Yo ho ho and a bottle of....

March 21, 2008 4:59 PM

I would like to make a dessert that contains dark rum. Ideas?

For Easter I'm making this Mark Bittman ham recipe. It requires 1/2 cup of dark rum.

Dark rum isn't something I have sitting around the house, so I need to buy a bottle. And since I'm buying a bottle, I'd like to make a dessert that will use up more of the rum.

What do you suggest? Besides drinking it?

posted by dw to food & drink (22 comments total)

It doesn't use a whole lot, but there's a little bit you use for this Bittersweet Chocolate Pudding. While the piecrust isn't bad, but the pudding alone is pretty rich enough as well, so I don't see why you can't bypass the "pie" part of this recipe and just make the pudding and creme fraiche topping and either make a huge batch people can spoon out all after church Easter potluck style, or put into individual sized cups/ramekins/what have you.

And don't forget the classic Banana's Foster, but this is kind of a made to order thing so if it's just an intimate dinner and you feel like impressing people by putting in extra work....oh, hell, you'll have the rum around anyway, just make it for yourself even if it isn't for the dinner.
posted by kkokkodalk at 5:06 PM on March 21, 2008

Oh man, I must've zoned out in the middle of typing that and mangled the second sentence. I meant to say that "While the piecrust isn't bad, I found the pudding is pretty rich on it's own..."
posted by kkokkodalk at 5:08 PM on March 21, 2008

Well, the most obvious answer is rum cake, which can be crazy good. Some family made them years ago and all I remember, besides how delicious they were, is that they were kept wrapped in rum-soaked cloth for week before being ready to serve.
posted by wsg at 5:10 PM on March 21, 2008

weeks, not week.
posted by wsg at 5:10 PM on March 21, 2008

This Baba au Rhum recipe from Ina Garten uses 2/3 of a cup of rum for the syrup as well as teaspoon or so to soak the currants. I haven't made it yet, but I have watched her make it and it looks like heaven.
posted by inconsequentialist at 5:18 PM on March 21, 2008

Apricot rum cake! Mmmmm!
posted by platinum at 5:26 PM on March 21, 2008

Craig Claiborne's Chocolate Rum Dessert. Intense and delicious. It's slightly fiddly to make, but well worth the effort.

The linked recipe warns against using a springform pan. It's true that a cheesecake pan will make it more perfect, but I have done it in a springform pan with very good results.
posted by Tholian at 5:36 PM on March 21, 2008

Tiramisu
posted by LoriFLA at 5:47 PM on March 21, 2008

I forgot to add that I have made Ina's Tiramisu that I linked to above. It is rich and delicious. I used Myers dark rum.
posted by LoriFLA at 5:49 PM on March 21, 2008

Take a very sweet type of apple. Core it from the top, but leave the very bottom of the apple, so it forms a cup. In that cup, place a cinnamon stick, honey and rum. Bake on 350 until the apple is soft enough for your taste.

It is a simple item that is freaking awesome when it is cold outside.
posted by slavlin at 5:56 PM on March 21, 2008

BTW- the apple is also something that works pretty well by a campfire.
posted by slavlin at 5:57 PM on March 21, 2008

It doesn't use much, but I've made this Coconut Rum Flan a few times, and it's deeeelish. Even if you don't like coconut, the flavor mellows out and you just get sweet flan goodness.
posted by griffey at 6:11 PM on March 21, 2008

Rum Cream Liqueur. Myers used to make one, but quit 15 years ago or so. It was like Bailey's Irish Cream, but with rum.
posted by wsg at 6:29 PM on March 21, 2008

Bananas Foster, with yellow cake and whipped cream really can't be beat.
posted by Ambrosia Voyeur at 6:39 PM on March 21, 2008

I can't seem to find an english recipe, but doesn't the german dessert "Schwarzwaldbecher" a yum dessert w/ dark rum? Maybe it's not rum. I bet you could substitute rum for whatever the booze is though. I had one at the party after the Abiteur for the 13th graders that was unbelievable.
posted by TomMelee at 7:40 PM on March 21, 2008

Most people associate them with Christmas, not Easter, but what about rum balls?
posted by Violet Hour at 9:11 PM on March 21, 2008

Chocolate truffles are pretty easy to make, and you can add some rum to the mix. Here's a recipe that includes pictures and basic instructions. There are comments at the bottom of the page from people who have tried adding rum to their variations.
posted by catburger at 9:24 PM on March 21, 2008

I work at a restaurant that has serves an amazing pineapple empanada. Fill a pastry crust with a reasonable mix of fresh cubed pineapple, dark rum, and banana liquor. Wrap dough around filling and pan or deep fry. Serve with ice cream. Simple and awesome.
posted by macrowave at 12:43 AM on March 22, 2008

Traditional Trinidadian Black Christmas Cake (recipe)! I bookmarked it because it sounds lovely; I've never made it. Uses 2 cups of rum for 4 dozen servings.
posted by dreamyshade at 1:04 AM on March 22, 2008

I put rum in the toffee that I put on my sticky toffee pudding.
posted by nicwolff at 9:14 AM on March 22, 2008

Wow, so many choices. I'm not even sure where to begin. Thanks for all the help!
posted by dw at 10:05 AM on March 22, 2008

dw- if you are still in look for a dark rum, check out Goshling's Navy Rum, it has a thick syrupy taste / mouth feel to it, which while not exactly great for sipping, the heavy molasses flavors work well with baking. I've used them in pumpkin pies with much success.
posted by mrzarquon at 4:52 PM on March 22, 2008