Certain things just sound delicious. It’s in the name. Like clotted blood sausage.
Sorry, clotted blood sausage is actually proof of the opposite fact; that certain things just sound undelicious. If you drizzled a crisp, light, pastry with chocolate and filled it with whipped cream and named your creation clotted blood sausage, you wouldn’t have a hit on your hands. If you called that same thing a Chocolate Eclair … you’d have a winner.
See what I’m saying?
It’s all in the name.
Therefore, when it came time to figure out the menu for my Christmas Eve party I was instantly pulled in by things with delicious sounding names. I’ve been having my whole family over to my house for Christmas Eve for the past 10 years or so. That’s how it works in our family. Everyone has their assigned holidays. I have Thanksgiving and Christmas Eve, Fish Pedicure has Easter, Pink Toolbelt has Christmas Day and Betty hosts a New Year’s Day dinner where she may or may not on occasion descend the stairs with a 12 gauge wondering out loud about whether or not it is loaded.
The food for the night usually consists of an obscene amount of appetizers like antojitos, cheese and crackers, a charcuterie plate and sometimes even small bowls of soup. Two years ago I served small cups of Pumpkin Apple soup topped with maple glazed bacon and pumpkin seeds.
I haven’t decided on this year’s food menu but I DO know what the welcome drink is going to be.
Frothy cups of Hot Buttered Rum. It’s all in the name.
I searched the Internet for the most decadent sounding recipe because it’s Christmas and it’s not a successful one if you haven’t grown a nest of back fat. This Hot Buttered Rum recipe is sure to do the trick.
As you can see the ingredients are back fat friendly. Ice cream, powdered sugar, brown sugar and butter.
The great thing about this particular recipe is that it can be made in advance and thrown in the freezer. When you have a Hot Buttered Rum hankering you just pull out the mixture, scoop some into a cup and add a splash of rum and hot water.
- 1/2 lb butter
- 1/2 lb brown sugar
- 1/2 lb powdered sugar
- 2 cups vanilla ice cream softened
- 1 1/2 tsps. cinnamon
- 1/2 tsp. nutmeg fresh ground if you can
- Melt butter in a medium saucepan over medium heat.
- Mix in brown and powdered sugars.
- Remove from heat and mix in ice cream, cinnamon and nutmeg. Put in plastic container and freeze.
- Add 1-2 tablespoons of mixture into mug, add a shot of rum and top up with boiling water.
- Sprinkle top with a bit of nutmeg.
This recipe is really sweet. Probably too sweet for me actually, but I don’t like sweet things. I don’t even really like dessert. So I tested the mixture on my niece and she assured me anyone with any common sense would love it.
If you and your back fat try this Hot Buttered Rum this holiday season and think it’s not only good but toooo good you can always just rename it to something less appealing. You might be less inclined to throw back a mug of steamy head cheese.