September 2015 "Got Rum?" Magazine
September 2015- Cooking with Rum
Chef Susan Whitley offers two recipes: Sirloin and Rum Meatballs and Peaches a la Rum. 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.
Here are some quick and easy recipes for you to enjoy with your friends or family. Bon Appetít!
Sirloin and Rum Meatballs
• 1 lb. Ground Sir loin
• ¾ C. White Onion, finely chopped
• 1 Lrg. Garlic Clove, diced
• 1 Egg
• 1 ½ Tbsp. Dark Rum
• Salt & Pepper to taste
Mix all ingredients together (easiest method is to use your hands). Form mixture into ½ inch in diameter individual meatballs. Bake in oven at 350⁰ F for 20 -25 minutes or until brown. Serve on a platter with toothpicks. Serves 10.
Peaches a la Rum
• 2 ½ can of Peaches
• 3 Tbsp. Salted But ter
• 1 tsp. Brown Sugar
• ½ C. Spiced Rum
Put the butter, sugar and half of the juice from the canned peaches into a sauce pan. Heat until mixture becomes a sauce. Add the peaches and stir gently until peaches are coated with the sauce. Warm the rum and pour over the peaches. Serves 4.