Tag Archives: apple cider

Privateer Rum Tasting

7 Nov

Two or three weekends ago, I had the opportunity to attend a private tasting of a brand new distillery located in Ipswich, MA – Privateer Rum Distillery courtesy of Boston Food Bloggers. I mean, who am I to say no to alcohol??????

Andrew Cabot is the owner of the infant Privateer Distillery, but make no mistake that the product that he provides is steeped in history. The distillery came to be after some research into his own history where he discovered that his ancestor (also by the name of Andrew Cabot) was a privateer during the American Revolution (how cool is that?!)

At this point it was pretty much destiny that the Privateer Distillery was born. I have to say, I was excited to taste their version of rum as I generally do not like traditional clear rum, I’m more of a dark rum person myself. Little did I know that was about to change.

At the Distillery, we were able to taste different types of traditional rums, the most commercial based, to somewhere in the middle, and finally Privateer. I have to say that Privateer was my favorite. Let’s just say it didn’t make me feel like I was getting heart burn as I was drinking it.

I think what I liked most about the Privateer headquarters is that it was part distillery, part bar, and part living room.

And of course we got to learn how rum is made. And we even got to have some samples of the product AS it was being made! How cool is that?!

And of course, being food bloggers, there was some delicious food. Lobster rolls anyone? I pretty much inhaled about 4 of these, they were so delicious.

One of the drinks that I was most excited to try was the Light & Stormy. Some of you may know that I’m OBSESSED with Dark and Stormy’s, so I was curious to see if this would be able to compete with my beloved D&S.

Made with Privateer Rum, Barritt’s Ginger beer, basil and lemon, this drink was out of this world! I couldn’t believe how well all the ingredients went together. I think my favorite part was the addition of the basil. It really kicked the drink to the next level. I can’t wait to make this drink myself!

We also got to sip some delicious and creamy clam chowder. I may have had a second cup…

Another drink that I was curious to try was the Nutty Brahmin. This drink was made with Privateer Rum, Frangelico, Kahlua and Bailey’s. This was NOT your average Mudslide. I have to admit, this was not a favorite of mine but many other people did like it.

Our main meal consisted of some delicious sweet Italian sausages with some beautiful caramelized onions and peppers with assorted condiments. The bread was a little much, but it was delicious non the less.

But let’s talk about dessert, shall we? How does apple cider donuts with maple cream sound to you? Because they sound and taste pretty amazing. These babies came from nearby Russell Orchards and were briefly grilled on the grill before being slathered with this delicious maple cream.

As if it couldn’t get any better I paired the donut with the William Tell, which was Privateer rum with apple cider, simple syrup, a touch of lime and cinnamon to finish it off. A-MAZING. Out of this world. My favorite drink by far, it seriously SCREAMED New England. And paired magnificently with the donuts.

A huge thanks to Rachel of Boston Food Bloggers for the wonderful opportunity and to Andrew Cabot of Privateer Rum for an amazing rum!



Daring Baker’s: (Cider) Donuts!

27 Oct

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

One of the first things that comes to mind when you think of New England and Fall, it’s apple picking. And a day of apple picking is never complete without eating 1 (or 30) cider donuts. I mean, apple picking is pretty exhausting. It’s important to get one’s stamina back by consuming copious amounts of cider donuts and apple cider. Last fall Mr. Kitchen Misfit and I went to Russell Orchards located in Ipswich, MA. They are famous for their hot right-out-of-the-oven cider donuts. In fact, they tell you not to open the bag of donuts right away because the steam is so hot you could burn yourself. That’s just how fresh they are.

I knew that for this challenge I needed to make cider donuts. The New Englander in me just didn’t see it any other way. I initially was going to go the baked route but couldn’t find a recipe I liked that I could bake without procuring a baking pan. The recipe I ended up using was absolutely perfect and the taste of the apple cider was AMAZING.

Apple Cider Donuts

As found via the Washington Post

  • 1 cup apple cider
  • 3 1/2 cups flour, plus additional for the work surface
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 4 tbsp butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup buttermilk (low-fat or nonfat work fine)
  • Canola oil for frying

In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using the paddle attachment on a stand mixer beat the butter and granulated sugar until the mixture is smooth. Add the eggs, 1 at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line 2 baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto 1 of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil to a deep-sided pan (I used a dutch oven) to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Place paper towels on a plate. Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels after the doughnuts are fried. Side Note: While the donuts are frying, place the remaining dough in the refrigerator. I had a couple of misshapen donuts because the dough was warm and therefore stretched A LOT.

Option #1 – Apple cider glaze – Combine 1 cup confectioners sugar and 2 tbsp apple cider. When donuts are cool enough to handle dip the tops in the glaze.

Option #2 – Cinnamon sugar dusting – Combine 4 tbsp cinnamon with 4 tbsp sugar. When donuts are cool enough to handle mix the cinnamon sugar over the donuts until fully covered.

Consume immediately!

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