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What Do You Know About Rum?

YumSugar — Fri, 15 Aug 2008 05:30:16 -0700

You may think you already know all there is to know about rum through drinking piña coladas and daiquiris, but let's see if my quiz (in honor of tomorrow being National Rum Day) can stump you. Are you ready to rummmmble? Let's begin!

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Happy Hour: Piña Colada Mojito

partysugar — Fri, 08 Aug 2008 16:00:46 -0700

The other day while searching for the ultimate piña colada recipe, I came across this recipe for a piña colada mojito. Intrigued, I decided to find out how lime and mint combine with pineapple and coconut. The final result was absolutely divine, a refreshing mix of tart, sweet, and creamy flavors. Since it's not blended, this cocktail is much lighter than the common piña colada, making it easier to drink a couple rounds. The ingredient list calls for both pineapple and coconut rums, but I used pineapple and regular rum because I wanted a less sweet variation. To learn how to make this tantalizing concoction, read more.

Piña Colada Mojito
From Emeril Lagasse

Ingredients

1/4 lime, cut into 4 pieces
8 fresh mint leaves
2 teaspoons raw cane sugar
1 cup crushed or chipped ice
1 tablespoons Mint Syrup, recipe follows
1 tablespoon unsweetened coconut milk
1 tablespoon pineapple juice
2 tablespoons pineapple flavored rum
2 tablespoons coconut flavored rum
Splash seltzer water
Sugar cane sticks, for garnish
Fresh mint leaves, for garnish
Mint Syrup:
2 cups granulated sugar
1 cup water
1 cup packed fresh mint leaves

Directions

Place lime pieces in a 12-ounce glass and top with mint leaves and cane sugar. Using a muddler, crush the lime pieces while bruising the mint with the sugar.
Fill the glass just below the rim with the ice. Add the mint syrup, coconut milk, pineapple juice, pineapple rum and the coconut rum.
Use a shaker to vigorously shake the contents of the glass together for at least 30 seconds. Pour the mojito back in the glass, and top off the glass with seltzer water. Place a sugar cane stick in each glass and garnish with fresh mint leaves. Serve immediately.

Makes 1 drink.

To make the mint syrup:

Place the sugar and the water in a small saucepan. Bring to a gentle boil over medium-low heat, stirring occasionally to help dissolve the sugar.
While the syrup heats, rinse the mint leaves to eliminate any dirt.
Once the sugar has dissolved, remove the syrup from the heat, and dump the mint leaves into the saucepan. Allow the syrup to cool for at least 1 hour before straining out the mint. Store the syrup in an airtight container and place in the refrigerator until ready to use. Syrup will keep, refrigerated, for several weeks.

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If You Like Piña Coladas...

YumSugar — Tue, 10 Jul 2007 01:08:39 -0700

I can't help it, every single time anyone says "Piña Colada," that song gets stuck in my head. You know the one that goes:

If you like Piña Coladas, and getting caught in the rain...

Well, something tells me this song is going to be stuck in my head all day long because today, July 10, is National Piña Colada day! So put on the song, get out your blender and get to work. There are only 23 hours left to celebrate!

To get a great Piña Colada recipe, and the video clip so you can bump the Piña Colada jam, read more

Piña Colada
From Real Restaurant Recipes

1 1/2 ounces light rum
3 ounces pineapple juice
3 ounces coconut cream
Pineapple wedge
Maraschino cherry
Ice, crushed

Pour all ingredients into your blender with ice and blend well.
Pour into a Hurricane glass or specialty glass and garnish with a pineapple wedge and maraschino cherry. Don't forget the little umbrella too!

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Come Party With Me: Pool Party - Menu II

partysugar — Wed, 11 Jul 2007 07:01:38 -0700

Yesterday I talked about keeping cool at a pool party with light, crisp summery appetizer dishes. While serving chilled dishes is a must, in my opinion, you can't have any sort of outdoor party without something from the grill. Turn up the heat on the barbeque and offer guests rum and mint grilled chicken wings. They taste delicious hot off the grill or at room temperature so make them in batches throughout the day and guests can snack on them when hunger strikes. For a dessert, serve the classic childhood treat: otter pops and a homemade frozen treat in the form of a homemade piña colada granita. Sound delish, or what? To bookmark these recipes please read more

Rum and Mint Grilled Chicken Wings
From Rob Rainford

3 pounds chicken wings
Zest of 2 oranges chopped fine
Zest of 2 limes chopped fine
1/2 cup plus 2 tablespoons rum
1/4 cup rough chopped fresh mint
1 tablespoon vegetable oil
1 tablespoon coarse kosher salt
Splash hot sauce
2 fresh mint sprigs
1/4 cup white vinegar
1/4 cup cider vinegar
1/4 cup brown sugar
1 teaspoon dried hot chili flakes
splash tabasco or to taste
salt and pepper to taste

Place the chicken wings into a sealable plastic bag the chicken wings along with the rum, mint, oil, and a splash of hot sauce. Add in orange & lime zest. Seal the bag and toss gently to coat. Place in the refrigerator overnight.
Remove wings from refrigerator. Remove wings from the marinade and pat dry with paper towel. Discard of the used marinade.
Prepare the BBQ for direct grilling. Preheat to a medium grill.
Season chicken with salt and pepper. Oil the grill and add chicken wings for approximately 7 – 9 minutes per side or until golden and crispy. Remove.
Make sauce - In a bowl combine white & cider vinegars, brown sugar, dried hot chili flakes and Tabasco. Mix.
Serve wings with hot vinegar sauce.

Serves 6.

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Piña Colada Granita
From Cooking Light magazine

1 (8-ounce) can pineapple chunks in juice, undrained
3 cups pineapple juice
1/2 cup cream of coconut
1/3 cup dark rum
2 tablespoons fresh lemon juice
1 teaspoon coconut extract
Mint sprigs (optional)

Place pineapple chunks in a blender or food processor, and process until smooth.
Combine the pineapple purée, 3 cups pineapple juice, and next 4 ingredients (pineapple juice through coconut extract) in a large bowl. Pour mixture into a 13 x 9-inch baking dish; cover and freeze at least 8 hours or until firm.
Remove the frozen pineapple mixture from the freezer. Scrape the entire mixture with a fork until fluffy.
Spoon the mixture into a freezer-safe container; cover and freeze up to 1 month. Garnish with mint sprigs, if desired.

Serves 16.

Nutritional Information: CALORIES 75(31% from fat); FAT 2.6g (sat 2.3g,mono 0.1g,poly 0.0g); PROTEIN 0.4g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 1mg; FIBER 0.0g; IRON 0.3mg; CARBOHYDRATE 9.3g

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For The Love Of Ice Cream Roundup

YumSugar — Tue, 31 Jul 2007 07:01:38 -0700

Well everyone, it looks like we do indeed all scream for ice scream! I am so impressed, when I asked you all to submit your own ice cream post, I was not expecting such a great turnout - there were 26 entries! They ranged from adult ice cream sodas to watermelon bombs and everything in between. One of my personal favorites even has a video to accompany it.

Entries #1 & #2
Our first two entries come from TeamSugar members beamer1 and crispet1. For this challenge they've put their minds together and have come up with a mango frappe and a scoop of mango ice cream with sticky rice. They both sound amazing, I'm not sure which one I would choose!

Entries #3 & 4
TeamSugar member sumnboutme wants to make sure we know about Jeni's Splendid Ice Cream with flavors like Thai Chili, Salty Caramel and Goat Cheese with Balsamic Cherries, how can you go wrong?! Sumnboutme also wants to make sure we check out her recipe for a Lemon Fog Martini - vodka, triple sec, lemon sorbet, sign me up!

Entry #5
The next entry comes from Curious Alice. She has a whole batch of ice cream tips including, great definitions, how to make your own ice cream, and a review of several machines.

Entry #6
Pam of Project Foodie reminds us all that no matter where you are in life, ice cream is always a first love.

Entry #7
J in Walnut Creek has a great story about how when she was a child, she and her pal stole ice cream, dropped it on the floor and ate it anyway. Loved it!

Entry #8
It's as if TS member luvbriere is trying to melt my heart. What could be better than an orange custard ice cream? How about and orange custard that is mixed with chocolate chips and caramel & chocolate swirls.

Entry #9
All the way from Turkey we have Cenk at Cafe Fernando with amazing sounding Gianduja Gelato. Oh and did I mention it was an ice cream sandwich too?

To check out the rest of the spectacular ice cream roundup (and believe me, it's worth it, you guys were awesome), read more

Entry #10
Paula wanted to let us know about the best ginger ice cream ever. It's so good she suggests you eat it naked, as in plain!

Entry #11
Kat from Berkeley based KungFoodie, wrote in to tell us about her Honey Sweet Frozen Peach Yogurt. Anytime yogurt can be described as XXX sounds fab to me!

Entry #12
PartySugar's gonna drool when she sees this dulce de leche & nougat ice cream that Rachel dreamed up.

Entry #13
Mercedes in New York sends us two classic Italian deserts in one with a tiramisu ice cream. Plus, she's got an ice cream project up her sleeve for the month of August!

Entry #14
Anne sends this Irish Coffee Ice Cream Cake all the way from Sweden! The best part? You don't even need an ice cream maker!

Entry #15
My French is a little rusty, but Edith sent in this lovely white chocolate ice cream with dark chocolate chunks proving that great food transcends languages.

Entry #16
Jason of YuzuMura sends this intriguing recip for pistachio saffron kulfi. I can't wait to try it!

Entry #17
My pal Meeta at What's For Lunch, Honey? brings us this show-stopping, beautiful, don't settle for second best cherry semifreddo cake.

Entry #18
Ulrike writes in all the way from Nothern Germany just to share choclate ice cream. If you're not a fan of chocolate, there's always marzipan, honey lavender, tarragon and more!

Entry #19
TeamSugar member mellafe would love to share her favorite drink Cafe Helado. Coffee powder, milk, vanilla ice cream and whipped cream? Yum!

Entry #20
Gabi from The Feast Within has graced us with a spiced Ibarra Mexican chocolate ice cream. Delish!

Entry #21
TeamSugar member radarkitty sends us this great tale about ice cream, baseball and a famous old man.

Entry #22
WildHeavenFarm tempts our palates with something she calls Dirty Monkey Ice Cream. There isn't a photo to accompany it because it was devoured before one could be taken!

Entry #23
Who says ice cream soda has to be for kids? Not davie_k, she suggests adding a shot of vodka to an ice cream soda for a nice grown-up twist.

Entry #24
Why stop at vodka? Our own SweetPeasMom continues the adult ice cream trend with her Pina Colada Smoothie. Ice cream and rum!!! Seriously do I need to say anything else?!

Entry #25
And finally our last entry comes from lickety split who decided to make the beautiful watermelon bombe. Check out the video below:

Entry #26
Update: This one went missing in my inbox, but you guys can not miss out on it. Brooke from Colorado sends us a simple recipe for an amazingly simple, extremly sniful fabulous ice cream cake. I'm going to have to make this one sometime!

Thanks again to everyone who sent in their submissions! If you still haven't had your fill of ice cream, don't forget that we're still creating new ice cream sandwiches each week!

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