Hot Buttered Rum, the drink, like a cake, starts with a batter!
Originally a get-well drink for sea-battered sailors, Hot Buttered Rum over the years has become a sociable beverage for skiers, skaters, hikers, ice fishermen, sleigh riders and any group looking for fun on a cold winter’s day or night.
There is no hard, set recipe for Hot Buttered Rum except it contains at least a goodly amount of rum, melted butter and fragrant spices. Adjustments vary in sweetness, spiciness and creaminess.
The hot toddy cocktails we know and love today have their roots in the old days, when druggists might have prescribed them for relief against the aches and pains the bitterly-cold winters brought. Butter has been used in hot drinks since the days of Henry VIII. After molasses began being imported to Colonial America from Jamaica, and distilleries opened in New England in the 1650s, colonists began adding distilled rum to hot recreational beverages such as toddies and nogs. Continue reading
REAL ADVENTURES Learn all about the cooking school opportunities on the island of Jamaica.
- Spicy Shrimp and Eggplant
- Bruleed Parmesan Crème
- Campanelle Carbonara
- Expresso-Rubbed Ribeye
- Chicken Limone
- Gorgonzola-Crusted Beef Medallions
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- Pesce Piccata
Eggs are wonderful! Pearly white or light saddle tan in color, hen’s eggs are one of the most valuable
foods we can eat, cost-wise and nutritionally. Each is its own unit and very transportable. They’re also an excellent source of protein, vitamins D and B12. Eggs play many healthful roles in our bodies as an excellent source for dealing with brain function, muscle strength and weight management. It’s also a healthy food for pregnant moms.
Eggs even act like baking power or yeast when it comes to raising cakes. Purchase eggs in various sizes from small to jumbo. Store in their original carton, in the refrigerator for up to three weeks.
PUT AN EGG ON IT: 70 DELICIOUS DISHES THAT DESERVE A SUNNY TOPPING is a new cookbook by Lara Ferroni. It will keep the hens and you busy not only with new twists on familiar egg dishes, but new recipes, as well. The book also features recipes from a variety of international cuisines incuding Mexican, Israeli, Greek, Spanish, Korean, Thai, Japanese and Italian. Below are three egg recipes, from three separate countries we never heard of, and they sound delicious: Continue reading
- Tuna Medallions with Black Sesame, Cilantro
- Smoked Salmon Carpaccio
- Escargo in Puff Pastry
- Shrimp Coconut Cream Soup
- Stuffed Chile Poblano
- Mahi Mahi al la Provencal
- Al Pastor Shrimp Brochette
- Baked Pacific Lobster Tail
- Rack of Lamb
EMERIL’S Some exciting, simple summer salads.
THE COMPLETE HERBAL GUIDE Stay healthy, eat lots of herbs.
GOYA Great selection of Latin menu item recipes.
Everyone loves an adorable kitten, or a frisky puppy. It seems we all like miniatures of most everything. This also applies to mini-dishes, mini-desserts frequently called “shooters.”
The earliest way to consume alcohol, in western movie fashion, as well as real life, was to throw back a shot of the strongest “stuff,” wince and demand another quickly. Then, along came mixed drinks, then cocktails, then shooters which have progressed far from the early days becoming more colorful, food added, sometimes sauces and additional liquors. “Shot” or “Shooter?”
For many the words are interchangeable. Amy Zavatto’s Compete Idiot’s Guide to Bartending stats, “a shooter will include a mix of liquors and a mixer; a short is a straight-up something or a couple of straight-up somethings.” A technical “must” seems to be that each shooter contains a minimum of 2 ounces and drank quickly. Continue reading
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