A few weekends back I attended the first food swap in my area put on by the Chicagoland Food Swap. It was held at a favorite local store of mine. I have read about food swaps in other cities the past year and have been anxiously awaiting one to start around Chicago. What is a food swap? In a nutshell you bring your homemade goodies to trade with other people’s homemade goodies.
There was a good variety of goodies to swap. I swapped with Chris for some ginger martini syrup. Is it wrong I had one after dinner that evening? I was just being proactive fighting any potential stomach issues. What? Ginger is good for stomach issues, you can never be too safe. Besides shaking it in a shaker practically counts as exercise. This is like a health drink. I loved the syrup and I think it would make great gifts. The labels were great too.
Swapping for baked goods is a bonus for me. I am not a huge fan of baking so getting some items I could freeze and pull out when I need it over the holidays. I went home with pumpkin bread that was incredibly moist from Theresa . We loved it for breakfast. Pecan bars and gingerbread cookies from Angie. The pecan bars will a great dessert for friends we are having over this weekend. There was no saving the gingerbread men the kids did a number on those. My daughter joined me and she swapped for Rice Krispie reindeer from from Bella.
I also went home with jams and jelly. Grape jelly that is so smooth from Chris ! Lucky for me Emily, one of our hosts, traded me twice for strawberry balsamic and apricot Habanero jam. I have not tried either of them yet but hope to soon. The other host of the evening traded blueberry balsamic with me and I am looking forward to using this on a cheese dessert tray at a progressive dinner we are taking part in this weekend.
A late arrival to the swap was welcomed by the with open arms as her basket was filled to the rim with fresh-baked bread. I was out of items to swap but my secret weapon saved the day. Salted caramel bars that I brought to share! This was perfect with the soup my husband had waiting for us when we got home.
Oh so what did I bring to swap? Hot buttered rum batter…
|Hot Buttered Rum Batter|
- 2 sticks butter
- 1 C. light brown sugar
- 1/4 C. powered sugar
- 2 t. cinnamon
- 1/4 t. cardamom
- 1/2 t. nutmeg
- large pinch of ground clove
- pinch of salt
- This recipe filled 2-4 oz. jars. Recipe scales up or down easily.
- Hot Buttered Rum drink is best enjoyed piping hot. These portion are the best to keep it hot — Mix 1 T. batter, 1/2 shot of rum, and 8 oz. of boiling water. Stir to combine.
I actually tweaked the recipe a bit since the swap, I preferred this particular batch of it. Mix and match the spices to your liking, you can’t really go wrong. Traditionally hot buttered rum is made with dark rum, but I prefer light rum. This is an excellent nightcap.
For a kid friendly drink I think this would work well in hot cider. Alternatively, spread it on toast for the kids or even pancakes or waffles. It was delicious on pumpkin waffles.