Cooking with Rum - March 2023

                                Spirited Spring Mix Salad

Ingredients:

  • 4 oz. Spring Greens Salad Blend
  • 1 oz. Arugula
  • ⅓ C. Dried Cranberries
  • 1/8 C. Pecans, chopped (or substitute with walnuts)
  • 1/8 C. Pepitas
  • 1/4 C. Goat Cheese, crumbled
  • ¼ C. Extra-Virgin Olive Oil
  • 1 Tbsp. Apple Cider Vinegar
  • 1/2 Tbsp. Dark Rum
  • 1 ½ tsp. Honey
  • 1 tsp. Dijon Mustard
  • ¼ tsp. Sea Salt 
  • Ground Black Pepper, to taste

Directions:

In a large bowl add all ingredients and mix well.  Divide into 2 salad bowls.

                       Roasted Chicken with Pear-Rum Gravy

Ingredients:

  • 1 (6 pound) Roasting Chicken
  • Sea Salt
  • Ground Black Pepper
  • 1 large bunch fresh Thyme
  • 10 Sprigs of Oregano
  • 1 lemon, halved
  • 1 head garlic, minced
  • 1/4 Stick Butter, melted
  • 1 Large Yellow Onion, thick slices
  • 1 Large Russet Potato, cut in half inch slices
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, cut into wedges
  • Olive oil

Directions:

  1. Preheat the oven to 425°F.
  2. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry.
  3. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
  4. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  5. Place the onions, potatoes, carrots, and fennel in a roasting pan. Toss with salt, pepper, oregano, and olive oil. Spread vegetables evening around the bottom of the roasting pan and place the chicken on top.
  6. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
  7. Slice the chicken onto each plate.  Drizzle the Pear-Rum Gravy (see recipe) on top of the chicken and serve with the vegetables.

                                           Pear-Rum Gravy

Ingredients:

  • 4 Tbsp. Butter
  • 1/2 C. All-purpose Flour
  • 2 C. Chicken Broth
  • 3/4 C. Pear Juice
  • 1/4 C. Dark Rum
  • Sea Salt and Black Pepper, to taste

Directions:

  1. Melt the butter in a large saucepan over medium heat. Once the foam subsides, stir in the flour and cook until light brown, about 2 minutes.
  2. Gradually add the chicken broth and pear juice. Simmer over medium heat until thickened, stirring frequently, about 10 minutes.
  3. Stir in the rum and season with salt and pepper. Serve over roasted chicken.