September 2022 - Cooking with Rum

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                          Veal Chops in Casserole Sauce

  • 4 veal Chops, ¾ inch to 1 inch thick
  • Salt, Pepper and Paprika to taste
  • All Purpose Flour, to coat chops
  • 3 Tbsp. Butter, or Olive Oil

Directions:

  1. Preheat oven to 350°F.
  2. Sprinkle salt, pepper and paprika (highly recommend the Hungarian Sweet Paprika) on both sides of the chops and then roll each chop in flour.  
  3. Heat up pan and add butter or olive oil.  Brown the chops in a pan on both sides.  
  4. Transfer the chops to a casserole dish that has a lid.  Cook for one hour and 20 minutes in the following sauce:

Ingredients for Casserole Sauce:

  • 2 Tbsp. Dripping from the pan that the chops were browned in
  • 1 Tbsp. Flour
  • ½ C. Water with 2 Beef Bouillon Cubes
  • ½ C. Dark Rum
  • 2 Tbsp. Ketchup
  • 1 ½ tsp. Minced Garlic
  • 1 Tbsp. Butter1 Tbsp. Stuffed Olives, minced
  • 1 Tbsp. Mushrooms, minced
  • 2 tsp. Worcestershire Sauce

Directions:

  1. Mix all ingredients above in a bowl and then pour over the chops.  
  2. Cover with lid and place in middle rack of oven.
  3. Note:  If sauce is too thin, you can thicken it by adding cornstarch, flour or arrowroot. 

                              Caramel Orange Custard

Ingredients:

  • 1 Tbsp. Butter
  • 1/3 C. Sugar
  • 2 Tbsp. Flour
  • 3 Egg Whites, stiffly beaten
  • Pinch of Sea Salt
  • 3 Egg Yolks
  • ¾ C. Orange Juice
  • 1 Medium-sized Orange, grated rind only
  • 2 Tbsp. Dark Rum
  • ¼ C. Sugar

Directions:

  1. In a bowl, cream butter and sugar.  Add flour, egg yolks, orange juice, grated orange rind and dark rum.
  2. In a separate bowl, place egg whites and sea salt.  Beat egg whites until stiff.  Fold the egg whites into the first bowl with the rest of the ingredients.
  3. In a sauce pan on medium heat, add the ¼ cup of sugar and melt completely until an amber color.  Immediately pour the caramel into 4 custard cups.  Make sure to turn each cup to spread sauce evenly.
  4. Pour the custard into each cup. Place the cups in a pan filled ¼ full of water.  Bake for 30 minutes at 375°F or until custard sets.
  5. When the center of the custard is no longer runny, remove from oven. This dessert can be served warm or cold. For best results, allow to set in refrigerator over night.