November 2021 - Cooking with Rum

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                    Rum Pancakes with Asparagus and Ham

Ingredients:

  • ½ C. Flour, self-raising
  • ½ tsp. Mustard Powder
  • 1 Egg, beaten
  • ¼ Tbsp. Milk
  • 1 Tbsp. Dark Rum
  • 8 Cooked Asparagus Spears
  • 8 Slices of Parma Ham
  • Ingredients for Dressing:
  • 3 Tbsp. Olive Oil
  • 1 Tbsp. Dark Rum
  • Salt and Pepper to taste

Directions:

  1. Stir flour and mustard powder into a bowl.
  2. Cave the center of the mixture and add the egg, milk and rum. Whisk the batter until smooth.Heat a griddle and grease heavily.  
  3. Divide batter in half so that you start with enough batter to make four pancakes.  Drop spoonfuls of batter on hot griddle to make the four pancakes.  
  4. Cook for 3 minutes or until bubbles rise to the surface of each pancake. Flip pancakes over and cook for an additional 2-3 minutes or until golden brown.  
  5. Remove pancakes and repeat process until you have a total of 8 pancakes made. Mix the dressing ingredients together in a bowl.  Taste and adjust seasoning if necessary.
  6. Place two pancakes on each plate.  Put parma ham on top of the pancakes and then the asparagus.  
  7. Drizzle dressing over the asparagus for each plate.
  8. Optional:  Garnish with basil.  Serves 4.

                            Gingerbread Rum Brownies

Ingredients:

  • 1 C. Brown Sugar
  • ½ C. Grandma’s Molasses
  • ½ C. Honey
  • ¾ c. Butter
  • 1 tsp. Baking Soda
  • 2 ½ C. Flour
  • ½ tsp. Salt
  • 1 Tbsp. Ground Ginger
  • 2 tsp. Ground Cinnamon
  • 2 Eggs, beaten
  • 1 C. Chopped Walnuts
  • 1/3 C. Crystalized Ginger, chopped
  • 1 Tbsp. Ginger Liqueur
  • 2 Tbsp. Dark Rum
  • 3 Tbsp. Milk
  • Ingredients for Fudge Topping:
  • 4 Tbsp. Butter
  • 1 Tbsp. Ginger Liqueur
  • 2 Tbsp. Dark Rum
  • 1 ¾ C. Icing Sugar, sifted

Directions:

  1. Preheat oven to 325°F.  Grease and flour an 8-9 inch square pan.In a sauce pan over medium heat, add sugar, molasses, honey and butter.  Stir until all ingredients have dissolved.  
  2. Remove from heat and allow pan to cool.  Add the baking soda.
  3. Sift the flour, salt, ground ginger and ground cinnamon into a mixing bowl.  Stir in the melted ingredients into the bowl until mixed well.  
  4. Stir in the eggs, walnuts, crystallized ginger, ginger liqueur, rum and milk.  Pour mixture into square baking pan and bake for 1 ½ hours or until cake tester comes out clean.  Remove from oven and allow to cool on a rack.Now it is time to make the fudge topping.  
  5. Put butter, ginger liqueur, rum and icing sugar into a heatproof bowl and place over a pan of simmering water.  Stir mixture until blended and smooth.  
  6. Remove from heat and allow to cool. Using a spactula, pour mixture over cake and spread evenly.  
  7. Optional:  Added chopped walnuts and crystallized ginger on top of fudge for decoration.  Serves 10-12.