January 2015 Cooking with Rum
Chef Susan Whitley brings us "Cooking with Rum" where she shares some rum-based recipes in each issue of "Got Rum?" magazine.
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.
Introduction to Cooking with Rum
As you already know by now, all rums are different. Some are aged, some have a very low level of congeners, some have additives, etc.
I like to think of cooking with rum as “kitchen mixology,” a form of balancing act that includes rum’s character as an additional ingredient. Using a sweet rum, for example, we can create a reduction that can be used to quickly infuse and caramelize a pork cutlet. We can then add a splash of rum on top of the cutlet (or fruits soaked in the rum) to add the flavor of the rum evaporated during the reduction. The sky is the limit, so let’s get started with a couple of simple recipes.
Lentils & Rum Soup
• 1 Cup Dry Lentils
• 2 Cups Chicken Stock
• 2 Cups Water
• ¼ Cup Golden Rum
• ¼ Cup Diced, Blanched Salt Pork
• ½ Cup Carrots, diced
• 1 Cup Onions, diced
• 1 Garlic Clove, crushed
• 1 Tomato, peeled and chopped
• 1 Bay Leaf
• Salt & Pepper to taste
This thick, hearty soup is made in a pressure cooker. Put all of the ingredients in the pressure cooker and cook for 12-15 minutes. Top with freshly grated Romano (or Parmesan) cheese. This recipe serves 6.
Lamb Chops with Tomato and Rum Sauce
• 8 Small Rib Lamb Chops
• 3 Tbsp. Olive Oil
• 1 Small Garlic Clove, crushed
• 2 Tbsp. Chicken Broth
• 3 Tbsp. Dry White Wine
• 1 Tbsp. Dark Rum
• 1 Tbsp. Tomato Paste
• ½ tsp. Tarragon Leaves, crushed
In a skillet, saute the chops in olive oil until done. Remove to a warm serving platter. Add to the pan the garlic, wine, chicken broth, rum, tomato paste and tarragon leaves. Bring to a boil, turn down the heat and simmer for about 5 minutes. Remove from the heat, strain and pour over the lamb chops. This recipe serves 4.