January 2020 - Cooking with Rum

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                                    Tipsy Tenderloins

Ingredients:

  • 2 lb. Tenderloin Tips, sliced thin
  • 4 Tbsp. Butter
  • 2 tsp. Salt
  • 2 Tbsp. Spiced Rum
  • 1 C. Mushrooms, sliced
  • ½ C. White Onion, chopped
  • 1 Garlic Clove, crushed
  • 1 C. Dark Rum
  • 1 C. Canned Tomatoes
  • 2 Beef Bouillon cubes
  • Parsley, for garnish

Directions:

Sauté meat in butter until brown.  Add salt, spiced rum, mushrooms, onions and  garlic.  Cook for about 3 to 4 minutes, add more butter if needed.  Add dark rum, tomatoes and bouillon cubes and simmer for 25 minutes or until meat is tender.  Garnish with parsley. Serves 4 to 6.

I recommended serving whipped potatoes as a side dish to take advantage of the delicious gravy.

                                      Woozy Date Torte

Ingredients for Torte:

  • 1 C. Fresh, Pitted Dates
  • ½ C. Butter
  • ½ C. Brown Sugar
  • 4 Egg Yolks
  • 1 C. Flour
  • 1 tsp. Baking Powder
  • ½ C. Dark Rum
  • 1 C. Whipped Cream, for filling

Directions:

Slice dates thin.  In a bowl, cream butter and sugar then add egg yolks and beat well.  Sift flour and baking powder and blend into creamed mixture alternating with dark rum.  Fold in dates.  Place batter into two greased 9-inch pans.  Spread with meringue (see below recipe) and bake at 350°F for 45 minutes.  Allow to cool before removing from pans.  Put layers together with the whipped cream.

Ingredients for Meringue:

  • 4 Egg Whites
  • ¼ tsp. Cream of Tartar
  • 1 C. Sugar
  • ½ C. Pecans, chopped

Directions:

Beat egg whites with cream of tartar until they form peaks. Gradually add sugar, beating until stiff. Fold in pecans.