Cold Buttered Rums
Makes 4 servings
INGREDIENTS
4 ounces dark rum
1 ounce cream
1 quart Butter Pecan ice cream
METHOD
1Place the blender on the base.
2Pour the liquid into the blender first, then add the ice cream one scoop at a time.
3Secure the lid.
4Press the puree button. Puree untill smooth and creamy.
SERVING SUGGESTIONS
These are dreamy served in chilled pewter mugs. Good anytime of year!
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Candied Tomato Soup
Makes 6 servings
INGREDIENTS
10 large ripe tomatoes, cut in half crosswise
2 tablespoons olive oil sea salt
Italian seasoning
3 cloves roasted garlic
1 cup chicken stock
4 large basil leaves
METHOD
1Preheat oven to 325 degrees.
2Line two large baking sheets with foil or parchment paper (optional).
3Cut the tomatoes and place them cut side up on baking sheet.
4Drizzle the tomatoes with olive oil and sprinkle with sea salt and Italian seasonings.
5Place in oven and roast for 2 hours.
6After 1 hour, place a head of garlic wrapped in foil in oven to roast for the soup.
7After the tomatoes are done roasting, let cool untill they are cool to the touch.
8Gently remove the skins and seeds at this time.
9Place blender on the base.
10Pour the tomatoes and any of their juice into the blender carafe.
11Add the chicken stock, garlic cloves, and basil leaves.
12Secure the lid.
13If you would like the soup chunky, press the pulse button the pulse by pressing a few times quickly on the ice crush button. Or if you would like it smooth, almost creamy, hit the puree button.
14Test for seasoning, you may wish to add a little more salt, or if your tomatoes are a little acidic add a pinch of sugar.
SERVING SUGGESTIONS
This soup is so delicious! You may serve it cold with a dab of crème fraiche or sour cream. I like it hot with a touch of pasta.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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