September 2016- Cooking With Rum
Spiked Stuffed Celery
Ingredients:
1 -3oz. package of Philidelphia Cream Cheese
2 oz. Blue Cheese
2 oz. Butter
2 tsp. Green Onion, finely chopped
1 Tbsp. Green Bell Pepper, finely chopped
2 Tbsp. Dark or Spiced Rum (add more if needed for desired consistency) Salt (optional) Pecans, finely chopped (optional) Crisp Celery Stalks cut into 2- inch lengths Paprika and finely chopped Parsley, for garnishing Directions: Combine cream cheese, blue cheese, butter, onion, pepper and rum together thoroughly using a spatula. Season with salt (optional) and add pecans. If mixture is too stiff, add a little more rum. Stuff celery using same spatula or a butter knife. Sprinkle stuffed celery with paprika and finely chopped parsley.
Spirited Mushroom-Stuffed Eggs
Ingredients:
6 Hard Boiled Eggs
6 Large Mushrooms
1 Chopped Green Onion
1 tsp. Chopped Parsley
1 Tbsp. Butter
¼ tsp. Salt
1/8 tsp. Black Pepper
2 Tbsp. Dark Rum
¼ Cup Bread Crumbs
12 Rounds of Toast
Directions:
Cut eggs in half and remove the yolks. Chop mushrooms with onion and parsley. Mix in the yolks. In a saucepan, melt the butter, then add the mushroom-onion egg mixture and season with salt and pepper. Add the rum. Cook together over low heat for 5 minutes. Stuff the egg whites with the mixture and sprinkle bread crumbs. Then dab with a little butter and place them on rounds of toast and brown under hot broiler.
-Article written by Chef Susan Whitley
Chef Susan Whitley
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