April 2015- Cooking with Rum

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April 2015- Cooking with Rum

-by Chef Susan Whitley

Spirited Beef Stroganoff

Ingredients:

• 2 lb. Lean Beef, cut into 1- inch cubes and rolled in flour

• ¼ lb. Butter

• 1 lb. Fresh Mushrooms, sliced (or two 3 oz cans broiled)

• 6 Medium Onions, thinly sliced

• 1 Cup Canned Tomatoes

• 1 Cup Dry Red Wine

• 2 tsp. Celery Salt

• ¼ tsp. Black Pepper

• 1 tsp. Paprika

• 1 Clove Garlic, minced

• 3 Beef Bouillon Cubes

• 7 Tbsp. Dark Rum

• 1 Tbsp. Cornstarch

• 1 Cup Sour Cream

• 1 Cup Pitted Ripe Black Olives

• ½ Cup Liquid from can of black olives

• 1 Package of Flat Noodles

• Sprigs of Basil, diced for garnish

Directions:

Brown meat in butter over low heat. Add mushrooms and onions and cook for 5 minutes. Add tomatoes, wine, seasonings, garlic and beef bouillon cubes. Cover and simmer on low heat for about an hour or until meat is tender. In a separate bowl, mix the rum and cornstarch until smooth and add to the meat mixture. Cover and simmer for about 10 minutes, stirring frequently. Now stir in the sour cream and olives and simmer for another 10 minutes. If extra liquid is needed for the gravy, add liquid from olives. Mix the meat mixture with cooked flat noodles. Garnish with diced Basil.

Upside Down Nutty Peaches & Rum Cake

Ingredients:

• 1 Cup Butter

• 1 Cup Brown Sugar

• 2 Cups Canned Peaches, drained

• 1 Tbsp. Pecans, chopped

• 1 Tbsp. Walnuts, chopped

• 1 Cup Flour

• 1 ½ tsp. Baking Powder

• ½ tsp. Salt

• 3 Eggs, separated

• 1 Cup Sugar

• 2 Tbsp. Peach Brandy

• 5 Tbsp. Golden Rum + sprinkle at end

• Sweetened Whipped Cream, for topping

Directions:

Melt butter in a 12” x 8” pan. Spread the cup of brown sugar over pan. Arrange peaches, pecans and walnuts over sugared pan. Sift together the flour, baking powder and salt 3 times. Beat egg yolks and add the sugar, brandy and rum. Mix thoroughly. Add sifted dry ingredients gradually, beating until batter is smooth. Fold in stiffly beaten egg whites. Pour into pan over peaches and nuts. Bake at 325F for 35 minutes. Turn out upside down and while slightly warm, sprinkle a little bit of rum and serve with sweetened whipped cream.