Tag Archives: dessert

Rum Cake

I rarely make desserts. I don’t bake cookies over the holidays or even like sweets all that much. Every few years I’ll make a tasty bread pudding with whiskey cream, using the last of the Glenmorangie Scotch I’ll have brought back from Scotland (while visiting my family). I know I can buy Glenmorangie here in the U.S., but there’s something about my dad tucking it in my overstuffed suitcase, the night before I’m heading home, that makes it more special.

There is one little cake that I do make each and every year, and that would be the classic Bacardi Rum Cake (I KNOW, more alcohol!). My sister and I loved when our grandma would make it for the holidays, because it was so “grown-up” tasting with the aromatic Bacardi glaze. 

I’ve always called my version “Spring Rum Cake” because I top it with powdered sugar and pretty edible flowers. My husband Peter loves when I surprise him with it every year, and instead of dessert he likes it in the morning with coffee.

This Sunday is Easter and I’ll be making it over the weekend for sure. Luckily for me, my good friend Afaf recently gave me a gorgeous bottle of Depaz Blue Cane Rum, so I’ll use that instead of the classic Bacardi. The recipe is super easy and always a crowd pleaser.

Rum Cake for Easter, MyLastBite.com

Rum Cake Ingredients:
1 cup chopped walnuts
1 18 ½ oz pkg butter cake mix
1 pkg Vanilla Pudding 
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup of your favorite dark Rum

Glaze Ingredients:
1 stick of butter
¼ cup of water
1 cup sugar
½ cup dark Rum

Topping:
1 Package of Edible Flowers
Powder Sugar

Instructions:
Preheat oven to 325 degrees F.

Nonstick spray bundt pan
Sprinkle nuts over bottom of pan
Mix all cake ingredients together
Mix on high for one minute.
Poor batter over nuts.
Bake 1 hour

Meanwhile make Glaze:
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Off the heat, carefully stir in the rum. 

After removing cake from oven, cool in pan then invert onto a serving plate.

Using a toothpick or fork, prick holes on top for glaze.

Next, drizzle glaze over top of cake. Go slowly so the glaze sinks in the cake.

Add powdered sugar and arrange fresh flowers on top.

Mentioned above:

My dad in Scotland

Glenmorangie Scotch

My sister

Afaf

Peter

Depaz Rum

Bacardi Rum

Note: The lovely “Sunflower” cake pan I use can be purchased on Amazon

Rum Cake on Foodista

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Filed under Recipes

Riva Restaurant

On those very rare occasions when Peter and I have pizza delivered, we either argue over the type of crust to get, or simply order separate pizzas. Peter likes classic “hand-tossed” crust and I prefer a thin crust because it’s less filling, and I admit…. I just care more about the toppings.

When Pizzeria Mozza opened a couple of years ago, we finally found that one pizza that we could agree on and actually enjoy together. Nancy Silverton’s pizza crusts are thick enough on the outside for Peter, yet thin enough on the inside so I don’t feel overwhelmed by dough.

We first went to Pizzeria Mozza on Christmas Eve in 2006, and have tried every pizza on the menu since then. Mozza’s “Gorgonzola, Fingerling Potato and Rosemary” is the one we return to again and again. It’s a real shame they don’t deliver.

Riva, MyLastBite.comLast friday we were invited to dinner by Peter’s friends, Barbara and John. They were in town, from Seattle, looking at colleges with their two teenage kids, Corey and Claire. Peter asked me to make a dinner reservation in Santa Monica (near their hotel) so I decided on Riva restaurant. We hadn’t been to Jason Travi’s Italian eatery yet, so after I made the reservation I started researching the menu online.

The L.A. Times noted that Riva’s menu “plays off the cuisine of the Italian Riviera” and serves delicious crudo (Italian style “sashimi”). I was surprised to read that they don’t serve pasta, but Riva does specialize in pizza. I found several good reviews about the pork lovers pizza called “Molto Maiale”, but it’s when I started reading about the “Patate Semplice” pizza that I began feeling well…. a little guilty. It’s made with potato, rosemary, fontina and sea salt, which sounded very similar to our favorite pizza at Mozza. Should we even try Riva’s potato pizza, or would it be like cheating on Nancy? It took almost fifteen years of “crust fighting” to find a pizza that my husband I both love, so maybe it was best not to test fate by bringing in a new player.

I know what you’re thinking. “It’s JUST PIZZA… GET OVER IT”.

Well, we did… and both of us absolutely loved the Riva potato pizza. To me, the crust seemed a little lighter than Mozza’s version, and the topping was almost custard-like underneath the potato. It was velvety rich and so cheesy that I had to eat it with a fork.

The other pizza we ordered was (of course) the “Molto Maiale” which was topped with sausage, meatballs, pancetta and bacon. After a few bites, we were all in pig heaven.

The L.A. times said it best: “While Pizzeria Mozza still rules, Riva is closing in, and here at least you can get a reservation”.

What we ate:

Riva, MyLastBite.comPatate Semplice Pizza (potato, rosemary, fontina, sea salt) $14

Riva, MyLastBite.com
Molto Maile Pizza (Sausage, Bacon, Meatballs, Pancetta, Caramelized Onion, Tomato) $17

Riva, MyLastBite.com
Molto Maile Pizza (Sausage, Bacon, Meatballs, Panceetta, Caramelized Onion, Tomato) $17

Riva, MyLastBite.com
 Crudo: DELICIOUS cured belly of ocean trout with house made mustard. $9

Riva, MyLastBite.com
Chef Jason Travi

Riva, MyLastBite.com
Chef at the pizza oven

Pastry Chef Miho Travi is a dessert goddess…

Riva, MyLastBite.com
Torta Della Nonna (grandma’s cake) served with roasted pears, caramel ice cream $10

Riva, MyLastBite.com
Ricotta Fritters served with catalan cream foam $9

Riva, MyLastBite.com
Sorbetti e Gelati Trio $8

More photos on Flickr

Riva Restaurant
312 Wilshire Blvd.
Santa Monica
(310) 451-7482
RivaRestaurantLA.com

Dining date: 3/6/09
Thanks Barbara and John, for a wonderful dinner at Riva!

Mentioned Above:
L.A. Times Review of Riva

Pizzeria Mozza

Nancy Silverton

At Mozza
Riva on Urbanspoon

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Filed under Eating Out

The Bazaar by José Andrés [4]

I think it’s perfectly fitting that my fourth visit to the Bazaar by José Andrés, came just a few days before the L.A. Times awarded the restaurant FOUR stars. I don’t have a rating system on MyLastBite, but if I did… I would give the Bazaar a TEN (out of ten).

Since the very first night the restaurant opened (I was there), I’ve been telling everyone about this “gift” that Jose Andres has given to L.A. I know times are tough, but if you can afford to eat out once in awhile and haven’t been to the Bazaar yet, then make a reservation now. Your spirits (and taste-buds) will be quickly lifted, and you’ll feel good that you did something nice for yourself.

I love the Bazaar so much that I find myself berating friends who haven’t been there yet. These are friends who eat out once or twice a week and just haven’t “gotten around to it”. I want to shake them and scream “Do you have ANY idea what you are missing?”. Thanks to S. Irene Virbilia (L.A. Times Restaurant Critic), maybe now they’ll finally go experience the magic for themselves. 

The Bazaar is not just a “special occasion” restaurant, although on this fourth visit we went to celebrate my nephew Cody’s birthday. Each time we go to the restaurant, Peter and I make sure to take family or friends, because it’s such an awesome experience to share with people you love… especially if you are celebrating something (or someone) special! 

What we ate:

Cody's Birthday at Bazaar, MyLastBite.com
Of course, we started the evening with my favorite… the 
Foie Gras Cotton Candy! Bites of foie gras rolled in crushed corn nuts then wrapped in cotton candy. My nephew Cody and his girlfriend Jade loved them! $5

Cody's Birthday at Bazaar, MyLastBite.comCaviar Cones with Crème Fraîche $8

Cody's Birthday at Bazaar, MyLastBite.com
Nitro Caipirinha $20

Cody's Birthday at Bazaar, MyLastBite.com
Making the Nitro Caipirinha (cachaça and lime) made with Liquid Nitrogen

Cody's Birthday at Bazaar, MyLastBite.com
“Not Your Everyday (Winter) Caprese” (Molecular Liquid Mozzarella Balls)$12

Cody's Birthday at Bazaar, MyLastBite.com
Steamed Crab Buns with Pickled Japanese Cucumber $15

Cody's Birthday at Bazaar, MyLastBite.com
”Just Shrimp Cocktail: Yea Right” $12

Cody's Birthday at Bazaar, MyLastBite.com
Alitas de pollo: Boneless chicken wings with green olive puree $9. These were so good, we ordered seconds!

Mushrooms toped with Truffles, MyLastBite.com

Chef Marcel Vigneron brought this special dish to our table. I can’t remember what is was called, but it was filled with mushrooms and topped with freshly shaved truffles. A wonderful treat… THANKS CHEF!!

Cody's Birthday at Bazaar, MyLastBite.com
truffles, lovely truffles!

Cody's Birthday at Bazaar, MyLastBite.com
Pisto Manchego con flor de calabaza: Sauteed peppers, zuchini, onions, eggplant and tomatoes with a beautiful poached egg. $9

Cody's Birthday at Bazaar, MyLastBite.com
Beef Hanger Steak and Piquillo Pepper Confit $10

Cody's Birthday at Bazaar, MyLastBite.com
Japanese Baby Peaches with Persimmon, Yogurt and Olive Oil $12

Cody's Birthday at Bazaar, MyLastBite.com
The incredibly gracious William Douillet making our “Dragon’s Breath”! Caramel Popcorn bites “cooked” in Liquid Nitrogen!

Liquid Nitrogen at the Bazaar, MyLastBite.com
William lifting the Caramel Popcorn out of the Liquid Nitrogen!

Cody's Birthday at Bazaar, MyLastBite.com
I love Cody’s face as he bites into the “Dragon’s Breath”!! Priceless.

Cody's Birthday at Bazaar, MyLastBite.com
Cody exhaling the “Dragon’s Breath”

Cody's Birthday at Bazaar, MyLastBite.com
Cody, Jade and Chef Marcel Vigneron

Cody's Birthday at Bazaar, MyLastBite.com
The Patisserie Menu

Cody's Birthday at Bazaar, MyLastBite.com
Nitro Island, specially delivered by the lovely Waylyn Lucas!

Cody's Birthday at Bazaar, MyLastBite.com
“Nitro Coconut Floating Island” Dessert $10

Cody's Birthday at Bazaar, MyLastBite.com
Apples Carlota $10

Cody's Birthday at Bazaar, MyLastBite.com
Jo, Felix, William, Dan, Jade and Cody. Thanks for ANOTHER fantastic evening!

At The Bazaar by Jose Andres, MyLastBite.com 
My wonderful husband, Peter.

Additional dishes we had (as well as previous visits):

Olives Ferran $8

Sweet potato chips $10

Toro (Tuna) “Nigiri”, Wasabi, Watermelon, Soy and Jalapeño $16

Jicama wrapped guacamole with micro cilantro and corn nuts $10

“Philly Cheesesteak”: Air bread filled with cheese and topped with Kobe beef $8

Lomo de corder con Patatas y trufas: Lamb Loin with Mushrooms and Potato. $14.00

Jamon Platter $32

Five Quesos: Murcia, Valdeon, Idiazabal, La Serena, Manchego $25

Jamon Croquettes $9

The Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555
http://www.TheBazaar.com

Bazaar photos on Flickr

Dining Date: 2/15/09

<– Bazaar Visit #3

–> Bazaar Visit # 5 and 6

Mentioned Above:

L.A. Times (Don’t miss the awesome video)

About Cody

My Adventures in Molecular Cooking

The Bazaar by Jose Andres on Urbanspoon

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Filed under Eating Out, Molecular Cooking