Rum Cake

Ring in the New Year with this boozy dessert. I made this cake from scratch and it didn't turn out half as well as my moms original recipe with boxed cake mix and instant pudding. I guess some times cheap and easy is better. 

Cake

1 box yellow cake mix

1 pkg. vanilla instant pudding

4 eggs

½ cup milk

½ cup dark spiced rum

½ cup oil

1 cup walnuts, finely chopped 

Combine the cake mix, pudding mix, and eggs, and beat well. Add the oil, milk, and ½ cup of rum. Fold in the walnuts. Bake at 325 degrees F in a greased floured bunt pan for 60 minutes or until it passes the tooth pick test. While cake is hot prepare the glaze:

Glaze

¾ cup sugar

¼ lb. butter

¾ cup dark spiced rum

Heat the sugar and butter in a pan on low to medium heat until the mixture bubbles. Turn the heat off and add the rum. Pour the glaze over the hot cake while still in pan. Let the glaze soak in over night or all day.

Pesto

 

2 cups fresh basil

½ cup extra virgin olive oil

¼ lightly toasted walnuts

1 small garlic clove grated (optional)

¾ cup grated parmesan

Freshly ground black pepper

For this recipe it is important to use all the best freshest ingredients because nothing is cooked. With a mortal and pestle or in the food processor blend together the first 4 ingredients. Once combined add the parmesan and pepper. For storage keep in an airtight container and add a little extra virgin olive oil on top to keep the pesto from oxidizing.

Wild Rice and Broccoli Salad

Salad

1 cup wild rice

2 cups cut broccoli florets, cut into smaller than half inch pieces

1 cup green beans, cut into smaller than half inch pieces

1 small onion, minced

1 bell pepper, chopped

1 green apple, cubed

½ cup dried apricots, chopped

½ cup pomegranate seeds

¾ cup peeled sliced almonds

Dressing

½ cup extra virgin olive oil

½ cup red wine vinegar

1 lemon, juice and zest

1 large garlic clove grated

salt and pepper

Cook the wild rice on the stove in 2 cups of water for about 50 minutes on simmer with a few teaspoons of salt (or according to package instructions). While the rice is cooking whisk together all the dressing ingredients in a large bowl. Add the green beans and broccoli to the bowl. Once the rice is cooked, dump the hot rice onto the green beans and broccoli covering them to lightly blanch the vegetables. Add the remaining salad ingredients and toss thoroughly. Season to taste. Let the salad marinate for a few hours and serve at room temperature. 

Pot Pie's

½ an onion, sliced

½ cup carrots, chopped

1 cup shitake mushrooms

1 cup shredded cooked chicken

½ cup green peas

½ cup corn off the cob

1 sprig fresh thyme

2 garlic cloves, minced

2 tablespoons butter

2 tablespoons flour

¾ cup milk

½ cup cheddar cheese

½ cup grated parmesan

pinch nutmeg

salt and pepper

one sheet store bought puff pastry dough

In a saute pan heat the olive oil to medium high and add the onion, carrots and mushroom. Saute until the onions are translucent and the carrots are tender, about five to ten minutes.  Add the peas, corn, chicken, thyme, and garlic and warm through. Turn off the heat and set aside. In a sauce pot make a rue with the butter and flour by melting the butter and whisking in the flour. Whisk in the milk over medium heat. Add the cheese and continue to whisk until all the cheese is melted. Grate in some fresh nutmeg and black pepper. Combine the vegetables and chicken with the cheese sauce. Taste to make sure it is seasoned properly. Adjust the salt and pepper if necessary. Fill the individual ramekins for serving. Top with a piece of puff pastry cut to fit each ramekin. Cut slits in the top of the pastry to vent the steam. Bake at 400 degrees F for 20 minutes until the puff pastry is golden brown and the filling is hot. Makes four servings.