October 2015- "Got Rum?" magazine
October 2015- Cooking with Rum
Chef Susan Whitley offers some fun, spooky recipes so you can enjoy them with your friends and family this Halloween holiday. Bon Appetít!
Here are a few fun, spooky recipes for you to enjoy with your friends and family this Halloween holiday. Bon Appetít!
Candied Pear Ghosts with (optional) Cinnamon Rum Sauce
Ingredients:
• 9 medium ripe Bosc pears
• 9 Popsicle sticks
• 2 packages (14 ounces each) caramels
• 1/4 cup water
• 2 pounds white candy coating disks
• 2 tablespoons plus 2 teaspoons shortening, divided
• 1/2 cup semisweet chocolate chips
• 1/2 cup orange candy coating disks
Directions:
1. Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry pears; insert a Popsicle stick into the top of each.
2. In a microwave, melt caramels and water; stir until smooth. Dip each pear into caramel mixture; turn to coat. Place on prepared pan; let stand until set.
3. Melt white candy coating and 2 tablespoons shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip pears into coating; allow excess to drip off. Return to pan; let stand until set.
4. In the same microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with orange candy coating and 1 teaspoon shortening. Decorate ghost faces.
Cinnamon Rum Sauce
Ingredients:
• 1 cup (packed) golden brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup whipping cream
• 4 tablespoons Cinnamon Rum Liqueur (see recipe pg. 28)
Directions:
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, cinnamon rum and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups. Serve warm.
Gelatin Brains (Rum Optional)
Prepare yourself to shock your guests with these playfull and tasty table decorations. You can substitute the gelatin recipe with your favorite alcohol - infused Jell-O shot recipe, just make sure to keep those brains away from the children!
Brain-shaped molds are readily available from specialty stores and from on-line retailers.
Ingredients:
• 2 (6 ounce) boxes gelatin, peach or watermelon give the best color
• 1 3 ⁄4 cups boiling water
• 3 ⁄4 cup c old water
• 9 ounces fat-free evaporated milk (must be fat-free or it will curdle)
Directions:
1. Before each use, wash the mold with warm soapy water and a soft cloth or sponge
2. Spray or smear the inside of the mold with a small amount of vegetable oil, then wipe out the excess
3. Put the gelatin mix in a large bowl and add the boiling water
4. Stir about two minutes until the mix is dissolved
5. Stir in the cold water
6. Stir in the evaporated milk and food coloring
7. Adjust coloring until it is the perfect pinkish-gray and stir
8. Pour the mixture in the brain mold, stopping about 1/4 inch from the top
9. Place the brain mold in a shallow bowl so it will sit level, and refrigerate overnight
10. To remove the brain, shake the mold gently until the gelatin loosens
11. Place a flat plate upside down over the open side of the mold, then flip the mold and the plate together
12. Lift the mold off, leaving the brain on the plate