Harvey's Butter Rum Batter

Last updated
Harvey's Butter Rum Batter
IndustryFood and drink
Founded1952;72 years ago (1952)
FounderHarvey Hudson
Headquarters,
United States
Products Hot buttered rum drinks, food products
Website https://harveysbrb.com/

Harvey's Butter Rum Batter is an American confectionary company that specializes in batter used for hot buttered rum drinks and other food products. The company was founded in 1952, with headquarters in Bremerton, Washington.

History

Company founder Harvey Hudson was born in Idaho and married Mildred Annette Cook. They moved to Bremerton and worked at Master Hatters. [1]

While working as a bartender at a local bar, Hudson disliked the bar's batter, so he created one, which customers began buying from him. He later showed his recipe to the public, creating the brand of butter rum batter. [2] He partnered with Darigold to create a factory in 1960. [3]

Hudson died in 2011, aged 94. [4] His company was acquired by Stacy Ryan, who had been handling mail orders out of state. [5] Ryan and her family expanded the range of products by adding popcorn and syrup using the base of the batter mix. [6]

Related Research Articles

<span class="mw-page-title-main">Cuisine of New England</span> Northeastern US food culture

New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples. It also includes influences from Irish, French-Canadian, Italian, and Portuguese cuisine, among others. It is characterized by extensive use of potatoes, beans, dairy products and seafood, resulting from its historical reliance on its seaports and fishing industry. Corn, the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily as sweet corn although flint corn is grown as well. It is traditionally used in hasty puddings, cornbreads and corn chowders.

<span class="mw-page-title-main">Waffle</span> Batter- or dough-based food

A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen.

<span class="mw-page-title-main">Peanut butter</span> Paste made from ground peanuts

Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Consumed in many countries, it is the most commonly used of the nut butters, a group that also includes cashew butter and almond butter.

<span class="mw-page-title-main">Syrniki</span> Fried quark pancakes from Eastern European cuisine

Syrniki or syrnyky are fried Eastern Slavic quark pancakes. They are a part of Belarusian, Russian, Ukrainian, Latvian, Lithuanian (varškėčiai) and Serbian cuisine. In Russia, they are also known as tvorozhniki (творо́жники).

<span class="mw-page-title-main">Eggnog</span> Sweetened dairy-based beverage

Eggnog, historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites. A distilled spirit such as brandy, rum, whiskey or bourbon is often a key ingredient.

Butterfinger is a candy bar manufactured by the Ferrara Candy Company, a subsidiary of Ferrero. It consists of a layered crisp peanut butter core covered in a "chocolatey" coating. It was invented by Otto Schnering of the Curtiss Candy Company in 1923. A popularity contest chose the name.

<span class="mw-page-title-main">Fluffernutter</span> Sandwich made with peanut butter and marshmallow creme

A fluffernutter is a sandwich made with peanut butter and marshmallow creme usually served on white bread. Variations of the sandwich include the substitution of wheat bread and the addition of various sweet, salty, and savory ingredients. The term fluffernutter can also be used to describe other food items, primarily desserts, that incorporate peanut butter and marshmallow creme.

<span class="mw-page-title-main">Caramel apple</span> Apple covered with caramel and sometimes nuts

Caramel apples or toffee apples are whole apples covered in a layer of caramel. They are created by dipping or rolling apples-on-a-stick in hot caramel, sometimes then rolling them in nuts or other small savories or confections, and allowing them to cool. When these additional ingredients, such as nut toppings, are added, the caramel apple can be called a taffy apple.

<span class="mw-page-title-main">Hot milk cake</span> American sponge cake

Hot milk cake is a butter sponge cake from American cuisine. It can be made as a sheet cake or a layer cake, or baked in a tube pan. The hot milk and butter give the cake a distinctive fine-grained texture, similar to pound cake.

<span class="mw-page-title-main">Spoonbread</span> Cornmeal pudding from the Southern United States

Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. As the name implies, the consistency is soft enough that it needs to be served and eaten with a spoon.

<span class="mw-page-title-main">Cozonac</span> Sweet leavened bread, traditional to Romania and Bulgaria

Cozonac or Kozunak is a sweet yeast dough that can be used to make different traditional holiday breads and cakes. Often mixed with raisins, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts. It is common throughout Southeastern Europe in countries such as Romania, Moldova, Bulgaria, Serbia, North Macedonia and Greece. Rich in eggs, milk and butter, it is usually prepared for Easter in Romania, Serbia, Bulgaria, and in Romania and Moldova it is also traditional for Good Friday, in a simplified version with vegan ingredients, without eggs or milk - named Cozonac de post - to be eaten by Christians during lent. The name comes from the Bulgarian word for hair-коса/kosa, or Greek: κοσωνάκι, romanized: kosōnáki, a diminutive form of κοσώνα, kosṓna.

<span class="mw-page-title-main">Cuisine of Wisconsin</span> Food and drinks from Wisconsin

The cuisine of Wisconsin is a type of Midwestern cuisine found throughout the state of Wisconsin in the United States of America. Known as "America's Dairyland", Wisconsin is famous for its cheese as well as other dairy products, such as cheese curds and frozen custard. Other notable foods common to the region include bratwursts, beer, brandy Old Fashioned cocktails, butter burgers, fish fries and fish boils, cranberries, and booyah stew.

<span class="mw-page-title-main">Hot buttered rum</span> Mixed drink containing rum and butter

Hot buttered rum is a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices. It is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, the drink has a lengthy history that dates back to colonial days. During that time many families had their own individual recipes, and early Americans believed rum to be nutritious and a strengthener of the body.

<span class="mw-page-title-main">Bermuda fish chowder</span> Soup considered the national dish of Bermuda

Bermuda fish chowder is a chowder soup that is considered the national dish of Bermuda. Its basic ingredients are fish, tomatoes and onions seasoned with black rum and hot sauce. The recipe is believed to have been created in the 17th century by English colonists in Bermuda.

<span class="mw-page-title-main">Cookie butter</span> Food paste made from speculoos cookie crumb

Cookie butter is a food paste made primarily from speculoos cookie crumbs, fat, flour, and sugar. The ingredients are mixed until it becomes spreadable on a sandwich. In countries like Belgium, the Netherlands, and France, it is a common alternative to nut butter and chocolate spreads.

<span class="mw-page-title-main">Rxbar</span> Protein bar produced by Chicago Bar Co.

RXBAR is a brand of protein bars produced by Insurgent Brands LLC, a subsidiary of Kellanova. It is made with egg whites, dried fruit, nuts, and dates.

<span class="mw-page-title-main">Jim Hewes</span>

Jim Hewes is an American bartender and cocktail historian who has worked at the Willard InterContinental Washington's Round Robin Bar for over 30 years, making him the longest serving bartender in Round Robin's over 180-year old history.

<span class="mw-page-title-main">Ayam geprek</span> Indonesia fried chicken dish

Ayam geprek is an Indonesian crispy battered fried chicken crushed and mixed with hot and spicy sambal. Currently ayam geprek is commonly found in Indonesia and neighbouring countries, however its origin was from Yogyakarta in Java.

<span class="mw-page-title-main">Cumberland rum nicky</span> English pastry

Cumberland rum nicky is a sweet shortcrust pastry tart or pie, commonly filled with dates and stem ginger, flavoured with rum, and sweetened with brown sugar. Rum nickies are associated with the historic county of Cumberland in northwest England, and the ingredients used in their manufacture reflect the county's former significance as a major import and trading centre for products of the UK's Caribbean colonies. As with many traditional foodstuffs, the precise list of ingredients can vary between different cooks and recipes, with currants and cinnamon being common additions or substitutions.

References

  1. "Harvey Hudson, Founder of Harvey's Butter Rum Batter, Dies at 94". Kitsap Sun. Retrieved 2024-05-19.[ dead link ]
  2. Riddle, Eric (2018-11-26). "Harvey's Butter Rum Batter is a holiday tradition born in Bremerton". King5. Retrieved 2024-05-19.
  3. Matthews, Todd (2018-11-19). "Hot Buttered Yum". SouthSoundMag.com. Retrieved 2024-05-19.
  4. "Obituary information for Harvey Nunley Hudson". www.lewischapel.com. Retrieved 2024-05-19.
  5. Groset, Sonja (2015-12-10). "Local Proof: Harvey's Recipe for Success". Sip Magazine. Retrieved 2024-05-19.
  6. Dwyer, Kevin (2019-11-25). "WSMAG.NET | Harvey's Butter Rum Batter — A Delicious Treat for The Holidays | Featured, Food & Entertainment | November 25, 2019". WestSound Magazine. Retrieved 2024-05-19.