Maple Buttered Rum Food

GREEN MOUNTAIN SKIER'S MAPLE HOT BUTTERED RUM

Steps:

• Bring water to boiling in a small sauce pan.
• Remove from heat and add rum and syrup.
• Pour into two small cups and put a tsp of butter on top of each; sprinkle with nutmeg.

HOT BUTTERED RUM

Steps:

• Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

HOT BUTTERED RUM

Steps:

• For the butter mixture: Add the butter, brown sugar, honey, cinnamon, cloves and allspice to a medium bowl. Using a rubber spatula, mix everything together until well combined. Transfer the mixture to a mason jar and screw on the lid. Refrigerate until ready to use.
• For the cocktail: Add 2 tablespoons of the butter mixture to each coffee mug. Pour 2 ounces of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with any or all of the whipped cream, mini marshmallows, cinnamon sticks or star anise and serve.

HOT BUTTERED RUM

Steps:

• In a mug or heat-proof glass, stir 1/4 cup of the very hot water with the dark brown sugar until the sugar dissolves. Add the rum. Fill the glass with the remaining hot water.
• Float the pat of butter on top and stir it into the drink using the cinnamon stick.

BUTTERED RUM CHRISTMAS CAKE

Steps:

• Start with the fruit. Pour the apple juice into a saucepan and bring to a simmer. Add the butter, let it melt, then take off the heat and add the syrup and rum. Put the mixed fruit and cranberries into a large bowl, pour over the hot rum mix, then cover tightly with cling film and leave overnight.
• The next day, heat oven to 160C/140C fan/gas 3. Grease and double-line a 20cm round, deep cake tin with non-stick baking parchment. Beat the butter and sugar together until creamy and pale, then gradually beat in the eggs until light and fluffy. If the mix starts to split or look lumpy, add 1 tbsp of the flour and keep beating. Sift in the flour, spices and ¼ tsp salt, and fold in using a large spoon. Fold in the orange zest, nuts, soaked fruit and soaking liquid.
• Spoon the batter into the tin, level the top, then make a slight dimple in the middle using the back of the spoon. Bake for 1 hr 30 mins, then reduce oven to 140C/120C fan/gas 1 and bake for a further 1 hr 45 mins or until it has risen, is a dark golden colour and a skewer inserted into the middle of the cake comes out clean. Put the tin on a cooling rack and leave until warm.
• To feed the cake the first time, use a cocktail stick to poke all over the top of the warm cake. Stir together the rum and maple syrup, then slowly spoon over the cake. Cool completely, then remove the baking parchment, wrap loosely in clean baking parchment and store in an airtight tin. Feed the cake every week to 10 days until you decorate it.
• To cover, ice and decorate your cake, see 'goes well with' for instructions on how to make our Midwinter candle cake, Sparkly bauble cake or Sparkling snowfetti cake.

SALTY MAPLE BUTTERED CIDER - A WARM FALL & WINTER COCKTAIL

Steps:

• OPTIONAL SALT RIM:.
• Spread Maldon salt on a small plate. Rub the rim of 2 heatproof glasses or mugs with the lemon half, then dip in salt.
• COCKTAIL:.
• Combine the butter, maple syrup, and vanilla bean seeds in a small bowl. Set aside.
• Combine rum and cider in a small saucepan and bring to a simmer over medium-high heat.
• Pour the rum-cider mixture into prepared glasses, then top each with half of the butter-syrup mixture.