Cooking with Rum Title Jan 2
Spicy Rum Meatballs
Ingredients:
- 1 lb. Lean Ground Beef
- 1⁄2 lb. Lean Ground Pork
- 3⁄4 C. Bread Crumbs
- 2 Tbsp. Grated White Onion
- 2 Tbsp. Butter, melted
- 1 tsp. Orange Bitters
- 2 tsp. Salt
- 1 tsp. Ground Allspice
- 1 tsp. Marjoram
- 1⁄2 tsp. Oregano
- 1 Egg, beaten
- 3⁄4 C. Dark Rum
- 1⁄4 C. Butter, for sautéing
Directions:
Put beef and pork meat in a bowl. Add white onion and blend in melted butter, bitters, seasonings, egg and rum. Form into tiny balls about 1-inchin diameter. Heat pan and sauté in butter until brown. Yields 3-4 dozen meat balls. Serve hot on cocktail picks along with barbecue sauce spiked with rum to taste.
Rum Puppies
Ingredients:
- 1Egg
Rum puppies
- 1⁄4 C. Whole Milk
- 1⁄4 C. Gold Rum
- 1 C. Bisquick Biscuit Mix
- 2 Tbsp. Yellow Corn Meal
- 1⁄4. tsp. Paprika
- 1⁄2 tsp. dry Mustard
- 1/8 tsp. Ground Cayenne Pepper
- 1 lb. Miniature Sausage
- use Olive oil or Coconut oil for deep frying
Directions:
Blend egg, milk and rum. Stir in the dry ingredients. Dip sausages in batter and fry in oil at 375°F for about 3 minutes on each side. Serve hot on cocktail picks. If need to reheat, bake in oven at 400°F for about 5 minutes. Serves 8.
