June 2021 - Cooking with Rum

                                    Asian Pepper Steak

Ingredients:

  • 2 ½ lbs. Round Steak, thinly sliced
  • 1 lb. Mushrooms
  • 2 Carrots
  • 3 C. Water
  • 1 C. Dark Rum
  • 1 Tbsp. Dark Molasses
  • 2 Tbsp. Worcestershire Sauce
  • 2 Charred Yellow Onions*
  • 2 White Onions, chopped
  • 1 Garlic bulb
  • 8 Tbsp.  Butter
  • A dash of Soy Sauce
  • Flour, to roll steak
  • Salt and Pepper, to taste
  • Dark Rum, to be added to gravy

Directions:

Brown meat in vegetable oil.  Add seasonings, soy sauce and half of the rum.  Cover and cook on medium heat for about 5 minutes, turning once.  Add vegetables and cook for about 7 minutes, turning and mixing constantly until vegetables are cooked, but still crisp and colorful.  Pour remaining rum and remove from heat.  Allow to sit for 2 minutes before serving.  Serves 4-6.

                                   Rum Soufflé Flare Up

Ingredients:

  • ¾ C. Half n Half
  • 3 Tbsp. Butter, melted
  • ¼ C. Flour, sifted
  • 4 Eggs, separated
  • ¼ C. Sugar
  • ½ tsp. Salt
  • ¼ C. Dark Rum
  • 3 tbsp. Cointreau
  • ¼ C. Overproof Rum, for flaming

Directions:

In a small pot, bring Half n Half to almost boiling temperature.  In a separate bowl, mix butter and flour.  Beat egg yolks until lemon-colored.  Add sugar, salt and rum.  Gradually combine the warm Half n Half with the mixture, beating constantly.  Chill mixture for a few minutes.  In a separate bowl, beat egg whites until stiff, then add the Cointreau to the egg whites.  Fold into chilled custard mixture.  Pour custard into a buttered 2-quart casserole dish.  Now place the dish in a pan half full of hot water.  Bake at 325°F for 40 minutes.  Remove from oven and pour ¼ cup of Light Rum over the custard.  Ignite the rum and allow flames to disappear before serving.  Serve immediately.  Serves 6-8.