CooKing wiTh rum

Bringing the Spirit of the Cane Into the Heart of the Kitchen!

by Chef Susan Whitley

Dark and stormy Kettle corn

ingredients for Popcorn: • 3 Tbsp. vegetable oil • 1/3 C. Popping Corn Kernels • 2 tsp. sea salt

ingredients for sauce: • 1 C. ginger Beer • ¼ C. dark rum • ¼ C. lime Juice • 4 Tbsp. (1/2 stick) Butter • ½ C. light Brown sugar • ¼ tsp. Baking soda directions: • Zest of 1 lime Preheat oven to 275°F. line a baking sheet with parchment paper and set aside. heat oil in a large covered pot over medium-high heat. Add a couple of kernels with a pinch of salt. when the kernels pop, remove from heat and add the rest of the kernels and cover immediately. Count to 30 seconds, kernels should start popping. Crack the lid a bit to allow steam to escape. Continue allowing kernels to pop, shaking pot periodically so the kernels don’t burn at the bottom of the pot. once kernels stop popping, remove from heat and dump popcorn into a large bowl and set aside. remove any burnt pieces in the bottom of the pot as this pot will be used to make the sauce. Pour ginger Beer, rum and lime juice into the pot. lower heat to medium and bring mixture to a boil. reduce heat and simmer until mixture has reduced about two thirds. Pour mixture into a bowl and set aside. in a pan, melt butter and add brown sugar. stir to combine and allow mixture to melt and bubble slightly around the edges. Continue stirring until color changes to an amber color and mixture starts to get thick and sticky. Add the ginger beer and rum mixture to the pan as well as the baking soda. stir vigorously. do not allow mixture to harden like candy. immediately pour over popcorn and mix using a spatula to evenly coat the popcorn. spread popcorn onto the baking sheet in a single layer, sprinkle remaining sea salt and place inside oven. Bake for 40-45 minutes, to dry the popcorn. remove from oven and allow to cool. Break into clusters on sheet and sprinkle lime zest.

Photo credit: www.imbibemagazine.com

Pear macaroon salad

ingredients: • 8 Canned Pear halves • 1 8 oz. pkg. Cream Cheese • 2 Tbsp. mayonnaise • 1 Tbsp. orange Flavored rum • ½ tsp. lemon rind, grated • ¼ C. golden raisins, seedless • ¼ C. walnuts, chopped • ¼ C. Candied ginger, chopped • 16 macaroon

Cookies • lettuce • mint, for garnish

directions: drain pears and dry between paper towels. in a bowl mix cream cheese, mayo rum and lemon rind. if mixture is too thick, add a little more mayo. Add raisins, nuts and ginger. spread mixture on 4 pear halves then top with remaining pear halves to make “whole” pears. Preheat oven to 400°F. on a baking sheet place macaroon cookies and slightly toast them. remove from oven and allow to cool. Crumble cookies onto a wax paper sheet. roll whole pears in the crumbs then place the pears standing up on a bed of lettuce. garnish with mint. serves 4.

Photo credit: www.cafemeetingplace.com