{"id":174,"date":"2012-11-19T08:16:06","date_gmt":"2012-11-19T08:16:06","guid":{"rendered":"http:\/\/www.raccoonstar.com\/?p=174"},"modified":"2013-04-16T17:44:21","modified_gmt":"2013-04-16T17:44:21","slug":"brandy-rum-cream","status":"publish","type":"post","link":"http:\/\/www.raccoonstar.com\/?p=174","title":{"rendered":"Brandy (Rum?) Cream"},"content":{"rendered":"<p>I made <a href=\"http:\/\/allrecipes.com\/recipe\/mrs-reagans-persimmon-pudding\/detail.aspx\">this<\/a> persimmon pudding and accompanying brandy cream earlier. Persimmon pudding is one of those elusive things I had and loved as a kid, but I don&#8217;t remember much about the version from my childhood. This recipe was okay, but the persimmon flavor wasn&#8217;t very strong. Next time I&#8217;ll try another version, or perhaps, instead of rasins, chopped bits of dried persimmon?<\/p>\n<p>The accompanying brandy cream, however, was great. Except I used rum, due to a lack of brandy. I could see this on any strongly spiced cake or pie.<\/p>\n<p><strong>Rum Cream Sauce:\u00a0<\/strong><br \/>\n<em>(adapted from <a href=\"http:\/\/allrecipes.com\/recipe\/mrs-reagans-persimmon-pudding\/detail.aspx\">here<\/a>)<\/em><\/p>\n<p>1 egg<br \/>\n1\/2 cup butter, melted<br \/>\n3\/4 cup confectioners sugar<br \/>\npinch of salt<br \/>\n2 tsp rum<br \/>\n1 tsp vanilla *do another tsp of rum for stronger rum flavor<br \/>\n1 1\/2 cup whipping cream<\/p>\n<p>1. Beat the egg until fluffy, then beat in butter, sugar, salt, rum and vanilla.<br \/>\n2. Whip the whipping cream until stiff peaks form.<br \/>\n3. Fold the egg &amp; butter mixture into the whipping cream.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I made this persimmon pudding and accompanying brandy cream earlier. Persimmon pudding is one of those elusive things I had and loved as a kid, but I don&#8217;t remember much about the version from my childhood. This recipe was okay, but the persimmon flavor wasn&#8217;t very strong. Next time I&#8217;ll try another version, or perhaps, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[30],"class_list":["post-174","post","type-post","status-publish","format-standard","hentry","category-food","tag-baking"],"_links":{"self":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=174"}],"version-history":[{"count":5,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/174\/revisions"}],"predecessor-version":[{"id":620,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/174\/revisions\/620"}],"wp:attachment":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=174"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}