April 2018- Cooking with Rum

April 2018- Cooking with Rum

We are getting into spring and what better way to start your beautiful mornings than with a nice cup of coffee with cinnamon rolls or perhaps a coffee parfait. Here are two recipes that are sure to put an early smile on your face and beg for more the next day. Bon Appetit!!!

Rum Cinnamon Rolls

Ingredients for the Dough:  

1 Pkg. Dry Yeast or 1 oz. Compressed yeast

½ Cup Lukewarm Water

4 Tbsp. Granulated Sugar

¼ Cup Gold Rum (can use Dark Rum for a robust flavor)

1 Cup Milk, scalded then cooled

3 C. Sifted All-Purpose Flour

¼ C. Butter, salted

1 Egg

½ tsp. Salt

½ C. Raisins, that were previously soaked in rum (use gold or spiced rum)

1 Tbsp. Butter, softened

Ingredients for the Filling:

¼ C. Butter, softened

½ C. Brown Sugar

2 tsp. Cinnamon

½ C. Chopped Nuts, mix of

Pecans and Walnuts

Ingredients for Icing:

3 Tbsp. Gold Rum

1 Tbsp. Heavy Cream

1 ¼ C. Confectioner’s Sugar

Directions:

Dissolve the yeast in lukewarm water and add 1 teaspoon of sugar. Stir in the rum, milk and one cup of flour, beating until smooth. Allow to sit for about an hour until mixture is light and bubbly. In a separate bowl cream together the remaining sugar and butter. Blend in the egg and salt and combine mixture with the yeast sponge. Add remaining flour to make a soft dough. Add the rum soaked raisins and knead until smooth and elastic. Place dough in a deep greased bowl and butter the top of dough. Set aside and allow dough to rise to at least twice the size, approximately one hour. Roll out the dough onto a lightly floured board, approximately 12” x 18”. Begin spreading the ingredients for the filling over the dough making sure to distribute evenly. Now roll up the dough tightly and then slice into 24 pieces. Place each roll into a buttered pan and allow rolls to rise to almost double their size. Place pan in the oven and bake at 350⁰ F for 30-35 minutes. Remove from oven, allow to sit for 2 minutes then place rolls on a platter and drizzle the icing that was made with the rum, cream and sugar. Enjoy your morning breakfast!

Rum and Coffee Parfait 

Ingredients:

1 Tbsp. Gelatin

¼ C. Gold Rum

1 ¼ C. Brewed Coffee, cold

½ C. Brown Sugar

1 C. Cream, whipped and sweetened to taste

½ C. Salted Almonds, chopped

Directions:

Soften gelatin in ¼ cup of cold gold rum. Brew coffee of your choice. Add softened gelatin and sugar, stir until dissolved. Pour into shallow cake pan, about half an inch. Chill until firm then cut into half inch cubes. In a parfait glass, alternate layers of cubes, sweetened whipped cream and chopped almonds. Finish with a dab of cream sprinkled with almonds. Serves 4-6.

-Article by Chef Susan Whitley- 

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.

Sue@gotrum.com