“Landlord, to thy bar room skip, Make it a foaming mug of flip.
Make it of our country’s staple Rum, New England sugar maple,
Then pour more rum, the bottle stopping,
Stir it again and say it’s topping.”
-Old New England Rhyme

 

Rum Cream Liqueur
• 1 Can Sweetened Condensed Milk (14 oz.)
• 1 Cup Heavy Cream
• 1 1/2 Cup Amber Rum
• 1 oz Dark Caramel Syrup
• 2 oz Gourmet Chocolate
• 4 tsp Instant Coffee
• 1 tsp Vanilla Extract
• 1 tsp Goldschlager Liqueur
1. Put cream in a pot and bring to a simmer
2. Add the chocolate to the cream and stir until completely melted
3. Remove the pot from the heat source
4. Add the sweetened condensed milk, instant coffee, vanilla, caramel to the pot
5. Stir until completely combined
6. Add the rum and Goldschlager and stir
7. Using a hand or stick blender, blend on high for two minutes to emulsify the mixture*
8. Pour into bottle and store in your refrigerator
* If the mixture is just stirred it will separate. If it does this then just shake vigorously and serve

Hot Buttered Rum
Ingredients:
2 cups firmly packed brown sugar
1/2 cup butter or margarine
1 pinch salt
3 sticks cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups rum
heavy cream -- whipped
ground nutmeg -- for topping

Directions:
Put all ingredients, except rum and cream, and nutmeg into crock pot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.
Apple Graham Crispy
Ingredients:
1 oz Apple Schnapps
1/2 oz Brandy
1/2 oz Irish Cream
2 scoop Vanilla Ice Cream
1/4 cup Graham Cracker Crumbs

Clap of Thunder
Equal parts brandy, whiskey and dark rum
London Broil in Mushroom-Rum Sauce
2 ½ - 3 lb. London broil 1 lb. Fresh mushrooms, sliced
1 Large onion, sliced 4 Tbsp. Butter
¼ c. Amber Rum Salt and pepper to taste
1 Tbsp. Cornstarch (added to ¾ c. of beef broth)

Broil or grill meat, according to personal preference. Transfer meat to a heated platter. In a sauce pan sauté mushrooms and onions in the butter until soft. Add the cornstarch mixture and cook until thickened. Add rum and remove from heat. Spoon the sauce over the meat once meat has been sliced. (Serves 6).


Rum Peach Glazed Ham
1 small jar of Peach preserves 1 med. Size Ham
1/3 c. Amber rum ½ c. Brown sugar
½ tsp. Ground ginger

Bake ham in oven at 350 °F ½ hour before ham is done. In a saucepan add remaining ingredients over low heat, stirring until brown sugar has dissolved. Spread over ham and continue to bake ham until done. (Serves 8-10).

Antillean Chicken
4 Chicken sections
½ c. Chicken consommé (broth)
2 Tbsp. Soy Sauce
¼ c. Guava berry
¼ c. Orange juice
1 tsp. Fennel seeds
Hot Peppers (your liking)

Cover the chicken sections with ingredients and marinate for at least 2 hours (or overnight). Cook on a BBQ grill basting constantly.

Lobster Salad Picasso
2 Ripe mangoes
4 oz. Olive oil
1 Fresh lime juice
2 oz. Guava berry liqueur
12 Pink peppercorns
12 oz. Sliced lobster tails
Radicchio (to your liking)
Sliced Avocado (to your liking)
Sliced Mangoes (to your liking)
12 Basil leaves

Mash up 2 ripe mangoes. Add olive oil, lime juice, Guavaberry and peppercorns. Pain the plate with the sliced lobster tails, radicchio, avocado, mangoes, and basil leaves. Pour and splash on Mango puree.

Dominican Rum Cake
1/2 C. chopped pecans
1 (18.25 oz.) box yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 C. vegetable oil
1/2 C. water
1/2 C. dark rum

Glaze:
1 stick (1/2 C.) butter
1 C. sugar
1/4 C. water
1/4 C. rum

Preheat oven to 325°F. Spray a bundt or tube pan with nonstick cooking spray. Sprinkle pecans around bottom of pan.
Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an electric mixer for 2 minutes. Pour in prepared pan and bake for 1 hour.

While cake is baking, prepare glaze. Combine all glaze ingredients except rum in a saucepan and bring to a boil for 1 minute. Remove from the heat and add the rum. When the cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan.