Recipes tagged with « Rum »
Rum Balls Remix
Chocolate melts—slow, steady bursts in the microwave keep it from seizing. Swap honey for corn syrup to add a deeper sweetness and a touch of molasses flavor. Cookies get swapped: vanilla wafers out, graham cracker crumbs in, coarser texture adds bite. Coconut flakes tossed in for crunch contrast. Fold them gently—overmix and you get glue instead of crumble. Chill until firm but not frozen, scoop and roll immediately for tacky coating. Cocoa powder and crushed freeze-dried strawberries for color pop. Keep cold until serving, but let them sit out briefly to avoid numb jaws. Substitutions and timing tips included.
Caramelized Bread Pudding with Spiced Rum Sauce
Custardy bread soaked in a rich blend of cream and orange blossom water, sweetened with maple syrup and lightly spiced with nutmeg. Dry apricots swapped for raisins add a subtle chew and brightness. Fluffy meringue dusted with powdered sugar crowns the pudding, browned under the broiler just right. A thickened rum sauce enriched with bourbon and a hint of ginger complements the dish. Timing guided by texture and color not clock. Adapt flour from bread crusts if needed; no waste approach for stale loaf. Conservation tip included for meringue leftovers. Classic French technique meets rustic flair.
Spiced Rum Eggnog Crème Brûlée
A creamy custard infused with warm spices and spiced rum. Uses less cream, increases the egg content slightly. Cinnamon and nutmeg retained but clove replaced with star anise for a twist. Brown sugar replaces half the granulated sugar. Cooked gently in a water bath at a slightly lower temperature. Topped with caramelized sugar for classic brûlée crunch. Requires chilling to set custard and allows flavors to meld. Four servings. A winter dessert with a boozy festive kick.
Fruity Rum Slush
A frozen alcoholic beverage blending tropical fruit juices with brown rum. Uses unsweetened pineapple juice, grapefruit juice, orange juice concentrate, lemonade, and passion fruit punch. Sweetened with honey instead of sugar. Replaces tonic water with sparkling lime soda. Frozen overnight, then served with a fizzy mixer. Keeps well for weeks in the freezer. Refreshing, chilled cocktail for warm days or parties. Simple prep, mostly freezing time.
Grilled Pineapple and Donuts with Spiked Rum Syrup
Pineapple wedges charred over hot grill, soaked in a spiced rum syrup with a hint of chili and vanilla. Donut halves quickly grilled, slightly crisp outside, soft inside. Served with vanilla or coconut ice cream, sprinkled pistachio crunch. Syrup made with water and sugar boiled, infused with dark rum, crushed chili flakes, and scraped vanilla bean. Adjust grilling for caramelized fruit and toasty donuts. Garnish with nuts. Bold, tropical flavors, warm spice, and cool ice cream contrast.