January 2016- Cooking With Rum
Welcome to 2016! Are you looking for something special to ring in the new year? Well, I have two great recipes to share with you, they are sure to impress your friends, family and business associates. The recipes are simple but very scrumptious. Bon Appetit!
Rum Marinated Mushroom
Ingredients:
½ lb. Fresh Champignon Mushrooms
½ tsp. Crushed Oregano
¼ C. Olive Oil
1 Garlic Clove, crushed
2 Tbsp. Dark Rum
2 Tbsp. Red Wine Vinegar
Salt & Pepper to taste and a pinch of Dill
Directions:
Wash the mushrooms thoroughly, dry and cut in half. Mix all of the ingredients together in a bowl and add the mushrooms. Toss until mushrooms are thoroughly coated with the marinade. Let stand at room temperature for about an hour. Serve with toothpicks. Serves 6-8.
Pork Loin with Spiced Rum Soaked Prunes
Ingredients:
One 4- 5 lb. Pork Tenderloin
20 Pitted Prunes
¾ C. Spiced Rum
Salt & Pepper to taste
Directions:
Cut a pocket in the center (lengthwise) of the pork tender loin. Soak the prunes in the Spiced Rum until soft- about 3 hours. Drain and reserve the rum. Insert the prunes in the pocket of the pork tender loin. Season the meat with salt and pepper, then tie the loin into a round shape using string. In a small Dutch oven, brown the meat on all sides, basting ever y ten minutes with the rum marinade. Cook for 3 ½ hours over low heat (325⁰ F), covered, adding liquid as needed (can use beef or chicken stock). Serve the loin sliced with the pan juices and drippings in a gravy dish. Serves 6.
-Article written by Chef Susan Whitley-
Chef Susan Whitley
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