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. 

GOSLING'S BLACK SEAL RUM AND MAPLE SWEET POTATOES

By Edward Bottone

Ingredients:

4 tbs corn or vegetable oil, divided
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch chunks
coarse sea salt and freshly ground black pepper
¼ cup Gosling’s Black Seal® Rum
½ cup pure maple syrup
juice of a lime
½ tsp cinnamon

Method
Preheat oven to 400°F.

Combine sweet potatoes and oil in large bowl; toss. Divide sweet potatoes between baking sheets, spreading evenly. Sprinkle generously with salt and pepper. Roast until almost tender, turning occasionally, about 35 minutes depending on size. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature.)

In a heavy bottomed saucepan combine Gosling’s Black Seal Rum, maple syrup, lime juice and cinnamon and bring to a boil. reduce to simmer and cook for 10 minutes. Drizzle over sweet potatoes, toss to coat. Roast until sweet potatoes are tender and syrup is reduced to glaze, about 10- 15 minutes. Serve hot.

CURRIED MUSSELS (by Cindy Bradley, IN. USA)

Image courtesy of David Snodgress

Ingredients:

These are delicious served over rice, but they’re best served in individual soup bowls, topped with any baked pastry squares, such as short-crust, puff, or even biscuit.

2 quarts mussels, scrubbed and de-bearded
1/2 pound bacon, cut into 1-inch pieces
2 medium Bermuda (or other sweet) onions, chopped into 1/4 -inch pieces
3 tablespoons mild curry powder
1 tablespoon fresh thyme leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups cold water
1 tablespoon sugar
2 tablespoons flour
2 tablespoons butter
1 large baking potato, cut into 1/2-inch cubes

Method:

Preheat oven to 450 degrees. Place mussels (without any liquid) into a heavy pot with a tight-fitting lid. Roast until shells open completely, five to eight minutes. Discard any mussels that do not open. Pour mussels and any liquid onto a large platter, and set aside to cool.

In the same pot, cook the bacon until well-browned; using a slotted spoon, transfer bacon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon of the bacon fat. Cook the onions in the bacon fat until soft, five to 10 minutes. Add the curry powder and thyme and cook, stirring, a further 30 seconds. Add salt, pepper, water and sugar to the pot. Cover and simmer 15 minutes.

Meanwhile, shuck the mussels and carefully cut them in half. Add the mussels, accumulated liquid, and bacon to the pot. Heat through gently, being sure not to allow the mixture to boil.

While the mussels are heating, make a roux in a small saucepan by melting the butter and whisking in the flour. Cook, stirring, for two minutes. Gradually whisk in 1 cup of the hot mussels liquid, then pour this mixture into the pot containing the mussels. Stir until thickened, about two minutes. Serve with Gosling’s Black Rum and Outerbridge’s Sherry Peppers Sauce. Serves four.

Image courtesy of David Snodgress, Herald Times, IN.