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Light rum, rum syrup, pineapple juice, and a dash of bitters topped with sparkling wine.
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This pastry cream is the filling for Martha Stewart's Halloween-themed Boston "Scream" Pie.
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
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Allspice, nutmeg, cloves, and rum extract bring some added flavor to this frosting recipe.
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Get Spiced Pita Chips Recipe from Food Network
Ingredients: pitas, za atar, garlic, paprika, olive oil
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Get Chai Spiced Grits Recipe from Food Network
Ingredients: chai, cinnamon, grits, heavy cream, lemon
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Get Spiced Mustard Hash Browns Recipe from Food Network
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Tropical flavors of lime, ginger, thyme, clove, and rum make this chicken really delicious.
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The flavor of these candies improves after 24 hours. They may be made ahead and stored in refrigerator. Roll in confectioners' sugar instead of coconut if you prefer.
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My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
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Coconut rum slushies made with vodka, coconut-flavored rum, juice, and black tea are a refreshing summer treat.
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This rum cocktail gets its sweet from coconut-flavored syrup and it's sour from lime juice.
Ingredients: rum, sour mix, lime juice, coconut