RUM RAISIN BROWNIES
These brownies are more on the cakey side, but very moist regardless. The rum does an amazing job bringing out the flavor of raisins. Serve with a scoop of rum-raisin ice cream!
Provided by Justine
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
- Combine the raisins and rum in a small bowl; set aside to soak.
- Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
- Sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 20 g, Cholesterol 34 mg, Fat 11.4 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 4.7 g, Sodium 21.2 mg, Sugar 13 g
BABA AU RHUM
A classic French dessert, baba au rhum is a syrup-soaked, soggy, boozy delight. The dough here is intentionally soft and sticky, for a light, tender result. Be sparing in adding flour, incorporating just enough to make it manageable, or refrigerate the dough, then work with it. (Chilled dough is easier to handle.) This recipe yields a dozen babas, but you can bake them all and soak only as many as you intend to serve. You can freeze any baked, unsoaked babas for up to 2 months, then prepare them a day in advance and keep them in an airtight container at room temperature. Any leftover syrup keeps indefinitely in the fridge.
Provided by David Tanis
Categories cakes, quick breads, dessert
Time 2h30m
Yield 12 small babas
Number Of Ingredients 17
Steps:
- Prepare the dough: Put yeast and sugar in a medium bowl and stir in ¼ cup lukewarm water. Leave for 10 minutes, until mixture is bubbly. Add eggs and salt to the yeast mixture, and whisk together.
- In a medium mixing bowl, work the butter into the flour until the mixture resembles wet sand. Add the egg-yeast mixture and drained raisins, and beat with a wooden spoon, mixing well to make a soft, sticky dough. (Alternatively, prepare the dough in a stand mixer.) Cover bowl and let dough rise in a warm place until doubled, about 1 hour.
- Butter 2 mini-muffin tins or 12 mini ramekins. Uncover dough, dust lightly with flour and turn out onto a clean work surface. Add flour as necessary to make dough manageable and knead lightly to make a large, slightly sticky ball. Cut the dough into 12 pieces of equal size (about 2 ounces/55 grams). Dust each with flour, roll each into a ball and place in muffin tins or ramekins. Cover loosely and let rise until doubled, about 30 minutes.
- Meanwhile, make the syrup: Put honey, sugar, cinnamon, cloves, cardamom and orange zest in a medium saucepan. Add 1 1/2 cups/360 milliliters water and bring to a boil, stirring to dissolve. Lower heat to a gentle simmer and cook for 10 minutes. Stir in vanilla and rum, turn off heat and let syrup cool to room temperature.
- Heat oven to 375 degrees. Bake babas until lightly browned on top, 15 to 20 minutes. Turn babas out of their molds and onto a baking sheet, and return to the oven for 5 minutes to brown all over, as necessary. Remove and cover babas with a clean towel to keep them soft. (Store, cooled, in an airtight container at room temperature if making in advance.)
- About 2 hours before serving, place babas, top-side down, in a deep baking dish. Pour syrup over and let soak. Turn babas over a few times in syrup - they should get quite soggy.
- Prepare the whipped cream: With a whisk, hand-held beaters or in a stand mixer, whip cream to very soft peaks. Add sugar and whip lightly, leaving mixture soft.
- To serve, place one or two babas in a low soup plate. Spoon over a little more syrup, and splash on about a tablespoon of rum. Serve a big spoonful of whipped cream on the side. If desired, garnish with a strip of orange zest, plucked from the syrup.
BABA AU RHUM (RUM BABA) BY INA GARTEN (BAREFOOT CONTESSA)
I love so many of Ina Garten's recipes - I have seldom been let down. This is one fantastic baba recipe, nice and boozy without being overwhelming. I have adapted it slightly to serve my love of citrus. Prep time does not include rising time. From Barefoot in Paris book.
Provided by evelynathens
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Make the rum syrup:.
- Place the sugar, lemon juice and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.
- Make the whipped cream:.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overheat, or you'll end up with butter!
- Make the baba:.
- Combine the currants, lemon zest and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
- With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
- Drain the currants and zest (empty the rum remaining into the prepared syrup), fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
- Meanwhile, preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan.
- Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
- Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.
Nutrition Facts : Calories 656.5, Fat 31.5, SaturatedFat 19.1, Cholesterol 154.8, Sodium 173.8, Carbohydrate 78, Fiber 1.4, Sugar 48.7, Protein 6.8
RAISINS AU RHUM [3]
Steps:
- Rincer brièvement les raisins secs. Les mettre dans un bocal aux 3/4 de la hauteur. Mettre de la vanille à volonté, en gousse ou en poudre. Rajouter le rhum jusqu'en haut du bocal. Après 24 heures, les raisins auront gonflé. Éventuellement rajouter du rhum si besoin. Servir après 2 semaines. Soit mettre les raisins dans des gâteaux, crêpes etc, ou les servir tels-quels avec de la glace vanille.
More about "raisins au rhum 3 recipes"
10 BEST RUM RAISIN CAKE RECIPES | YUMMLY
From yummly.com
BABA AU RHUM | TRADITIONAL DESSERT FROM PARIS, FRANCE
From tasteatlas.com
RAISINS AU RHUM IN ENGLISH WITH CONTEXTUAL EXAMPLES
From mymemory.translated.net
RHUM ARRANGé FIGUES, RAISINS, VANILLE | RECIPE | GRAPE RECIPES, …
From pinterest.com
BABA AU RHUM - MON PETIT FOUR®
From monpetitfour.com
ERHARD - RHUM RAISINS AU RHUM CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
BûCHE AU RHUM ET AUX RAISINS | METRO
From api.metro.ca
BABA AU RHUM: RUM-SOAKED CAKE WITH CURRANTS AND RAISINS …
From eatyourbooks.com
BONNE MAMAN - MON RIZ AU LAIT RAISINS AU RHUM CALORIES, CARBS ...
From frontend.myfitnesspal.com
BABA AU RHUM – THREE MEALS A DAY
From recipes.threemealsaday.com
SABLES AUX RAISINS SECS ET AU RHUM – TOP 5 OF THE BEST …
From kingdesserts.com
GâTEAU AU RHUM ET AUX RAISINS SECS - CALIFORNIA RAISINS IN CANADA
From californiaraisins.ca
RUM-RAISIN COOKIES | RICARDO
From ricardocuisine.com
RUM-RAISIN BREAD | SAQ.COM
From saq.com
BONNE MAMAN - PALETS RAISINS AU RHUM CALORIES, CARBS & NUTRITION …
From frontend.myfitnesspal.com
BONNE MAMAN - SEMOULE RAISINS AU RHUM CALORIES, CARBS
From frontend.myfitnesspal.com
3 INGREDIENT RAISIN SQUARES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
GLACE RHUM RAISINS - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.international
RAISINS AU RHUM - RECETTES DU QUéBEC
From recettes.qc.ca
COOKIES RHUM-RAISINS - COOKIDOO® – THE OFFICIAL THERMOMIX® …
From cookidoo.international
TARTE AUX RAISINS SECS ET AU RHUM | ZESTE | RECIPE | DESSERTS, FOOD ...
From pinterest.com
BABA AU RHUM AUTHENTIC RECIPE - TASTEATLAS
From tasteatlas.com
PAIN AU RAISIN RECIPE - FOOD NEWS
From foodnewsnews.com
MONKEY BREAD AU RHUM ET AUX RAISINS | RECIPE | MONKEY BREAD, …
From pinterest.ca
BISCUITS RHUM-RAISINS | RICARDO | RECIPE | BISCUITS, RAISIN, FOOD
From pinterest.co.uk
INSANELY DELICIOUS EDIBLE COCKTAIL RECIPE: 3-INGREDIENT RUM RAISIN …
From thekitchn.com
RUM-RAISIN BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
TARTE AUX RAISINS ET AU RHUM | RICARDO | RECIPE | RAISIN PIE, RAISIN ...
From pinterest.ca
BABA AU RHUM – CHEZ NOUS
From cheznousdinners.com
RUM RAISIN PIE | RICARDO
From ricardocuisine.com
AU RHUM RAISIN - TRANSLATION INTO ENGLISH - EXAMPLES FRENCH
From context.reverso.net
RHUM ARRANGé SUGAR CANE, VANILLA AND RAISINS - RUM, TIKI DRINKS
From threeofstrong.com
SABLéS AUX RAISINS GLACéS AU RHUM | MORDU | RECIPE | DESSERTS, DROP ...
SOUS VIDE SPICED RUM INFUSED RAISINS RECIPE
From amazingfoodmadeeasy.com
SABLéS AUX RAISINS GLACéS AU RHUM | MORDU | RECIPE | CHRISTMAS …
From pinterest.ca
COOKIES AU RHUM ET RAISINS AU THERMOMIX - RECETTE THERMOMIX
From pinterest.com.au
MONKEY BREAD AU RHUM ET AUX RAISINS | RECIPE | FOOD, DELICIOUS, …
From pinterest.ca
BONNE MAMAN - SEMOULE RAISIN AU RHUM CALORIES, CARBS
From frontend.myfitnesspal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love