Showing posts with label spice. Show all posts
Showing posts with label spice. Show all posts
Bumbo Rum Club: Love in the Caribbean
Labels:
bar,
barfood,
beer,
big groups,
caribbean,
churros,
cocktails,
fusion,
happy hour,
quesadilla,
rum,
spice
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Causing quite a stir in the rather mundane tiny town of Club Street, the new Bumbo Rum Club has unleashed some Caribbean heat upon the rather jaded fusion tapas scene in the vicinity.
The newest concept of Deliciae Hospitality Management which manages a slew of rather successful restaurant concepts such as LÉntrecote, Sabio and Forlino (just to name a few); Bumbo Rum Club prides itself on dishing out authentic Caribbean fare, boosted by a rum centric bar and inspired cocktails. Don't be intimidated by the extensive selection of rums here as their claim to fame is the whopping collection of 76 rums from more than 20 countries, this includes 7 homemade infused rums such as Passionfruit & Banana and Cinnamon & Orange. take heed that you can actually take home a bottle of this handmade infused rum for a nominal fee! Perfect for parties or home consumption.
The post about the Cinnamon Rolls
Want to hear a joke? When you mix flour and water, you get glue. When you add eggs and sugar, you get cake. Where did the glue go? It's what makes the cake stick to your butt. Funny isn't it?
*is greeted by the disapproving stares of the thousands of cake lovers* Oh gosh... Let's move on.
this shall be a simple exhaltation to the humble cinnamon rolls.
You see, these pillowy striped wheels of spiced goodness not only resemble the scrunches of material on the front of Charlize Theron's gown for the Oscars this year *comes to a screeching halt*, which I thought really accentuated those parts of her body by the way. So... these cinnamon rolls are essentially useful in curbing the pre-lunch hunger pangs (note: having lunch at 4 30 pm everyday can get quite cruelsome after awhile), not forgetting breakfast and perhaps an after dinner treat? Want a warm sweet treat? Nothing that a quick toss of the cinammon rolls into the oven can't solve.
What I like best about this experience is the flexibility of the yeasted sweet dough that can be whizzed out in a jiffy and made into a variety of baked goods for example sticky buns, scalloped chocolate pecan strip, and the woven apricot almond strip. A quick job and a slap of dough into the fridge for some cool blasting. And when you're ready, just take it out from the fridge and roll it out,slosh the sticky mixture of cinammon, sugar and butter all over the dough (at this point, you can scatter your pecans, chocolate chips or whatever crazy ingredient you have in mind). Roll it up carefully and chop them up into even slices, place them on a buttered baking tray. Proof and bake! WAH LA! you've got bits of sticky cinnamon mix on your front tooth. Haha.
So without much further ado, here's an parade of snapshots in reverence of the bashful yet so indecently titillating cinnamon rolls.
then splashing it on. Deliriously.
Thank you Carole Walter for bringing us such a wonderful recipe!
Well, to all those raring to give these beasty treats a go. Do check out the recipe for the simple sweet dough here!
TWD: Cinnamon Honey Icecream
TWD: Cinnamon Honey Icecream
Meddling with recipes can be a precarious especially when its based one, sooo good such as Dorie Greenspan's recipe for Vanilla Icecream. Thank goodness, the story has a fairytale ending with my rendition of Cinnamon Honey icecream sweeping me off my feet on a handsome white horse. Served on the hot chocolate fondant cake (recipe from Global Baker by Dean Brettschneider) and a crisp honey florentine to match the sticky theme, this made for the perfect after dinner indulgence. With icecream that delicious, I'm seriously contemplating the purchase of a cuisinart icecream maker with inbuilt refrigeration in order to speed up the process till I get my salt-licked tongue on a spoonful of glorious cold and creamy cloud of fantasy. Should I?
Now then, why honey and cinnamon you may ask? Whilst turning the cabinets topsy turvey looking for a container sturdy enough to withstand the torrential blows of the beaters as I manually churned my icecream slush periodically out of the freezer. ah.. darn the sweet efforts in producing this heavenly pint of icecream I fished out a jar of cinnamon infused honey that I had purchased from the honey farm in Tasmania during my recent trip. Sited in the rural outskirts of Tasmania in small town Chudleigh, one would definitely not think of the farm as a tourist destination but in actual fact, the boyfriend and I made a special trip there after a restful night's sleep at Mole Creek.
With a guarantee that you'll find 'all things honey'; I was bewildered by the immense variety of honey the farm retail shop had the offer. From the health beneficial manuka honey to the more upscale bee pollen and royal jelly to the less conventional and peculiar spread of spice and fruit infused honey such as strawberry honey and pistachio honey. Honestly, the range was the cause of my dropped jaw and popped eyes most of the time during my stay. With puckered lips, I dipped, sampled, swooned; jar after jar after jar. Till I started to develop a minor
After working my way thru the interactive beehive and static displays in the in-house museum; Did you know that queen bees mate in the air? oops... that was unneccessary huh? I finally settled on the blue gum, hazelnut honey, vanilla infused honey and cinnamon infused honey which I proudly feature in my rendition of this week's TWD! With gentle hints of cinammon throughout the woody slush of a honey jar, I was sure it would be a perfect addition to the custard mixture, alongside a stick of cinnamon thrown in for goodluck and a dash of vanilla extract; it churned out to be almost perfect. So on a side note to all travelling to Tasmania, do make a stop over at the honey farm, definitely an entertaining and SWEET spot for everyone in the family! Did i mention that the homemade honey icecream there is gorgeous as well?
Thanks Lynne of Cafe LynnyLu for picking out the recipe. I'll be making many batches of this in the future for certain. Visit Tuesdays with Dorie to check out other renditions of this week's challenge!
Chai Cake
The Cake Slice: Chai Cake with Honey Ginger Cream
Chai Cake with Honey Ginger Cream
From Sky High:Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
Ingredients:
1 and 1/3 cups of milk
6 chai tea bags, without added sweetner, such as Tazo
4 whole eggs
2 egg yolks
2 teaspoons of vanilla extract
2 and 3/4 cups of cake flour*
2 cups of sugar
4 and 1/2 teaspoons of baking powder
3/4 teaspoons of ground cinnamon
1/2 teaspoon of ground cardamom**
1/2 teaspoon of salt
8 ounces of unsalted butter at room temp.
[*1 cup of cake flour is equal to 3/4 cup of all purpose flour plus 2 tablespoons of cornstarch.]
[**Cardamom substitute is an equal amount of brown cardamom OR equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon]
Method:
1) Preheat the oven to 350 Degrees F. Grease the bottom ans sides of the pans and line with parchment paper. Grease the paper as well.
2) In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.
3) In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together.
4) Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed. Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.
5) Bake the cakes for 26-28 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes.Remove cakes from pans and peel off parchment paper. Cool completely.
6) To assemble the cake place one layer flat side down a serving plate and top with 2/3 cup of icing. Spread to the edge and repeat with second layer. Place third layer on top and spread the remaining ginger cream on top allowing it to drizzle down the sides of the cake like icicles.
Honey Ginger Cream
Ingredients:
2 and 1/2 cups of confectioners sugar
6 ounces of cream cheese at room temp.
6 tablespoons of unsalted butter at room temp.
1/2 cup of honey (any kind as long as liquid)
1/2 teaspoon of fresh grated ginger
Method:
Place all the ingredients in a food processor. Pulse to blend together, then scrape the sides of the bowl and pulse until smooth.
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