Christiana Campbells Tavern Rum Cream Pie Recipes

CHRISTIANA CAMPBELL'S TAVERN SAFFRON RICE PILAF

Christiana Campbell's Tavern Saffron Rice Pilaf image

From The Colonial Williamsburg Tavern Cookbook, c. 2001. I add a tablespoon or two of minced onion when I add the rice. Also, I use about half the salt listed in the ingredients.

Provided by NELady

Categories Long Grain Rice

Time 35m

Yield 1 pilaf, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup long-grain rice
2 1/2 cups water
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon powdered saffron
fresh ground black pepper

Steps:

In a colander under cold-running water, rinse the rice and transfer to a medium heavy saucepan with a tight-fitting lid. Pour in 2-1/2 cups cold water and bring to a boil over high heat. Reduce the heat to medium low, cover, and cook for 20 minutes. Remove the lid, fluff the rice with a fork, and add the butter, 1 teaspoon salt, and the saffron. Cover and let sit for 5 minutes. Season with more salt (if needed) and freshly ground black pepper before serving.

RUM CREAM PIE

Rum Cream Pie image

Make and share this Rum Cream Pie recipe from Food.com.

Provided by Vseward Chef-V

Categories Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) package ginger snaps
1/2 cup melted butter
6 egg yolks
1 cup sugar
1 (1/4 ounce) envelope unflavored gelatin (1 envelope)
1/4 cup cold water
1 pint double cream (heavy)
1/2 cup dark rum
chocolate curls (for garnish)
chopped nuts (for garnish)

Steps:

Preheat oven to 325°F.
Crumble the ginger snaps in a food processor and add the melted butter.
Use this mixture to line a deep pie plate or spring form pan. Bake this at 325°F for 19 minutes.
Beat the egg yolks well, and add the sugar. Soak the gelatin in the cold water and heat gently over low flame until fully dissolved.
Pour over sugar and egg mixture, stirring briskly. Whip the cream until stiff. Fold in the egg mixture and flavor with the rum.
Cool in the refrigerator until mixture begins to set and pour into the pie shell. Chill until firm and garnish with chocolate curls and chopped nuts.

Nutrition Facts : Calories 701.1, Fat 42.2, SaturatedFat 23.7, Cholesterol 255.3, Sodium 459.9, Carbohydrate 68, Fiber 1.2, Sugar 35.7, Protein 6.9

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