Spiced Rum Raisin Maple Syrup Recipes

SPICE RAISIN PANCAKES WITH RUM-RAISIN CREAM CHEESE GLAZE

Steps:

• For the pancakes: In a small saucepan over high heat, combine the rum, orange juice and raisins, and bring to a simmer. Remove the pan from heat and let sit for 15 minutes. Drain the raisins and reserve the soaking liquid.
• In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, baking soda, cardamom and nutmeg. In a smaller bowl, whisk together the buttermilk, melted butter, orange zest, vanilla and eggs. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the rehydrated raisins. Cover and refrigerate for at least 1 hour.
• Brush a generous coat of clarified butter onto a large cast-iron griddle over medium heat. Add a scant 1/4 cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Transfer to a plate. Repeat for the remaining pancakes.
• For the glaze: Beat the cream cheese, confectioners' sugar and vanilla until smooth. Thin out the glaze with some of the raisin soaking liquid¿it should be just pourable.
• Serve 3 pancakes per person, drizzle each stack with the glaze and top with warm maple syrup or honey, if desired. Garnish with confectioners' sugar and fresh mint.

RUM-RAISIN MAPLE SYRUP

Steps:

• Bring raisins, syrup, and rum to a simmer in a small saucepan. Remove from heat. Let stand until raisins are plump, at least 15 minutes.

SPICY MAPLE SYRUP

Steps:

• Put the maple syrup in a small mixing bowl. Add the cayenne pepper and whisk to combine. Cover the bowl and set aside for at least 2 hours.

SPICED RUM RAISIN MAPLE SYRUP

Steps:

• In a small bowl combine raisins with rum and let stand 15 minutes. In a small heavy saucepan combine maple syrup, sugar, water, spices, and a pinch of salt and simmer, covered, and stirring occasionally, 10 minutes. Add raisin mixture and simmer, covered, 2 minutes. Discard cinnamon stick and cloves.
• Serve syrup warm. The syrup keeps, covered and chilled, 1 week.

RUM RAISIN MINICAKES WITH MAPLE FROSTING

Steps:

• Preheat the oven to 400F, grease or line mini muffin cups with paper liners.
• In a small bowl, mix the flour, baking powder, nutmeg, allspice, salt, sugar and stevia. Add the raisins and toss to coat.
• Stir in the rum, water and melted vegan butter until just combined.
• Bake 10 minutes, then unmould immediately onto a wire rack and cool completely before frosting.
• For frosting, beat together the vegan butter, maple syrup, maple extract, powdered sugar and salt until smooth.
• Frost cooled cupcakes and dot each with a raisin if desired.

RUM SIMPLE SYRUP

Steps:

• In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more.
• Remove pan from heat, and stir in rum. Let cool to room temperature.

SPICED PECAN PANCAKES WITH MAPLE RAISIN SYRUP

Steps:

• MAPLE RAISIN SYRUP: Combine syrup and raisins in a small saucepan. Bring to a boil and simmer while preparing pancakes.
• PANCAKES: Mix first 4 ingredients in a medium bowl until smooth. Add dry ingredients except pecans. Whisk until blended.
• Grease a griddle or nonstick pan and heat over medium-high heat until hot. Drop pancake batter by 1/4 cupfuls. Sprinkle with chopped pecans. Cook until edges are bubbly. Turn and cook an additional 1-2 minutes, until golden brown .
• Serve with warm maple raisin syrup.