August 2020 - Cooking with Rum

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                  Coconut Curried Lamb Lettuce Wraps

Ingredients:

  • 4 tsp. olive oil
  • 1 medium white onion, chopped
  • ¼ C. chopped carrots
  • 2 lbs. lean lamb stew meat, cut into 3/4-inch cubes
  • ¾ C. coconut milk
  • ¼ C. coconut rum
  • 1 Tbsp. curry powder
  • 1/8 tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ¼ C. raisins
  • Shredded coconut
  • Romaine lettuce, for wraps

Directions:

  1. In a pan, heat olive oil and add the white onions and carrots.  Sauté until soft.
  2. Add lamb meat and continue sautéing until meat turns brown.  
  3. Add coconut milk, rum and spices.  Lower heat to simmer, approximately 5 minutes.
  4. Remove from heat and ready to serve on lettuce.
  5. Separate romaine lettuce leaves and place on a platter.  Spoon curried lamb into each leaf. Top with raisins and shredded coconut.

                                Coconut Rum Torte

Ingredients:

  • 1 ½ C. whipped cream
  • 1 ½ C. sugar
  • 1 C. coconut rum
  • 1 ¼ C. vanilla wafers, rolled fine
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 6 egg whites, beaten stiff
  • 4 Tbsp. coconut rum
  • Whipping cream, for topping
  • 1 C. shredded coconut, lightly browned for topping

Directions:

  1. Beat whipped cream until thick.  Add sugar gradually while beating. Add coconut rum, vanilla wafer crumbles, baking powder and salt and mix thoroughly. Fold in stiffly beaten egg whites.
  2. Bake in 9-inch square cake pan at 350°F for 45 minutes, or until cake tester comes out clean. Let cake cool.  Remove from pan and place on a platter.  
  3. Drizzle 4 tablespoons of coconut rum over the cake. Spread top of cake with whipped cream and sprinkle lightly browned coconut on top.