Cooking with Rum

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Rumy Ribs
Chocolate Rum Fondue

September 5, 2012

Cooking with Rum

FOR THE DAILY SOUTHERNER Karen Freeman The Daily Southerner Wed Sep 05, 2012, 04:26 PM EDT

TARBORO — A few weeks ago, a colleague went to Jamaica. He came back with bottles of Rum for our team. A very nice gesture and of course that made me start looking for rum recipes! There are a lot of them out there. Here are a few that I really liked and that I think you will enjoy too.

The first is my favorite. As many of your know, Hobert loves ribs. This is a great rib recipe. You cook them in the oven and then you finish them on the grill. The grill is what finished the flavor! If you can't use your grill, you can use the broiler in the oven.

I have five fondue pots. So, needless to say, we like fondue at our house. I have sterno pots, alcohol pots and electric pots. I can fondue almost anything! I hope you will give this a try. This is a snack or dessert fondue. It uses chocolate in addition to the rum. You will fondue fruit and angel food cake. Or anything else that you want to fondue in chocolate.

The last recipe is drunken chocolate cake. The recipe looks "big" but it's not hard to make and will be well worth the effort. Give it a try.

Rumy Ribs

6 pounds baby back pork ribs

2 cups water

Barbecue Sauce:

4 cups (32-ounce bottle) tomato ketchup

1/3 cup finely chopped onion

1/4 cup brown sugar

3 Tablespoons lemon juice

3 Tablespoons rum

3 Tablespoons Worcestershire sauce

2 Tablespoons liquid hickory flavoring

2 teaspoons Louisiana pepper sauce

Preheat oven to 350 degrees F.

Cut the pork rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, and then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.

About 2 hours into the baking time, make the sauce. In a large saucepan, combine ketchup, onion, brown sugar, lemon juice, rum, Worcestershire sauce, hickory flavoring, and pepper sauce. Simmer over low heat for 1 hour, stirring occasionally.

Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.

Cover the ribs with sauce, saving about 1-1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred. Serve with the reserved sauce.

Yield: 6 to 8 servings

Chocolate Rum Fondue

7 ounces semi-sweet chocolate, chopped

2 Tablespoons butter

2 Tablespoons plain or vanilla yogurt

1/2 cup heavy whipping cream

1-1/2 Tablespoons white rum

Fruit slices, cake cubes, cookies, and marshmallows for dipping

Place chopped chocolate in a heat-proof bowl and set aside.

Heat butter, yogurt, and whipping cream over medium heat, stirring to combine, until hot but not boiling. Stir in rum.

Pour hot cream mixture over chocolate and whisk until smooth. Pour into a heated fondue pot.

Serve warm chocolate rum fondue with fruit slices, cake cubes, cookies, and marshmallows for dipping.

Drunken Chocolate Cake

Chocolate Cake

6 ounces bittersweet chocolate, coarsely chopped

5 ounces (1-1/4 sticks) unsalted butter

2/3 cup dark rum

4 large eggs, separated

1-1/4 cups sugar

1 cup flour

Pinch salt

Chocolate Glaze

1 cup heavy whipping cream

8 ounces bittersweet chocolate

Chantilly Cream

1/2 cup plus 1 Tablespoon heavy whipping cream

1/4 teaspoon vanilla extract

3/4 teaspoon sugar or to taste

Small pinch salt

Preheat oven to 350 degrees F. Line the bottom of a greased 9-inch-round cake pan with parchment paper. Combine the chocolate, butter, and rum in the top half of a double boiler over gently boiling water. When all is melted, set it aside to cool to lukewarm.

Meanwhile, combine the egg yolks and 1/2 cup plus 3 tablespoons sugar in the bowl of an electric mixer. With beaters at high speed, whip the egg mixture 3 minutes until thick. Decrease speed to medium-low and beat in the chocolate mixture. Stir in the flour and salt.

Put the egg white in a separate mixing bowl. With clean beaters, whip them on medium speed until frothy. Increase the speed to high and whip until soft peaks form. Add the remaining sugar and continue beating until stiff. Fold a third of the egg whites into the chocolate batter. When they are almost completely incorporated, gently fold in the remaining whites. Pour the batter into the prepared pan.

Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Set pan on wire rack to cool.

To make glaze: Meanwhile, put the cream in a heavy-bottomed saucepan and bring to a boil over high heat. Remove the cream from the heat and whisk in the chocolate until smooth. Cool the glaze to room temperature.

To make cream: Put whipping cream, vanilla, sugar, and salt in a large stainless steel bowl. Whisk the cream just until it holds its shape. Refrigerate until ready to use. Use within 1 hour or you may need to rewhip it slightly.

To serve: Unmold the cake and use glaze to frost the side and top of the cake. Allow the cake to rest at least 1 hour before cutting. Cut with a hot dry knife (dip the knife in hot water and then dry off). Serve with Chantilly Cream.

Yield: 8 to 10 servings

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