Is your bottle of rum relegated to the bar? Used strictly for (delicious) summertime cocktails but rarely making an appearance at or before dinnertime? It's time to welcome that bottle of rum into your kitchen! Rum can be used in savory dishes for glazes and marinades, for sweet dishes to flavor frostings and batters, and of course, to add a kick to your favorite cocktails.
Here, to celebrte National Rum Day on August 16th, a roundup of TLK's best rum recipes, from starters to desserts, to help you get cooking.
Buen provecho and salud!
This is Ingrid Hoffmann's version of a Piña Colada on the grill! Nothing says Caribbean more than pineapple, rum and coconut. A perfect sweet treat on a summer evening.
Want to bring some tropical flavors home without the added sugar and processing from store bought frozen sweets? Whip up some Mango Rum Sorbet. With just three simple ingredients and a trusty blender you’ll be enjoying a sweet treat you can feel good about in no time.
Back in Havana, when “Papa” Ernest Hemingway ordered a daiquiri at his favorite bar, La Floridita, he ordered them cold, dry and with a double shot of rum. The proprietor, Constantino Ribailagua, deferring to Hemingway’s distaste for sugar in cocktails, developed the Papa Doble.
Named after the 1940’s Brigadier General Eduardo Gomes, these Latin treats are a mixture of luscious dark chocolate laced with dark rum and are sprinkled with a large, crystal Maldon salt flakes. Break apart and serve all season long. Perfect for gifting!
A light seafood dish, shrimp are glazed in a rum sauce and then topped with a corn relish. A perfect dish for long summer days spent at the table.
This recipe takes the beloved tres leches cake and kicks it up a few tasty notches. With the addition of finely shredded coconut, coconut milk and dark rum, it’s dessert and a cocktail rolled into one. If you like extra boozy desserts feel free to add a little more rum. But note that a little dark rum goes a long way in this recipe.