Though the fluffy, warm - spiced dish is perfect for Christmas morning, the buttermilk -
rum sauce also makes it great for a boozy brunch.
Not exact matches
Should you not want to use the traditional Latino
rum (Cachaça) for your marinade, the bird can
also be placed in chilmole, a dark, spicy
sauce, and common as a festival dish around Latin America.
I
also made a quick
rum sauce.
There's
also a smoky, garlicky Chipotle
Sauce; a fiery Pineapple - Honey Hot
Sauce with habanero; and a smooth & fruity Honey -
Rum Hot Sauce with a splash of dark r
Rum Hot
Sauce with a splash of dark
rumrum.
Ingredients for the dough: 225 g white wheat flour 150 g active white wheat flour sourdough starter 100 g walnut milk (or any other milk of your choice) 1 tablespoon
rum 1 tablespoon honey (I used acacia honey which has quite neutral taste, you could
also use floral honey) 35 g fat (I used 12 g of butter and 2 tablespoons of lemon peel infused olive oil that tastes like a liquid lemon peel:) 4 g fine sea salt Ingredients for the filling: 150 g ground walnuts 200 g apple
sauce 1 tablespoon
rum 1 tablespoon honey Other: 10 ice cubes for steam during the bake
They
also have baked bananas in
rum sauce beside the ice cream area.....