December 2017- Cooking with Rum

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Cooking with Rum

December 2017- Cooking with Rum

Nuts and Rum Ground Chicken Spread

Ingredients: 

• 1 Cup Ground Cooked Chicken

• 1 Cup Ground Almonds and Pecans

• 1 Tbsp. Parsley, finely chopped

• Mayonnaise, to make a smooth paste (not runny)

• Salt and Black Pepper to taste

Directions:

Mix ingredients in the order that they appear in the ingredients list. Serve spread over crackers, toasted bread and biscuits. Great little hors d’oeuvre before the Eggnog is served!

Holiday Spiced Eggnog

Ingredients: 

• 5 Eggs, cold and separated

• ¾ C. Sugar

• 2 C. Whole Milk

• 1 ½ C. Spiced Rum

• ½ tsp. Salt

• 2 tsp. Pure Vanilla Extract

• 1 tsp. Powdered Cinnamon

• 1 C. Heavy Cream

Directions:

In a medium size mixing bowl whisk the egg yolks together with ½ cup of sugar until creamy and sugar has begun to dissolve. Stir in the milk, rum, salt, vanilla and ½ tsp. of cinnamon. Set bowl aside. In a large mixing bowl, whisk the egg whites until soft peaks begin to form, approximately 3-4 minutes.

Add the remaining sugar and continue whisking until stiff peaks begin to form, approximately 5 minutes.

In another medium size bowl, beat ½ cup of the heavy cream until light and fluffy, about 5 minutes. Fold the egg whites into the whipped cream.  Pour the yolk mixture into a punch bowl and gently spoon the egg white/whipped cream mixture. Dust the top with cinnamon and chill for one hour before serving.

-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