 |
|
CUMBERLAND RUM BUTTER
To make about 3/4 cup
4 tablespoons unsalted butter, softened
1/2 cup light brown sugar, rubbed through a sieve
1/4 cup light rum
1/8 teaspoon ground nutmeg
Combine the butter, sugar, rum and nutmeg in a bowl, and beat with
an electric beater until smooth and well blended. (By hand, cream
the butter by beating and mashing it against the sides of a mixing
bowl with a spoon until it is light and fluffy. Beat in the sugar,
a few tablespoons at a time, and then the rum and nutmeg.)
Refrigerate for at least 4 hours, or until firm.
|
|
Rum Butter