May 2015- Cooking with Rum

by ,

May 2015- Cooking with Rum

Hello, my name is Susan Whitley, I am passionate about great foods and beverages. I love finding recipes that incorporate my favorite ingredients and sharing the results with my friends and family.

Through this monthly column I will do my best to inspire you to incorporate the spirit of the tropics into your everyday cooking.

Sue@gotrum.com

Flaming Tropical Sweet & Sour Ham

Ingredients:

• 2 lb. Cooked Ham

• 2 C. Canned Pineapple, chunks

• ¼ C. Brown Sugar

• 1 ½ Tbsp. Cornstarch

• ¾ C. Pineapple Juice, from the canned pineapple chunks

• 1 Tbsp. Soy Sauce

• 1/3 C. White Vinegar

• 1/2 C. Dark Rum, warmed slightly

• ½ C. Spiced Rum, warmed slightly

Directions:

Cut ham into bite-size cubes. Drain pineapple, reserving the juice. Combine the sugar and cornstarch in a saucepan and stir in ¼ cup of the reserved pineapple juice. Stir until sugar is completely dissolved. Lower the heat and gradually begin to add the remaining pineapple juice, soy sauce and vinegar, stirring as you add each ingredient. Continue cooking over low heat, stirring constantly, until sauce becomes translucent and slightly thick. Just before serving, add ham cubes and pineapple chunks and heat through. Add the warm dark rum and spiced rum and ignite! Spoon the sauce through and around the ham and fruit chunks while flaming. Serve this appetizer with cocktail picks. If you really want to impress your guests, prepare in a chafing dish at the table so they can watch.

Tropical Pineapple Flambé

Ingredients:

• 1 Fresh Pineapple

• 1 ½ C. Brown Sugar

• ½ C. Spiced Rum

• 1 tsp. Cinnamon

• 1 C. Chopped Kumquats

• ½ C. Dark Rum, slightly warmed

• Ice Cream

Directions:

Cut off top of pineapple (about 2 inches down) and reserve. Remove meat without piercing through the outer shell. Dice fruit, discarding hard core, and sprinkle with brown sugar. Return fruit to pineapple shell. Sprinkle cinnamon and then pour the spiced rum over it. Cover the pineapple (except the leafy top) with aluminum foil. Bake in oven at 350F for 30 minutes. Remove foil and place pineapple on a serving platter. Place the leafy top back on the pineapple and take platter to the table. At serving time, remove the leafy top, add kumquats and pour warmed dark rum and ignite! Ladle out flaming fruit onto individual servings with ice cream. Serves 4 to 6.

Cheers!