December 2016- Cooking With Rum

December 2016- Cooking With Rum 

Cioppino a la Rum

Ingredients:

• 1 Large Onion, finely chopped

• ¼ Cup Olive Oil

• One 14 oz. (1 pound) can of Tomatoes, f inely chopped, plus the liquid

• One 6 oz. Can Tomato Paste

• 1 ¼ Cup Dry White Wine

• 3 Cups Water

• ½ Cup Dark Rum

• ½ Teaspoon each of: Thyme, Oregano and Coarsely Ground Black Pepper

• 1 Bay Leaf, crumbled

• 3 Crabs, cracked

• 1 lb. Scallops, cut in half

• 1 lb. Medium Shrimp, shelled and deveined

• 24 Clams (or mussels), in their shell

Directions:

Sauté the onions in the olive oil, using a very large pot, until lightly browned. Add tomatoes, tomato paste, wine, water rum and seasonings.

Cover and simmer for 2 hours. Add seafood and cook for another 10 minutes or until shellfish are done. To serve, divide the fish portions equally into large soup bowls and pour the sauce over them. Serves 12.

Christmas Cookies

Ingredients:

• ½ Cup Softened Butter

• 1 Tablespoon Sugar

• 3 Tablespoons Honey

• 1 cup Flour

• 2 Tablespoons Dark/Spiced Rum

• ½ Cup Chopped Pine Nuts

Directions:

Combine softened butter, sugar and honey. Cream thoroughly, then add all of the remaining ingredients and mix until you have a smooth pastry. On a lightly floured board, spread the pastry, using your hands, until about ½ inch thick. With a sharp knife, cut one- inch squares and place them 1 inch apart on a greased cookie sheet. Bake at 375⁰ for about 10 minutes. Takes about 30 cookies.

-Article written 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