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Rum Buns

Flagship Rum Buns

I have a very old, yellowed, disintegrating copy of this recipe that I cut out of the Washington Post many years ago in a column called “Anne’s Reader Exchange.” Here’s what it says:

The rum buns served at one of our waterfront restaurants have gained national as well as local fame. The October, 1967, issue of Gourmet magazine carried the recipe for this specialty of the house. A reader repeats it here for Mr. I. L. of Woodbridge, who requested the recipe after tasting the buns at the Flagship.

Happy Baking to Mrs. I. L. I think this is the recipe for rum buns she wants.

In a bowl, combine 1 cup milk scalded with ¼ cup each of sugar and shortening and 1 ¼ teaspoons salt. Let mixture cool to lukewarm and stir in 1 envelope or cake of yeast. Beat the batter with a rotary beater until it is smooth and stir in 1 egg, well beaten, and 1 ½ teaspoons rum extract. Add 1 ½ cups plus 2 tablespoons sifted flour and beat the mixture with a rotary beater until it is smooth. Add 1 ½ cups plus 2 tablespoons additional flour and mix the dough until it is smooth and light. Cover the bowl with a towel and let the dough rise in a warm place (80 to 85 degrees F.) for about three hours or until it is double in bulk.

On a lightly floured board roll out the dough into two strips, each about 12 inches long, 4 inches wide, and ½ inch thick. Brush the tops with melted butter and sprinkle each strip with ¼ cup each of sugar and chopped raisins. Rolls out the strips into jelly roll shapes about 15 inches long, pulling out the edges, if necessary, to keep them uniform. Cut the rolls into crosswise slices about ¾ inch thick.

Place the slices in well-buttered muffin tins, cover them with a towel, and let them rise in a warm place until they are double in bulk. Bake the buns in a hot oven (400 degrees) for 15 to 20 minutes. Remove the buns from the oven and brush the tops immediately with an icing made by blending 1 cup confectioner’s sugar with 2 tablespoons rum extract. This makes about 18 buns.”

Signed by Johanna

Mar 30, 2013
toomuchmusic in Washington DC & Baltimore

Rum Buns

I have it from a very old Washington Post. It was in Gourmet magazine in October 1967. (Good luck finding that.) If you still want it (it has been six years since you asked) I can type it up and e-mail it to you.

Mar 30, 2013
toomuchmusic in Washington DC & Baltimore

Gumbo at Evening Star Cafe

Merci, Bonstempsrouler. Je vous remercie de la suggestion. J'aime ce monde de la cuisine!

Mar 15, 2011
toomuchmusic in Washington DC & Baltimore

Gumbo at Evening Star Cafe

Does anyone have the gumbo recipe from the Evening Star Cafe in Del Ray? My daughter-in-law now lives in Seattle. She used to work there and loved the gumbo but the chef would never give her the recipe. I'd love to find it for her. Thanks!

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Evening Star Cafe
2000 Mt. Vernon Ave., Alexandria, VA 22301

Mar 15, 2011
toomuchmusic in Washington DC & Baltimore

Worst Pizza I ever bought

You're right. I've lived in McLean for years, within walking distance of Rocco's. The pizza is awful. I don't know how it stays in business. The pizza at Pulcinella on Old Dominion Drive is much better. The center of McLean most definitely needs decent restaurants. I'd even be happy to have a Panera or Potbelly. It's pitiful.

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Panera
6700 Richmond Hwy, Alexandria, VA 22306

Oct 04, 2010
toomuchmusic in Washington DC & Baltimore

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toomuchmusic in Washington DC & Baltimore

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No, I don't have Hmart. Guess I wish I did.

Sep 30, 2010
toomuchmusic in Washington DC & Baltimore

Guajillo chiles

Anyone know where I can find guajillo chiles? I live in McLean. Thanks!

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toomuchmusic in Washington DC & Baltimore