August 2017- Cooking with Rum

August 2017- Cooking with Rum

Rum Curried Chicken with Coconut Milk 

Ingredients:

• 2 lbs. Boneless Skinless Chicken Breasts, cut into chunks

• Salt and Pepper to taste

• 1 ½ Tbsp. Olive Oil

• 2 Tbsp. Curry Powder

• 1 Medium White Onion, chopped

• 2 Garlic Cloves

• 1 (14 oz.) Can Coconut Milk

• ½ Rum Soaked Raisins

• 1 Cup Shredded Iceberg Lettuce

• ¾ Cup Fresh Tomatoes, diced

• 1 Cup Shredded Coconut

Directions:

In a cup, fill with raisins and pour dark or spiced rum to fill. Let stand while you prepare the curried chicken. Season chicken with salt and pepper. Heat oil and curry powder in a large skillet over medium-high heat. Stir in the onion and garlic and cook until onion is soft (not transparent). Add chunks of chicken tossing lightly to coat chicken with the curry oil. Reduce heat to medium and cook for about 7 to 10 minutes or until chicken is fully cooked. Pour coconut milk and ½ of the rum from the rum soaked raisins. Cover and simmer for about 20-30 minutes.

At the table, put curried chicken over a bed of rice (I recommend using Basmati rice) and then top with shredded lettuce, diced tomatoes, rum soaked raisins and shredded coconut.

Coconut-Pecan Macaroons 

Ingredients:

• ½ lb. Brown Sugar

• ½ lb. White Sugar

• 2 Cups Chopped Pecans, heaping cups

• ½ Cup Shredded Coconut

• ½ tsp. Vanilla

• ½ tsp. Almond Extract

• ½ tsp. Dark Rum

• 1/8 tsp. Salt

• 2 Egg Whites

Directions:

Add egg whites and salt in a bowl and beat very stiff. Add sugar gradually, beating until mixture looks like icing/meringue batter. Add the chopped pecans, shredded coconut, vanilla, almond extract and rum. Place heaping teaspoonfuls on a greased cookie sheet covered with waxed paper. Bake for 12 minutes at 350 ⁰ F.

As soon as macaroons seem to be holding together, they are ready. Do not leave too long in the oven as the center of the macaroons need to be moist. Remove from oven and let cool before at tempting to remove from cookie sheet. Recipe makes about 4 dozen macaroons.

-Article written by Chef Susan Whitley-   

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