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Archive for October 29, 2012

COCKTAIL RECIPE: Pumpkin Passion & Types Of Rum

Drink a Pumpkin Passion for dessert. Recipe
and photo courtesy Frangelico Hazelnut


For Halloween, Thanksgiving or any time in-between, try this rum-and-vodka-based cocktail, enhanced with hazelnut liqueur and homemade pumpkin simple syrup. You can also use the syrup for pumpkin lattes, pancakes, and mixed with carbonated water for a seasonal pumpkin soda.


Ingredients For One Drink

  • 1-1/4 ounce Frangelico Hazelnut Liqueur
  • 1-1/4 ounce Flor de Caña 7 year Grand Reserve Rum
    (or other dark rum)
  • 1/2 ounce pumpkin simple syrup (recipe below)
  • 1/4 ounce vanilla vodka
  • Garnish: whipped cream, plain or Frangelico-flavored, and ground cinnamon (see Frangelico whipped cream recipe below)

    1. Place all ingredients except garnish in a cocktail shaker filled with ice. Shake vigorously and strain into a martini glass rimmed with brown sugar.

    2. Top with whipped cream and a sprinkle of cinnamon.



  • 1/2 cup pumpkin purée (purée canned pumpkin)
  • 1/2 cup water
  • 1/2 cup sugar

    1. Combine all ingredients in a saucepan over high heat. Bring to a boil, stirring to dissolve sugar.

    2. Remove from heat and allow to completely cool.

    Enjoy this flavored whipped cream with chocolate, coffee, nut, pumpkin and vanilla desserts. See more flavored whipped cream recipes.

  • 1 cup heavy cream, chilled
  • 2 teaspoons light brown sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon Frangelico

    1. Chill the bowl, beaters and cream thoroughly before beginning. Using an electric mixer, whip cream, sugar, and vanilla on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until soft peaks form.

    2. Add Frangelico and continue to beat until stiff but still creamy. Makes about 2 cups.



    Rum is distilled in the Caribbean from sugar cane juice or molasses. The better rums are made with high-quality molasses, which contains a higher percentage of fermentable sugars and a lower percentage of chemicals.*

    There are different styles of rum, based on factors such as distillation technique, blending technique, alcoholic content and country style preferences. One of the easiest differentiators to understand is aging.

  • Light rum/silver rum/white rum/clear rum/crystal rum. Light rum is aged briefly or not at all. It has the least flavor, and can be filtered to remove any color. Light rum is typically used for mixed drinks.
  • Gold rum/oro/amber rum. This medium-bodied rum is generally aged in wooden barrels. Wood aging imparts a darker color (from the wood tannins) and a stronger, more complex flavor to any spirit. Gold/amber rum can be used for cocktails or sipped straight.

    Flor de Caña 7-year-aged rum is delicious for sipping or mixing. As you can imagine, the 12-year-old is even better! Photo courtesy Flor de Caña.

  • Dark rum/black rum.† A grade darker than gold rum, dark rum is generally aged longer and in heavily charred wood barrels, for even stronger flavor and roundness (the highly regarded 7-year-old Flor de Caña, for example, has a palate of dark caramel and toasted nuts and a toasted coconut finish; the 12-year-old is almost semisweet, with flavors of nougat, almond, molasses and sherry and a peppery spice and caramel finish). Because of the flavor, dark rum is typically used in recipes.

  • Cachaça. Cachaça (ka-SHA-suh) is a sugar cane distillate made in Brazil, in the style of gold or dark rum. It is the ingredient used in the popular Caipirinha (kai-puh-REEN-ya),cocktail. More about cachaça.
    Rum production is much more complex, with many choices made by the distiller to produce a specific flavor profile. Here’s a good overview of exactly what goes in to making the different types of rum.
    *The chemicals, which are used to extract sugar crystals from the sugar cane, can interfere with the actions of the yeast that fermentat the molasses into rum.

    †Black rum is so-named for its color; brown rum and red rum are dark rums described by their colors.


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    TIP OF THE DAY: Turn Use Single-Purpose Appliances Into Multi-Purpose Appliances

    One of our friends won’t buy any appliance or gadget that has a single use. As a result, she has no bread maker, no fondue pot, no waffle iron.

    We emailed her this article from Caifornia-based writer Katie Waldek. She has figured out how to make those single-purpose appliance into multi-purpose ones:

    Bread Maker. Think outside the loaf to other dough-based foods: bagels, pasta dough, pizza dough, pretzels and tortillas. You can also use your bread maker to make jams and chutneys: Many models even have that setting built in, says Waldek.

    Electric Fondue Pot. An electric fondue pots can easily double as a deep fryer, says Waldek. You can control the temperature without needing a thermometer. If you’re making a big dinner and run out of burner space on the stovetop, you can use it to heat soup, boil water, etc.


    This Aroma rice cooker also functions as a slow cooker. Photo courtesy Aromma.


    Pasta Maker. Use it to roll out fondant, phyllo dough, pie crusts and wonton wrappers.

    Rice Maker. Use it to make other grains and pulses, from amaranth, beans and lentils to quinoa. Cook oatmeal and other hot cereals, polenta and soups. Your rice maker also works as a steamer for dumplings, fish and seafood, meats, potstickers, tamales and vegetables. The Aroma ARC-1000 Professional Series 20-Cup Sensor Logic Rice Cooker is also designed to double as a slow cooker (great idea!).

    Waffle Iron.W Use it to make French toast, hash browns, latkes, falafel, panini and quesadillas. On the highest setting, it can make a pizza.
    If you have additional ideas, let us know!


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