Tag Archives: apples

Her Shot: Rum Desserts

Her Shot / December 29, 2015 / No Comments.


The snow is falling, and thus. it’s time to jump ship and head to the tropics. Relax on a beach, remove all responsibility from your mind’s eye, and soak up the sun. Sound too good to be true? Probably. Get the next best thing with an adequate diet of all things rum. Today, we specifically mean rum desserts. Take your pick from these quality sweets.

Butterscotch Bananas With Vanilla Ice Cream
recipe via: Real Simple

1/2 cup pecans
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup dark brown sugar
1/4teaspoon ground cinnamon
6 bananas, peeled and sliced on the diagonal
1/4 cup dark rum
2 pints vanilla ice cream

Heat oven to 375° F.

Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 5 to 6 minutes; roughly chop. Melt the butter in a large skillet over medium-high heat. Add the sugar and cinnamon and cook, whisking occasionally, until smooth, 4 to 5 minutes. Gently stir in the bananas. Remove from heat and add the rum. Using a match, carefully ignite the mixture and wait until the flame goes out. Stir in the pecans. Serve the bananas and sauce over the ice cream. Serves 8.

Rum Raisin Ice Cream
recipe via: Saveur

1 cup raisins
1 cup dark rum
34 cup sugar
6 egg yolks
2 cups milk
2 cups heavy cream
1 tbsp. vanilla extract
Ice Cream Maker

Place raisins and rum in a small bowl, cover with plastic wrap, and let sit overnight. Drain, reserving 2 tbsp. rum, and set raisins and rum aside.

Place sugar and yolks in a 4-qt. saucepan, and whisk until pale yellow and lightened slightly, about 2 minutes. Add milk, and stir until smooth. Place over medium heat, and cook, stirring often, until mixture thickens and coats the back of a spoon, about 10 minutes. Pour through a fine strainer into a large bowl. Whisk in drained raisins along with reserved rum, cream, and vanilla; cover custard with plastic wrap, pressing it against the surface of the custard, and refrigerate until chilled.

Pour custard into an ice cream maker, and process according to manufacturer’s instructions until churned and thick. Transfer to an airtight container, and seal. Freeze until set before serving, at least 4 hours. Makes 1 1/2 quarts.

Broiled Apples
recipe via: Real Simple

6 sweet, firm apples, such as Rome Beauties or Empires, peeled, cored, and cut into 8 to 10 wedges
1/3 cup fresh lemon juice
4 tablespoons butter, melted
3/4 cup sugar
1/3 cup rum
2 pints vanilla ice cream

Turn on broiler. Toss the apples with the lemon juice, butter, and all but 2 tablespoons of the sugar. (Can be made to this point up to 1 day ahead. Store in a resealable plastic bag and refrigerate.) Arrange on a baking sheet in a single layer.
Broil the apples about 8 inches from the heat for 8 to 10 minutes or until tender. Sprinkle with the remaining 2 tablespoons of sugar and broil until melted.
Meanwhile, heat the rum in a small saucepan over low heat.
Serve the apples warm with vanilla ice cream. Drizzle with the warm rum. Serves 8 with leftovers.

Big Batch Lemonade Booze

Cocktails / August 20, 2015 / No Comments.

13905181933_990f55f19b_oWe love lemonade; we basically consider it to be the nectar of the gods. On a hot day, what else could be as refreshing as an ice-cold glass of the sweetest, freshest lemonade you’ve ever tasted? Pretty much nothing. For National Lemonade Day, we’re celebrating by adding alcohol to this traditional summer treat (naturally), and we suggest that you do too:

Boozy Watermelon Mint Lemonade: (8 servings)

  • 2.5 lbs. watermelon chunks, seeds removed
  • ¼ cucumber, cut into chunks
  • 1 cup fresh lemon juice
  • ¼ cup packed mint leaves
  • 2.5 cups white rum or vodka
  • ¼ cup agave syrup or simple syrup
  • lemon slices and mint leaves (for garnish)

In a blender, pulse together watermelon, cucumber, and mint. Add the lemon juice and puree until mixture is smooth. Strain into a pitcher and mix in your choice of alcohol and syrup. Stir well. Add lemon slices and ice to the pitcher. Garnish each glass with a sprig of mint and serve.

Recipe found on hostthetoast.com

Apple, Lemon and Gin Shandy: (8 servings)

  • 3 large granny smith apples, peeled and chopped
  • ½ cup fresh lemon juice
  • 3 Tbsp. fresh shredded ginger
  • ½ cup simple syrup
  • 2 cups gin
  • 1 (12 oz.) bottle chilled Pilsner beer
  • apple and lemon slices (for garnish)

In a blender, puree apples, lemon juice and ginger together. Strain mixture into a large pitcher and stir in gin and simple syrup. Chill for up to 2 hours. Add beer to pitcher and stir gently, then serve over ice.

Recipe found on myrecipes.com

Sparkling Blueberry Lemonade: (4 – 6 servings)

  • 1 cup fresh lemon juice
  • 2/3 cup fine sugar
  • 2 pints blueberries, pureed and strained
  • ½ cup elderflower liqueur
  • 2 cups sparkling wine
  • ice
  • blueberries (for garnish)

Add lemon juice, sugar and 3 cups of water to a pitcher and stir until sugar dissolves completely. Add blueberries and elderflower liqueur and place in the refrigerator. When ready to serve, top with sparkling wine, ice and fresh blueberries. Stir once more and then serve over ice.

Recipe found on spoonforkbacon.com


Booze News Weekly

Booze News Weekly / April 1, 2015 / No Comments.

1C6935852-beerrun.blocks_desktop_largeDo you ever find yourself getting bored with your go-to booze? When you’ve grown tired of that mundane drink order, we’ll be here to walk you through what’s new and noteworthy this week:

Oopsy Daisy: Middlebury, Vermont’s Woodchuck Hard Cider released a new brew for its Out on a Limb series—Oopsy Daisy cider. Made from McIntosh and Cortland apples, this booze is far from a mistake; its chamomile flower aroma and subtle notes of honey and citrus make it a six-pack you’ll want to savor.

Chill as a Cucumber: Just in time for spring, Pinnacle Vodka has added yet another flavored spirit to their ever-expanding collection. Pinnacle’s Cucumber flavored vodka is a light and refreshing way to mix things up, especially if you’re a fan of liquor with subtle hints of sweet vanilla.

Just Peachy: Terrapin’s famous Maggie’s Peach Farmhouse Ale is arriving in cans this spring, making it easier to enjoy and tote outside in the upcoming warm weather. With a combination of sweet peach and stimulating spice, you may find yourself sipping this brew all summer long.

Gin for All: Brockmans super premium gin is moving on up. Originally only offered in a few states, Brockmans Gin will now be available in Connecticut and Rhode Island, expanding its overall presence throughout the Northeast. We suggest making yourself a gin and tonic to celebrate.

Boston Marathon Beer: Samuel Adams announced the return of its light-bodied Boston 26.2 Brew in celebration of the 119th Boston Marathon. Even if you’re not planning on participating in the race, there’s nothing preventing you from finishing a few Boston 26.2 Brews during the event.

Old Bay Brews: If you’re not from Maryland, you may not cherish McCormick & Co.’s Old Bay seasoning as much as Marlanders do. Still, the state’s Flying Dog Brewery is bringing back its Dead Rise Old Bay Summer Ale just in time for you to befriend the spice. Later this summer, lookout for Double Dead Rise Old Bay Summer Ale—an even hotter version of the original brew.