June 2015- Cooking with Rum

June 2015- Cooking with Rum

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

Rum Marinated Ribeye Steaks

Ingredients:

• 6 Medium Size Ribeye Steaks

• ¾ Cup Dark Rum

• ½ Cup Dry Red Wine

• Juice of 1 Lemon

• 2 Cloves of Garlic, diced

• 2 Medium Sized Onions, finely chopped

• 2 Carrots, finely chopped

• 1 Small Bunch of Basil, finely chopped

• 1 Small Bunch of Oregano, finely chopped

• A Pinch of Tarragon

• 1 Bay Leaf

Directions:

Mix all ingredients together in a bowl. Add steaks to marinade and turn every half hour for 2 hours. Cook the meat however you like best, basting with the marinade as it cooks.

Tortoni in Rum

Ingredients:

• 3 oz. Semi -Sweet chocolate

• 2 Tbsp. Butter

• 2 Tbsp. Rum

• 1 Cup Heavy Cream, whipped

• 4 Tbsp. Granulated Sugar

• ½ Cup Fine Macaroon Cookie Crumbs

• ½ Cup Toasted Almonds, chopped

• 1 Egg White

• 1 Tbsp. Instant Coffee

• 1/8 tsp. Salt

Directions:

Melt chocolate and butter together over hot water. Add rum. Cool. Beat cream and sugar together until stiff. Fold in macaroon crumbs and almonds. Beat egg white until stiff and add coffee and salt. Fold into whipped cream mixture. Fold into cooled chocolate mixture. Pour into 2 ounce paper cups and set inside muffin pan wells. Place in freezer until firm. Serve direct from freezer. Garnish with Maraschino Cherry (or seasonal fruit) and slivers of almonds. Serves 8.

Cheers!