294567 Fri Oct 24 13:23:15 -0700 2003 13 27 General Chowhounding Topics 0 1615822 Elle's post below reminded me that I have a bottle of dark rum that I received as a gift - I don't drink rum, so I'd like to use it in cooking or baking. What is your favourite cooking/baking application for dark rum? Thanks very much for any suggestions. Fri Oct 24 13:23:15 -0700 2003 0 Louise 1 1615836 Use it to flavour whipped cream in place of vanilla. I have a Carib pork chop recipe that calls for rum, lime, sugar and a couple of other ingredients I don't remember. Basically you cook it in an iron skillet, deglaze the skillet and combine with all of the above, then reduce and its quite nice. You can use it to make Banana's Foster as well. Good Luck Fri Oct 24 15:31:10 -0700 2003 1615822 0 Jambalaya 2 1615893 You can also add some rum-soaked raisins to the whipped cream. Add golden raisins to a pot, add rum just to cover and bring to a boil. Cover and let steam and fold strained raisins into whipped cream. this is especially delicious alongside ginger cake. Fri Oct 24 20:16:28 -0700 2003 1615836 0 chococatgal 1 1615848 I find that dark rum works well to marinate chicken wings, or mixing it with brown sugar and basting a ham or you can try a twist on candied yams and add a little dark rum to the sugar. Fri Oct 24 15:57:34 -0700 2003 1615822 0 Elle 1 1615854 1) Change your usual policy for those cold-weather joys of hot buttered rum and eggnog 2) Make rumballs 3) Make fruitcake and soak it in rum. Fri Oct 24 16:40:36 -0700 2003 1615822 0 Caitlin Wheeler 1 1615859 My wife is currently infusing a bottle of dark rum with two vanilla beans (yay, Penzeys!). After about 6 weeks she will start using it to flavor cookies and cakes just in time for the holiday season. David Cook Fri Oct 24 16:58:10 -0700 2003 1615822 0 David "Zeb" Cook 1 1615871 Canneles! Small, custardy cakes baked in special molds, originally from Bordeaux. I just got the new Bay Bread's pastry book, which has a recipe for these. Bay Bread, in SF, makes excellent canneles. Fri Oct 24 17:47:33 -0700 2003 1615822 0 Emily 2 1615885 Best caneles recipe I've tried (and now the only one I use) is Paula Wolfert's which is available in her new book, "The Slow Mediterranean Kitchen". Buy the book. Can't wait until the weather here cools off so that I can do some long, slow cooking. Rum buttercream. The dark rum gives it a lovely hint of color. Fri Oct 24 19:23:35 -0700 2003 1615871 0 kit williams 3 1615886 Sorry, Louise. I meant to say how much I agree with you about caneles and their lovely hint of rum! I should probably try Bay Bread's recipe but I'm just sooo happy with Paula's! Fri Oct 24 19:26:19 -0700 2003 1615885 0 kit williams 4 1615922 Paula Wolfert's cannele recipe used to be on her website, but it's disappeared. It was a good one. I've also had success with the one in Nancy Silverton's La Brea cookbook. What a wonderful pastry. Sat Oct 25 20:54:23 -0700 2003 1615886 0 Tom Meg 5 1616172 Paula's is an incredible recipe. Unfortunately, she said on another website that her publisher asked her to take it off the site since it is in her new book. Tue Oct 28 16:11:18 -0800 2003 1615922 0 rjka 1 1615898 Order a can of Cadbury's Drinking Chocolate from one of the British products online places, make some hot chocolate with it, add a shot of dark rum, and serve to your friends who do drink rum. Do this on a cold winter night. Use it to make baba au rhum. Use it to flavor one of those custards made with gelatin, lots of eggs, lots of whipped cream, and rum. Fri Oct 24 21:28:11 -0700 2003 1615822 0 N Tocus 1 1615923 A glug of dark rum is a nice addition to a pot of Boston Baked Beans. Link: http://meglioranza.com Sat Oct 25 20:55:24 -0700 2003 1615822 0 Tom Meg 1 1616171 You can make the most amazing peach jam with rum and brown sugar. I use the recipe in Helen Witty's Fancy Pantry. I also keep a jar of vanilla beans in rum for flavoring all sorts of things. A nice brushing of rum in simple syrup greatly improves a chocolate cake. I have made two different recipes for banana/rum ketchup; both were very good. Chris Schlesinger has a lot of meat recipes that call for rum - I have a vague recollection of something with rum and mint, but I can't remember quite what it is. You might check some of his cookbooks. And tonight I have to stop to buy some dark rum myself - for rum baba, and for an apricot and dark chocolate torte. I'll flavor the chocolate ganache with rum and toss a little in the apricot buttercream as well. I also soak apricots and raisins for all baking in rum (sometimes mixed with a little sugar syrup). Tue Oct 28 15:59:56 -0800 2003 1615822 0 curious_baker