Today I would like to share a new feature on Nectar, "Be My Guest". Every once in a while I will invite one of my favorite foodies to share a favorite seasonal recipe and a favorite playlist (favoite is one of my favorite words by the way). Our first guest is not only an amazingly talented photographer, she is also a very good friend. I've known Jen online for several years, but we became close when we moved to Brooklyn. She photographs with passion and soul and has transformed the way we look at artisans with her incredibly beautiful The Makers Project.
Jen says: "Growing up, every winter, my dad would make a batch of his famous Hot Buttered Rum. He was usually strictly a beer man, but that would change during the colder months. He would make a large batch of the hot buttered batter and store it in the freezer, taking it out to indulge on the coldest of nights. I always thought the idea of drinking hot butter was awful and didn't join in these festivities, until last year, that is. For some reason, last winter when I was visiting, the smell of the hot butter got to me. It smelled delicious. I decided to try a sip of the concoction. Wow-it was amazing! It was very decedent, and only to be enjoyed on the rare occasion and on the coldest of the cold nights.
This year I decided to put my own spin on it and add a bit of maple and ginger syrup, two of my favorite winter flavors. This will make a batch large enough to share a few drinks with friends, but not too large as to over-indulge."
MAPLE GINGER HOT BUTTERED RUM
1 c. sugar
¾ c. pure maple syrup
2 c. brown sugar
2 cups butter
4 cups vanilla ice cream
2 Tbs Morris Kitchen ginger syrup (optional)
Combine sugar, maple syrup, brown sugar, ginger syrup and butter in a 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6-8 min).
Combine cooked mixture with ice cream in a large mixing bowl, and whisk until smooth (1-2 min). Store refrigerated up to 2 weeks or frozen up to one month.
For each serving, fill one-quarter of a mug with mixture, add one ounce (or more) rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg.
"Best when enjoyed listening to my mix for a cold winter’s night..." - Jen Causey
SONGS FOR A COLD WINTER NIGHT
One Day : Sharon Van Etten
White Winter Hymnal : Fleet Foxes
Reason To Believe : Bruce Springsteen
Howlin' For You : The Black Keys
Red, Red : Doug Burr
If You Need Me : The Rolling Stones
January Hymn : The Decemberists
Look at Miss Ohio : Gillian Welch
Terrible Love : The National
I Can See The Pines Are Dancing : AA Bondy
Come Talk To Me : Bon Iver
*All photos by Jen Causey.
Thank you so much for sharing this recipe and music with us Jen! Look for our next guest in the New Year!