View allAll Photos Tagged rumbaba
This was delicious, I was given a small jug of rum to pour over it.
I haven't had a rum baba for many years.
The hereios of the We're Here! group have paid a visit to the Simply red group today.
Stuck for an idea for your daily 365 shot? Join the hereios of the We're Here! group.
Rum Baba and a short black - a perfect way to start the day.
Rum Baba from Gelobar in Lygon Street Brunswick East.
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Ummmm, they were pretty awful. But here they are decorated, immediately before they were donated to one of the other classes. Heh!
Jeez, I can't even remember what else we did that day. Cheesecakes, I think. Must check notes. Busy, busy these days! Must also catch up on everyone's photostreams...maybe this weekend.
Okay, day 26 was: cheesecake, cherry clafoutis (yech), blackberry ginger pie, practice eclairs (much better than the first time), and rum babas.
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Baba au Rum:
- Rum Baba, Whipped Cream, Ron Matusalem 15 Year Aged Rum
I was craving a sweet bite today, and a Rum Baba did sound like a good option. I came up with this idea after looking at a picture by ulterior epicure shot at Paul Bocuse.
Before going into description of this plate: a little while ago I heard some pretty harsh, and equally unfair, in my opinion, words about how pathetic my food reproductions are, and how they are not likely to impress ( a certain individual). Although those words were largely based on arrogance and narcissism - they did hurt me. I want to use this picture and this dish to explain why I replicate various dishes from great chefs, photographed by different people in all corners of the world. I do it because I enjoy it - that is it. Some people paint, some play music, some make replicas of Lionel trains - neither group is doing it to impress one single person, but rather enjoy their hobbies for the sake of their skill and competition, and so do I. There is an added benefit to kitchen replicas - they are edible and most of the time very enjoyable, whereas one can't really drive a miniature replica of a classic car. LOL Well, I spoke my peace - now onto the Baba au Rum.
Baba dough was made with flour, sugar, salt, yeast, eggs and melted butter - the only unusual thing about the classic recipe is sugar/salt ratio in this dessert pastry ( 500 g flour, 20 g sugar, 10 g salt - for a second I thought it was a typo). I went with the original proportions - the amount of sugar in the poaching syrup did my pastry justice, as it tasted light and just sweet enough, with a great overtones of aged rum.
I served my Baba au Rum with a touch of whipped cream and butter-sugar-rum sauce - it really worked.
Taken from the deck of the Rumbaba. I can't say enough about their full day sail and snorkel. Friendly, safe, beautiful boat, knowledgable, fine cuisine and refreshments, F-U-N. I have no affiliation with them, other than respect and admiration for how we were feted when we sailed on their 37' Hunter Legend, from Red Hook USVI. Trust me here, treat yourself:):):)
My friend's meal: Mozzrella balls in a crispy nest, followed by a shrimp bisque, guinea fowl and fois gras, and ending with a napoleon and rum baba.
Our amuse bouche is in the photo too.
One ofthe highlights of my Macau trip was the lovely lunch at Robuchon au Dome. The restaurant is at the top ofthe Grand Lisboa. This grand piano greets the visitor upon entry into the restaurant lobby.
Impeccable service, great food, good value. Even the loos were, um, highly automated. Best dining experience in Macau.
Das sieht gruseliger aus als es ist, da es sehr leicht und fluffig ist. Vorher gabs natürlich Pizza. Wobei ich fast lieber die vom Nachbartisch gehabt hätte: Ricotta, Sardellen, Zitronenschale, Basilikum ...
This is my Mum's beautiful horse Sylla (short for Angrove Rum Syllabub) smiling for the camera. Each of the new foals is named after a kind of pudding or dessert.
Three year old Sylla is sister to Rummy (Rumbaba).
I also wanted to include this shot of her beautiful eyes and long lashes. They remind me of Disney princess eyes with that sultry but innocent look. ;)