PATTI VDRJ67A
4 oz bittersweet chocolate
6 tbsp butter
1 tbsp light corn syrup
1 tbsp dark rum (optional)
A Recipe for
Cocolat Rum Glaze *
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
There is no such thing as a little garlic. |
| A. Baer |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This Recipe for Cocolat Rum Glaze * is one of thousands in the Recipes-to-go Drink Cookbook.
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
If you enjoy this Cocolat Rum Glaze * Recipe - you should enjoy the recipe collections you can find on the websites below:
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
Food Tip |
This is a recipe for Cocolat Rum Glaze * from the recipe cookbook of Recipes-to-go (Drink)
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
Herb Tip |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
In heavy saucepan on low heat, melt broken chocolate with butter,
stirring constantly until smooth. Remove from heat. Stir in corn
syrup and rum. Place torte upside down on a rack over tray to catch
excess glaze. Spread a very thin layer of glaze over top and sides of
torte to set surface. Chill 15 minutes to firm glaze. Reheat
remaining glaze to thin and pour over top and sides of torte. When
glaze is firm, remove cake from rack to large plate. Decorate top and
sides with shaved chocolate, if desired. For shiny glaze, store cake
at room temperature until serving time.
Serves: 1
Cocolat Rum Glaze * Recipe brought to you by Recipes To-Go