If you stopped by a soda fountain today, which you can hardly do anymore, you’d find hand-made Cokes, you’d have also seen a stand holding a container of Horlick’s Malt Powder. Now, these are all gone, except powdered malt which is now readily available in supermarkets near the cocoa and hot drink section.
Malt starts as sprouted barley which is dried then ground into powder. It is combined with dried milk to become malted milk which goes on to be malt balls, Ovaltine, milkshakes and an important kitchen cooking ingredient. Malt’s flavor can be described as subtle, roasted and a bit nutty. When malt doesn’t become malted powder it goes on to be important in the making of beer, whiskey and malt vinegar. Continue reading →
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 →
Taking in the Olympics in Rio this year? Wish you were taking them in? Either way, here’s some sense of the cuisine attendees will be considering on their menus. There’s also some insight into what etiquette they will be observing, … Continue reading →
Gnocchi, like homemade pasta, has a plain flavor, but there is a great deal of pleasure in a well-made, cloud-like gnocchi. They are usually sauced lightly, then then are ready to devour. The major difference with a gnocchi (pronounced “nnn-yoke’-ee,”) … Continue reading →