![Cooking with Rum Title Jan 2 Cooking with Rum Title Jan 2](https://www.gotrum.com/downloads/2504/download/Cooking%20with%20Rum%20Title%20Jan%202.jpg?cb=b1bde9532c8fd11a9b04175e09cd2f97&w={width}&h={height})
Cooking with Rum Title Jan 2
Mongolian Meatballs
Ingredients:
Meatballs
- 2 lbs. Ground Beef, minced
- ¾ C. Breadcrumbs
- 2 Eggs
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Dark Aged Rum
- 1 Tbsp. Rice Wine Vinegar
- 1 Tbsp. Garlic, minced
- 1 Tbsp. Ginger, minced
- 4 Green Onions, chopped
- Salt and Pepper to taste
Glaze
- 2 tsp. Sesame Oil
- 4 Cloves of Garlic, minced
- 1 Tbsp. Ginger, minced
- ½ C. Soy Sauce
- ⅔ C. Dark Aged Rum
- ½ C. Brown Sugar
- 3 Tbsp. Hoisin Sauce
- 1 Tbsp. Oyster Sauce
- 1 Tbsp. Ground White Pepper
Directions:
MEATBALLS:
- Preheat oven to 350°F. Mix together all of the meatball ingredients in a large bowl.
- Spoon out 1-inch of meat mixture, shape into balls and place onto 2 large baking sheets lined with parchment paper.
- Bake for 15 minutes, or until golden browned and cooked through. While the meatballs are baking begin preparing the glaze.
GLAZE:
- Heat a non-stick pan or skillet over medium-high heat. Whisk ALL of the sauce ingredients together in the pan until well blended.
- Bring to a simmer and continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes).
- When meatballs have finished cooking, add the meatballs into the sauce pan and gently coat each meatball generously and evenly in the sauce.
- Transfer the glazed meatballs to a serving dish or tray with a slotted spoon.
- Sprinkle with white sesame seeds and chopped green onions and serve warm with toothpicks or mini forks.
![Mongolian meatballs Mongolian meatballs](https://www.gotrum.com/downloads/3694/download/Mongolian%20meatballs.jpg?cb=2bb387cf66f97e4a8d362e980e60c8fa&w={width}&h={height})
Mongolian meatballs
Cuba Libre Pudding
Ingredients:
- 1 C. Brown Sugar, loosely packed
- 5 Tbsp. Cocoa
- ¾ C. Coca Cola, heated
- ¼ C. Gold Rum
- 1/3 C. Flour
- ¼ tsp. Baking Powder
- ¼ tsp. Salt
- 1 Egg, well beaten
- ½ C. Granulated Sugar
- 6 Tbsp. Butter, melted
- ½ C. Chopped Nuts
Directions:
- Combine brown sugar with 3 tablespoons cocoa and sprinkle in a greased 8” loaf pan.
- Pour the heated Coca Cola over this, then the rum.
- Sift dry ingredients (including remaining cocoa) together. Beat egg, add sugar and butter and mix well.
- Add dry ingredients and nuts and blend thoroughly. Spoon on top of the mixture in pan.
- Bake at 350° F for 40 minutes. Serves 6.
![Cuba Libre Pudding Cuba Libre Pudding](https://www.gotrum.com/downloads/3695/download/Cuba%20Libre%20Pudding.jpg?cb=fb2233dc7dc3fb005d3377c01e23a66b&w={width}&h={height})
Cuba Libre Pudding
![Chef Susan Whitley Chef Susan Whitley](https://www.gotrum.com/downloads/2789/download/Chefs%20Intro.jpg?cb=e5214a62e36ffe338a4f714d875e8cf1&w={width}&h={height})