Rum buns and fried cheese are pleasers

RECIPE FINDER

January 18, 1995|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

The flavors of rum and Parmesan cheese invade these two recipes, one from Baltimore and the other from Quebec. They are miles apart in origin and flavor, but totally even in good taste.

Lee Connelly of Baltimore wanted a recipe for those "wonderful rum buns once served in the Chestnut Room of the Hecht Co. at Charles and Fayette streets. That was many years ago but good food is haunting," she wrote.

Her answer came from Marilyn Liebegott of Baltimore who was not sure her recipe was that of the Hecht Company kitchen. But she writes that she copied it from the Washington Post more than 10 years ago which credited the buns to the Flagship Restaurant in Washington.

Flagship Rum Buns

Makes 18 buns

1 cup scalded milk

1/2 cup granulated sugar

1/4 cup shortening

1 1/2 teaspoon salt

1 yeast cake or 1 tablespoon dry yeast

1 egg, beaten

1 1/2 teaspoon rum extract

3 1/2 cups sifted flour

2 tablespoons melted butter

1/4 cup chopped raisins

ICING:

1 cup confectioners' sugar

2 tablespoons hot water

1 teaspoon rum extract

Pour scalded milk over 1/4 cup sugar, shortening and the salt. Cool to lukewarm and add yeast. Beat until smooth. Add beaten egg and rum extract. Add half the flour and beat until smooth. Add remaining flour and mix until smooth. Cover and let rise in a warm place until doubled in bulk, about 3 hours.

Roll dough in strips, each 12-inches long, 4-inches wide and 1/2 -inch thick. Brush top with melted butter and sprinkle with 1/4 cup sugar and raisins. Roll up starting from the long side and pulling dough out at edges to keep it uniform. It should be 15-inches long when rolled.

Cut rolls in crosswise slices 3/4 -inch thick. Place in 3-inch greased muffin pans, cover and let rise until doubled in bulk. Bake at 400 degrees for about 15 minutes.

To make the icing, combine all ingredients.

Remove rolls from oven and brush with icing. Serve hot with icing dripping from them.

*

Fondue Parmesan was the request of Michael Gause of Baltimore who remembered visiting Quebec with his wife and enjoying this "cheese mixture coated and then fried or broiled and delicious," he wrote.

His response came from Susan M. Manning of Cockeysville.

Fondue Bruxelloise

4 tablespoons butter

6 tablespoons flour

1 1/2 cups milk

2 cups grated Gruyere cheese

1 cup grated Parmesan cheese

1/2 teaspoon salt

dash of freshly ground pepper

3 egg yolks, lightly beaten

flour, egg, water and fine dry bread crumbs for coating

oil for deep frying.

Melt butter in saucepan. Stir in the 6 tablespoons flour, using a wire whisk, until blended. Meanwhile, bring milk to a boil and add all at once to the butter-flour mixture, whisking vigorously. Add cheeses, salt and pepper and cook stirring until cheese has melted. Remove from heat and stir in egg yolks. Pour into 9-by-9-inch pan and chill overnight.

Cut into 2-inch shapes, coat with flour, then with an egg beaten with a little water, and finally with bread crumbs. Let dry at room temperature or in the refrigerator.

Heat fat to 390 degrees and fry until brown a few at a time. Drain on paper toweling and serve at once.

Recipe requests

* Aldona Craig of Wilkes-Barre, Pa., remembers a nut bread which was sold in the bake shop of "Perry Browns on East Northampton Street in Wilkes-Barre, [Pa.,] and it was very delicious. Some of the Perry Brown recipes were printed in the paper but that was a long time ago."

* Louie W. Shaw of Baltimore is seeking a "tomato pie like the one Loretta Lynn used to have in her ad for Crisco shortening," he wrote.

* Susan Dellinger of Wonder Lake, Ill., writes that she has discovered "heaven on earth. I'm talking about a chocolate covered coffee bean made by the Island Princess Candy Co., in Honolulu, Hawaii. I know it might seem obvious how to fix these but I thought I'd write for some directions."

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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