November 2017- Cooking with Rum

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Sirloin Steak with Rum Sauce 

Ingredients:

• 1 Sir loin Steak, cut to 2 inches thick

• Juice of 1 Lemon

• ½ C. Beef Broth

• 1 Tbsp. Salted Butter

• ½ C. Dark Rum (or Spiced Rum)

• 2 Garlic Cloves, finely chopped

• Salt and Pepper to taste

• 2 Tbsp. Parsley, chopped

Directions:

Rub the steak with pepper and juice from ½ lemon. In a pan melt the butter and make sure the entire bottom of pan is covered with the butter. Place the steak in the pan and add the garlic and salt. Sear outside of steak and then add the beef broth, rum and remainder of lemon juice. Cover pan with lid and allow meat to cook. Remove pan from heat and place steak on a platter and sprinkle the chopped parsley with two tablespoons of rum.

Caramelized Sugar and Rum Pudding 

Ingredients:

• 2 C. Heavy Cream

• ½ Vanilla Bean, split lengthwise and scraped

• ½ C. Granulated Sugar

• 2 Tbsp. Dark Rum (Jamaican or Guyanese works very well)

• 3 Lrg Egg Yolks, room temperature

• ¼ tsp. Salt

Directions:

Preheat oven to 300⁰ F. Combine cream and vanilla bean in a small heavy-bottom saucepan set over low heat. In a medium sized saucepan set over medium heat, combine 6 tablespoons of sugar and rum. Stir constantly until sugar is dissolved. Raise the heat and bring mixture to a boil. Stir constantly so as not to burn the mixture until mixture turns a syrupy light brown mix, about 4 minutes.

Remove the vanilla bean from the cream mixture and pour cream mixture into the rum sauce and bring to a boil over medium heat, stirring constantly. Once it comes to a boil remove from heat and add 2 tablespoons of rum and allow mixture to cool for about 20 minutes.

In a medium-sized mixing bowl, whisk together the egg yolks, remaining sugar and salt. Add about half a cup of the warm cream to egg yolk mixture and whisk. Add this back to the cream, whisking constantly. Gradually add the rest and whisk until combined. Place a 9 x 13-inch glass baking dish on a baking sheet and set aside. Using a fine-mesh wire strainer, strain mixture into a pitcher or large measuring cup and divide it among 4 heat-proof 6 to 8 ounce custard cups. Sprinkle the top of each with a small amount of coarse sea salt. Set the cups in the baking dish and fill dish halfway with hot water. Bake for an hour, or until set. Remove from oven, set the baking dish to a wire rack and let cool. Once cooled, transfer the custard cups to refrigerator and chill for about 6 hours before serving.  

-Article written by Chef Susan Whitley- 

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