October 2022 - Cooking with Rum

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                               Spiced Rum-Glazed Shrimp

Ingredients:

  • 1 1/2 lb. Shrimp, peeled and deveined
  • 3 Tbsp. Olive Oil, divided
  • 1/3 C. Sweet Chili Sauce
  • 1/4 C. Soy Sauce
  • 1/4 C. Spiced Rum
  • 2 Cloves Garlic, minced
  • Juice of 1 Lime
  • 1/2 tsp. Crushed Red Pepper Flakes 
  • 1 Green Onion, thinly sliced, for garnish

Directions:

  1. Place shrimp in a large bowl. In a medium bowl, whisk together 2 tablespoons olive oil, sweet chili sauce, soy sauce, rum, garlic, lime juice, and red pepper flakes.
  2. Add 3/4 of the marinade to the bowl of shrimp and let marinate in refrigerator for 15 to 30 minutes.
  3. Heat remaining 1 tablespoon oil in a large pan or grill pan over medium-high heat.
  4. Add shrimp and cook on one side until golden, about 2 minutes.
  5. Using tongs, flip shrimp, then brush with remaining marinade. Cook 1 to 2 minutes more.
  6. Garnish with green onions and serve immediately.  Yields: 4-6 servings.

                                Pumpkin Rum Cake

Cake Ingredients:

  • Nonstick Cooking Spray, for the pan
  • 3 C. All-Purpose Flour, plus more for the pan 
  • 2 C. Sugar 
  • ¼ tsp. Salt 
  • ½ C. Buttermilk 
  • 2 tsp. Baking Soda 
  • 2 tsp. Vanilla Extract 
  • ½ tsp. Maple Extract
  • 2 Large Eggs 
  • 2 sticks Salted Butter 
  • 2 C. Pumpkin Puree 
  • 2 tsp. Pumpkin Pie Spice, plus more for serving 
  • ¾ C. Boiling Water

Ingredients for Rum Syrup:

  • 2 sticks (1 cup) Salted Butter
  • 1 C. Sugar 
  • 1 ½ C. Spiced Rum 
  • 1 tsp. Vanilla Extract

Directions:

For the cake:

  1. Preheat the oven to 350°F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
  2. In a large bowl, stir together the flour, sugar and salt and set aside. In a separate bowl whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs. In a medium saucepan over medium heat, melt the butter.
  3. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
  4. Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined.
  5. Pour the cake batter into the bundt pan. Bake for 45 minutes or until a cake tester inserted into the center of the cake comes out clean.  
  6. Remove the cake from the oven and allow to cool in pan for 15 minutes. While cake is still in the pan, poke the cake with a skewer and drizzle ¾ of the rum syrup (see below recipe).  
  7. Allow the cake to absorb the syrup. About 30-45 minutes. Once cooled, invert onto a serving platter. Poke the cake all over with a skewer and pour the remaining rum syrup on cake, make sure to get the sides as well.  

For Rum Syrup: 

  1. In a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes.
  2. Turn off the heat. Pour in the rum slowly while stirring and then stir in the vanilla extract. Set saucepan aside until cake is ready.  
  3. Slice and serve each piece with the Spiced Rum Sauce (below).

Spiced Rum Sauce Ingredients:

  • 4 Tbsp. Cornstarch
  • 1 quart 40-percent Whipping Cream
  • 2 C. Granulated Sugar1 Stick Butter
  • 1 C. Spiced Rum

Directions:

  1. Blend the cornstarch with 1/2 cup water in a small saucepan.
  2. Add the cream, granulated sugar, butter and rum and cook over low heat, stirring occasionally, until thick.