November 2020 - Cooking with Rum

by ,

                     Caribbean Rhum Ginger Turkey

Ingredients:

  • 2 lb. Turkey breast, skinned
  • ¼ C. Soy Sauce
  • ½ C. Rhum Agricole
  • 2 Tbsp. Apricot Jam
  • ½ tsp. Ginger
  • ½ C. Water
  • ¼ C. Brown Sugar
  • 2 tbs. Olive Oil
  • 2 tsp. Lemon Juice
  • 1 Clove Garlic, chopped

Directions:

  1. Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone.
  2. Cut remaining breast meat into 3 equal portions. In a plastic bag, combine all ingredients except the turkey meat, mix well to dissolve sugar.
  3. Place the bag in a bowl.  Add the pieces of turkey inside the bag, submerge in marinade.
  4. Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade.
  5. Broil or barbecue turkey 12 to 15 minutes, turning and brushing meat with marinade.
  6. Serve with rice and garnish with sliced fruit.

                                  Rhum Rasgullas

Ingredients:

  • 6 C. Whole Milk
  • 3 Tbsp. Lime Juice
  • 2 ½ C. White Sugar
  • 6 C. Water
  • 1 tsp. Ground Cardamom
  • 2 Tbsp. Rhum Agricole
  • ¼ C. Pistachio, chopped

Directions:

  1. Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids separate from the whey.
  2. Pour into a colander lined with a cheesecloth. Rinse the curdled milk with cold water to get rid of the lime juice. Allow the water to drain completely.
  3. Gather the ends of the cheesecloth and express as much water as possible.  What you now have is soft paneer.
  4. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste.
  5. Roll into a ball and divide into 20 equal portions.  Roll each portion into a smooth ball between your palms, making sure there are no cracks.
  6. Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
  7. Gently drop each ball into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
  8. Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size.
  9. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom and rhum agricole into the mixture. Sprinkle the pistachios over the rasgullas.  
  10. Refrigerate to chill completely before serving cold.