Disclosure: I received samples of Rave Reviews for review purposes. All recipes showcased here have been given by Rave Reviews.
What is it: Rave Review Culinary Spirits
You know how when baking or cooking we often times throw in a bit of alcohol to add flavor to our dishes? Well, these Rave Review Culinary Spirits were designed to for baking and cooking specifically with your favorite alcohols from Brandy to Rum to Hops.
I tried them out last week and had a lot of fun playing around with them. When Rave Reviews sent this recipe over for Stuffed French Toast I automatically had to try it:
And it was a big hit in the household. The pic above was showcased before it went into the oven.
Here’s the Recipe:
15 slices of hearty bread, crusts trimmed, cubed
2 8-oz. pkgs. cream cheese, cubed
12 eggs
2 cups whole milk
¼ cup Rave Review! Original Culinary Bourbon
¼ cup maple syrup
Additional syrup for drizzling
Cinnamon
Powdered sugar
Preheat oven to 375 degrees. Place half of the bread cubes in a buttered 13″x9″ pan. Top with cubed cream cheese and layer on remaining bread cubes. Whip eggs; add milk, Rave Review! Original Culinary Bourbon and syrup. Blend well. Pour over bread and cheese. Drizzle with about 3 tbsps. syrup and sprinkle generously with cinnamon. Cover with plastic wrap and refrigerate overnight. Next day, remove plastic wrap and bake at 375 degrees for about 45 minutes or until nicely browned. Top with powdered sugar or any of your favorite toppings. Serve with maple and bourbon bacon.
**recipe courtesy of The Occasional Chef: www.occasionalchef.net
This is perfect for Sunday brunch.
And with Valentine’s Day right around the corner, Rave’s Review has created a few Fondue Recipes too:
Chocolate Rum Sauce
½ cup heavy cream
2 tbsp. sugar
1 tsp. ground cinnamon
1 tbsp. unsalted butter
4 oz. semisweet chocolate
2 tsp. Rave Review!™ Original Culinary Rum™
⅛ tsp. grated orange zest
For Dipping
1 pint fresh strawberries, washed, dried and hulled
1 pint fresh raspberries
2 bananas, peeled, cut into 2 to 2 ½ -inch slices
12 oz. thick, salted pretzels
4 oz. dried apricots
6 oz. roasted, salted almonds
Directions
In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the Culinary Rum and stir in the orange zest before serving. Arrange dipping food on a platter. Serve with warm chocolate rum sauce.
Sounds delicious, right?
There are endless possibilities for these culinary spirits and I’m just at the beginning of playing with them. Put them in Cakes, Cookies, Stews, Fondues, Soups and more. Tell me in the comments what you would create with them?
For more information about Rave Reviews connect with them here.
