Know of any dessert recipes using light rum?!
Answers:
Rum Cake!.!. my mom makes it, you can used dark or light rum!.
Here are different rum cake recipies!.!.!.
http://www!.cdkitchen!.com/recipes/cat/926!.!.!.Www@FoodAQ@Com
Here are different rum cake recipies!.!.!.
http://www!.cdkitchen!.com/recipes/cat/926!.!.!.Www@FoodAQ@Com
CHOCOLATE RUM DESSERT
1 (6 oz!.) pkg!. semi-sweet chocolate
1/4 tsp!. almond extract
1/4 tsp!. fresh nutmeg, grated
Whipped cream
Chocolate curls
3 eggs, separated
2 tsp!. light rum
Melt chocolate over hot water in top of double boiler!. Beat egg yolks until thick and lemon-colored!. Gradually stir about 1/4 of chocolate into yolks!. Gradually stir in remaining chocolate, stirring constantly!. Remove from heat!. Stir in rum, almond extract and nutmeg!. Beat egg whites (at room temperature) until stiff peaks form!. Gently fold into chocolate mixture!. Spoon into cordial glasses or demitasse cups!. Chill!. Before serving, top with whipped cream and chocolate curls!. Serves 4!.
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LORI'S BANANAS FOSTER
12 sm!. scoops vanilla ice cream
1/4 c!. 91/2 stick) butter
1 c!. firmly packed light brown sugar
1/4 c!. banana liqueur
1/2 tsp!. ground cinnamon
4 ripe bananas, cut in half lengthwise, then crosswise
1/4 c!. rum
1!. Place 3 scoops ice cream on each of 4 heat-proof dessert plates!. Keep frozen until ready to serve!.
2!. In medium-size skillet, melt butter over medium heat!. Stir sugar, banana liqueur and cinnamon!. Cook, stirring occasionally, until sugar dissolves!.
3!. Add bananas to sugar mixture in skillet; saute until bananas are softened and slightly browned!.
4!. Pour rum into skillet; cook until you can see vapors rise (do not over heat or rum will evaporate)!. Tip pan slightly so flame from burner ignites rum or ignite with match!. When flames subside, place 4 banana slices over scoops of ice cream on each dessert plate, then ladle hot sauce over top!. Serve immediately!.Www@FoodAQ@Com
1 (6 oz!.) pkg!. semi-sweet chocolate
1/4 tsp!. almond extract
1/4 tsp!. fresh nutmeg, grated
Whipped cream
Chocolate curls
3 eggs, separated
2 tsp!. light rum
Melt chocolate over hot water in top of double boiler!. Beat egg yolks until thick and lemon-colored!. Gradually stir about 1/4 of chocolate into yolks!. Gradually stir in remaining chocolate, stirring constantly!. Remove from heat!. Stir in rum, almond extract and nutmeg!. Beat egg whites (at room temperature) until stiff peaks form!. Gently fold into chocolate mixture!. Spoon into cordial glasses or demitasse cups!. Chill!. Before serving, top with whipped cream and chocolate curls!. Serves 4!.
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LORI'S BANANAS FOSTER
12 sm!. scoops vanilla ice cream
1/4 c!. 91/2 stick) butter
1 c!. firmly packed light brown sugar
1/4 c!. banana liqueur
1/2 tsp!. ground cinnamon
4 ripe bananas, cut in half lengthwise, then crosswise
1/4 c!. rum
1!. Place 3 scoops ice cream on each of 4 heat-proof dessert plates!. Keep frozen until ready to serve!.
2!. In medium-size skillet, melt butter over medium heat!. Stir sugar, banana liqueur and cinnamon!. Cook, stirring occasionally, until sugar dissolves!.
3!. Add bananas to sugar mixture in skillet; saute until bananas are softened and slightly browned!.
4!. Pour rum into skillet; cook until you can see vapors rise (do not over heat or rum will evaporate)!. Tip pan slightly so flame from burner ignites rum or ignite with match!. When flames subside, place 4 banana slices over scoops of ice cream on each dessert plate, then ladle hot sauce over top!. Serve immediately!.Www@FoodAQ@Com
Lemon Tiramisu
- w/ rum or brandy
2 lemons, juice and zest of
4 tablespoons brandy or white rum
4 ounces caster sugar, divided
1 (9 ounce) packet sponge cake fingers (or more)
2 (9 ounce) containers mascarpone cheese
4-5 tablespoons lemon curd
2 large eggs, separated
150 ml cream
Topping
finely grated lemons, zest of, mixed with (optional)
some demerara sugar (optional)
Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl!.
Set aside so the sugar has time to dissolve!.
Get ready a 9-inch spring form pan; line the bottom with parchment paper!.
In a very clean bowl, using clean beaters whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed!.
Whip the cream also to a soft peak!.
Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest!.
Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon!.
Stir the lemon/brandy mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough!.
Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, followed by the rest of the mascarpone!.
Level the top using a palette knife, cover and leave in the fridge overnight!.
To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin (if necessary run a knife around the rim) place on a serving plate and cut in wedgesWww@FoodAQ@Com
- w/ rum or brandy
2 lemons, juice and zest of
4 tablespoons brandy or white rum
4 ounces caster sugar, divided
1 (9 ounce) packet sponge cake fingers (or more)
2 (9 ounce) containers mascarpone cheese
4-5 tablespoons lemon curd
2 large eggs, separated
150 ml cream
Topping
finely grated lemons, zest of, mixed with (optional)
some demerara sugar (optional)
Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl!.
Set aside so the sugar has time to dissolve!.
Get ready a 9-inch spring form pan; line the bottom with parchment paper!.
In a very clean bowl, using clean beaters whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed!.
Whip the cream also to a soft peak!.
Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest!.
Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon!.
Stir the lemon/brandy mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough!.
Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, followed by the rest of the mascarpone!.
Level the top using a palette knife, cover and leave in the fridge overnight!.
To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin (if necessary run a knife around the rim) place on a serving plate and cut in wedgesWww@FoodAQ@Com
well and easy one that does not take any cooking skills while being very quick is!.!.!.you cut up some fresh strawberries and add in black berries and blueberries and rasberries and then stir in some sugar and then splash light rum on the berries and let it "marinade" in the fridge for a while!.!.!.and then have it over some vanilla ice cream or a piece of pound cake!
:DWww@FoodAQ@Com
:DWww@FoodAQ@Com
I can't think of any dessert recipes that wouldn't be better using any kind of rum!.Www@FoodAQ@Com
Rum Balls are a very nice snack, the recipe is usually in Christmas cookbooks!.Www@FoodAQ@Com