Q For her birthday treat my wife asked me to make rumaki. She's being coy here because she tells me we had it on the evening we met. That was at a cocktail party in 1969 in New York City. I remember what she wore, I remember what she said, but I do not remember what we ate. What is rumaki and do you have a recipe?
PERPLEXED HUSBAND with a memory problem
A She is obviously having a very good time with this. Rumaki goes back to the bastardized pseudo-Hawaiian-Polynesian puupuu platters created by the Trader Vic's restaurants in the '50s through the '70s.
The fact is, rumaki is still good party food. It is marinated chicken liver stuffed with a water chestnut, wrapped in bacon and broiled to crisp. As odd as it sounds, it can be a winner. You can make it up a day ahead, refrigerate it and then broil shortly before serving. The appropriate drink to accompany the rumaki should be served in a coconut shell, be laced with inordinate amounts of rum and fruit and be finished off with a little shocking-pink umbrella. Grass skirts, sarongs and leis are optional.
Almond paste vs. marzipan Q Are almond paste and marzipan the same thing? Can I use either one on a cake?
BETH in Lexington
A Almond paste is a mixture of ground blanched almonds, sugar, glucose and sometimes almond extract. It has a slightly coarser texture and is less sweet than marzipan. Almond paste is usually cooked into confections and pastries.
Traditionally, marzipan was a blend of almond paste, sugar and unbeaten egg whites. It was often tinted and formed to resemble fruits and holiday shapes such as snowmen and holly. Today, its ingredients are nearly the same as almond paste with a fine grind to the almonds and more sugar. The higher sugar content makes it easier to shape and roll out. So for your cake, use marzipan.
