Baba Au Rhum Rum Baba By Ina Garten Barefoot Contessa Food

RUM RAISIN RICE PUDDING

Steps:

• In a small bowl, combine the raisins and rum. Set aside.
• Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
• Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

DARK RUM SOUTHSIDES

Steps:

• Put the mint leaves and 2 of the lime wedges in a large cocktail shaker and muddle them with a muddler or a long-handled wooden spoon. Add the lime juice, simple syrup, rum, and ice and stir 40 times with a long-handled swiveling cocktail spoon or the wooden spoon. Add the sparkling water and salt and stir well.
• For each drink, fill a low cocktail glass half full with ice, add a mint sprig and a wedge of lime, and pour over the cocktail mixture. Stir and serve ice cold.

INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 400 degrees.
• Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
• Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
• In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
• Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
• Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
• Drain the liquids, place on a platter, and serve at room temperature.

BABA AU RHUM

Steps:

• Place milk and yeast in a small bowl; stir to dissolve.
• Place flour, salt, and eggs in the bowl of an electric mixer fitted with dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.
• In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 10 minutes.
• Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume, about 2 hours.
• Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 8 hours and up to overnight.
• Butter 20 5-ounce baba molds and place on a baking sheet. Divide dough into 20 equal pieces; pinch each piece of dough to form balls. Place each ball of dough into prepared molds.
• In a small bowl, whisk together egg yolk and milk. Brush dough with egg yolk mixture, reserving remaining. Spray a piece of plastic wrap with nonstick cooking spray; cover dough, cooking spray-side down, and let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
• Preheat oven to 400 degrees in a convection oven (425 degrees in a conventional oven).
• Working from the outside inward, brush each baba very lightly with reserved egg yolk mixture. Transfer molds to oven and bake until baba just begins to turn golden, about 5 minutes. Reduce temperature to 375 degrees (if using a convection oven; 400 if using a conventional oven) and continue baking until deep golden-brown and internal temperature reaches 205 degrees on an instant-read thermometer, 5 to 10 minutes more.
• Remove from oven and let cool in mold for 5 minutes. Unmold onto a wire rack and let cool completely. Poke bases of babas all over with a toothpick. Working in batches, gently drop babas into hot rum syrup, submerging completely; let soak until there are no more bubbles. Place on a rack set over a rimmed baking sheet. Repeat process with remaining baba; serve drizzled with additional rum syrup, whipped cream, and cherries, if desired.

BABA AU RHUM (RUM BABA) BY INA GARTEN (BAREFOOT CONTESSA)

Steps:

• Make the rum syrup:.
• Place the sugar, lemon juice and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.
• Make the whipped cream:.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overheat, or you'll end up with butter!
• Make the baba:.
• Combine the currants, lemon zest and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
• With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
• Drain the currants and zest (empty the rum remaining into the prepared syrup), fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
• Meanwhile, preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan.
• Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
• Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.

BABA AU RHUM (RUM CAKE)

Steps:

• Butter a 10 inch Bundt or tube pan.
• Sprinkle yeast over 1/4 cup warm water in a small bowl and let stand 1 minute (or until creamy) then stir until dissolved.
• In a large mixing bowl beat the eggs and zest until blended. Beat in flour, 3 tablespoons sugar and salt. Add yeast and butter and beat until well blended.
• Scrape dough into the buttered pan and cover with plastic wrap. Let stand in a warm place for 1 hour (dough should double in size).
• Preheat oven to 400 degrees F.
• Bake cake for 30 minutes or until golden (a cake tester [whatever that is] should come out clean when inserted in the center). So like I said, until golden.
• Invert cake on a wire rack and let cool 10 minutes. Set the pan aside.
• For the syrup:
• Combine 2 cups sugar and 2 cups water in a medium saucepan and bring to a boil, stirring until sugar is dissolved. Stir in the rum. Remove from heat and set aside 1/4 cup of the syrup.
• Return the cake (should still be hot) to pan and poke holes all over the surface with a skewer. Spoon the hot syrup over the cake.
• Before serving, invert cake onto a serving plate, drizzle with reserved syrup and serve with whipped cream.

CHIVE RISOTTO CAKES ( INA GARTEN BAREFOOT CONTESSA )

Steps:

• Bring a large (4 quart) pot of water to a boil and add ½ tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
• Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
• When ready to cook, preheat the oven to 250 degrees.
• Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
• Form balls of the rice mixture using a standard (2 1/4 -inch) ice cream scoop or a large spoon.
• Pat the balls into patties 3 inches in diameter and ¾ inch thick. Place 4-6 patties in the panko, turning once to coat.
• Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.
• Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
• Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
• Serve hot.

INA GARTEN'S JALAPENO CHEDDAR CORNBREAD (BAREFOOT CONTESSA)

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
• In a separate bowl, combine the milk, eggs, and butter.
• With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
• Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
• Bake for 30 to 35 minutes, or until a toothpick comes out clean.
• Cool and cut into large squares. Serve warm or at room temperature.

BABA AU RHUM

Steps:

• Prepare the dough: Put yeast and sugar in a medium bowl and stir in ¼ cup lukewarm water. Leave for 10 minutes, until mixture is bubbly. Add eggs and salt to the yeast mixture, and whisk together.
• In a medium mixing bowl, work the butter into the flour until the mixture resembles wet sand. Add the egg-yeast mixture and drained raisins, and beat with a wooden spoon, mixing well to make a soft, sticky dough. (Alternatively, prepare the dough in a stand mixer.) Cover bowl and let dough rise in a warm place until doubled, about 1 hour.
• Butter 2 mini-muffin tins or 12 mini ramekins. Uncover dough, dust lightly with flour and turn out onto a clean work surface. Add flour as necessary to make dough manageable and knead lightly to make a large, slightly sticky ball. Cut the dough into 12 pieces of equal size (about 2 ounces/55 grams). Dust each with flour, roll each into a ball and place in muffin tins or ramekins. Cover loosely and let rise until doubled, about 30 minutes.
• Meanwhile, make the syrup: Put honey, sugar, cinnamon, cloves, cardamom and orange zest in a medium saucepan. Add 1 1/2 cups/360 milliliters water and bring to a boil, stirring to dissolve. Lower heat to a gentle simmer and cook for 10 minutes. Stir in vanilla and rum, turn off heat and let syrup cool to room temperature.
• Heat oven to 375 degrees. Bake babas until lightly browned on top, 15 to 20 minutes. Turn babas out of their molds and onto a baking sheet, and return to the oven for 5 minutes to brown all over, as necessary. Remove and cover babas with a clean towel to keep them soft. (Store, cooled, in an airtight container at room temperature if making in advance.)
• About 2 hours before serving, place babas, top-side down, in a deep baking dish. Pour syrup over and let soak. Turn babas over a few times in syrup - they should get quite soggy.
• Prepare the whipped cream: With a whisk, hand-held beaters or in a stand mixer, whip cream to very soft peaks. Add sugar and whip lightly, leaving mixture soft.
• To serve, place one or two babas in a low soup plate. Spoon over a little more syrup, and splash on about a tablespoon of rum. Serve a big spoonful of whipped cream on the side. If desired, garnish with a strip of orange zest, plucked from the syrup.