Just a little sampling of a dessert I've never had before, normally called a Baba au Rum Cake. This version was with whiskey and served at a wonderful little restaurant called the Rieger Hotel and Grill and Exchange. This was after scarfing down one of the best Reubens' I've had in a very long time. It may have been the corned beef tongue or it just may have been that they understand what makes a great Reuben, careful grilling and the right proportion of meat to bread and other ingredients. As for this adult dessert? While it was wonderful, it wasn't exactly my thing. That's not to say it wasn't done well, it was. Just didn't connect with my inner dessert freak. However if you enjoy whiskey soaked cake with whipped cream and creme anglaise, come on down. The Rieger would love to satisfy your culinary needs. And the bonus? The cookbook library in the back. It's a good thing.
12 comments:
That's purty - and you are a food blogger willing to go the extra mile if you will take on a dessert after a Reuben. Heh. I had heard of rum cakes but not whiskey cakes. Same principle?
Yep, same principle. The history of the Rieger name involves whiskey production pre-prohibition so they are big on whiskey.
I'm goin' for the cookbook library.
Dani they also make a Reuben with beets, no meat.
That's cool, were they on one of the Check Please episodes?
Yes, one of the episodes I was not on. I was really hoping to get to review that restaurant. Funny that you should mention that, the screwed up restaurant is finally shutting it's doors. No shock there.
Those are raisins? Or cherries? Or both...?
I do believe you are correct, golden raisins and dried cherries.
I will tolerate raisins but love, love, love cherries.
I think I remember the Rieger, dark interior, kind of upscale pub environment, yes? Very classy.
mmmm...I love a good Reuben - I have good memories of having them at the Quaff in the '90s when I worked downtown, but haven't had a good one out in awhile - will have to give it a go see! thanks!
& gorgeous photography
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