Hilton Head’s Finest Confections Since 1982
TAKE THE CAKE Impress the rum lovers at your dinner party with this boozy cake from the team at Hilton Head Distillery. The recipe calls for HHD’s Mountain Peak Espresso Rum, which was voted the top spirit in the 2019 Crafted in the Lowcountry Awards. HILTON HEAD DISTILLERY
Mountain Peak Rum Cake
INGREDIENTS (cake) 4 cups of Swans Down cake flour 3 cups of sugar 6 eggs 4 sticks of butter 1/2 cup milk 1/4 cup and one tablespoon Mountain Peak Espresso Rum 1 tablespoon vanilla INGREDIENTS (rum glaze) 8 ounces butter 1/2 cup of sugar 1/2 cup Mountain Peak Espresso Rum DIRECTIONS [1] Blend butter and sugar. Add eggs one at a time and then add 2 cups of flour. Then add milk and Mountain Peak Espresso Rum, and then two more cups of flour. [2] Pour mixture into a greased bundt pan and bake at 325 degrees for 1 hour, 25 minutes. [3] Use a long wooden skewer to poke holes in the cake and pour the rum glaze over the holes. When the cake is completely cooled, flip over onto serving dish.
GOOD GRAVY! If you’re looking for a delicious brown mushroom gravy to smother all of your holiday favorites in, look no further, This vegan recipe from Sprout Momma looks and tastes great on nearly everything, plus, it’s the perfect hot lava for your mashed potato volcanoes. SPROUT MOMMA
Mushroom Gravy
INGREDIENTS 4 cups water 1/2 ounce dried porcini mushrooms (1/2 cup) 2 tablespoons extra-virgin olive oil 1/4 cup chopped shallots 8 ounces assorted mushrooms (white button, shiitake or cremini), trimmed and sliced 1/2 cup dry white wine 3 tablespoons cornstarch Kosher salt and freshly ground black pepper DIRECTIONS [1] Bring water to a boil. Transfer dried mushrooms to a medium bowl. Cover with water and let stand 30 minutes, until mushrooms are softened. Drain liquid (and reserve) through a sieve, and slice mushrooms. Set aside. [2] Heat oil in medium saucepan over medium heat. Add shallots and cook until tender, about 3 to 4 minutes. Add fresh mushrooms and cook until soft, about 6 to 8 minutes. Deglaze pan with wine and reduce liquid by half, about 3 minutes. [3] Meanwhile, slowly whisk cornstarch into 1 cup of mushroom liquid until smooth; set aside. Add remaining 3 cups mushroom liquid and chopped rehydrated mushrooms to gravy. Bring to a boil. Stir in cornstarch mixture and simmer until mixture thickens, about 5 to 7 minutes. Season with salt and pepper. — Recipe by Kim Tavino
Happy Holidays!
Our quality chocolates and confections are created by hand using the finest ingredients.
55 New Orleans Road, Hilton Head
843.842.4567
Order online at ChocolateCanopy.com
Don’t forget we ship nationwide! DECEMBER 2019 + LocalLifeSC.com
107