Christmas came and went and New Year’s Eve is upon us! I hope you are all relaxed and enjoying time with family and friends, stuffing your faces with goodness, drinking interesting Winter libations, telling silly stories and laughing until your belly shakes and you start snorting.. wait, that’s me 😉 I am having myself a low key New Year with Online Guy, a new recipe I want to try, a few glasses of bubbly (well, more like a few sips for me and then I’m done) and some melt in your mouth truffles. I just hope I stay awake…
So I saw Rogue One: A Star Wars Story and really liked it. One of those movies where time sneaks away from you and before you know it the two hours and 15 minutes are over and us nerdy, geeky ones are clapping. During the movie, the husband and I happened to have in our possession, a huge bag of popcorn. We are evil. At some point I leaned over and mentioned that he didn’t have to finish it all but it was kinda too late as he was picking at the kernels and whatnot…oh well. After that we walked a few steps and had ourselves a drink and some dessert, namely Tres Leches cake and Mexican bread pudding. After which it was way past my bedtime and because I am a lightweight, one drink is one drink too many for me…oh well.
Let’s talk butter and eggs, which is mainly what is in this beautiful French butter cake. I urge you to try this as it has a wonderful texture that resembles shortbread. I made it for my mama’s birthday a few weeks back and everyone loved it because, well, you would be crazy not to love butter.
Here is a sort of poem about butter, written by the butter loving author of the Kitchenfufighter blog…
“Butter, the sweetest, creamiest friend.
Butter, a means to an end.
Spread it and bake and cook with it,
For what is there that you cannot do with it.
It reigns over all people, young and old,
I implore you, bake this cake, serve it, and behold!”
Okay I think it’s time to stop dawdling and writing nonsense poems and go bake this cake. Shall we?
3/4 cup plus 2 tbsp (6 1/8 ounces) of sugar
6 large egg yolks (one of which you will lightly beat with a tsp of water)
2 tbsp of dark rum
1 tsp vanilla extract
2 cups (10 ounces) of all purpose flour
1/2 tsp of salt.
Recipe taken from: Cook’s Illustrated (January & February 2017 issue).