November 2019 - Cooking with Rum

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                        Rhum Duck with Black Cherries

Ingredients:

  • 1 (4 lb.) duck, quartered
  • Salt and pepper to taste
  • ½ C. honey
  • 3 Tbsp. scallions, chopped
  • ½ C. mushrooms, sliced
  • ¾ C. black cherry juice, set aside 4 tablespoonfuls
  • 2 Tbsp. cornstarch
  • 1 C. canned black cherries
  • ½ C. Rhum Vieux Agricole, divided in half amounts

Directions:

Season duck with salt and pepper and then brush heavily with honey.  Roast in a shallow baking pan on a rack and uncovered at 325°F.  Roast for 2 hours. Once duck is tender, remove from roast pan and place each quarter, skin side up, in a broiling pan. Set aside while you make the sauce.  Heat a large skillet and add 2 tablespoonfuls of the dripping from the roast pan.  Add scallions to pan and fry lightly. Add mushrooms, cherry juice, canned black cherries and 1/4th of the Rhum Vieux Agricole.  In a small bowl add the 4 tablespoonfuls of cherry juice along with the cornstarch and blend well.  Now add it to the skillet.  Mix all ingredients in the skillet on low heat until sauce has thickened.  Place broiling pan in broiler and cook for about 10 minutes, or until skin becomes crispy.

Remove duck from broiler and place quarters on a serving platter and pour the sauce over.  Warm the remaining  Rhum Agricole in a small pot and then pour over the duck and ignite. Pour sauce over the duck quarters until flames die down.  Serve immediately.

                           Coffee and Rhum Sponge Cake

Ingredients:

  • ½ C. cold strong coffee
  • ¼ Rhum Blanc Agricole
  • 3 eggs, separated
  • ¾ C. light brown sugar
  • ¾ C. cake flour
  • 1 tsp. baking powder

Directions:

Mix coffee and Rhum and add egg yolks and beat until light.  Add sugar gradually while beating.  Continue beating for about 4 minutes.  Sift flour and baking powder together and add slowly to batter.In a separate bowl, beat egg whites until stiff.  Begin folding into batter.  Bake in an non-greased 9-inch tube pan at 325°F for 45 minutes. Invert pan until cool before removing from pan.  Frost with Rhum Agricole Butter Cream (see recipe below) on all three sides.

                            Rhum Agricole Butter Cream

Ingredients:

½ C. soft butter

3 C. confectioner’s sugar

2 Tbsp. heavy cream

3 Tbsp. Rhum Blanc Agricole

Directions:

Cream butter.  Add rest of ingredients and continue creaming until fluffy.