August 2019- Cooking with Rum

                                  Thai Green Curry

Ingredients:

• 1 Tbsp. Vegetable Oil

• 4 oz. Thai Green Curry Paste

• 2 Lrg (13 oz. each) Cans of Coconut Milk

• ½ Cup Dark Rum

• 1 1/2 lbs. Boneless, skinless chicken breast cut into 1-inch pieces

• 1/2 lb. Zucchini, cut into half-moons

• 1/2 lb. Squash, cut into half-moons

• ½ Red Bell Pepper, julienne

• 1 medium size White Onion, julienne

• Fish Sauce

• Sugar

• Soy Sauce

• Cooked Rice, for serving

• Sprigs of Basil, for garnish

In a wok or large roasting pan, heat oil over medium heat. Add curry paste and fry for about 2-3 minutes, stirring constantly.

Drain cans of coconut milk into a bowl. Take the solid pieces of coconut and add to curry paste. Continue stirring and add the chicken pieces and stir. Add remaining coconut milk to pan and reduce heat to medium-low and simmer until chicken is cooked thoroughly, about 20 minutes.

Add zucchini, squash, red bell peppers and white onions and cook until tender. Add to taste: fish sauce, sugar and soy sauce. Last but not least, add the rum. Cook pot for an additional minute. Serve next to or over cooked rice. Garnish with basil.

                    Coconut Lemon-Lime Rum Cake

Ingredients:

• 3/4 cup Shredded Toasted Coconut

• 2 cups all -purpose f lour

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 ½ Stick Butter, softened

• 1¼ cups granulated sugar

• ½ tablespoon grated lemon zest

• ½ tablespoon grated lime zest

• 2 large eggs

• ¾ cup whole milk

• 1/8 cup fresh lemon juice

• 1/8 Cup Fresh Lime Juice

• 1 cup Confectioner's Sugar

• 4 tablespoon Dark Rum (plus more for brushing)

Preheat oven to 350ºF. Generously butter a 9×2- inch round cake pan.

In a medium bowl, whisk together the flour, baking powder and salt. Add the toasted coconut and stir to combine. Set aside.

In a mixing bowl, beat together butter, granulated sugar, lemon zest and lime zest on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add half the amount of each the lemon and lime juice together and add to the milk and stir well.

Change mixer speed to low and add flour and milk mixtures alternately in batches, beginning and ending with the flour. Pour batter into cake pan and smooth the top.

Bake until golden or until a toothpick inserted in the center comes out clean, approximately 45 minutes. Cool slightly in pan and then brush with rum (about 3 tablespoonfuls). Allow to cool completely.

To make glaze, whisk together confectioners sugar, remaining lemon-lime juice and rum. Slowly pour glaze over the cooled cake, then top with Cool Whip and sprinkle additional toasted coconut on top and serve immediately.