April 2021 - Cooking with Rum

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                                       Rummy Beef Stew

Ingredients:

  • 2 ½ lb. Lean Beef, cut into cubes
  • 3 Tbsp. Olive Oil
  • ¼ lb. Bacon, blanched and diced
  • 1 Large White Onion, diced
  • 2 Cloves of Garlic, minced
  • Pinch of Oregano
  • Pinch of Basil
  • 2/3 C. Red Wine
  • 2 Tbsp. Spanish Style Aged Rum
  • 4 Tbsp. Tomato PasteSalt and Pepper to taste
  • Cilantro, chopped up for garnish

Directions:

  1. Heat oil in a large skillet and sauté the bacon, onion, and garlic for about 4 minutes.  
  2. Add the beef, oregano, basil, salt & pepper and cook until beef cubes are browned.
  3. Dilute the tomato paste with the wine and rum, add to the stew along with enough water to cover the meat, and cook for 2 hours over medium heat.  
  4. Just before serving, add an additional 2 tablespoons of rum and some more red wine.
  5. Garnish with Cilantro. Serves 6.

                                            Rum Souffle

Ingredients:

  • 3 Eggs, separated
  • 4 Tbsp. Powdered Sugar
  • 2 Tbsp. Rum
  • 1 Pinch of Salt
  • Additional SugarButter

Directions:

  1. Beat the egg yolks until light.  Add sugar, rum, salt and mix well.  
  2. In a separate bowl, beat the egg whites until peaks appear.  
  3. Fold egg whites into the yolk mixture.  
  4. Butter a soufflé dish and sprinkle the bottom and sides with sugar, shake out excess sugar.  
  5. Pour the soufflé mixture into the dish and sprinkle the top with a little bit of sugar.  
  6. Bake at 350°F for 45 minutes.  Serves 4.