Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream
(Courtesy of Relish)
- 4 tablespoons unsalted butter
- 2 tablespoons unsweetened pineapple juice
- 1 ½ tablespoons honey
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- 2 tablespoons dark rum
- 2 firm mangos, peeled, pitted and cut into strips
- pint vanilla ice cream
- ½ cup flaked coconut sweetened, lightly toasted
- ¼ cup sliced almonds, lightly toasted
- 4 lime wedges
- Heat the butter, pineapple juice, honey, chili powder and cayenne pepper in small saucepan over medium heat; bring to a boil. Reduce the heat and simmer, stirring occasionally, over medium heat, until the mixture begins to thicken slightly, about 10 minutes. Stir in the rum; remove the glaze from the heat. Set aside to cool completely.
- Brush the slices with some of the glaze and let stand 10 minutes. Spray a nonstick-ridged grill pan with nonstick spray and set over medium-high heat. Add the mango slices and grill, turning occasionally, over medium-low heat, until browned and nicely marked, 3 to 5 minutes.
- Place two mango slices in each of 4 dessert bowls. Top each serving with 1 scoop ice cream, 2 tablespoons of the toasted coconut, and 1 tablespoon of the almonds; top with additional mango slices. Drizzle each with the remaining glaze. Serve with the lime wedges.
Frozen Lemonade with Coconut Rum
(Courtesy of My Recipes)
- 1 1/2 cups ice cubes, crushed
- 3 tablespoons frozen lemonade concentrate
- 2 tablespoons coconut rum (such as Malibu)
- Lime wedge (optional)
Place ice, concentrate, and rum in a blender; blend until slushy. Garnish with lime wedge, if desired.
Glazed Rum Raisin Cupcakes with Walnuts and Orange-Chocolate
(Courtesy of Cinnamon Quill)
Yield: 12 smallish cupcakes
- 2/3 cup raisins
- 2 Tablespoons of dark rum
- ¾ cup + 2 Tablespoons non-dairy milk (I used full-fat coconut milk)
- 1teaspoon vinegar 1/3 cup canola or melted coconut oil
- ½ cup raw sugar
- 1 Tablespoon dark brown sugar
- 1 Tablespoon dark rum
- 1-2 teaspoons vanilla
- ½ cup brown rice flour
- ¼ cup + 2 scant Tablespoons millet flour
- ¾ cup tapioca flour
- ¾ teaspoon baking powder
- ½ teaspoon soda
- ¾ teaspoon guar gum
- ¼ teaspoon allspice
- Oil for pan or cupcake liners
Preheat oven to 350F. Oil or line a cupcake pan. Combine raisins and 2 tablespoons of rum in a small bowl, let stand for at least 30 minutes. In another bowl, mix together all remaining ingredients, making sure that there are no lumps in the batter and that it is well-combined. Stir in soaked raisins and any rum left in the bowl. Divide batter among cupcake mold. Place in center rack of oven and bake for 15-18 minutes (this will vary quite a bit), or until a toothpick tests clean and the tops of the cakes spring back when lightly touched. Cool in pan for 5 minutes, then unmold using a spoon, and let cool for at least 30 minutes before glazing.
- 2 Tablespoons melted organic shortening or butter
- ½+ cup powdered sugar
- 1-2+ teaspoons non-dairy milk
- ½-1 cup crushed walnuts
Mix together shortening, powdered sugar, and 1 teaspoon of non-dairy milk. If glaze seems too thick, add more milk; if it seems too thin, add more sugar, by the tablespoon. Test to get desired thickness by dipping the top of a cupcake into the glaze or by spooning glaze over the top. Glaze should spread but not be so thin that it runs down the sides.
Immediately top with crushed walnuts. Let glaze dry at room temperature for 30-60 minutes. Then proceed with the chocolate coating.
- ¼ cup semisweet chocolate chips
- ½ teaspoon orange flavoring or extract
Melt chocolate in a double boiler or microwave; stir until it is perfectly smooth; add orange flavoring and mix well. Drizzle chocolate over tops of cakes using a fork. Let chocolate harden for 30 minutes at room temperature, or in the refrigerator.
Store cupcakes at room temperature.
Rum-Raisin Rice Pudding
(Courtesy of Food Network)
- 1/2 cup golden raisins
- 1/4 cup dark rum
- 2 3/4 cups whole milk
- 1 cup long-grain white rice
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup half-and-half, plus 1/2 cup
- 1 tablespoon cornstarch
- 3 large egg yolks, lightly beaten
- 1 1/2 teaspoons vanilla extract
- In small non-stick saucepan, combine the raisins and rum and bring to a boil over medium-high heat. Remove the pan from the heat and let steep while you make the pudding.
- In a medium, heavy saucepan, combine the milk, rice, brown sugar, granulated sugar, butter, salt, cinnamon, 1 cup of the half-and-half. Cook over medium heat until the milk mixture comes to a gentle boil. Stir the mixture, cover the pan, and reduce the heat to low. Cook for 40 to 45 minutes, or until the rice is cooked through and much of the liquid is absorbed.
- In a small bowl, place the cornstarch. Gradually whisk in the remaining 1/2 cup half-and-half until smooth. Whisk in the egg yolks. Whisk about 1/2 cup of the hot rice mixture into the yolk mixture. Return this mixture to the pudding in the saucepan. Cook over medium heat, stirring constantly, until the mixture just starts to bubble. Continue to cook, stirring, for 1 minute, or until the mixture thickens slightly. Remove the pan from the heat.
- Add the vanilla to the rum-raisin mixture, and stir the mixture into the rice pudding. Divide the pudding among 6 sundae glasses, cover with plastic wrap (unless you want a skin to form), pressing it directly onto the surface of the pudding, and refrigerate for about 2 hours, or until well chilled.
(Courtesy of Taste of Home)
- 2-1/2 cups crushed vanilla wafers (about 75 wafers)
- 1 cup ground pecans
- 1 cup confectioners’ sugar
- 2 tablespoons plus 2 teaspoons baking cocoa
- 1/4 cup rum
- 3 tablespoons honey
- 2 tablespoons water
- Additional confectioners’ sugar and/or crushed vanilla wafers
- In a large bowl, combine the wafer crumbs, pecans, confectioners’ sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture.
- Shape into 1-in. balls. Roll in additional confectioners’ sugar and/or wafer crumbs. Store in an airtight container. Yield: 3-1/2 dozen.
(Courtesy of My Recipes)
- 1/2 cup sugar
- 1/2 cup water
- 4 cups mango juice, chilled (such as Looza brand)
- 3 cups pineapple juice, chilled
- 1 1/2 cups dark rum
- 1/3 cup fresh lime juice (about 3 limes)
- 1/4 cup grenadine
- 3 cups club soda, chilled
- Combine sugar and ½ cup water in a small saucepan over high heat; bring to a boil. Cook until sugar dissolves, stirring occasionally. Remove from heat; transfer sugar mixture to a small bowl. Chill.
- Combine sugar mixture, mango juice, and next 4 ingredients (through grenadine) in a large bowl; mix well. Stir in soda. Serve over ice.