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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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Use coconut milk for a tropical twist on classic flan.
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An exotic rum-based cocktail.
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This hurricane recipe is unparalleled for taste and drinkability! Everyone I've introduced it to has become hooked, and the bar that serves the original recipe routinely runs out of hurricane glasses to serve in, due to the popularity of this tasty beverage!
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Get Coconut Popsicles Recipe from Food Network
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Recipe created by Brian Malarkey, Oceanaire Seafood Room, San Diego, California.
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Blend rum into a traditional strawberry smoothie with coconut water to create a slushy with a kick.
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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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Impress all of your friends and make your own butterbeer rum.
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Full of fresh citrus juice, a touch of almond syrup, and plenty of good rum, a mug of this punch is great for watching sunsets with friends.
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Delicious, moist chilled dessert with rum, coconut and whipped frosting.