December 2021 - Cooking with Rum

by ,

                                     Spirited Omelet

Ingredients:

  • 8 Eggs
  • 1 tsp. Sea Salt
  • ½ lb. Chicken, cooked and diced
  • 1 ½ C. Canned Chinese Vegetables, drained
  • ¼ C. Celery, chopped
  • ¼ C. White Onion, chopped
  • 2 Tbsp. Vegetable Oil
  • 2 Tbsp. Soy Sauce
  • 2 Tbsp. Dark Rum
  • 2 tsp. White Sugar
  • 2 Tbsp. Butter

Sauce for Pancakes:

  • 2 Tbsp. Cornstarch
  • 2 C. Chicken Bouillon

Directions:

  1. In a large bowl, beat eggs with salt.  Sauté chicken and vegetables in vegetable oil for about 5 minutes.  
  2. Add soy sauce, rum and sugar and cook thoroughly.  Pour a little of the meat mixture into the bowl with the beaten eggs.  
  3. Continue to add meat slowly and mix until both mixtures have mixed well.  Melt butter in skillet.  
  4. Drop large spoonfuls of mixture onto heated butter and cook over moderate heat until pancakes are brown on both sides.
  5. Blend cornstarch and chicken bouillon and then cook until sauce thickens.  If you want a darker color for the sauce, add a teaspoon or two of soy sauce.  Serves 8.

                             Rummy Apple Fritters

Ingredients:

  • 3 Lrg. Apples
  • ½ C. White Sugar
  • 2 Tbsp. Dark Rum
  • 1 tsp. Grated Orange Rind
  • 1 ½ C. Sifted Cake Flour
  • ¼ tsp. Salt
  • 2 eggs, well beaten
  • 1/3 C. Beer
  • 2 tsp. Dark Rum
  • Confectioner’s Sugar, for topping

Directions:

  1. Core, peel and cut apples into ½ inch rings.  
  2. Pour rum and sugar over them.  Let stand for 2 hours.  
  3. Mix together the remaining ingredients and let stand for 1 hour.  Dip apples into batter and fry in oil until golden brown.  
  4. Drain on paper towel and them move to a serving plate.  
  5. Sprinkle generously with confectioner’s sugar.  Serve warm.  Serves 4 to 6.