Tag Archives: rum

A recipe I will be consuming tonight

Ginger beer

Rum

Specifically, Reed’s Ginger Beer and Sailor Jerry’s rum. I have yet to decide the ratio to be used.

Yes, it has been that kind of week.

So I have that, and Tara is taking me out to an upscale restaurant in our area. Coming home is the best part of a business trip.


12 days of Christmas Cookies: Rum Balls

12 days of Christmas Cookies: Day 8

These little treats contain three of my favorite ingredients (sugar, cocoa and rum) and places them into a cookie. Rum? In Cookies? It’s like I’ve died and gone to liquor heaven. And since these are no-bake cookies, the alcohol doesn’t burn off. Can life get any better? I think not.

Since there’s still alcohol in the cookies, one might wish to avoid handing these out to kids. Not that I think that there’s enough alcohol to do any damage to the kids, but rather because I think the adults need their own cookies. Let the children have their sugar cookies and rice krispie treats. We have our rum balls.

One could easily replace the rum with any number of other alcoholic beverages. I’d recommend bourbon, vanilla vokda or cinnamon schnapps. However, I personally like the rum because it allows me to use my favorite brand of rum – Sailor Jerry’s (or as I refered to it recently, “The breakfast of Champions).

  • 1 1/2 cups pecans
  • 1 1/4 cups (vanilla wafer cookies
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon cinnamon
  • 1 teaspoon cardomom (optional)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons light corn syrup
  • 1/4 cup spiced rum
  • Powdered sugar and sweetened cocoa powder, to garnish

Preheat oven to 350 degrees F.

Place the pecans on a baking sheet, place in the oven and toast for about 8 minutes.
After cooling, chop the pecans with either a knife or place in a food processor. Transfer to a large mixing bowl.

Gronud the vanilla wafers by either placing them in a plastic bag and smashing the bejesus out of them with a mallet, or place them a food processor and pulse into fine crumbs. Add the crumbs to the bowl with the chopped pecans. Add the powdered sugar, cinnamon, cardomom and cocoa powder and stir until combined. Add the corn syrup and rum and mix well.

Chill the dough for one hour and then shape into 1 inch balls. Place the remaining powdered sugar and the sweetened powdered cocoa into two seperate small bowls. Roll the rum balls in either the sugar or cocoa.

makes 3 dozen

Technorati Tags: recipes, cookies, rum balls


Rum Raisin Ice Cream

Rum Raisin Ice Cream

The equation is fairly simple:

Liquor + Ice Cream = Happy Stomach Fun Time

Rum Raisin ice cream makes me a very happy person, because rum and I have had a professional relationship of late. Respect is given, I’ve invited it into my house, and I make sure that I don’t swear while it’s around. This has led to a wonderful give and take between the two of us.

Seriously though, this is a very rich blend, as you can see by the amount of cream. It’s an ice cream which calls for restraint (i.e. No eating the entire pint in one sitting).

  • 3/4 cup raisins
  • 2/3 cup dark rum
  • 3 cups heavy cream
  • 1 cup milk
  • 1/2 cup sugar
  • 1 Tablespoons vanilla extract
  • 4 egg yolks

In a medium bowl, soak the raisins in the rum for at least thirty minutes. Set aside.

In a large sauce pan, combine the cream, milk, sugar and vanilla. Place the pan over medium heat and cook for 10 minutes. Stir to ensure that the sugar has dissolved.

In a small bowl, whisk together the egg yolks. Temper the eggs by slowly adding one cup of the hot milk to the yolks, whisking continually. Once combined, opour the egg yolk mixture back into the cream. Cook for another 7 minutes, whisking continually. If the mixture starts to boil, lower the heat to the lowest setting and continue to whisk until the cream is thick enough to coat the back of a spoon. Remove from heat and place in the refrigerator to chill for 90 minutes.

Remove the cream from the refrigerator and pour in your ice cream maker and follow the instructions to making ice cream. 5 minutes before the ice cream machine process finishes, pour in the raisins and the rum.

When complete, pour into a glass bowl and freeze overnight.

Makes 1 quart

Technorati Tags: recipes, Ice Cream, Rum, Rum Raisin Ice Cream


For the record…Last Night’s Shrimp

For the record…marinating shrimp in lemon, frying them up in butter and rum, and then topping them with a helthy dose of ground pepper is a pretty damn good thing to do to shrimp.

…for the record.