Eggnog Rum Bread with Butter Gosling's Rum Glaze

Eggnog Rum Bread with Butter Rum Glaze

Rum Therapy

I admit I like a little eggnog during the holidays. Just a small taste and usually with a little rum (or bourbon) in it, but the taste reminds me of the holidays. So, when I ran across this recipe, I thought it might be an excellent way to make use of the inevitable half used carton of eggnog that we usually and regrettably end up getting rid of after the holidays.

The recipe makes more of a bread than a cake and the bread by itself is not overly sweet. I added a Butter Rum Glaze to it and the glaze is quite sweet, but can be omitted if you’re looking for more of a breakfast or brunch bread. I got the initial recipe off of allrecipes.com, and after reading the reviews, made a few changes – like using Gosling's rum instead of rum extract!! When I make it again, I think I might add a tablespoon of oil to bump up the moistness even a little more. Enjoy!

Eggnog Rum Bread with Butter Gosling's Rum Glaze

Bread Ingredients
2 eggs, beaten
1  1/2 c. eggnog
4 tbsp. Gosling's rum
1 c. sugar
1 tsp. vanilla extract
1/2 c. butter, softened
2  1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp salt
1/4 tsp. ground nutmeg

Glaze Ingredients
1 c. confectioners’ sugar
1 tablespoon butter, softened
A pinch of salt
2 tablespoons eggnog or heavy cream
1 tbsp. Gosling's dark rum
1 tsp. vanilla extract
1 tsp. freshly ground nutmeg

Preheat oven to 350. Grease bottom of 9 x 5 inch loaf pan. Beat together the eggs, eggnog, rum, sugar and vanilla until smooth. Add butter, stir until smooth. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir. Pour into prepared pan. Bake bread for 40 to 60 minutes. Test center with toothpick. Cool 10 minutes and remove from pan. Wrap tightly to keep it fresh and moist.

To glaze the bread, combine the sugar, butter and a pinch of salt in a large mixing bowl. Add the eggnog or cream, rum, vanilla extract and nutmeg and beat with a mixer or by hand, until smooth and creamy. Drizzle over bread, sprinkle with a little nutmeg and serve.

Black Seal Glazed Turkey

It's Turkey Time!!!  Celebrate Thanksgiving with a Black Seal Glazed Turkey!!!   Happy Thanksgiving!!!

Ingredients:

Buttery Chestnut and Apple Stuffing:
4 tablespoons butter, plus 12 tablespoons melted
1 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
2 tablespoons chopped fresh parsley leaves
1 teaspoon chopped fresh sage leaves
8 ounces roasted, peeled and coarsely chopped chestnuts
2 apples, peeled cored and diced
1/2 cup dried cranberries
1 cup sauteed mushrooms
1 1/2 pounds sourdough bread, crusts removed, cut into 1-inch cubes and toasted
2 eggs, lightly beaten
1 cup chicken stock
Kosher salt and freshly ground black pepper

Turkey:
1 (22-pound) fresh turkey, giblets removed, rinsed well inside and out, patted dry
2 sticks butter, softened, divided
2 cups brown sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 cup Gosling's Black Seal Rum
Kosher salt and freshly ground black pepper
Special Equipment:
2 large roasting pans with handles and V-racks
Instant-read thermometer
2 (2-quart) casserole dishes
Extra-large mixing bowl

Directions
Preheat oven to 375 degrees F.

In a large skillet over medium-high heat, melt 4 tablespoons of the butter. Add onions, carrots and celery and saute until tender. Transfer to a large mixing bowl and toss with parsley, sage, chestnuts, apples, dried cranberries, mushrooms and bread. Pour eggs, stock and remaining 12 tablespoons of melted butter over, season with salt and pepper and toss again well. If the stuffing is too dry add a bit more stock or water. It should not be saturated or soggy, though.

Place the turkey on a rack in a roasting pan. Rub the cavity opening with salt and pepper. With your fingers, carefully separate as much of the turkey's skin from the breast, as you can, trying not to puncture any holes in the skin as you go.

In a small mixing bowl stir together 8 tablespoons of the softened butter with 1 cup of the brown sugar. Smear about half of the softened butter and sugar mixture over the breast under the skin. Rub the remaining butter and sugar mixture all over the turkey.

Loosely stuff the turkey with the cooled chestnut stuffing. If there is extra stuffing bake it in a buttered baking dish next to the turkey in the oven.

Roast the stuffed turkey about 3 to 3 1/2 hours, basting often during the last hour of cooking with the buttered rum glaze, or until an instant-read thermometer inserted into the thickest part of the turkey leg registers 155 degrees F; it will continue cooking for another 20 minutes or so out of the oven. If the turkey skin starts to get too dark, tent it with foil while it roasts.

While turkey is cooking, in a small saucepan combine remaining 8 tablespoons of the butter with 1 cup of the brown sugar, ground cinnamon, freshly ground nutmeg, Gosling's Black Seal Rum and a little salt and pepper. Bring to a boil then lower and simmer for 10 minutes until slightly thickened and syrup-like, stirring often.

Transfer the turkey to a carving board to rest and loosely tent with foil and allow to cool. Brush the outside of the turkey with syrup mixture to get a glazed look.

Spicy Bermuda Punch

Spicy Bermuda Punch

1/4 cup chopped crystallized ginger
2 tablespoons black peppercorns
6 star anise
4 (3-inch) cinnamon sticks
2 (64-ounce) bottles cranberry-pineapple juice drink (such as Ocean Spray)
2 cups Gosling's Black Seal Rum
4 (12-ounce) bottles ginger beer (such as Gosling's!)

Combine first 5 ingredients in a large pot & bring to a boil. Remove from heat; let stand 30 minutes. Strain cranberry mixture through a fine sieve into a bowl and discard solids. Chill thoroughly. Stir in rum and ginger beer just before serving. Cheers!

Dark & Stormy Ribs

Presidio Social Club • San Francisco - Food and Wine

Recipe: Dark & Stormy Ribs

1. 1/4 cup kosher salt
2. 1 1/2 teaspoons freshly ground black pepper
3. 1 teaspoon crushed red pepper
4. 2 tablespoons granulated sugar
5. 2 racks baby back ribs (3 1/2 pounds)
6. 2 cups ginger beer (16 ounces)
7. 1 cup dark rum
8. 1/2 cup lightly packed dark brown sugar
9. 2 tablespoons soy sauce

1. In a small bowl, mix the salt with the black pepper, crushed red pepper and granulated sugar. On a large rimmed baking sheet, rub the seasoned salt all over the ribs and let stand for 2 hours.
2. Preheat the oven to 300°. In a large roasting pan, mix the ginger beer with the rum, brown sugar and soy sauce. Add the ribs and cover the pan tightly with foil. Braise the ribs in the oven for 1 1/2 hours, or until tender; turn the ribs halfway through cooking.
3. Light a grill or preheat the broiler. Transfer the ribs to a cutting board; reserve the cooking liquid. Cut the racks into individual ribs. Grill the ribs over moderately high heat or broil them, turning, until lightly charred on all sides, about 3 minutes. Dip the ribs in the reserved cooking liquid, transfer to a platter and serve.

Rinear’s Black Seal Rum Cake

Rinear’s Black Seal Rum Cake

• 1 Cup chopped pecans or walnuts (optional)
• 1 package yellow, butter or Chocolate cake mix (pudding in the mix)
• 3 eggs
• 1/2 cup water
• 1/2 cup Wesson or Vegetable oil
• 1/2 cup Gosling’s Black Seal Rum

Glaze:

• 1 stick butter
• 1/4 cup water
• 1 cup sugar/splenda
• 1/2 cup Gosliing’s Black Seal Rum

1. Preheat oven to 325 degrees.
2. Grease and flour Bundt pan. (pam make's a spray with flour already in it) or Mini bunt cake pans (makes 24)
3. Sprinkle nuts over bottom of pan.
4. Mix all cake ingredients together.
5. Pour batter over nuts.
6. Bake 45 minutes to an hour (insert toothpick, comes out clean it’s done) – mini cakes take less time to cook so keep you eye on them when they have been in for about 30 mins.
7. Poke holes all over cake with toothpick.

8. Glaze:

1. Melt butter in saucepan. Stir in water and sugar/splenda.
2. Stirring constantly until the glaze boils, and remove from heat.
3. Let cool for a minute or two, stir in rum (it shouldn’t bubble)
4. Pour/Spoon or brush glaze evenly over top 

Can be frozen up to a month

Malcolm's CHEWY BROWNIES

Here's an easy way to "spike" your Brownies!

Malcolm's CHEWY BROWNIES
Makes 16
Preheat oven to 275°F. Melt 3 squares unsweetened chocolate in a large pan over simmering water & stir in 6 tbsp. butter until melted. Remove from heat & add 1-1/2 cup sugar, 2 eggs, 1/4 tsp. salt, 3/4 cup flour, (opt.: 3/4 cup chopped walnuts), 1-1/2 tsp. vanilla extract, & 1-1/2 oz. GOSLING’S BLACK SEAL RUM. Spread evenly in shallow 9-inch square pan. Bake about 30-40 minutes until hard on top & firm to the touch. Do not overcook-the brownies should be moist. Cool for about 15 minutes.

GOSLING’S BLACK SEAL® RUM PUMPKIN SPICE CHEESE CAKE

GOSLING’S BLACK SEAL® RUM PUMPKIN SPICE CHEESE CAKE
By Edward Bottone

Ingredients
3 eggs
1 ½ lbs Philadelphia Brand® cream cheese
1 cup sugar
½ cup sour cream
1 14 ounce can of puréed pumpkin
1 tsp cinnamon
1 tsp nutmeg
½ tsp allspice
2-3 tsp ginger, ground
¼ cup molasses
2 tbs Gosling’s Black Seal® Rum
walnut halves for decoration
confectioner's sugar

Shell:
Mix together:
1 cup crushed ginger snaps (cookies)
¼ cup butter melted
½ tsp cinnamon

Method
With a mixer blend well the sugar and softened cream cheese. Mix in the sour cream. Beat until smooth. Add the eggs one at a time. Add the pumpkin, spices, rumand molasses. Pour into a 9 or 10 inch spring form pan lined with the crushed gingersnaps mixture.

Bake at 325 degrees for 1 ¾ - 2 hours, or until the tester comes out clean. Cool on rack. Decorate with whole walnut halves and whipped cream, or make a snowflake from cut paper and place over cake and dust with confectioner's sugar using the cut-outs like a stencil.

Can be made a day or two ahead. Bring to nearly room temperature before serving.