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Thread: Cooking with "Spiced Rum" ?

  1. #1
    Join Date
    Mar 2006
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    Cooking with "Spiced Rum" ?

    The other day DH brought home a small bottle of spiced rum. He said he thought we needed it for some recipes. Even with my large collection of recipes, I can't find anything that calls for spiced rum except for drinks. Does anyone have any recipes that call for it?

  2. #2
    Join Date
    Feb 2005
    Location
    Denton, TX
    Posts
    1,366
    Not specifically "spiced", but I use Steven Raichlen's recipe for planked salmon from "How to Grill" often - it calls for a "cure" of 1 part kosher salt to 4 parts brown sugar packed onto the fillet, followed by a drizzle of rum to thoroughly moisten the fish. You let it rest in the fridge for 4 or more hours, then rinse thoroughly, season, and plank on the grill.

    Since we have an Egg, I often don't bother with the plank and just throw some alder chips into the lump and cook direct at 250-275F. I've also used this with steelhead and arctic char.

    Michelle

  3. #3
    Join Date
    Jan 2001
    Location
    Houston, Tx
    Posts
    8,526
    here are some we have tried and liked.


    * Exported from MasterCook *

    Spiced Rum-Glazed Plantains
    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Side Dishes Vegetables


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    3 pounds ripe plantains
    Cooking spray
    1/3 cup fresh orange juice
    1/4 cup packed dark brown sugar
    2 1/2 tablespoons dark rum
    1 tablespoon lime juice
    1/2 teaspoon grated peeled fresh ginger
    1/8 teaspoon grated whole nutmeg
    2 tablespoons chilled butter, cut into small pieces
    1/2 teaspoon kosher salt


    Preparation
    Preheat oven to 350°.
    Peel plantains; diagonally cut into 1/2-inch-thick slices. Arrange
    plantain slices in a single layer on a jelly-roll pan coated with cooking
    spray. Combine orange juice and next 5 ingredients (through nutmeg) in a
    small bowl; stir with a whisk. Pour juice mixture over plantains. Dot with
    butter, and sprinkle with salt. Bake at 350° for 30 minutes. Gently turn
    plantains over using tongs; bake an additional 10 minutes or until lightly
    browned.

    Yield
    12 servings (serving size: 1/2 cup)

    Nutritional Information
    CALORIES 183(11% from fat); FAT 2.3g (sat 1.4g,mono 0.5g,poly 0.2g);
    PROTEIN 1.6g; CHOLESTEROL 5mg; CALCIUM 9mg; SODIUM 98mg; FIBER 2.6g; IRON
    0.8mg; CARBOHYDRATE 41.5g



    Description:
    "If you don't have whole nutmeg, use half the amount of ground."
    Source:
    "Cooking Light, OCTOBER 2007"




    * Exported from MasterCook *

    Butter Rum Pound Cake
    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    Cake:
    Cooking spray
    2 tablespoons all-purpose flour
    1 1/2 cups all-purpose flour (about 6 3/4 ounces)
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 cup granulated sugar
    1/2 cup butter, softened
    2 large eggs
    1/2 cup spiced rum (such as Captain Morgan's)

    Glaze:
    1 cup powdered sugar
    1 1/2 tablespoons spiced rum (such as Captain Morgan's)


    Preparation
    Preheat oven to 350°.
    To prepare cake, coat an 8 x 4 inch loaf pan with cooking spray; dust with
    2 tablespoons flour.

    Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a
    knife. Combine 1 1/2 cups flour, baking powder, baking soda, and salt,
    stirring with a whisk until blended.

    Place granulated sugar and butter in a large bowl; beat with a mixer at
    medium speed until well blended (about 5 minutes). Add eggs, 1 at a time,
    beating well after each addition. Add flour mixture and 1/2 cup rum
    alternately to sugar mixture, beginning and ending with flour mixture.
    Spoon batter into prepared pan. Bake at 350° for 50 minutes or until a
    wooden pick inserted in center comes out clean. Cool in pan 10 minutes on
    a wire rack. Run a knife around edges of pan; remove cake from pan. Cool
    completely on wire rack.

    To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum,
    stirring until smooth. Drizzle glaze over the cake.

    Yield
    12 servings (serving size: 1 slice)

    Nutritional Information
    CALORIES 261(30% from fat); FAT 8.6g (sat 5.1g,mono 2.3g,poly 0.5g);
    PROTEIN 2.9g; CHOLESTEROL 55mg; CALCIUM 14mg; SODIUM 150mg; FIBER 0.5g;
    IRON 1mg; CARBOHYDRATE 39.6g



    Source:
    "Cooking Light, JANUARY 2008"



    * Exported from MasterCook *

    Tamarind Pork with Pineapple-Ginger Chutney
    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Pork

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    Yield: 8 servings (serving size: 3 ounces pork and about 1/4 cup chutney)


    Ingredients
    Chutney:
    1 1/2 teaspoons butter
    1 cup chopped onion
    1 tablespoon grated peeled fresh ginger
    1 serrano chile, seeded and minced
    3 cups chopped pineapple
    1/4 cup light brown sugar
    2 tablespoons gold rum
    1/4 teaspoon salt
    1/4 cup chopped fresh cilantro
    1/8 teaspoon ground red pepper
    Pork:
    1 tablespoon sweet chili sauce
    1 tablespoon lower-sodium soy sauce
    1 teaspoon rice vinegar
    2 teaspoons tamarind paste
    2 (1-pound) pork tenderloins
    3/4 teaspoon salt
    3/4 teaspoon freshly ground black pepper
    1 tablespoon canola oil
    Preparation
    1. To prepare chutney, melt butter in a small saucepan over medium heat.
    Add onion, ginger, and chile to pan; cover and cook 6 minutes or until
    onion is tender. Uncover. Stir in pineapple and next 3 ingredients
    (through 1/4 teaspoon salt); bring to a boil. Reduce heat, and simmer,
    uncovered, 20 minutes or until pineapple is tender, stirring occasionally.
    Cool 20 minutes; stir in cilantro and red pepper.

    2. Preheat oven to 400°.

    3. To prepare pork, combine chili sauce and next 3 ingredients (through
    tamarind), stirring to combine. Reserve half of soy mixture. Heat a
    cast-iron grill pan over medium-high heat. Sprinkle pork with 3/4 teaspoon
    salt and black pepper; coat pork with oil. Add pork to pan; sauté 4
    minutes on 1 side or until browned. Brush pork with half of soy mixture;
    turn pork over. Place pan in oven; bake at 400° for 16 minutes or until a
    thermometer inserted in the thickest portion of pork registers 155°
    (slightly pink). Remove pork from pan; let stand 10 minutes. Brush pork
    evenly with reserved soy mixture. Slice pork crosswise into 1/2-inch-thick
    medallions. Serve with chutney.

    Nutritional Information
    Calories:227
    Fat:5.6g (sat 1.6g,mono 2.4g,poly 1g)
    Protein:23.1g
    Carbohydrate:19.1g
    Fiber:1.4g
    Cholesterol:64mg
    Iron:1.4mg
    Sodium:460mg
    Calcium:26mg


    Source:
    "Cooking Light, MARCH 2011"




    * Exported from MasterCook *

    Rum and Chili Roasted Chicken Thighs With Pineapple
    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Grilling Poultry


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    KValley

    1 tablespoon fresh lemon juice
    3/4 teaspoon kosher salt
    6 scallions, trimmed and chopped
    4 garlic cloves, roughly chopped
    2 tablespoons safflower or canola oil
    2 tablespoons rum, preferably dark or amber
    1 tablespoon thyme leaves
    1 tablespoon brown sugar
    1 Scotch bonnet or habanero chili pepper, seeded and chopped
    1/2 teaspoon ground allspice
    1/2 teaspoon freshly grated nutmeg
    6 chicken thighs, rinsed and patted very dry
    3/4 pound pineapple pieces, diced into 1/4-inch chunks or very roughly
    chopped
    Lemon wedges, for serving.


    1. In a blender or food processor, combine lemon juice and salt, and blend
    for 5 seconds to dissolve salt. Add scallions, garlic, oil, rum, thyme,
    brown sugar, chili pepper and spices, and blend until mixture forms a
    paste.

    2. Rub chili paste all over chicken pieces. If you have time, let marinate
    for up to 45 minutes at room temperature, or up to 24 hours in
    refrigerator.

    3. Preheat oven to 450 degrees. Put chicken in a large baking pan and
    scatter pineapple around it in one layer. Roast until chicken is cooked
    through ( juices will run clear when pricked with a fork), about 25
    minutes.

    4. Broil chicken and pineapple until chicken skin is crisp and dark brown
    all over and pineapple is singed in places.

    5. Serve chicken and pineapple coated with pan drippings, with lemon
    wedges.

    Yield: 3 to 4 servings.

    MY NOTES:

    All right, must 'fess up- I nixed one of the key ingredients. Brendan and
    I aren't rum drinkers nor did I have any rum flavoring. I made a
    concoction of molasses and lemon juice as a substitute.

    I doubled this recipe and eyeballed the measurements- it's pretty hard to
    muck up. I used boneless, skinless thighs. I let it marinate at room temp
    for about 45 mins prior to baking.

    I removed the inner spines of the pepper (serrano) but left the seeds for
    a little extra heat; glad I did so- serranos aren't as hot as Scotch
    Bonnet and I would have lost something in the translation.

  4. #4
    Join Date
    Mar 2006
    Location
    Boca Raton, Florida
    Posts
    11,464
    Thank you Michelle and Terry. I have a lot of recipes calling for rum, light and dark, but it is the "spiced" rum that I am looking for, like the pound cake recipe.

  5. #5
    Join Date
    Dec 2001
    Location
    North Carolina
    Posts
    716
    I bought spiced rum for this recipe, then had to drink the rest!

    Towering Coconut Layer Cake
    Contributed by Tyler Florence ACTIVE: 1 HR 15 MIN TOTAL TIME: 2 HRS SERVINGS: Makes one 9-inch cake

    Because Tyler Florence wanted Wayfare Tavern to feel like a century-old San Francisco institution, he researched menus dating all the way back to the Gold Rush. This cake couldn't be more traditional: four layers of rum-brushed yellow cake filled and frosted with a light and airy, coconut-scented meringue-buttercream.

    ACTIVE: 1 HR 15 MIN TOTAL TIME: 2 HRS SERVINGS: Makes one 9-inch cake
    MAKE-AHEADSTAFF-FAVORITEVEGETARIANIngredients
    Cake Layers
    10 large eggs, at room temperature
    1 1/2 cups sugar
    1 tablespoon pure vanilla extract
    1/2 cup plus 1 tablespoon canola oil
    1 1/2 cups all-purpose flour
    1/4 cup cornstarch
    1 teaspoon kosher salt
    Rum Soak
    1/4 cup sugar
    1/4 cup water
    2 tablespoons spiced rum
    Buttercream Frosting
    1 1/2 cups sugar
    1/2 cup water
    6 large egg whites
    4 sticks (1 pound) unsalted butter, at room temperature
    1 1/2 tablespoons pure coconut extract
    2 cups unsweetened or sweetened coconut flakes, toasted
    Directions
    1.Preheat the oven to 350°. Butter four 9-inch cake pans. Line the pans with parchment paper and butter and flour the paper. In a standing electric mixer fitted with the whisk, combine the eggs, sugar and vanilla and beat at high speed until the mixture is light, fluffy and tripled in volume. With the mixer on, gradually beat in the oil until incorporated. In a medium bowl, sift the flour with the cornstarch and salt. Gently fold the dry ingredients into the beaten-egg mixture until thoroughly incorporated.
    2.Pour the batter into the prepared pans and bake the cakes for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cakes to a rack and let cool. Unmold the cakes and peel off the parchment paper.
    3.In a small saucepan, combine the sugar with the water and cook over high heat, stirring constantly, just until the sugar is completely dissolved. Let cool, then stir in the rum.
    4.In a small saucepan, combine the sugar and water and stir over high heat until the sugar is completely dissolved. Stop stirring, then boil the syrup until it reaches 238° (soft ball stage) on a candy thermometer.
    5.Meanwhile, in a standing electric mixer fitted with the whisk, beat the egg whites until firm peaks form. With the mixer at medium-high speed, gradually beat in the hot sugar syrup. Reduce the speed to medium and beat until the meringue is cooled to room temperature. Beat in the butter, 2 or 3 tablespoons at a time, until all of the butter has been incorporated. Beat in the coconut extract.
    6.Brush the rum soak over the cakes. Set one layer on a large plate and spread 1 1/4 cups of the frosting on top; repeat with the next 2 cake layers. Cover with the final cake layer. Spread the remaining frosting evenly around the side and over the top of the cake, swirling it decoratively on top. Gently press the toasted coconut onto the side of the cake. Refrigerate the cake for at least 1 hour before serving.


    Make Ahead
    Once the frosting has firmed up, the cake can be covered with plastic wrap and refrigerated overnight. .

    From Tyler Florence's Recipe-Contest Winners
    Published October 2010

  6. #6
    Join Date
    Mar 2006
    Location
    Boca Raton, Florida
    Posts
    11,464
    Quote Originally Posted by tmsl View Post
    I bought spiced rum for this recipe, then had to drink the rest!

    Towering Coconut Layer Cake
    Contributed by Tyler Florence ACTIVE: 1 HR 15 MIN TOTAL TIME: 2 HRS SERVINGS: Makes one 9-inch cake

    From Tyler Florence's Recipe-Contest Winners
    Published October 2010
    Ohhh, this sounds so good. Thank you Laura. Shame you had to drink the rest.

  7. #7
    This is a hard recipe to pull of, but if done properly, the results are out of this world.

    6 tbsp spiced rum
    3/4 cup of ginger ale

    Combine ingredients in a small sauce pan over no heat. Pour into a glass filled with ice. Adorn with cherry.

  8. #8
    Join Date
    Mar 2006
    Location
    Boca Raton, Florida
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    11,464
    Quote Originally Posted by TomatoMustard View Post
    This is a hard recipe to pull of, but if done properly, the results are out of this world.

    6 tbsp spiced rum
    3/4 cup of ginger ale

    Combine ingredients in a small sauce pan over no heat. Pour into a glass filled with ice. Adorn with cherry.
    Thanks Will have to try that one.

  9. #9
    I like to peel and dice fresh oranges, cover with spiced rum, and allow the flavors to marry, stirring occasionally, for at least an hour or so. Serve as a dessert or (my preference) as a side dish.
    "When you are in love with someone you want to be near him all the time, except when you are out buying things and charging them to him." Miss Piggy

  10. #10
    Mahimahi with Pineapple Chutney from Cooking Light, I love this recipe and so does my fish-hating DH. It actually calls for gold rum but I'm think spiced rum would also be super tasty.

  11. #11
    Join Date
    Mar 2006
    Location
    Boca Raton, Florida
    Posts
    11,464
    NancyR and FoodJaunts, thank you both for your suggestions. I have everything for both of them except the Mahimahi. DH and I used to do a lot of fishing and loved it when we caught mahimahi (dolphin). That was our favorite fish to cook. My mom loved it.

  12. #12
    Join Date
    Mar 2006
    Location
    Boca Raton, Florida
    Posts
    11,464
    Quote Originally Posted by FoodJaunts View Post
    Mahimahi with Pineapple Chutney from Cooking Light, I love this recipe and so does my fish-hating DH. It actually calls for gold rum but I'm think spiced rum would also be super tasty.
    Is this the one?

    Mahimahi with Pineapple Chutney

    Gold rum has a pronounced flavor and adds a decidedly Caribbean influence to this spicy-sweet dish. The rum is aged in barrels, and through this process it takes on an amber hue and develops subtle flavors of caramel and vanilla. If you can't find gold, use white rum.


    2 teaspoons canola oil
    1 1/2 cups finely chopped red onion
    1 cup finely chopped red bell pepper
    1 tablespoon minced peeled fresh ginger
    1 teaspoon minced seeded habanero pepper
    1 garlic clove, minced
    1 teaspoon kosher salt, divided
    1/4 cup gold rum
    3 cups fresh pineapple, cut into 1/2-inch pieces
    1/2 cup packed brown sugar
    3 tablespoons fresh lime juice
    1 tablespoon chopped fresh cilantro
    Cooking spray
    6 (6-ounce) mahimahi fillets
    1/4 teaspoon freshly ground black pepper

    1. Heat oil in a medium saucepan over medium-high heat. Add onion and next 4 ingredients (through garlic); stir in 1/2 teaspoon salt. Cook 4 minutes, stirring constantly. Add rum to pan; cook 20 seconds or until liquid evaporates. Stir in pineapple, sugar, and juice; bring to a boil. Cook 15 minutes or until liquid thickens. Remove from heat; cool slightly. Stir in cilantro.

    2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of fish evenly with remaining 1/2 teaspoon salt and black pepper. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Serve with chutney.

    Cooking Light JANUARY 2010

  13. #13
    Join Date
    Mar 2006
    Location
    Boca Raton, Florida
    Posts
    11,464
    In the interest of science, I decided to sample both dark and spiced rum. Then I said, O what the heck and sampled the light rum also. The verdict? I don't like any of them by themselves. (hic)scuse me

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