Phil’s Prichards’ Hot Buttered Rum
1 ½ oz. Prichards’ Fine Rum
1 Big dollop of Phil’s Secrete Hot Buttered Rum Mix
Sprinkle a dash of Cinnamon and Nutmeg on top
In a suitable mug, add rum. Fill with hot water and add Hot Buttered Rum Mix
Phil’s Secret Hot Buttered Rum Mix: ½ Pint good vanilla ice cream almost melted. Blend in two sticks of warm butter (really soft room temperature) Blend in 1 Teaspoon Cinnamon and 1 Teaspoon Nutmeg.
Mom’s (Ruby Prichard) Eggnog
1 ½ Cups Sugar
750 ml Prichard’s Fine Rum
2 Quarts Whole Milk
½ Pint XX Cream
This recipe is so easy, you will never buy store bought eggnog again!
Beat eggs in large mixing bowl until light. Add sugar and while beating mixture, add ½ of the rum (375ml) very slowly. Cover and put in refrigerator and cool. A few hours before serving, alternate adding milk and rest of rum. Whip cream and fold it in with ½ gallon of softened, good vanilla ice cream. Sprinkle nutmeg on top as served. (Note, other rums may not be satisfactory. Substitutions may be made using good bourbon whiskey.
(For those squeamish about using uncooked eggs, remember alcohol (rum) is an antiseptic; “cooking” those eggs overnight is sure to kill any and all germs. I have also heated the eggs and sugar to 161 degrees; pasteurizing the milk and eggs prior to pouring in the rum,)
Prichard's Holiday Rum Punch
1 Bottle Prichards’ Fine Rum
4 oz. Sugar Syrup
4 oz. Maraschino Liqueur
1 Cup of Fresh Lemon Juice
4 Bottles of Champagne
Blend and let other ingredients sit for a while. Add Champagne at time of serving.
Mom’s Boiled Custard for the Holidays
2 Quarts Whole Milk
5 Whole Large Eggs
1 ¼ Cups Sugar
4 Level Tablespoons Corn Starch
1 Pinch of Salt
1 ½ Tablespoons of Vanilla
Pour milk into a large double boiler and let milk come almost to boil. (Do not Boil) Beat eggs well and add sugar to eggs. Then add a little milk to corn starch and add slowly to egg mixture. Add this mixture slowly to hot milk, stirring constantly until thickened. (Sticks to spoon) Cool and then add vanilla. Cool in the refrigerator overnight and serve with a little “Flavoring” (Prichard’s Fine Rum or Double Barreled Bourbon) on the side. We generally allowed our friends to add the “Flavoring” to their own taste!
Prichard’s Kelso Rum Brule
This delicious after dinner cocktail was created by Ian Burrell of London’s infamous Cotton’s Restaurant.
2 oz Prichard’s Fine Rum
2 Bar spoons of Vanilla Syrup
2 Bar spoons of Cointrerau
2 Bar spoons of Frangelico Hazelnut liqueur
2 oz Heavy Cream
Shake well with ice and serve into a chilled cocktail glass. Garnish with a dusting of caramel shavings.
Prichard’s Cranberry Rum Holiday Cocktail
2 oz Prichard’s Cranberry Rum
Your favorite sparkling Prosecco wine
A squeeze of fresh lime
Into a Champaign Flute, add the Cranberry Rum. Top off flute with Prosecco and add the squeeze of fresh lime. (A beautiful and delightful cocktail!)
Prichard’s Cranberry Rum Madres Mojito
“Speedy” Krantz served hundreds of these wonderful cocktails at the Rumba in Nashville.
2 oz Prichard’s Cranberry Rum
Juice of ½ of a Valencia orange
1 slice of a Valencia orange
1 slice of fresh lime
5 – 8 fresh mint leaves
In a rocks glass, mull a fresh slice of lime and a fresh slice of Valencia orange being careful to mull only the pulp. Add a sprig of fresh mint and gently press it to bruise the leaves to release the natural mint oils. Mulling often mangles the leaves into fragments that make an otherwise delightful cocktail into a nuisance. Add 2 oz Prichard’s Cranberry Rum and the juice of a half of a freshly squeezed Valencia orange. Garnish with fresh mint sprig.
Prichard’s Madam Butterfly
Talk about an alternative to the “tired ole cosmopolitan”, you won’t believe the flavor that develops from a melding of Prichard’s Cranberry Rum, Cointreau, fresh lime juice, pineapple juice and “cucumber”?
2 oz Prichard’s Cranberry Rum
1 oz Cointreau or Triple Sec
1 teaspoon pineapple juice
1/2 teaspoon of fresh lime juice
In a shaker of ice, add all ingredients and shake very well until ice cold. Strain and pour into an ice-cold Martini glass into the center of which has been placed a slice of cucumber. You won’t believe how the aroma and taste of the cucumber affects the taste of this very light and refreshing cocktail.
Favorite Holiday Foods
Sausage Grits Casserole
1 Cup Three Minute Grits
3 Cups undiluted beef bouillon
½ Ts. Salt
1 Pound hot sausage
2 Sticks of butter
4 Beaten eggs
1 Cup milk
¼ Cup of grated sharp cheese
Cook grits in bouillon and salt until thick, (about 3 – 4 minutes. In a skillet, cook the sausage until well done and drain on paper towels. Add sausage to cooked grits, mixing thoroughly. Add remainder of ingredients to grits and sausage, again mixing thoroughly. Pour into a greased casserole and sprinkle some of the grated cheese over the top of the casserole before cooking. Bake 30 -40 minutes at 350 degrees. Note, this will look very “soupy” before cooking but it will thicken as it bakes. Sprinkle remaining cheese over the baked casserole. (Serves about eight or more!)
Connie Prichard’s Popovers
¼ Cups of vegetable oil
2 Cups of milk
1 ¾ Un-sifted white flour
2 Teaspoons salt
10 Custard cups, well-oiled and heated.
Beat eggs and salt together. Add alternatingly the milk and flour. Don’t worry if the batter isn’t smooth, they will still be good. If you begin and end with the milk, the flour will blend in better. (After you have made them once you will know just how much to add and when.
Preheat the oven to 400 degrees. Fill all the cups and wait five minutes. Once the oven has reached 400 degrees reduce the temperature to 375 degrees and bake for one hour. Turn off oven but, “don’t” open the oven door for at least 35 minutes or the popovers can fall.
Connie’s Shrimp Creole
½ Cup of butter
1 ½ Cups of coarsely chopped onions
2 ½ Cups of chopped celery
1 Cup chopped bell peppers
½ Cup of flour
3 Cans of whole tomatoes with juice
1 ½ Teaspoon of salt
1 Teaspoon of black pepper
2 Tablespoons of brown sugar
3 Bay leaves
8 Whole cloves
In a large pot, melt butter and add flour to make a roué. Then add the tomatoes and other ingredients and bring to boil and reduce to simmer immediately for about fifteen minutes. If mixture seems a bit dry, add a little water. Then add the following ingredients and allow to cook an additional four to six minutes, being careful. Cooking shrimp too long causes them to become rubbery.
4 Pounds of shrimp (peeled and deveined)
2 Teaspoon Worcester Sauce
¼ Teaspoon Louisiana Hot Sauce
1 Tablespoon fresh lemon juice
1 tablespoon dried oregano
1 tablespoon dried thyme
1 Cup dry white wine
In individual bowls ladle and serve over rice. (Suggest about 3 ½ Quarts of cooked, fluffy rice)
Betty Dunn’s (Phil's Sister) Salad
1 cup slivered almonds
½ Cup sugar
1 Teaspoon cream of tartar
½ Stick of butter
Caramelize sugar in skillet. Add cream of tartar, butter and almonds and pour mixture over cookie sheet lightly covered with butter. (Aluminum Foil is a big help) Allow to cool and break into very small pieces. (suggest a mallet and a strong plastic bag)
4 Seedless oranges peeled
½ Fresh Pineapple sliced and chopped
1 Big red onion sliced and diced. (run under hot water then cold to tame flavor)
1 Big bunch of Romaine Lettuce
1 Clove of garlic, sliced and diced
1 Tablespoons of orange juice
3 Tablespoons of wine vinegar
½ Cup olive oil
½ Teaspoon of Chili powder
½ Teaspoon of dry mustard
½ Teaspoon of salt
Into the mixed salad, pour salad dressing and sprinkle with some of the almond brittle. (to taste) Toss together in a big salad bowl and serve.
After all these years, I discovered the best way to hard boil eggs in a book called “Storey’s Guide to Raising Chickens by Gail Damerow. Here’s how it’s; done somewhat simplified.
First, store-bought eggs, at least seven to ten days old are easier to peel and the yolks will be more centered. In older eggs, the yolks may not be centered as well. I start by pricking a small pinhole in the larger end of the egg with a pin and placing the eggs, in a single layer, in the pot, covering them with enough cold water to cover the eggs to about an inch.
Place the pot over the heat and bring the cold water to a boil, then cover the pot with a lid and remove it from the heat and let it stand for about fifteen minutes; eighteen minutes for larger eggs. Now, removing the eggs with a slotted spoon, immerse them in cold, ice water for about one minute. While the eggs are cooling in the ice water, bring the water in the pot back to a simmer.
One by one, remove the eggs from the ice water and place them in the simmering water for exactly ten seconds. Peel the eggs immediately by cracking the shell all over and start peeling at the larger end while holding the egg under cold running water to rinse away the bits of shell. A little side note, hard boiled eggs will spin freely on the counter when twirled; raw eggs won’t.
Now with a dozen eggs or more, perfectly shelled, halved and yolks removed and placed into a mixing bowl, let’s make Deviled Eggs like Mom used to make. Her Deviled Eggs were quite yellow, puckery and a bit spicy, hence “Deviled.”
With the hard-cooked yolks int a mixing bowl, fork in hand, carefully blend in:
1 ¼ Tablespoon of Sweet Pickle Relish
¼ Teaspoon of Red Cayan Pepper
1 Teaspoon of Yellow Mustard
1 Teaspoon of Red Wine Vinegar
¼ Teaspoon of Salt
1 +/-Tablespoon of Mayonnaise (Be careful to not make the mixture too thin; adding the mayonnaise carefully. If it is too thin, I always have an extra boiled egg or two to make sure I have enough egg yolks to make sure the mixture is not too thin.)
I find filling the whites with a pastry bag is easiest but I have become sufficiently skilled to spoon in the filling with a tablespoon. Now, for the finishing touch, dust the stuffed eggs with a scant sprinkle of Red Cayan Pepper and watch your guests enjoy them!
Prichard’s Pimento Cheese
This started out as a recipe sent to Connie who served it at our restaurant in Newport, New York as an appetizer. However, I spiced it up a bit with the addition of a few Jalapeno Peppers. Mmmm/ great addition!
3 lbs. Sharp Cheddar Cheese
2 Large Jars (3oz I think) Pimentos
¼ Jar of Jalapenos (Slices or Chopped)
½ - ¾ Cup Mayonnaise (Be careful, too much Mayo can make it too creamy. You want it to be a bit chunky)
Several Shakes of Red Wine Vinegar
½ Teaspoon of Sugar
Shred cheese in food processer and add jalapenos. Put into mixer and add pimentos, sugar, vinegar and mayonnaise (be careful, not too much and don’t over blend!)
In a food processor, add one cup all-purpose flour, one stick of cold butter cut into cubes or eight tablespoons of shortening and combine till mixture combines to that of a sandy texture. Slowly add a cup of water +/- until the dough balls on the side of the food processor. Only add enough water to bring the mixture into a dough ball! On a bread board or counter top, spread with a dusting of flour. Dust rolling pin with a little flour and roll dough to desired thickness and width.
Jean Balutis’ (Connie’s Mom) Famous Black Bottom Pie
5/8 Cups Sugar
4 Teaspoons Cornstarch
2 ½ Cups Scalded Milk
5 Beaten Egg Yolks
1 Teaspoon Vanilla Flavoring
8 Ounce Package of Semisweet Chocolate Pieces
1 Nine Inch Baked Pastry Shell
1 Tablespoon Unflavored Gelatin
¼ Cup Cold Water
5 Tablespoons Prichard’s Fine Rum
4 Egg Whites
½ Cup Sugar
Combine 5/8 cups sugar and cornstarch. Slowly add milk to egg yolks. Stir in sugar mixture. Cook and stir over medium heat until custard thickens and coats spoon. Remove from heat and add vanilla. To 1 ½ cups of the custard, add chocolate and stir until melted. Add 2 tablespoons of rum. Pour into baked pastry shell and chill.
Meanwhile, soften gelatin in cold water and add to remaining hot custard. Stir until dissolved. Stir in 3 tablespoon rum. Chill until slightly thickened. Beat egg whites until soft peaks form. Fold in custard-gelatin mixture. Chill if necessary, until mixture mounds. Pile over chocolate layer. Chill until set and trim with nuts.
Connie’s Southern Pecan Pie
The secret here is to remember to “bless the pie with the sprinkling of Prichard’s Fine Rum over the still warm pie! We also like to lightly toast the pecans by rapidly shaking in a covered skillet with a little butter. This enhances the flavor of the pecans.
3 Large Eggs
2/3 Cup Sugar
1 Cup Corn Syrup (Light or Dark)
1/3 Cup Melted Butter
1 Cup Pecan Halves
1/4 Cup Prichard’s Fine Rum
9” Pastry Crust
Dash of Salt
Prepare a 9” pastry crust using your favorite pie crust recipe. Beat eggs thoroughly with sugar, a dash of salt. Add corn syrup (light or dark), melted butter and Prichard’s Fine Rum. Add pecan halves to the unbaked pastry shell. Pour the filling over the pecan halves
Bake in a moderate oven (350 degrees) for 50 minutes. Test with a knife inserted halfway between center and the edge. When it comes out clean, the pie is done. While pie is still warm, sprinkle about a tablespoon or two of Prichard’s Fine Rum over the finished pie.
One of my father’s most favorite restaurants was Britlings Cafeteria in downtown Memphis. Britlings, a Memphis, Tennessee landmark, first open in 1921 in a very impressive downtown building at 155 Madison. Aa second location opened in 1938 at 75 Union, right next door to the Loew's Palace Theatre. It was a stunning building with a truly fantastic ground to floor facade, appointments, all sweeping curves and polished marble with gleaming stainless-steel accents. The last downtown location closed in 1956, and the fine structure was demolished just a few years later to make way for First Tennessee Bank's headquarters. Of interest, one of the cafeteria’s former employees was Gladys Presley, mother of rock and roll legend Elvis Presley. There were three recipes for Chess Pie, this one by Ruby Coffman, is my favorite.
Britlings Chess Pie III - Ruby Coffman's Recipe
Ruby Coffman, an employee of Britlings Cafeteria during the 1940’s made Chess Pies unlike the other two, supposedly the original recipe, without cheese!
3/4 stick butter (6 T.'s)
5 eggs, well beaten
2 Cups sugar
1/2 Cup evaporated milk
1 T. cornmeal
1 T. Vanilla
1/4 Teas. salt
1 Nine-inch deep-dish pastry crust
Melt butter in a small saucepan. Add sugar, meal and salt. Beat eggs well and add to mixture. Add milk and vanilla. Pour into unbaked pie crust. Bake for 1 hour at 350 degrees.
Betty Dunn’s Rum Cake
(No substitutions please)
½ Cup chopped pecans
1 18 ½ oz. package Duncan Hines Yellow Cake Mix
1 3 ¾ package vanilla instant pudding mix
½ Cup dark rum (Prichard’s)
½ Cup water
½ Cup vegetable oil
4 Large eggs
Grease and flour Bundt pan. Crumble chopped nuts in bottom of pan. Place cake and pudding mixes in a large mixing bowl and add rum, water, oil and eggs and mix for two minutes. Pour batter into cake pan and bake at 325 degrees for 50 -60 minutes. Remove from oven and leave cake in pan to cool slightly. Invert the cake onto a suitable plate and punch holes in the cake with a toothpick. Spoon the following hot glaze over the cake.
Rum Cake Glaze
1 Cup sugar
1 Stick real butter
¼ Cup Prichard’s Fine Rum
¼ Cup water
Place all ingredients in a small sauce pan and allow to boil for two minutes. Follow directions as above to glaze rum cake.
Mom’s Bourbon Ball / Rum Balls
2 Tablespoons Cocoa
1 Cup Powdered Sugar
1/4 Cup Bourbon (Suggest Prichard's Rum as a substitute)
2 Tablespoons Corn Syrup
2 1/2 cups crushed vanilla wafers (I watched mom roll the wafers between sheets of waxed paper...a plastic bag is less messy)
1 cup broken pecans
Add all ingredients and mix thoroughly. Roll mixture into small balls and dredge in 1/2 cup powdered sugar.
Want to try more of our
buy our cookbook!