2 Shots Of Tasting, Toasting, & Tantalizing With Rum - Irresistible Rum Cooking And Cocktail Recipes
Beef Be Gone Turkey Burgers With Mango Rum SauceThese turkey burgers have such a wallop of flavor even the heartiest of red meat lovers won't miss the beef! And the mango rum sauce is the icing on the sandwich. They're packed with spices and herbs, moist, juicy, and the mango cools it all down. You get some texture from the spinach and all served on a crusty ciabatta roll!
Vanilla Rum Risotto With Sweet Cognac PeachesPeaches and rice? Wait this is no ordinary bowl of Uncle Ben's. It's a creamy, soft, rich bed of risotto flecked with Madagascar Vanilla Beans, and spritzed with some Peach Schnapps and Vanilla Rum in a thick milky base. But it doesn't stop there, no...no...no. The risotto gets decorated with peach halves that have been marinated in butter, sugar, and Cognac. Then it’s all topped with toasted pecans!
Citrus Macadamia Coconut Pesto For Pineapple Rum Mascarpone BruschettaWhen I say the words pesto and bruschetta do you think of savory basil and tomato-topped crostini? Well get ready for a tantalizing twist to this traditional Italian fare! I have 3 of the most beautiful citrus herbs growing in my garden this year. pineapple sage, lemon verbena, and orange citrus mint So I thought why not replace the basil, parsley, and spinach trio with these fragrant fruity leaves, enhanced by the zest of lime, clementine, and lemon. Then I continued to turn things upside down with mascarpone cheese instead of parmesan, and a delicious blood orange fused oil instead of olive. To me, citrus pesto screamed for macadamias rather than pine nuts. For a little island infusion I dosed the mixture with coconut milk. A bit of honey and a couple ounces of a South African wine sweetened it up. Citrus pesto is fantastic on salmon, halibut, and mixed into pasta or rice. But the crostini spread with a layer of citrus ginger mascarpone, followed by pesto, topped with a chunk of fresh pineapple that's been sauteed in butter, sugar, pineapple AND coconut rum, is perfection! Keep reading to find that recipe and see the 2 other ingredients that really send this over the top!
Grandma’s Strawberry ShortcakeMay is a berrydelicious month and I love sinking my teeth into a ripe juicy berry straight from the fields or produce stand. It’s okay if a little drips down your chin, all in the spirit of strawberry season! Equally yummy is the challenge of developing other tantalizing ways to devour as much of the succulent seasonal fruit as possible before they become extinct in my area for the next 11 months. Yes, you can get strawberries all year round but nothing shipped in from Florida or California compares to our local Pungo Patch. When May rolls in it’s time to whip out grandma’s pound cake recipe because traditional strawberry short cake is a must. The dense confection loaded with powdered sugar, more vanilla than most pound cakes, and oh yes, butter, makes the perfect bed to spoon the juicy home grown fruit onto, along with a drizzle of the sweet nectar and dollop or 2 of whipped crèam.
Maple Rum Sweet PotatoesThese fluffy, rich, and creamy sweet potatoes were inspired by my trip to the Maple Festival in Highland County, Monteray Virginia. I learned the difference between Grade A, B, and C maple syrup, tasted Grade B (the strongest flavor) over pancakes, homemade maple doughnuts, and maple sugar while strolling the streets of this quaint little mountain town. Also saw a fascinating demonstration on the process of transforming the sugary tree sap into the thick sticky substance we enjoy over waffles and french toast. Back at home I set out to develop some new maple syrup recipes!
Caribbean Rum Cinnamon Pound CakeIt's buttery rich like a coffee cake. It even looks similar to a coffee cake but this is not your typical morning delight. Although, I must confess I've indulged in a slice with a cup of java before noon. What can I say, it was morning when I made it and it’s a chef's duty to sample first, right? I start with my Grandma's pound cake and kick it up a few notches with a pecan, cinnamon, brown sugar topping, and dark rum! You can see how it oozes down into the moist cake. The key is to let it sit (if you can resist) for two to three days to let it age and soak up the liqueur.
Peach Papaya Rum Ice Cream ToppingThis rich, buttery, caramel sauce is made even sweeter with the banana and peach. It’s delicious over vanilla or butter pecan ice cream, waffles, or pancakes! You can substitute pecans or walnuts for the almonds. You will want to reserve this topping for peach season so you can use fresh instead of canned or frozen. This is somewhat objective but I prefer the taste and texture of fresh ones.
Strawberry Shortcake CocktailNow you can eat your strawberry shortcake and drink it too. I’m on this tasty kick of transforming your favorite desserts into cocktails. So here’s my liquid version of strawberry shortcake
Southern Peach ComfortPeaches and bourbon. A tempting combination in a cocktail. The vanilla rum melds with the caramel flavor in the bourbon. Papaya juice adds another layer of flavor while complimenting the sweet peaches!
Tropical TangoSimilar to a pina colada but with a mango kick! I always go for fresh fruit whenever possible but this cocktail works well with fresh or frozen mango. Just make sure it’s completely thawed and drained. If using fresh it’s okay to let the juices flow because it adds natural flavor and not water like the frozen fruit does. Meyer lemon is a wonderful combination of lemon and orange so it’s sweeter than a regular lemon. I love the distinct taste but they can be difficult to find. You can use lemon but try starting with a quarter first as it will make the drink tangier than a Meyer lemon will. And add a splash of fresh orange juice.
Chocolate Mint Pound Cake MartiniPicture peeling back the silver wrapper of a Peppermint Patty. Hmm…the sharp, sweet, clean scent! That same brisk aroma can be cultivated in your own herb garden when you plant chocolate mint. It’s great in tea, simple syrup for cocktails, and makes an amazing addition to chocolate cakes, brownies, and cookies! Whether you prefer your dessert on a plate or in a glass give these fragrant leaves a try. I’m still perfecting the chocolate pound cake where I incorporate the dried mint leaves, but here’s the liquid version for you to enjoy.
Peach Pie CocktailImagine if you could turn your favorite dessert into a cocktail..... I'm exploring the succulent science of dessert in a glass! This is a tribute to my grandmother’s summer peach pie. It’s custard rather than cobbler, covered with a pillow of meringue instead of layers of flaky crust. The vanilla rum and peach pie ice cream with little bits of crust does a delicious job of capturing this rich dessert!
Pound Cake French Toast With Pineapple Sage Amaretto SyrupI had made a pound cake, my grandmother's recipe. There were succulent chunks of juicy sweet fresh pineapple in my frig and gorgeous pineapple sage beckoning me to pinch its bright citrusy leaves. The end result was luscious slices of toasted pound cake French toast topped with liqueur sauteed fruit and whipped cream with pineapple sage Amaretto syrup.
Tropical Tuna Skewers With a Spicy Pineapple Rum Coconut Fig Glaze Served Over Pomegranate Lime Cashew RiceTuna is a rather tangy sharp fish so I like to add something sweet to contrast that. When I think tropical, pineapple and coconut are a given. I had fig preserves that I didn't care for just to eat on toast but as a sticky sweetener it was wonderful! The sweet peppers and onions added great texture and flavor. Of course these skewers deserved a dressed up rice so I added pomegranate molasses and some spicy lime cashews that I had discovered at Trader Joes.
Rosemary Rum Glazed Salmon With Orange Mango Rum SalsaMango salsa is so bright, fresh, full of citrus, spice, and protein substance from the black beans! It pairs deliciously over salmon for dinner or on top of a lime tortilla chip for a salty snack. Plain white rice rounds out a healthy meal. You could also make fish tacos with whole wheat tortillas or white, if you prefer. This is a super simple glaze for the salmon. I try to eat wild salmon instead of farm raised for the extra omega fat benefit, but I find that it’s drier and tastes a bit stronger. In this picture I drizzled a little olive oil and some fresh dill on it before baking. Very easy and dill is the perfect partner on salmon. That’s all you need for farm raised but I prefer to dress the wild in a sauce or glaze. So I’m including a recipe for that.
Mango Jalapeno Sausage And Pasta In A Roasted Red Pepper, Mango And Coconut Cream SauceA free sample at the grocery store inspired this new culinary creation. Aidells Mango Jalapeno Sausage is a scrumptious blend of sweet, spice, and salt! Taste before you add pepper to this dish, as the sausage has a bite to it. There are some specific ingredients that bring this dish together, in addition to the sausage, such as the mango butter. I discovered it at Traders Joes when I was buying their cranberry butter (delicious over a buttered whole wheat English muffin or on a smoked turkey and horseradish cheddar sandwich. But back to the mango…it’s pretty sweet but has a denser more compact texture than jelly and isn’t as sugary. And it too, is yummy with butter and peanut butter! Coconut oil, also a Trader Joe’s find, is healthy, adds another layer of coconut flavor, and does wonders for the inside and outside of the body, including hair and skin. You can use it to stir fry veggies, condition your hair, and moisturize your skin. Talk about a versatile product! Coconut cream is thicker and richer than coconut milk. As opposed to coconut water, which is the clear, natural juice you'll find if you crack open a coconut, coconut milk and cream are made by boiling the coconut meat with water. As might be expected, the difference between milk and cream is in the concentration and consistency. Coconut milk-Coconut milk has the liquid consistency of cow's milk and is made from simmering one part shredded coconut in one part water. Coconut milk is the basis of most Thai curries. Coconut cream-Coconut cream is much thicker and richer. It is made from simmering four parts shredded coconut in one-part water. The cream that rises to the top of a can of coconut milk is also considered coconut cream. Cream of coconut-Cream of coconut is a sweetened version of coconut cream, and is often used for desserts and mixed drinks. Because of the added sugar, it is usually not interchangeable with coconut cream. If you do not like or do not have leeks, you can use onions. They have a bit milder, sweeter flavor than a regular onion so using a Vidalia will still lend the sweetness. A red, yellow, or spring onion would have a sharper taste
Tuna Burritos With Fresh Marjoram And Peach Mango SalsaTuna has a bit of a sharp taste to it so I like to pair it with sweet marinades, toppings, and/or herbs to offset the tanginess of the meat. I love Mexican fare and had sautéed corn, bell pepper, and onion from dinner a few nights before. So I started with those ingredients in the salsa. For something different I wrapped this southwestern deliciousness up in spinach wraps but they would also be terrific with white or wheat.
Spicy Citrus Coconut Shrimp Over PastaCoconut oil has a fabulous aroma and taste. It also contains health benefits like olive and nut oils. I find myself developing more and more recipes featuring this thick but somewhat translucent ingredient. It calls for being paired with coconut liqueur and in keeping with that theme, coconut crème. Piquant roasted red peppers and artichokes mixed in with Indian spices like coriander and cumin round out this rich pasta dish.
Orange Macadamia Rum ChickenLooking for new delectable ways to dress up ordinary chicken? These thighs are coated in a sticky glaze so that every bite is sweet, savory, and citrusy! You can use white meat if you prefer but the oily richness of the dark meat takes to the orange and macadamias so much better, similar to Duck a l'orange. The rum adds another layer of flavor and helps to cut through the sweetness.
Strawberry Crème Chicken SaladThis grilled chicken and spinach salad, drizzled with homemade strawberry crème dressing and topped with cinnamon pecans will have your palate singing, your feet dancing, and the reprimanding scales shutting up! Whether you spin it into a cheese, cream, sweet, or savory, delicacy, mascarpone whips into a luscious topping to decorate bagels, waffles, cake, and when you want a healthier alternative, salads too!
Primal passion comes in petite bottles. Whether you like it sweet, spicy, salty, or savory, 2 Shots Of Tasting, Toasting, And Tantalizing With Rum arouses every sense, whets your appetite page after tempting page, and keeps you coming back for more!
Sink your teeth into the first scrumptious selection of my new cookbook collection called, Labor Of Love, Laughter, And Liqueur.
I invite you to join me in losing control, leaving behind the everyday ordinary, and launching into the extraordinarily original. Get excited about the unplanned places where new recipes can take your palate.
Sharing your cooking provides an emotional touchstone. A multitude of reference points that pay tribute to memorable moments, meals, and the people you shared them with. Each dish in this book is my creation, including the unique artwork and story about its origin.
This is not a book about the scientific formulas of how rum reacts with food molecules. It’s about how your senses respond when the best food, flavors, and spirits connect with your taste buds. It’s producing a pleasant presentation on your plate and a pleasing sensation on your palate.
This is a no rules zone. So enjoy all 20 recipes as they are. Or, use my culinary inspiration to kick-start your imagination. Try different rum, food, and herb pairings. Where you travel with the cuisine imprints your artistic personality to the dish and lends each one your own signature.
I hope you read on through the personalized welcome, the thank you message, and then enjoy all of the goodies for foodies in this specialty cookbook.
A Labor Of Love, Laughter, And Liqueur
In the beginning all you have are ideas scratched out on scraps of paper, recipes in your head, a love for food you want to share, a whole lot of heart, and an explorer’s curiosity.
The universal language of food empowers you to connect, communicate, and collaborate with people at tables from all over the world. Cooking enables me to bring all of my passions to the table—writing, photography, and cooking.
Alcohols, such as rum, are one of the great conductors of flavor. Every dish in this cookbook combines a whole symphony of tastes that come together to form a culinary orchestra.
The most fun in cooking is found off the map when you take the side roads. So dare to forge your own tantalizing trail. Do you have a novel cocktail brainstorm churning around in your mind? Do you have a recipe that calls for rum but you don’t want to have the rest of a pint, fifth, or liter collecting dust on the shelf? Rather than investing in a large container of alcohol, try experimenting with a tiny two shot bottle.
This series, 2 Shots Of Tasting, Toasting, & Tantalizing, will provide a culinary launching pad, a side journey of original ideas showing you how to develop irresistible rum cooking and cocktail recipes. My books are not an, all inclusive how-to guide filled with the science behind why alcohol flavors food. Inside these pages you’ll discover cuisine for you to try, tweak to your taste, and treat your family and friends to.
There’s a flavor of rum for every season, mood, and occasion. This recipe filled resource guide provides innovative ideas to help you embellish the inside, outside, and the cocktails alongside your meals. You can read, research, and review books, websites, and magazines for recommendations, but the best way to know what flavor pairings you prefer is to enable your own taste buds to teach you by tasting.
Are you ready to initiate your individuality in the kitchen? Browse through the recipes. Pick a yummy place to start. Hit the grocery store aisles, grab your 2 shot bottles of rum, and unleash your inner chef into his/her kitchen kingdom!
Thank you for our special time together
I hope my cookbooks ignite in you new passion for cooking or, renew a diminished spark into a flame that continues to burn for years to come.
Food, flavors, and spirits pairing is not about rules and me giving you a list of do’s and don’ts on the best edible fare and beverages to mix and match. I’m thrilled to offer you a variety of tasty original recipes for you to adapt according to your appetite.
Rather than obsess about perfection go overboard with the love you put into every dish you prepare. If you focus on having fun experimenting and exploring, your friends, family, and other guests will relax, feel comfortable, and enjoy the meals you create for them.
Please correspond with me as you work your way through the cookbook trying different recipes. I’d love to hear any questions or comments you have!
I’m excited to present 2 Shots Of Tasting, Toasting, & Tantalizing With Rum as the first in a series. Hold onto your glass and get ready to sip on the exhilarating possibilities of the next featured spirit, Vodka!
If you enjoyed this epicurean journey I’d appreciate it if you could take the time to share your experience and keep in touch on Bakespace or my blog http://www.tipsyculinaryqueen.com
Until we meet again in the kitchen remember, there are no rules. Success is about what pleases your palate. So dare to step out of the everyday ordinary and into the extraordinarily original to create your own culinary labor of love, laughter, and liqueur!