- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Wednesday, November 26, 2014
Now for the awful truth. It's the recipe that is made with yellow cake mix and Jello pudding mix. I thought about a scratch version but knew it would never quite match the classic posted so many times on the internet. If it ain't broke don't fix it. I had some caramel sauce in my refrigerator and added half a cup on rum to make the glaze (see Caramel Confidence, Oct. 19, 2014).
Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan and set aside.
4 eggs beaten
1/2 cup canola oil
1/2 cup water
1/2 cup dark rum
Mix these ingredients with and electric mixer until well blended.
1 box 18.5oz box of yellow cake mix
1 oz box Jello vanilla pudding mix
Pour into prepared bundt pan and bake for 45 minutes. Remove from oven and poke hole with a skewer over the surface. Pour 1/2 cup of caramel rum glaze over the warm cake. Turn out onto cooling rack with parchment or something to catch the excess glaze. Poke holes over the top and pour the remaining 1/2 cup over the top. Garnish with toasted pecans or walnuts.
Monday, November 3, 2014
They are a bit of a pain to peel but a minute in a pot of boiling water and a sharp knife makes swift work of the onion skin, root and stem. They are well worth the effort.
|Peeling a blanched chipollini|
12 Chipollini Onions, blanched, trimmed and peeled.
2 tbls unsalted butter
1/4 cup beef or chicken stock
1/4 cup balsamic vinegar
salt & pepper
Melt the butter in a small sauté pan and add the onions. Cook over medium heat until the begin to brown. Reduce the head and add the stock and balsamic and cook until the liquid is reduce and the onions are glazed and brown. Season with salt and pepper and serve immediately.