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Chef Recommends Babas au Rhum

Baba au rhum (also known as rum baba) is a lovely yeast-risen cake studded with dried fruit and soaked in hot rum syrup. Once the darling of French cuisine, it fell out of favor, but it is so good to see it back and as popular as ever. 

This recipe features the delicate flavor of citrus with just a hint of orange and lemon zest. Likewise, a small amount of warm vanilla has been added to the soaking syrup to cut down on the rum’s boldness. The result is a rum baba that’s full of complex layers of flavor while still holding to the traditional French recipe. — Spruce Eats

Ingredients

For the Cake

  • 1 tablespoon dry yeast
  • 3 tablespoons warm water
  • 3 large eggs, beaten
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 4 ounces (1/2 cup) unsalted butter, softened, more for greasing the molds
  • 3/4 cup golden raisins, or dried currants
  • 3 tablespoons dark rum

For the Syrup

  • 3 cups water
  • 2 cups granulated sugar
  • 1/2 to 2/3 cup dark rum, to taste
  • 1 1/2 teaspoons pure vanilla extract
  • 2/3 cup apricot preserves, warmed
  • Vanilla Chantilly cream, for garnish

Method

  • Gather the ingredients.
  • Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. Lightly beat the eggs into the yeast and water.
  • In a small bowl, mix the flour, sugar, citrus zests, and salt together. Stir the mixture into the yeast and eggs.
  • Work the mixture in the bowl with a spatula until it holds together. On a very lightly floured surface, knead the dough with the softened butter until it becomes soft and elastic, about 5 minutes. The dough will be very sticky.
  • Transfer the dough to a large bowl, cover the dough, and allow it to rise until it doubles in size, about 1 hour.
  • Meanwhile, soak the raisins or currants in 3 tablespoons of rum.
  • Once the dough has doubled, fold the rum-soaked fruit into it.
  • Grease the baba molds and divide the dough evenly among them. Position a rack in the center of the oven and heat to 400 F. Cover the molds and allow the dough to rise until the dough has just started to rise above the molds’ edges, 30 to 45 minutes.
  • Uncover the babas and bake them until they turn golden brown and begin to pull away from the sides of the molds, 20 to 25 minutes
  • Immediately remove the babas from the molds and allow them to cool on a wire rack while you make the rum syrup.
  • FOR SYRUP
  • Gather the ingredients.
  • In a medium saucepan set over medium heat, bring the water and sugar to a boil until the syrup has thickened, 5 to 10 minutes.
  • Remove the syrup from the heat and stir the rum and vanilla extract into the mixture.
  • ASSEMBLE THE BABA
  • Place the babas into the hot rum syrup in batches, turning them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup. Continue to soak the babas until all the syrup is used.
  • Carefully transfer each baba onto a dessert plate and brush with a generous amount of warmed apricot preserves.
  • Garnish the rum babas with vanilla Chantilly cream to serve.

FROM: https://www.thespruceeats.com/classic-french-rum-baba-recipe-1375132

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Photography Contest Entry Form Open

It is official, the 2022 Oceanic Ventures Photography Contest entry system is live and you can now start uploading your entries!

The Prizes this year include a trip from Reef Divers and Clearly Cayman! You will also find really cool prizes from the Huish Brand Companies (Atomic, Bare, Oceanic, Stahlsac, Suunto, Zeagle) and from the Cayman Islands Department of Tourism. So don’t miss this opportunity!

Photography Contest Information and Entry Form

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Stress Awareness

Let’s Face it, life is stressful for most people. We have stressful jobs, kids with busy schedules, unpredictable weather and Texas traffic. So finding ways to recognize and cope with stress is important.

According to the Cleveland Clinic, Stress is a normal human reaction that happens to everyone. In fact, the human body is designed to experience stress and react to it. When you experience changes or challenges (stressors), your body produces physical and mental responses. That’s stress.

Stress responses help your body adjust to new situations. Stress can be positive, keeping us alert, motivated and ready to avoid danger. For example, if you have an important test coming up, a stress response might help your body work harder and stay awake longer. But stress becomes a problem when stressors continue without relief or periods of relaxation.

What happens to the body during stress?

The body’s autonomic nervous system controls your heart rate, breathing, vision changes and more. Its built-in stress response, the “fight-or-flight response,” helps the body face stressful situations.

When a person has long-term (chronic) stress, continued activation of the stress response causes wear and tear on the body. Physical, emotional and behavioral symptoms develop.

Physical symptoms of stress include:

  • Aches and pains.
  • Chest pain or a feeling like your heart is racing.
  • Exhaustion or trouble sleeping.
  • Headaches, dizziness or shaking.
  • High blood pressure.
  • Muscle tension or jaw clenching.
  • Stomach or digestive problems.
  • Trouble having sex.
  • Weak immune system.

Stress can lead to emotional and mental symptoms like:

Often, people with chronic stress try to manage it with unhealthy behaviors, including:

  • Drinking alcohol too much or too often.
  • Gambling.
  • Overeating or developing an eating disorder.
  • Participating compulsively in sex, shopping or internet browsing.
  • Smoking.
  • Using drugs.

How is stress diagnosed?

Stress is subjective — not measurable with tests. Only the person experiencing it can determine whether it’s present and how severe it feels. A healthcare provider may use questionnaires to understand your stress and how it affects your life.

If you have chronic stress, your healthcare provider can evaluate symptoms that result from stress. For example, high blood pressure can be diagnosed and treated.

What are some strategies for stress relief?

You can’t avoid stress, but you can stop it from becoming overwhelming by practicing some daily strategies:

  • Exercise when you feel symptoms of stress coming on. Even a short walk can boost your mood.
  • At the end of each day, take a moment to think about what you’ve accomplished — not what you didn’t get done.
  • Set goals for your day, week and month. Narrowing your view will help you feel more in control of the moment and long-term tasks.
  • Consider talking to a therapist or your healthcare provider about your worries.

Or better yet, GO SCUBA DIVING!

What are some ways to prevent stress?

Many daily strategies can help you keep stress at bay:

  • Try relaxation activities, such as meditation, yoga, tai chi, breathing exercises and muscle relaxation. Programs are available online, in smartphone apps, and at many gyms and community centers.
  • Take good care of your body each day. Eating right, exercising and getting enough sleep help your body handle stress much better.
  • Stay positive and practice gratitude, acknowledging the good parts of your day or life.
  • Accept that you can’t control everything. Find ways to let go of worry about situations you cannot change.
  • Learn to say “no” to additional responsibilities when you are too busy or stressed.
  • Stay connected with people who keep you calm, make you happy, provide emotional support and help you with practical things. A friend, family member or neighbor can become a good listener or share responsibilities so that stress doesn’t become overwhelming.

Source: https://my.clevelandclinic.org/health/articles/11874-stress

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Another Rum Inspired Treat – Boozy Banana Bread

Well, as you can tell I was on the Goslings Black Seal site again and I ran across this unusual Banana Bread recipe. It takes your common loaf to a new level! This is the perfect treat for the Scuba divers in your life!

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 1 1/2 cups mashed Bermuda banana (about 5 medium)
  • 1 cup granulated sugar
  • 1/2 cup (8 tablespoons) unsalted butter
  • 1/3 cup rum

Streusel Topping

  • ½ Cup Brown Sugar
  • 1 Tablespoon Flour
  • 1 Tablespoon butter
  • 1/8 Teaspoon cinnamon

Procedure

  • Preheat oven to 350 degrees F. Prepare a 9 X 5-inch bread pan by spraying it on the bottom and less than halfway up on the sides with cooking spray or by greasing it with butter.
  • In a large bowl, mix together flour, baking powder, baking soda, cinnamon, salt and nutmeg.
  • In a medium bowl, lightly beat the eggs. Mix in the mashed banana and sugar.
  • In a medium skillet over medium heat, melt the butter. Once the butter is melted add the rum to the pan. Continue to cook while stirring constantly. Remove from heat when you see golden bits of butter in the bottom of the pan. Butter / rum will continue to cook slightly once removed, so you don’t want it to become too dark while on the stove, you could end up with burnt butter and burnt butter doesn’t taste good in anything! The alcohol in the rum will burn off and you will see the butter foam as it cooks. Just continue to gently stir and stay focused on making sure the butter becomes golden to slightly amber in color. This will probably take 5 – 7 minutes. Lower the heat if you feel it is cooking too fast.
  • Add butter / rum mixture to banana mixture and thoroughly incorporate.
  • Add banana mixture all at once to dry ingredients and stir until just mixed.
  • Combine streusel ingredients and sprinkle evenly over the loaf.
  • Bake for 55 – 60 minutes or until a toothpick inserted into the middle comes out clean.
  • Remove from oven and place pan on wire rack to cool for 15 minutes.
  • Remove the bread from pan and allow to cool completely on the rack.

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Rum-Soaked Raisin Biscotti

This recipe comes from Goslings Rum Company….

It has been a while since we posted a recipe and I thought these sounded like just the thing for a relaxing weekend. By posting it now, you have time to go and get the ingredients You can even start soaking the raisins while you sample the marinade.

Ingredients

  • 3 c. all-purpose flour (spooned and leveled)
  • 1 c. sugar
  • 2 tsp. baking powder
  • 1/4 tsp. fine salt
  • 1 tbsp. pure vanilla extract
  • 1 c. raisins
  • 1 c. Goslings Black Seal Rum
  • 3 large eggs
  • 2 tsp. finely grated orange zest

Procedure

  • Preheat oven to 350 degrees F
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • Using an electric mixer, beat in eggs and vanilla until combined.
  • Combine raisins and rum. Microwave 2 minutes; let cool.
  • Add rum-raisin mixture and orange zest and beat until combined.
  • Divide dough in half and transfer to a parchment-lined rimmed baking sheet.
  • Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log.
  • Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through.
  • Let cool on sheet on a wire rack, 20 minutes.
  • With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets.
  • Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through.
  • Let cool on sheets on wire racks