Monday, February 13, 2006

Rum Fruits Preserves

The dehydrated fruits and canned pineapple soaked in spirit of Barcardi Rum, Brandy, and Grand Manier provides interesting taste to your regular sponge cake, holiday fruits cake, or just to sample some after dinner.
*This is very sugary and highly spirited. Recipe calls for real liquor.

PREPARE Rum Pot Starter:
1 clean 1/2 gallon or 4lb 6oz glass jar with lid
(use Maraschino Cherry jar)
2 Cups Maraschino Cherry juice
1/4 Cup Grand Manier
1/2 Cup Barcardi Rum
1/8 Cup Brandy
1 Cup granulated sugar

Total of 3 Cups of various dried fruits cut into 1/2-inch size:
Dried Cherries
Dried Apricot - cut into 1/2 inch
Dried Mango - cut into 1/2-inch pieces
Maraschino Cherry

1 Can -- 20 oz Pineapple Chunks drained well
Discard juice or use it for other recipe (for sweet and sour pork sauce for your dinner.)

You can buy large jar of marching cherry at your local COSTCO.
With1/4 jar of maraschino cherry left over, drop prepared 3 Cups of dried fruits and well drained pineapple into the glass jar. Cover the fruits with all liquid ingredients - Rum, Brandy, and Grand Manier. Top it off with 1 Cup of sugar. Place the lid on the jar, but not closed or tightened.

Place the jar in somewhat warm spot in the kitchen, and away from direct light. Sugar will slowly dissolve into the liquid in a week. If you see any sugar left on top on the 7th day, stir it once with the Wooden Spoon.

Prepare - 1 Cup of dried fruits or 1-20 oz drained pineapple on Alternate Week
1 Cup of Sugar
Add 1 Cup of dried fruits or drained pineapple.
Add 1 Cup of sugar on top.
Place the lid back (loose)

After two weeks, you can start enjoying the Rum Pot fruits with your favorite desserts or as is (in a small portion).
Always use Wooden Spoon to stir or scoop out.
Add Rum or Brandy when you feel it needs some kick or it started to taste sugary.

Prepare your cake mix. Add 1 Cup of Rum Pot fruits. Bake it in non-stick Bundt cake pan.
My favorite fruitcake recipe is from the foodnetwork, but modified in my own way to add my Rum pot fruits in place, etc. and Spray the cake with juice in the rum jar using the sprayer everyday for a week+ before presentation. Serve it warm.

Thursday, January 27, 2005


About 4 hours to soak. 4 hours to cook. 

Serves 4 for two suppers
1 small bag of Pinto Beans              2 Cans of 1 lb Cut Tomatoes or Crushed Tomatoes
2 bags of McCormick Chili Powder Mix or McCormick's "Tex Mex Chili" Powder Mix
1/3 C Chili Powder               1 C chopped onions
1 tsp Black Pepper               1 tsp Paprika                         1 Tbsp Salt
1 Large Pot about 8 Quarts size pot.
1.  1 small bag of Pinto beans.
2.  Wash beans and soak in water for 4 hours.
3.  Change water often.  Soak beans until doubled in size--rehydrated.
4.  Fill a 10 Quart size pot with water 3/4 of the way.  Bring to boil.
5. STRAIN BEANS 2 TIMES:  Add beans into boiling water.   Let the water come to boil    Strain the beans and add fresh water and bring to boil.   Strain again and add fresh water and bring to boil.  Turn the heat to simmer.
6. Boil the bean until soft and water level is at the same level as the bean + 1 inch above it. About 2+ hours.    If you use pressure cooker - it is faster.  Follow the pressure cooking guide on how to cook beans.
If the bean is still hard to the touch, put more water and boil long - 1 more hour or until soft.
WATCH out for the boil over. It will make a mess on your stove. If you have a gas stove, this is very important that you do not let it boil over. As soon as it boils/steam, keep the lid propped open (use a long cooking chop stick, if you have one, across the pot and prop one side of the lid on it.)
7. Open two cans of 1 lb size CRUSHED/Cut Tomatoes.
8. Add tomatoes into the pot.
9. Add Salt to taste -- 1 Tablespoon.
10. Turn heat to Med-low.
As the chili mixture is very thick at this point -- to avoid splatter -- keep the pot covered with lid -- propped open.
11. Get two packages of McCormick "Tex Mex" Chili powder mix or the regular McCormick's Chili Powder Mix. Add only 1 package of Tex Mex Chili powder if the preference is low heat chili.
12. Put 1/3 cups of chili powder into the pot with beans and tomatoes.
13. Stir well to get rid of the Chili powder clump, but without mashing the beans. -- Chop stick is the best to stir with.
14. Mix in Black Pepper, Paprika 1 teaspoon at a time.
15. Use a clean spoon and Taste.
16. Mix Tex Mex Chili Mix and stir well to get rid of the clump.
17. Taste. Add more salt, if needed.
18. Heat it up thoroughly -- low heat and stir occasionally.

** Serve with Honey and homemade Non-Yeast Sopapilla

Tuesday, January 18, 2005

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