Wait a minute. "Rum!?"
Yes indeed. I acquired a bottle of Muddy River (Belmont, NC) basil-infused rum at the Mephit Furmeet Charity Auction, and it's in this recipe.
WARNING! THIS RECIPE CONTAINS ALCOHOL. YOU ARE WARNED.
___________________________________________________________________________________________
Berry Rum Cobbler
Serves: 8
Preparation time: 30 minutes
Cooking time: 55 minutes
Total time: 55 minutes
Ingredients:
6 cups fresh mixed berries, such as blueberries, strawberries, raspberries and blackberries (I used blueberries, raspberries, and blackberries)
3/4 cup sugar
1/3 cup cornstarch
1/4 cup rum
1 tablespoon finely grated orange peel
• For topping:
2 1/4 cups cake and pastry flour
1 tablespoon baking powder
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 cup sugar
1/4 cup cold vegetable shortening
1 cup milk
2 teaspoons brown sugar
Preparation:
1. Preheat oven to 375 degrees.
2. Grease an 8-inch baking dish and set aside. If using strawberries, slice in halves. Place berries in a large bowl.
3. In a small bowl, using a fork, stir sugar with cornstarch until blended. Add to berries along with rum and orange peel. Stir gently until mixed. Turn into prepared baking dish and spread out evenly.
Topping:
1. Using a fork, stir flour with baking powder, lime peel, salt and sugar. Cut shortening into flour mixture until it resembles oatmeal.
2. Make a well in dry ingredients and pour in milk. Mix just until a wet dough forms. Do not overmix.
3. Drop spoonfuls of dough randomly on top of berry mixture. Use back of a spoon to spread a little dough just over open spaces.
4. Sprinkle dough evenly with brown sugar. Place baking dish on a baking sheet to catch any drips.
5. Bake until topping is golden and cooked through, from 50 to 55 minutes. Insert a skewer into center of cobbler. If it comes out fairly clean except for berries, it is done.
Verdict: Delicious! The amount of basil in the rum is just small enough to add a tiny herbaceous note to the berries, but it's a good balance of sweet and tart. I can certainly see having this for dessert tonight, warmed up and served with a scoop of vanilla ice cream.
Yes indeed. I acquired a bottle of Muddy River (Belmont, NC) basil-infused rum at the Mephit Furmeet Charity Auction, and it's in this recipe.
WARNING! THIS RECIPE CONTAINS ALCOHOL. YOU ARE WARNED.
___________________________________________________________________________________________
Berry Rum Cobbler
Serves: 8
Preparation time: 30 minutes
Cooking time: 55 minutes
Total time: 55 minutes
Ingredients:
6 cups fresh mixed berries, such as blueberries, strawberries, raspberries and blackberries (I used blueberries, raspberries, and blackberries)
3/4 cup sugar
1/3 cup cornstarch
1/4 cup rum
1 tablespoon finely grated orange peel
• For topping:
2 1/4 cups cake and pastry flour
1 tablespoon baking powder
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 cup sugar
1/4 cup cold vegetable shortening
1 cup milk
2 teaspoons brown sugar
Preparation:
1. Preheat oven to 375 degrees.
2. Grease an 8-inch baking dish and set aside. If using strawberries, slice in halves. Place berries in a large bowl.
3. In a small bowl, using a fork, stir sugar with cornstarch until blended. Add to berries along with rum and orange peel. Stir gently until mixed. Turn into prepared baking dish and spread out evenly.
Topping:
1. Using a fork, stir flour with baking powder, lime peel, salt and sugar. Cut shortening into flour mixture until it resembles oatmeal.
2. Make a well in dry ingredients and pour in milk. Mix just until a wet dough forms. Do not overmix.
3. Drop spoonfuls of dough randomly on top of berry mixture. Use back of a spoon to spread a little dough just over open spaces.
4. Sprinkle dough evenly with brown sugar. Place baking dish on a baking sheet to catch any drips.
5. Bake until topping is golden and cooked through, from 50 to 55 minutes. Insert a skewer into center of cobbler. If it comes out fairly clean except for berries, it is done.
Verdict: Delicious! The amount of basil in the rum is just small enough to add a tiny herbaceous note to the berries, but it's a good balance of sweet and tart. I can certainly see having this for dessert tonight, warmed up and served with a scoop of vanilla ice cream.
Category Food / Recipes / Miscellaneous
Species Unspecified / Any
Gender Any
Size 1280 x 960px
Listed in Folders
I’m filing this right beside Chrismukkah’s tasty Drunken Peach Crumble.
Im quite honored you still have one of mine :3
Walt's no slouch by any means either, this is a brilliant recipe :3
Walt's no slouch by any means either, this is a brilliant recipe :3
That looks delicious!
Have you ever tried crumble? It's broadly similar, but there's no rum.
Have you ever tried crumble? It's broadly similar, but there's no rum.
LOL
I have, in my bar:
Bacardi Light
Bacardi Dark
Gosling Black
Wray & Nephew Overproof
Muddy River Basil-infused
I have, in my bar:
Bacardi Light
Bacardi Dark
Gosling Black
Wray & Nephew Overproof
Muddy River Basil-infused
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