Orthodox Union
www.ou.org
Recipes with Rum
Eileen Goltz
Most Rum is made mostly from molasses, which is a cane sugar byproduct. The Caribbean is the epicenter of sugar cane production, so it stands to reason that virtually every island grouping produces its own unique blend of rum. Rums can run the gamut from very light-bodied with a subtle flavor to dark full-bodied with a mellow smooth flavor that come from being aged in wooden casks for a period of time. All good, all delicious.
Note: for those of you who don’t use alcohol, there are rum extracts and flavoring that you can use as a substitute for the real thing. Rum should not be consumed by pregnant women or those operating heavy machinery.
TROPICAL RUM CAKE (dairy or pareve)
2 cups plus 2 tablespoons softened butter or margarine, divided
2-1/4 cups sugar, divided
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
3/4 cup dark rum, divided
1 mashed banana
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream or non-dairy equivalent
Powdered sugar
Preheat oven to 350. Butter and flour a 10-inch bunt pan. In the bowl of an electric mixer combine 1-1/2 cups butter and 1 1/2 cups sugar. Mix until combined and fluffy. Add the eggs, egg yolk, and vanilla and beat until well-blended. Add the lemon rind and mix well. Gradually add 1/2 cup rum and the banana. Beat well; batter will be kinda lumpy. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add to batter alternately with whipping cream, beating well after each addition. Pour batter into pan and bake 55 to 60 minutes or until a cake tester comes out clean. Cool in pan on a wire rack for 15 minutes. (Do not remove from pan.) Meanwhile, melt remaining butter in a medium-sized saucepan over medium-high heat. Stir in 3/4 cup sugar and 1/4 cup rum. Mix well and bring to a boil, stirring often. Reduce heat to medium, and cook 6 to 8 minutes, stirring often. Remove the mixture from the heat, and cool 10 minutes. Pierce cake multiple times with a skewer. Pour rum syrup evenly over cake. Let stand 45 minutes. Remove from pan and finish cooling on a wire rack. Dust with powdered sugar before serving. Serves 12
EXTRA EASY RUM CAKE (dairy)
You can also make this with a chocolate cake mix and chocolate pudding mix for a chocolate rum cake.
1 cup toasted pecans, coarsely chopped
1 (18.25-ounce) box yellow cake mix
1 (3-ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 cup dark rum, divided
1/2 cup butter
1/4 cup water
1 cup granulated sugar
Preheat oven to 325. Butter and flour a 10 inch bunt pan. Sprinkle chopped nuts evenly over the bottom of the pan. Set aside. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 minutes, or until a cake tester comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Meanwhile, in a small saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to cook at a low boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. Serves 12
RUM BALLS (dairy or pareve)
1 cup semi sweet chocolate chips
1/3 cup powdered sugar
3 tablespoons corn syrup
1/3 cup rum
2 1/2 cups chocolate or vanilla wafer cookies, crumbled fine
1 cup finely chopped pecans or walnuts
2 tablespoons cocoa powder
3 tablespoons sugar
Melt the chocolate chips in a double boiler on low or in the microwave. Can add just a drip of vegetable oil if chips are dry and not melting well. Combine the melted chocolate with the powdered sugar, corn syrup, and rum in a medium mixing bowl and stir by hand. Add chocolate or vanilla wafer crumbs and nuts and mix until well blended. Roll into small balls (a bit smaller than ping-pong balls). On a plate or in a bowl mix together the cocoa powder and sugar and then roll rum balls in the mixture. Shake off excess powdering. Put the rum balls in a Tupperware or other airtight container and store for a day or more before serving.
This recipe makes a lot of rum balls. Expect around 50 rum balls, depending on how large the rum balls are rolled.
RUM AND MANGO TORTA (dairy or pareve)
MELONS IN RUM AND LIME SAUCE (pareve)
1/2 cup sugar,
1/2 cup fresh lime juice
1/2 cup white rum
zest of one lime
4 to 5 cups melon balls (use what you like cantaloupe, honeydew, and watermelon)
1 pint fresh raspberries
mint leaves for garnish, optional
In a saucepan combine the sugar and water and boil until the sugar is dissolved.
Allow to cool. Add the lime juice, rum and zest. Mix to combine and refrigerate. When cold, pour the mixture over the melon balls and then stir gently, cover and refrigerate for about 1/2 hour so the flavors can marinate. Just before serving add the raspberries to the mixture and stir gently to combine. Can be served in individual dishes or in a large serving bowl. Garnish with mint leaves Serves 8.
Pour over melon balls. Stir and chill for at least 30 minutes.
BARBECUE RUM CHICKEN (meat)
6 boneless skinless chicken breasts
2/3 cup dark rum
1/3 cup orange juice
1/3 cup soy sauce
2 tablespoons honey
1 tablespoon finely chopped fresh garlic
1 teaspoon dried thyme leaves
In small bowl combine all ingredients except chicken. In large resealable plastic food bag place 2/3 cup marinade and the chicken. Tightly seal bag. Turn bag several times to coat chicken well. Refrigerate, turning occasionally, at least 4 hours or overnight. Refrigerate remaining marinade in separate covered container. When ready to cook remove chicken from marinade and then discard marinade.
Depending on if you’re going to be grilling or broiling the chicken prepare the grill or broiler. In 1-quart saucepan cook remaining marinade over medium heat until mixture comes to a full boil and cook, until slightly reduced, about 5 or 6 minutes. Drizzle the sauce over the just before serving chicken. Serves 6.