How do you use your flavored rum besides drinking it?

[verjoy]

I have a good simple rum cake recipe, but are there other desserts etc. one could make? I have mango, pineapple, coconut and orange rum.

[California Girl]

If I can find it when I get home from work, I'll post a recipe for rum balls. I imagine a good flavored rum would add quite a bit to the old recipe!

[Xislandgirl]

Wait a minute! People do other things with rum? Like what? I get the bottle home and then it is empty, how do you keep the rum in the bottle long enough to cook with it???????

[verjoy]

Thanks,

That sounds great!

[verjoy]

Dear X,

I'm the only one that is drinking it. My husband brought home one bottle of Beefeaters and drank it all in about a month.

He doesn't care for the sweet drinks, but I found out that Lime and Coconut is addicting.

[Maryanne]

I would be interested in that rum cake recipe, if it's easy to post. I've always loved rum; maybe that's why I like the islands so much! A pirate in another life...

For our wedding, we had a simple rum cake base (not the over-heavy Italian kind) with a hot lemon sauce.

I don't do much with flavored rums, though I really liked the hot apple cider with vanilla rum that was just mentioned..

[verjoy]

Rum cake with lemon sauce. That sounds good.


The rum cake recipe I use is the Bacardi one, but Cruzan works in it just as well.

BACARDI RUM CAKE

One cup chopped pecans (this is optional, I made it recently without because my husband is on lowfat diet.)

One 18.5 oz. pkg. yellow cake mix (could use coconut, pineapple or orange with matching flavor rum)

One small pkg. instant vanilla pudding mix

4 eggs (I cut this down to 3 eggs with no noticeable difference)

1/2 cup cold water

1/2 cup oil (I used unsweetened applesauce)

1/2 cup of Bacardi Dark rum (or any kind of rum)


Preheat oven to 325 degrees. Grease and flour 10" tube or bundt pan. Sprinkle pecans into bottom of the pan. Mix all cake ingredients together until smooth. Pour batter over pecans. Bake one hour. Cool. Invert on serving plate. Prick top with a large fork. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

GLAZE

1/4 lb. butter (one stick) or (1/2 cup Promise low fat spread)

1/4 cup water

1 cup granulated sugar

1/2 cup Bacardi Dark rum (or whatever rum you're using)


Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

[California Girl]

I haven't made these in years, but maybe it's because I remember them being sort of a hassle. However, that being said, I wasn't much into cooking back then, either. I do remember them tasting like Heaven, though, or I wouldn't have saved the recipe these many years. Now that this flavored rum idea has been brought to my attention, I am definitely going to make rum balls this year for the holidays. Can you just imagine these with coconut or mango rum? OMG! Totally orgasmic!

-------------------------

Rum Balls

1 6oz. pkg. chocolate chip
1/2 cup sour cream
1/8 tsp. salt
Corn syrup (if needed)
2 cups vanilla wafers, crushed
1/3 cup RUM!!
1/4 cup butter, melted
1 cup powdered sugar
1 cup walnuts or pecans, finely chopped
1/4 tsp. salt
1/4 cup semi-sweet chocolate, ground

Melt chocolate chips over hot, not boiling, water. Add sour cream & 1/8 tsp. salt. Stir until smooth. Let stand in the refrigerator overnight.

Remove mixture from the fridge & form into little balls about the size of grapes. If necessary, add just enough corn syrup to make molding easy.

Mix together the crushed vanilla wafers, rum, butter, powdered sugar, nuts & 1/4 tsp. salt. Pour this mixture over the balls and coat them, making them about the size of walnuts. Roll the coated balls in the ground chocolate.

Store them in a tightly covered jar. They will improve with storage and will keep in the refrigerator for weeks.

----------------------

Now that I've written all that, I'm thinking a little bit of coconut (toasted or not) in there with the vanilla wafers could be pretty awesome, too.

[Lulu76]

I have a rum ball recipe too. I think it's in my christmas recipes, so I'll look for it.

I make a marinade for chicken or fish that has rum (usually mango and coconut), pineapple and lime juice, garlic, soy sauce and honey. I just mix it all until it tastes good, marinate the meat at least 30 minute and then grill it.

I think someone posted a painkiller cake here once. It looked good.

[RickG]

Therapeutic massage - I rub some into my partners tongue.

Cheers, RickG

[Lulu76]

I only listed my g-rated uses, Rick.

[verjoy]

CA~

Thank you, I will definitely try that recipe. It looks like it would be wonderful. Our sons will like them, I guarantee. I'm sure we were the STT airport liquor store's favorite group the day we left.

Lulu~

Thank you for the chicken idea, it sounds really good. I never thought of using the rum in a meat marinade. My husband will like that I'm sure.

Rick

You're incorrigible!

[California Girl]

I would love to hear how they turn out with your own flourishes to the recipe!

[Chefcat]

Often use it to finish pan seared steaks with a quick deglaze. Sometimes with boneless chicken breasts, shallots, garlic, chicken stock and a touch of balsamic vinegar to make a sauce that goes over noodles. Also use as a sauce for a simple pork roast with fresh rosemary and sage leaves.

I prefer the dark rum for savory sauces.

For desserts, use it in a lovely chocolate rum sauce and in a rum cake (rum goes into the cake and also in the glaze.) Also make a rum souffle.

Add a TB or so in the egg/milk mixture for French toast. Also, a splash in pecan pie before baking gives a gorgeous flavor.

Anyway, it never goes to waste in this house (but probably goes to WAIST!!)

--Cat

[California Girl]

Hey ChefCat! Welcome to the forum. Excellent ideas! How about a recipe or two? Like the chocolate rum sauce, for instance!