Posted by: njbrown | February 26, 2011

Flagship Rum Buns


(Picture thanks to Cococooks.com)

In the mid-fifties, my family lived just outside of Washington, D. C. having returned from two years on a naval air station set in a sugar plantation on Oahu.  The contrast from island living, when there was little tourism, to the glittering, sophisticated capitol was enormous.  We enjoyed Washington’s wonderful museums, historical sites, and the variety of restaurants.

One of our favorite restaurants for an after-church lunch was the Flagship.  I don’t remember where it was located, but two things stand out in my memory – the real, wooden-hulled boat in the middle of the restaurant, and the absolutely delicious rum buns that were given to all diners to begin their meal.  As I recall, the buns were huge – about the size of a butter plate – and came covered in a confectioner’s sugar, very rummy sauce that pooled around the bun.  These were not a light amuse bouche, but somehow they never interfered with our eating the meal that followed.  Years later, I returned to Washington and was greatly disappointed to find that the Flagship was gone.  Rum buns were still being served at Hogate’s and we had dinner there, but the rum buns didn’t seem as good.  In looking on the Web for a recipe, I found there are many people like me who remember the Flagship’s rum buns fondly.

Apparently, rum buns at seafood restaurants were a Washington-area phenomenon, and were served by a number of restaurants.  After the other restaurants closed, Hogates continued to serve them, but a Web search today seems to indicate they, too, have closed.  Fortunately, we can make them at home.  You can use any cinnamon-raisin bun recipe – even Pillsbury out of the can – because it is the glaze and sauce that make these so wonderful.  This recipe for the glaze and sauce was provided by the chef at Hogate’s:

***Glaze***
1 cup water
1/2 cup rum extract
6 ounces granulated sugar
***Icing***
2 ounces rum extract
2 ounces light corn syrup
1 ounce unsalted butter (melted)
12 ounces confectioners sugar

Immediately put glaze on warm buns.   Cool at least 10 minutes, then cover with a generous portion of icing.

These are not low-calorie and low-carb, but they are truly delicious and worth a splurge at a weekend brunch.

Nancy

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