February 2023 - Cooking with Rum

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Cooking with Rum

                     Cranberry Rum Short Ribs

Ingredients:

  • 1-1/2 lbs. Bone-in Beef Short Ribs
  • ¼ + ¼ tsp. Salt, keep divided
  • ¼ tsp. Black Pepper
  • 1 Tbsp. All-Purpose Flour
  • 1 Tbsp. Brown Sugar
  • ¼ tsp. Ground Mustard
  • ½ C. Dark Rum 
  • ¼ C. Water
  • 2 tsp. Mirin Style Sweet Cooking Seasoning
  • ¾ C. Frozen Cranberries
  • 2 tsp. Grated Lemon Zest

Directions (Prep: 20 min. Bake: 1 hr. 30 min.):

  1. Preheat oven to 350°F. Place ribs in a greased 8-inch square baking dish; sprinkle with 1/4 teaspoon salt and pepper. Cover with aluminum foil and bake for 1 hour and 30 minutes, or until tender.
  2. In a small saucepan, combine flour, brown sugar, mustard and remaining salt; gradually whisk in rum, water and Mirin until smooth. Stir in cranberries and lemon zest; bring to a boil. Cook and stir until thickened, about 2 minutes. 
  3. Drain ribs and pour cranberry mixture over ribs. Bake for an additional 15 minutes, uncovered. Serves 2.

               Strawberry And Rum Jelly Roll

Ingredients:

  • Nonstick cooking spray
  • 1 Box of Betty Crocker Super Moist White Cake Mix (plus required ingredients: 1 C. Water, 1/2 C. Vegetable Oil and 3 Eggs) 
  • 1 stick (8 Tbsp.) Unsalted Butter, room temperature 
  • 4 oz. Cream Cheese, room temperature 
  • 2 C. Confectioners’ Sugar One Small Bag Freeze-Dried Strawberries, approx. 1.2 oz. bag
  • ¼ C. Brown Sugar 
  • ¼ C. Dark Rum
  • Fresh Strawberries for garnish, either whole or sliced
  • Fresh Mint, garnish

Directions: 

  1. Special equipment: a 15” x 10” jelly roll pan
  2. Preheat oven to 350°F. Coat a 9” x 13” baking pan with nonstick cooking spray.
  3. Prepare the cake mix as directed on the box; pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, about 30 minutes. Let cool completely. 
  4. Meanwhile, combine the butter and cream cheese in a bowl. Mix on medium-high speed until combined and fluffy, about 2 minutes. Reduce the speed to low and gradually add in the confectioners’ sugar. Increase the speed to medium-high and beat until fluffy and combined, about 2 minutes. In a separate bowl, combine frozen strawberries with brown sugar.  Pour some of the rum over mixture and set aside.
  5. Crumble the cake into a large bowl. Add 1/4 cup of the frosting and remaining rum and mix with your hands until smooth and combined, like cake dough.  
  6. Line the jelly roll pan with plastic wrap. Put the cake dough on top. Place another sheet of plastic wrap on top of the dough and pat the mixture into an even rectangle until it fills the pan. Transfer the mixture in the plastic onto a flat work surface, ensure that the shorter side of the pan is facing you and roll out just enough so that the surface is smooth. Press the flat side of a ruler against all the sides of the dough so they are straight. Make sure the dough measures 10” x 15”. 
  7. Put the strawberry mixture in a spice grinder and pulse until finely ground and add it to the bowl with the remaining frosting and beat until combined. 
  8. Remove the top sheet of plastic wrap from the dough. Add the strawberry frosting and spread out evenly with a small spatula, leaving about a 1 1/2 inch border on the short side furthest away from you. 
  9. Roll the dough away from you into a jelly roll shape, using the plastic to roll tightly until it’s covered by the plastic. Place roll onto a serving platter, add fresh strawberries (whole or sliced) and mint for garnish.  Serve chilled. Yields 8-10 servings.

                                                  Photo credit: www.familycircle.com