Rumtopf

[gettinaclue]

I was talking to my mom about the new discovery of Rumtopf I had made. She chuckled and sent me a recipe she has had for 30 years, BUT NEVER USED!!

She copied it from a magazine (doesn't remember which one) and the page is so old that when she copied it, it also copied the yellow page!

This page also includes a couple of recipes to use the Rumtopf in instead of just the ordinary "serve over cake or ice cream" that I've found.

I'll post everything for you to look over. I would also like any recipes including Rumtopf that you might have so we can all share!

 

[gettinaclue]

Serve over ice cream

Serve over cake

Stir into rice pudding

Add some to apple pie before baking.

Give some in small pretty containers to special friends at Christmas.

 

[gettinaclue]

Recipe for Rumtopf (as per this magazine)

What you need:

1. A clean 1 or 2 gallon crock or container made of ceramic or glass with a cover. If you plan to make only a small amount, a deep glass or ceramic casserole with cover will be adequate.

2. Granulated sugar.

3. Fresh fruits of your choice. You can use slightly damaged friut if you trim carefully.

4. Light rum (60 proof)


Preparing the Fruit

Strawberries- wash, dry, and cut large ones in half

Sweet cherries-wash, dry, and pit

Peaches and apricots- dip in boiling water for 1 minute; peel off skin. Halve, pit and slice.

Melons-halve, seed, and cut into cubes, balls or thin slices.

Raspberries-sort carefully, don't wash

Plums-wash, dry and slice. Peel if you wish.

Grapes-(use only seedless) wash and halve

Pineapple-pare and cut into pieces

Blueberries-(will darkwn the mixture) wash and sort

Note: do not use blackberries or apples

 

[gettinaclue]

How to make Rumtopf

1. Mix equal amounts fruit and sugar in a large bowl. Let stand for 1 hour, then transfer to crock.

2. Pour in rum to cover fruit 1/2 inch.

3. Keep fruit submerged by inverting a small plate or saucer and placing over the fruit. Use a small can as a weight, if necessary. (Fruit must be completely covered with liquid-roughly half of liquid should be rum)

4. Cover crock with plastic wrap to keep alcohol from evaporating, then put cover on crock.

5. Allow mixture to stand at room temp (not above 70). Fruit, sugar and rum can be added in small quantities as fruits come into season. Do not stir. Mixture will take at least 2 to 3 months to mature after you have added the last fruit. Stir before using.

 

[keljonma]

Rumtopf was a great family tradition for Christmas when my grandparents were alive! What's old is new!

ETA: okay I found the family notes on Rumtopf.

Rumtopf is an old European tradition for preserving summer fruits. Traditionally fruits were put into the container as they ripened on the farm, so we never had pineapple in ours. Alternately, you can layer all the fruits in at once. Fruit should be ripe, but not overripe, and should always be completely covered with liquid. It should sit at least 1 month before serving, and gets better with age. Sherry and rum were used in equal portions. The fruit could be strained, put over ice cream, cake, or eaten by itself with freshly whipped cream. The fruity liqueur was served to the adults.

 

[justusnak]

WOW, that sounds DELISH!!! Something I MUST try.. Thanks for shareing.

 

[freemotion]

Another version in my recipe file. I plan to make lemon and orange extract with vodka and make "Vodka-topf" instead!

 

[gettinaclue]

Roast Duck A La Rumtopf

Bake at 425 for 15 minutes then at 350 for 90 minutes. Makes 4 to 5 servings.

1 ready to cook duck (4-5 lbs) thawed if frozen

1/2 t salt
1/8 t pepper
1 medium onion, sliced
1 medium carrot, sliced
1 1/2 T butter or margarine
1 can or 13 3/4 oz beef broth
2 sprigs of parsley
1/2 bay leaf
1/8 t leaf thyme, crumbled
1/4 c red wine vinegar
3 T sugar
2 T cornstarch
3/4 c liquid Rumtopf
1 c well drained Rumtopf fruits
2 T softened butter


1. Season the inside of the duck with salt and pepper. Secure legs, wings and neck skin to the body. Prick the skin around the thighs, back, and lower breast.

2. Place the duck, breast side up, on a rack in a shallow roasting pan. Roast in a 425 oven for 15 mins. Reduce heat to 350; turn duck on it's side. Continue roasting and turning duck every 20 minutes for 90 minutes or until thoroughly roasted. (Duck is done to medium rare if the juices from the thigh run faintly rosy when meat is pricked. Duck is well done when the juices run pale yellow).

3. Brown onion and carrot slices in butter. Add duck neck, gizzard, heart, and misc duck parts. Brown well. Add beef broth, parsley, bay leaf and thyme. Simmer for 90 minutes.

4. Combine wine vinegar and sugar. Bring to a boil over moderate heat just until mixture turns a rich caramel color. Remove from heat; stir in prepared duck sauce. Strain; remove from heat.

5. Dissolve cornstarch in 4 T rumtopf liquid. Add to duck broth. Return to heat; simmer for 3 to 4 minutes or until sauce thickens and becomes clear. Set aside.

6. Remove duck from pan; place in warm oven. Add remaining 1/2 c rumtopf liquid to roasting pan. Boil rapidly, scraping pan until liquid is reduced to half. Strain into prepared sauce. Add drained Rumtopf fruits; bring sauce to a simmer, just to heat the fruit thoroughly. Just before serving, stir in softened butter.

 

[SKR8PN]

Never use light Rum (60 proof) always use at least 100 proof.
That way, you'll never remember what hit you the night before!!

In all seriousness, my first wife's mom and dad were straight from Germany. I will never forget the first time they made that stuff, because I can't remember anything after the first cup of it.

Now that I think about it....I believe they added wine in with the rum......

 

[freemotion]

Oh, like a really, really powerful sangria....