July 2015 "Got Rum?" Magazine
July 2015- Cooking with Rum
Chef Susan Whitley offers two recipes: Frozen Daiquiris Salad and Pink Elephant Parfait. Bon Appetit!
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.
Summer is now in full force so I thought I would of fer some refreshing recipes for you to help you beat the summer heat. These recipes I am going to share with you come from one of my favorite books, “Cooking with Spirits” written by Ruth Vendley Neumann. I hope you enjoy these cool recipes! Bon Appetít!
Frozen Daiquiris Salad
2 Tbsp. Gelatin
¼ C. Cold Pineapple Juice, from can of fruit
¾ C. Pineapple Juice, heated to boiling point
¼ C. Lime Juice
½ C. Light Rum
1 C. Canned Crushed Pineapple, drained
½ C. Candied Lemon Peel, chopped
2 C. Heavy Cream, whipped
Frosted Grapes for garnish
Soften gelatin in cold pineapple juice. Dissolve in the hot juice. Add lime juice and rum. Chill until partly congealed, then beat in electric mixer until light and fluffy. Add pineapple and lemon peel and mix well. Fold in whipped cream. Pour into lightly oiled individual molds and chill until firm. Unmold on salad plates and surround with lettuce and frosted grapes for garnish. Serves 8.
Note: If lemon peel is too hard, let it stand in a small bowl covered with light rum for a couple of hours.
Pink Elephant Parfait
½ C. Sugar
¼ C. Water
1/8 tsp. Cream of Tartar
2 Eggs, separated
2 Tbsp. White Rum
1 C. Heavy Cream
½ C. Almonds, slivered & toasted
4 Tbsp. Framboise
3 Pkgs. Frozen Raspberries, thawed
Mix sugar, water and cream of tar tar in saucepan. Place over low heat, stirring until sugar dissolves. Increase heat and bring to a boil, boil 5 minutes. Beat egg yolks until thick and lemon-colored. Add sugar syrup in a steady stream beating constantly, until mixture is thick and smooth. Cool over ice and water, still beating until cold. Blend in rum. Beat egg whites until soft peaks are formed. Beat cream to medium consistency; fold in beaten egg whites; fold in yolk mixture; then fold in almonds. Pour into 1-quart refrigerator tray and freeze until firm (3-4 hours). Mix berries and Framboise and let stand in refrigerator until serving time. Alternate layers of parfait and berry mixtures into chilled glasses, beginning and ending with parfait. Serves 8.