Rum Butter Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
250 gram: Butter, unsalted
250 gram: Sugar **,
200 milliliter: Rum,
1 tsp: Orange zest, finely grated
2 tbsp: Orange juice, boiling
Directions:
**NB Best sugar to use is Demerara, but in this case it should be
ground to a powder in a coffee grinder. In the absence of this, use
caster sugar.
This is the traditional English accompaniment to Christmas pudding,
mince pies and all that good stuff. You owe it to yourself to try it
just once in your life.
Warm butter slightly and work in the bowl of a food processor until
completely smooth. With the machine running, add the sugar 1
tablespoonful at a time. When all the sugar has been added, and with
the processor still running, tip in the finely grated orange rind
(wash the orange first, of course). Bring the orange juice to a boil
(microwave is easiest) and tip this in too. Keep processing, to
dissolve the sugar. The butter will become quite runny by this stage.
Using a jug, and with the machine still running, start dribbling
in the rum. The best rum butter is made with the proportions shown
though one could cut down a bit. Dont be fooled by recipes showing a
couple of tbs per pound of butter. When all the rum is added, allow
the machine to keep running for a few seconds, then stop the machine,
run round the edges with a plastic spatula so that all the bits can
become incorporated and run again for 30 seconds or so to make sure
the sauce is completely homogenous.
Finally, put the butter into a serving bowl, cover with cling film
and store in the refrigerator for at least 6 hours to set before
serving.
Make no substitutes with this recipe. Real butter, real demerara,
real fresh oranges and real rum. Go on a diet the next day.
Ian Hoare - Georges Home BBS 2:323/4.4
Source from luhu.jp
ground to a powder in a coffee grinder. In the absence of this, use
caster sugar.
This is the traditional English accompaniment to Christmas pudding,
mince pies and all that good stuff. You owe it to yourself to try it
just once in your life.
Warm butter slightly and work in the bowl of a food processor until
completely smooth. With the machine running, add the sugar 1
tablespoonful at a time. When all the sugar has been added, and with
the processor still running, tip in the finely grated orange rind
(wash the orange first, of course). Bring the orange juice to a boil
(microwave is easiest) and tip this in too. Keep processing, to
dissolve the sugar. The butter will become quite runny by this stage.
Using a jug, and with the machine still running, start dribbling
in the rum. The best rum butter is made with the proportions shown
though one could cut down a bit. Dont be fooled by recipes showing a
couple of tbs per pound of butter. When all the rum is added, allow
the machine to keep running for a few seconds, then stop the machine,
run round the edges with a plastic spatula so that all the bits can
become incorporated and run again for 30 seconds or so to make sure
the sauce is completely homogenous.
Finally, put the butter into a serving bowl, cover with cling film
and store in the refrigerator for at least 6 hours to set before
serving.
Make no substitutes with this recipe. Real butter, real demerara,
real fresh oranges and real rum. Go on a diet the next day.
Ian Hoare - Georges Home BBS 2:323/4.4
Source from luhu.jp