Thursday, November 25, 2010
My goodness, it has been a while since I have posted!
I have spent the last few months globe trotting on business which has enabled me to eat the most amazing foods...gelato, tapenades and pastas in S. Italy...Seafood and Spring lamb Down Under,...a fabulous Duck in Hong Kong! I have been so amazingly blessed! I have lots of photos to share, but unfortunately, I have not had much tim to cook and bake and blog.
I have been asked to share one of my most favorite holiday beverages. If you are getting together with your girlfriends at any point this holiday, I highly recommend this recipe from Kathy Casey. Whenever I travel through Seatac, I always make a point to stop in to her Dish D'lish cafe and experience her fabulous food.
Hot Buttery Almond Rum
Kathy Casey (from the book: Dishing with Kathy Casey)
For the drink:
3T Almond Butter Batter (recipe below)
1oz (2T)dark or spiced rum
5oz (1/2c + 2T) boiling water
For the batter:
2 sticks butter, softened
6oz marzipan (make sure it says "almond paste")
1-1/2 c packed light brown sugar
1-3/4 c powdered sugar
1 pint high quality vanilla ice cream, softened
1T vanilla extract
1-1/2t each: almond extract, ground cinnamon, ground nutmeg
Cream the butter, marzipan and sugars together until slightly fluffy.
Mix remaining ingredients until thoroughly combined.
Store in fridge for up to 1 week, or freezer for up to 1 month.