There’s nothing taboo about cooking with alcohol, nor will it make one compromise their religious beliefs doing so. The alcohol burns off in the cooking process, so all you’re left with is the flavor, not the fumes. Adding rum to a marinade not only helps to tenderize the meat, it adds a unique layer of flavor to your food you just can’t recreate with other ingredients.
This recipe uses 1/4 cup of rum in the marinade and another 1/4 cup in the sauce and is the perfect companion to the tropical flavors of pineapple, ginger and lime. Crispy chicken, tangy sauce, and sweet jasmine rice, what more could you ask for?
So don’t be shy, break out the rum!
In the quaint and historic town of Augusta, Missouri, there’s a wonderful family owned establishment called Centennial Farms. Not only do I buy my honey from them year round, my family also loves to visit them each fall to pick apples and to buy our Halloween pumpkins.
Last weekend, my daughter and I decided to venture out for an apple picking excursion and came home with a wonderful assortment of Fuji, Golden Delicious, Johnathan, Ruby Jon and Winesap apples. Plenty of opportunities for me to create some new recipes!
Here’s the first masterpiece from my kitchen, a spiced apple and rum compote. The slow cooked apples developed a beautiful flavor along with the deep, caramel richness from the brown sugar and vanilla. And they had just the right amount of spice from the cinnamon and nutmeg to round out the finishing touch of the dark, smoky rum. Absolute perfection!
Who needs an apple pie when you can have a bowl of this with a scoop of ice cream?