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Tag Archive: Rum

Coconut Blue Hawaiian

Written on June 28, 2013 by Wannabe Chef in Drink

Because one recipe with pineapple and rum in a week isn’t enough, I had to include this one, too.

Since I’m a fan of sweet drinks, I usually gravitate towards the tropical ones. Pineapple juice, cherries, and rum never fail to make a winner. There are a lot of ways to make a Blue Hawaiian but this is the one I’d swear by.

A lot of Blue Hawaiian recipes will have you use rum and vodka. But why use vodka when you could use more rum? And why use more rum when you could use coconut rum? It just all makes sense.

I’d recommend using a clear rum to keep the flavor and appearance of this neutral. You could also substitute sweet and sour mix or even lemon juice in for the lime; just use what ever you have on hand.

Coconut Blue Hawaiian

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

2 shots rum
1 shot coconut rum
2 shots Blue Curacao liqueur
1/2 cup pineapple juice
Juice of a half a lime
Ice
Cherries for garnish

Method:

Pour the rum, coconut rum, blue curacao, pineapple juice, lime juice and ice into a cocktail shaker and shake vigorously until mixed.
Pour the drinks evenly into two glasses with fresh ice.
Garnish with a cherry if desired and serve cold.

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Gluten-Free Pineapple Rum Bread

Written on June 25, 2013 by Wannabe Chef in Breakfast, Dessert

I’ve been on a sweetbread kick lately. They’re a lot more appetizing in the morning than a bowl of hot oatmeal, especially with some cool Greek yogurt on the side. At first I had the idea to make a pineapple loaf but quickly realized it needed a little something extra. And what goes better in the Summer with pineapple juice than rum?

Make sure you buy crushed pineapple and not diced or rings. You can buy canned pineapple that’s exactly 1 cup; just reserve 1 Tablespoon of juice for the glaze. It’s better to add the glaze while it’s still in the loaf pan so that all of it gets absorbed.

Gluten-Free Pineapple Rum Bread

Prep time: 15 minutes

Cook time: 50 minutes

Ingredients(Makes 1 loaf):

1 1/2 cups chickpea flour
6 Tablespoons coconut flour
3/4 teaspoon baking soda
1/4 cup sugar
1/4 cup brown sugar
3 eggs
1/4 cup vegetable oil
1 cup pineapple chunks with juice, 1 Tablespoon of juice reserved
1/4 cup + 1 Tablespoon rum
1/2 cup powdered sugar

Method:

Preheat your oven to 350 degrees.
In a large bowl, mix together the chickpea flour, coconut flour, baking soda, sugar, and brown sugar.
Beat in the eggs, vegetable oil, pineapple chunks, and 1/4 cup of rum until the batter comes together.
Grease an 8-inch loaf pan. Pour the batter in and gently shake it to level out.
Bake for 50 minutes or until the center has set.
Remove the loaf from the oven and let it rest.
In a small bowl, beat together the powdered sugar, 1 Tablespoon of rum and 1 Tablespoon of pineapple juice until the sugar dissolves.
Poke the top of the loaf multiple times with a toothpick and pour the glaze on top. Let the loaf set for another 2 hours until the glaze has been absorbed.
Slice and serve at room temperature. Keep refrigerated when not enjoying.

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Spiked Thai Iced Tea

Written on May 30, 2013 by Wannabe Chef in Drink

This food blogger has unfortunately not done much cooking lately; I’ve been busy. I’m starting to get back into the swing of things after a lot of moving and unpacking and can finally get back into the kitchen.

A friend of mine has been looking for Summer drink recipes and it didn’t take much convincing for me to try something new. My last night in Providence we ate at a Thai restaurant and one of my friends took home a Thai iced tea. It was sweet, creamy and a little spicy—perfectly suited for a little bit of rum and something fairly easy to make at home.

Like any drink recipe you should taste as you go along and add less or more to suit your palate. The amounts listed below are more or less suggestions. I tried this with Bacardi but I think it would be terrific with a coconut or similarly flavored rum.

Spiked Thai Iced Tea

Prep time: 1 hour

Cook time: 10 minutes

Ingredients:

5 black tea bags*
3 1/2 cups water, divided
1 cup sweetened condensed milk
1/2 cup rum or coconut rum
Ice
Mint to garnish

*For a more authentic flavor used spiced Thai tea bags, which are black tea with anise, vanilla, and cardamom. They are available online and at some specialty stores.

Method:

Bring 2 1/2 cups of water to a boil in a small pot.
Remove the boiling water from the heat and add in the tea bags. Let the tea rest for 30 minute to an hour to cool down to room temperature.
Remove the tea bags and add the remaining water.
Fill 4 glasses 3/4 of the way up with ice.
Pour a shot of rum into each of the glasses.
Fill the glasses 3/4 of the way up with the tea.
Add 1/4 cup of sweetened condensed milk to each glass and stir well.
Garnish with mint if desired.

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Semi-Raw Chocolate Rum Truffles

Written on January 20, 2012 by Wannabe Chef in Dessert

This weekend I’m moving back to Providence, which means I’ll be just a short bus ride away from my favorite bakery again. Lord help me, my stomach, and my wallet.

I keep trying to make some of their desserts in my own kitchen to save a little money, and I think I’ve figured out another one. Their rum truffles from what I can tell are a blend of dates, walnuts, cocoa powder, and rum that tastes amazingly close to a “real” chocolaty dessert for something that’s made with whole foods. Since I’ve been kind of on a date ball kick lately, I wanted to see if I could make these, too.

Ps. If you’re ever around Providence you need to get the gluten-free chocolate pound cake that’s lurking in the back. I’m not even a big fan of cake but will happily eat a slice or two of that. It’s high on my list of recipes to recreate right behind this one. All I need is about a dozen taste testers who are willing to eat through a couple failed pound cake attempts.

Semi-Raw Chocolate Rum Truffles

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes about a dozen):

3/4 cup walnut pieces
2 Tablespoons rum
8oz pitted dates
6 Tablespoons cocoa powder plus more for rolling
Extra 1/4 cup walnut pieces(optional)

Method:

Blend 3/4 cup walnut pieces in a food processor until it turns into a smooth, buttery consistency. You can add the rum at the beginning to help the walnuts blend faster.
Add in the dates and continue processing until the dough sticks to itself and starts forming into a ball.
Add in the cocoa powder and continue mixing until all of the powder has been worked into the ball.
Stop the food processor. Add in the extra walnuts if using and work them into the dough using your hands.
Pour some cocoa powder into a flat-bottom bowl or plate. Break off pieces of the truffle dough and roll them into circles in your hand, rolling them in the cocoa powder afterwards to cover all sides.
Store at room temperature in an airtight container.

These were good but a little lacking in the rum flavor. Next time I might try extract for a stronger punch of flavor. The originals also look better than mine came out, but isn’t that how it always is?

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Vegan Rum Raisin Ice Cream

Written on December 6, 2011 by Wannabe Chef in Dessert

After a week and a half, this is the final recipe I have to share from Thanksgiving. I’m sorry to drag it on for so long, but I think I saved the best for last.

My favorite part of any meal is dessert. For this celebration I made my recipe for rum raisin ice cream again, only since I was short on time and feeling slightly lazy I skipped the custard base making the recipe totally vegan. You couldn’t tell I changed a thing; it was just as rich and creamy as the first batch.

This ended up being a favorite of everyone’s. I was a little heavy-handed with the rum; I’m sure that helped. My relatives described it as “a frozen tropical bar drink”. We ate almost the entire batch by the end of the day; I take that as a good sign.

Vegan Rum Raisin Ice Cream

Prep time: 5 minutes

Cook time: 20 minutes to churn + 2 hours to set

Ingredients:

2 1/2 cups coconut milk, preferably full fat
1/2 cup cane sugar
1/4 cup maple syrup
1/4 cup rum
1/4 teaspoon cinnamon
1/4 cup Thompson raisins

Method:

Whisk together the coconut milk, sugar, maple syrup, rum, and cinnamon until it forms a smooth base.
Turn on your ice cream maker and churn according to manufacturer’s directions. Add in the raisins during the final 2 minutes of churning.
Put in the freezer to harden for at least 2 hours. Remove from the freezer and let sit on counter for 5 minutes before scooping for best result.

You really can’t go wrong with this plus a slice of paleo pumpkin pie—I’m telling you. Pumpkin, pecans, raisins, cinnamon, and rum. It’s all good.

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Chocolate Rum Truffles

Written on August 29, 2011 by Wannabe Chef in Dessert

If you’ve been reading for a long time, you know I don’t really like alcohol, unless it’s in dessert and then I go crazy for it. If I wrote It’s a Wonderful Life, the line would have been, “every time chocolate is mixed with liquor, an angel gets its wings.” I think these are that good. The texture is soft and almost chewy, like a chocolate candy with a sweet, seductive twist.

Embarrassingly enough I’m a lightweight and one of these is enough to make me feel way too good. When I was tempering and tasting the chocolate I wasn’t sure there was enough rum in it, but once the truffles were cooled and I took a bite—wow! They pack a punch of flavor.

No rum? No problem. Improvise the recipe with a different liquor. I can’t wait to try these with Kahlua.

Chocolate Rum Truffles

Prep Time: 30 minutes

Cook Time:

Ingredients(makes about 20 truffles):

1 cup plus 2 Tablespoons semi-sweet chocolate chips OR 9.7oz semi-sweet baking chocolate cut into chunks
2oz Bacardi rum
3 Tablespoons cocoa powder plus more for dusting

Method:

Melt the chocolate over a double boiler. Once it’s in a liquid state, slowly incorporate the rum until it’s all combined and evenly mixed.
Cool the chocolate and rum in a refrigerator for 10 minutes until it’s hardened but still sticks to itself.
Sift in the cocoa powder while mixing the chocolate until all the cocoa powder has been used.
Tear off pieces of chocolate and roll it into 1-inch balls.
Fill a shallow bowl with cocoa powder and roll each ball in the powder until covered all around.
Store at room temperature in an air-tight container.

After making these we’re almost out of rum and chocolate chips. That’s what I call an emergency.

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Dairy-Free Rum Raisin Ice Cream

Written on July 8, 2011 by Wannabe Chef in Uncategorized

My favorite kitchen tool is my ice cream maker. I could tell you how useful and multi-purposed the food processor is for making healthy dishes, but it just can’t hold a candle to an ice cream maker. It doesn’t churn out fresh, delicious ice cream. And don’t try and tell me “But you can make 1-ingredient banana ice cream in a food processor” because we all know as good as that is it’s not the real deal. If I want ice cream, I want fat, sugar, and preferably alcohol.

I hadn’t had rum raisin ice cream in years before making this. I’m not even sure what inspired me to go that direction, but I’m glad I did. As soon as I tasted the chilled base, I knew I wouldn’t be able to stop at one serving. Cinnamon and maple syrup are the secret ingredients that add warm and deep flavors complimenting the rum, which there is plenty of. For an extra special kick, soak the raisins in a rum and water mixture before adding them to the ice cream.

Dairy-Free Rum Raisin Ice Cream

Ingredients:

2 1/2 cups coconut milk, preferably full fat
1/2 cup cane sugar
2 egg yolks
1/4 cup maple syrup
1/4 cup rum
1/4 teaspoon cinnamon
1/4 cup Thompson raisins

For the base, gently heat the coconut milk and sugar over low heat until lightly bubbling. Remove from the heat and temper the eggs yolk until they can be combined into the base. Let this cool to room temperature and then refrigerate for at least 2 hours.

Whisk together the cold base, maple syrup, rum, and cinnamon, pour into an ice cream maker and churn under manufacturer’s instructions. In the last 5 minutes, add in the raisins. Freeze for 2 hours before serving.

This really tastes like rum. Like, really. You might get a little tipsy after eating too much of this. I did. But you won’t regret it, because, really, how could you regret this?

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