August 2015- Cooking with Rum

by ,

Hello, my name is Susan Whitley, I am passionate about great foods and beverages. I love finding recipes that incorporate my favorite ingredients and sharing the results with my friends and family.

Through this monthly column I will do my best to inspire you to incorporate the spirit of the tropics into your everyday cooking.

Sue@gotrum.com

Short Ribs a la Rum

Ingredients:

3 lbs. Short Ribs of Beef, cut into 3 inch serving pieces

2 Tbsp. Dijon Mustard

Salt, to taste

½ tsp. Chile Powder

½ tsp. Sugar

Juice of a small Lemon

¼ C. Olive Oil

1 small Garlic Clove, crushed

1 small Onion, chopped fine

1/3 C. Dark Rum

1/3 C. Beef Bouillon

Directions:

Place the short ribs in a deep bowl, add all ingredients, cover and marinate in the refrigerator for several hours. Drain and reserve the marinade. Preheat oven to 425F and bake ribs for 30 minutes on a rack in a roasting pan. Reduce heat to 325F and baste with marinade every 10 minutes for 1 ½ hours. Skim off all the fat from the pan and serve the beef with the remaining marinade. Serves 6.

Apricot Rum Cream

Ingredients:

Juice of ½ Lemon

¼ C. Light Rum

2 Tbsp. Gelatin

¼ C. Apricot Juice from can of fruit, heated

¼ C. Apricot Liqueur, heated

¼ C. Sugar

2 C. Crushed Ice

½ C. Heavy Cream

½ C. Canned Apricots, peeled and chopped

Directions:

Put lemon juice, rum and gelatin into an electric blender container. Add hot apricot juice and liqueur. Cover and blend for a half minute. Add sugar, cover and blend for 4 seconds. Add ice, cream and apricots and blend for 30 seconds more or until mixture begins to thicken. Pour at once into individual molds.