfer it to the baking sheet and set in fridge while the other ingredients are prepared.
        • Peel, core, and thinly slice the apples, placing them in a large bowl. Pour in the lemon juice, calvados, cornstarch, brown sugar, and cinnamon. Toss the apples to coat them completely.
        • Pull out the chilled crust. Begin to arrange apple slices in the middle, fanning them out and stacking them, but leaving a 2-inch border of dough around the outside. DO NOT DISCARD THE LIQUID IN THE BOWL! Once the apples are arranged, fold the dough over to partially cover the apples.
        • Start baking the galette for 15 minutes. While that is cooking, pour the leftover liquid into a small pot on medium-high. Stay close to the stove and stir liquid often. As soon as it gels, which is right at right about boiling temperature, remove it from heat. Set aside.
        • Reduce oven temperature to 350-degrees. Bake galette for another 20 minutes.
        • Pull out the galette. Drizzle the gel over the exposed apples in the middle of the galette then use basting brush to coat every nook and cranny. Measure out maple syrup. Use same brush (no need to wash it) to coat the top crust, then sprinkle maple sugar or coarse sugar over it to add a crystalline crunch.
        • Bake for another 10 to 15 minutes, until apples in middle are fork-tender.
        • Let cool slightly before cutting–a pizza cutter is ideal. Leftovers can be kept wrapped up in foil in the fridge for days.

        *OM NOM NOM!*

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          It’s fruitcake-making time!

          Posted by on Sep 16, 2019 in alcohol, Blog, boozy, Bready or Not, cake | Comments Off on It’s fruitcake-making time!

          Bready or Not Original: Mini Fruitcake Loaves

          Yes, the subject line is serious, because YES, fruitcake can be delicious–especially if you make it yourself and control the whole process! Follow my Mini Fruitcake Loaves recipe and you’ll see what I mean. Bake these babies now and you’ll have plenty of time to ripen them (that means brushing them down with a simple sugar mix once a week to soak in flavor) in time for holiday festivities.

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          Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

          Posted by on Aug 21, 2019 in alcohol, apples, Blog, boozy, Bready or Not, pie | Comments Off on Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

          A trusty cast iron skillet bakes up a beautiful apple pie in this delicious recipe.

          Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

          This pie is also special because it includes a drizzle of ginger liqueur. I posted a recipe a few weeks ago on how to make a cheap, sublime version at home in under a week.

          Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

          The ginger liqueur does add some lovely nuance to this pie, too–the complexity and freshness come across in a different way than, say, using some lemon juice on the sliced apples as I sometimes do to prevent them from browning.

          Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

          The whole process of this recipe is pretty neat, too. The biggest dose of sweetness is actually at the bottom of the pie, as butter and brown sugar are baked into the bottom crust!

          Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

          I had to make this recipe three times to finally figure out the right balance of ingredients and how best to bake it. The second try was the most disastrous, as I ended up with the dreaded soggy bottom.

          soggy bottom

          Do be sure to follow the advice to use a rimmed cookie sheet in the oven. It’ll catch the overflow from the skillet and save you from suffering a soggy bottom.

          Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

           

          Click here for my Homemade Ginger Liqueur Recipe

           

          Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

          Use a large iron skillet to bake up a delicious apple pie! Ginger liqueur adds complex flavor and elevates this beyond the average pie.
          Course: Dessert
          Keyword: alcohol, apple, pie
          Author: Beth Cato

          Ingredients

          Skillet base:

          • 1/4 cup unsalted butter half cube
          • 1/2 cup brown sugar packed

          Pie:

          • 2 prepared rounds of piecrust dough bought or made
          • 1/4 cup white sugar
          • 2 teaspoons cinnamon
          • 2 teaspoons flour
          • 5 Granny Smith and/or Honeycrisp apples peeled, cored, and sliced
          • 1/4 cup ginger liqueur

          For top:

          • 1 egg slightly beaten with 1 teaspoon water, for egg wash

          Instructions

          • Preheat oven at 350-degrees with a large rimmed cookie sheet in the oven. [THIS IS IMPORTANT. The skillet will likely overflow as it bakes and the hot cookie sheet will also reduce the likelihood of a soggy pie bottom.] Add butter to skillet and place in oven until butter is melted. Remove skillet; stir in brown sugar, then return to oven until sugar starts bubbling, about 10 to 15 more minutes.
          • In the meantime, in a small bowl combine the white sugar, cinnamon, and flour. Set aside.
          • Roll out one of the pie crusts, if not already done. Carefully lay crust inside hot skillet so that bottom and sides are covered. Pour apple slices inside. Drizzle liqueur over the apples, followed by the dry ingredients.
          • Roll out second pie crust. Lay atop the mounded pie. Wary of the hot pan, tuck the crusts together as much as possible. Cut several slits in the top of the pie.
          • Brush egg wash over the top crust. Set pie on top of hot cookie sheet in oven.
          • Bake until pie is golden brown and apples are tender when jabbed with a fork, about 45 to 50 minutes.
          • Let cool at least 30 minutes before cutting. Store covered with foil, at room temperature or in fridge.
          • OM NOM NOM!

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