June 2019 - Cooking with Rum

by ,

                Potted Round Steak with Rum Gravy

Ingredients:

  • 1 1⁄2 lb. Steak
  • Flour
  • 1⁄4 C. Butter
  • 4 sliced Onions
  • 1 C. Ketchup
  • 1⁄2 C. Water
  • 1⁄2 C. Dark Rum
  • 1 tsp. Kitchen Bouquet
  • 1 Tbsp. Worcestershire Sauce
  • Salt and Pepper

Directions:

Sprinkle salt and pepper on steak and then roll the steak in flour. Pound steak with wooden mallet until thin. Melt butter in pan and fry steak brown. Remove steak and fry onions brown. Add to the onions the ketchup, water, rum, kitchen bouquet and Worcestershire sauce. Add additional salt and pepper to taste. Put steak back into pan and cover. Cook steak for one and a half hours or until tender. Add more water/rum if gravy cooks too thick.

                            Raspberry Rum Pudding

Ingredients:

  • 1⁄2 C. Butter, softened
  • 1 C. Sugar
  • 3 Egg Yolks
  • 1 1⁄2 c. Raspberry Jam
  • 1 C. Whole Milk
  • 1 C. Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Cinnamon
  • 1⁄2 tsp. Nutmeg
  • 1⁄4 tsp. Cloves
  • 3 Egg Whites, well-beaten

Directions:

Preheat oven at 350°F. Cream the butter with sugar. Add egg yolks and jam. Sift flour with baking powder and spices. Add milk and butter mixture alternately to the flour mixture. Fold in the well beaten egg whites. Pour into a greased 2-quart baking dish and bake in the oven for one hour or until pudding sets. Serve warm with pudding sauce (see below recipe). Serves 6.

Rum Pudding Sauce

Ingredients:

  • 1⁄4 C. Butter, softened
  • 1⁄2 c. Sugar
  • 1 Egg, well-beaten
  • 1⁄2 C. Dark or Spiced Rum

Directions:

Cream the butter with sugar. Add the egg. Place in a double boiler and stir until mixture thickens, do not boil. Add the rum and serve immediately.