September 2018- Cooking with Rum

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          September 2018- Cooking with Rum

Here are a couple of rum-inspired recipes that are sure to make you the star of your next gathering. Cheers!

                              Spirited Filet Mignon 

Ingredients:

6 Tbsp. Butter                                                          

8 slices of Filet Mignon, beat until thin                         

Salt and pepper to taste                                              

2 C. Chopped parsley                                                 

1⁄2 C. Canned Broiled mushroom

1⁄2 C. scallions, minced

2 Tomatoes, peeled and diced

 6 drops Kitchen Bouquet

 8 oz. El Dorado 12 Year Old Rum, warmed

2 C. Heavy Cream, warmed                               

Directions:

Heat butter in a chafing dish. Once butter begins to foam, add the meat which has been seasoned to taste with the salt and pepper. Cook for about a minute and turn meat. Add parsley, mushrooms, scallions, tomato and Kitchen bouquet. Stir and heat for about 3-4 minutes. Pour warmed rum over meat and light with a match. While flaming, pour the warmed heavy cream slowly into the flames. Turn meat, stir and serve immediately spooning gravy on top of the meat on each plate. Serves 4.

                                   Rum Cheesecake

Crust:

1 1⁄2 C. Graham cracker crumbs

1/3 C. Butter, melted

1⁄3 C. Sugar

Directions:

Preheat oven to 350°F. Mix all ingredients together and press evenly across bottom of a 10 inch springform pan. Bake for 8 to 10 minutes; cool and fill.

Filling:

3⁄4 lb. Cream Cheese

3⁄4 lb. Dry Cottage Cheese

1⁄4 Cup Flour

4 Eggs

1 c. Sugar

1⁄2 C. Light Cream

1/8 Tsp. Salt

Juice and rind of 1 lemon

3 Tbsp. Dark Rum

Directions:

Beat cheeses together until creamy. Add flour to cheeses. In a separate bowl, beat eggs and sugar until light and add cream, salt, lemon juice, rind and rum and mix well. Add mixture gradually to cheese mixture and beat until smooth. Pour into graham cracker pie crust. Bake at 350°F for 45 minutes. Turn heat off. Leave cake in oven for additional 45 minutes with the door open. Place cake in refrigerator to chill before serving.

-Article written by 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