Cooking with Rum Title Jan 2
Quail in Herbed Rum Sauce
Cooking with rum teaser
Ingredients:
- 6 quail
- 6 Tbsp. olive oil
- 2 large garlic teeth, crushed
- 1 medium white onion, chopped
- ½ lb. mushrooms
- 1 bay leaf
- 1 carrot, cut in rings
- ¼ tsp. oregano, dried
- 1 Tbsp. pasley, chopped
- 1 C. dark rum
- 1 C. chicken broth
- Salt and pepper to taste
- Flour, to roll quail
Directions:
Pre-heat oven to 350°F. Rub quail with salt and pepper and crushed garlic. Roll in flour and brown in olive oil. Add liquids slowly then the rest of the ingredients. Use either a Dutch oven or a chicken fryer. Allow liquids to come to a boil on top of the stove. Transfer pot now to the oven and bake quails for an hour and 20 minutes or until cooked. Taste the gravy and add more salt, pepper and rum as needed. Place quail on a platter, garnish with extra chopped parsley and serve the sauce separately. If you would like, you can also soak thinly sliced rings of oranges in the dark rum and use the rings to garnish the platter.
Quail in Herbed Rum sauce
Christmas Cookies
Ingredients:
- 1 egg
- ½ C. sugar
- ¼ tsp. grated lemon rind
- ½ tsp. rum extract
- 2/3 C. flour
- 1 tsp. anise seed
- Pinch of salt
Directions:
Beat egg lightly. Add sugar, salt and flour sifted together. Beat well. Add the rest of the ingredients and beat again. Place a teaspoon and a half of the dough onto a well-greased cookie sheet. Let stand, overnight or for at least 12 hours, at room temperature. The dough will form into two layers, the top resembling frosting.
Bake in a very slow 300°F oven until dough is set and tops begin to turn brown.
Christmas cookies
