Incorporating rum into your holiday baking
East Coast residents love their rum.
While most will get consumed with a splash of cola or find its way into a traditional holiday rum-based cocktail, such as a hot rum toddy, you can get the most out of your rum by also including it some holiday dessert recipes.
As an added bonus, these truffles and fruitcake rum balls can be made in advance and frozen – just thaw at room temperature before you add them to your Christmas cookie platter.
DARK CHOCOLATE AND SPICED RUM TRUFFLES
Makes 3 to 4 dozen 1 lb semi-sweet chocolate chips 1/2 cup whipping cream 1/4 cup unsalted butter
2 1/2 tbsp spiced rum Unsweetened cocoa powder
Directions: Place chocolate in a bowl. Place the cream and butter in a small pot; bring to a boil. Quickly remove from heat.
When the cream just begins to boil, pour it over the chocolate and stir until all the chocolate has melted. Add the rum and continue to stir.
Cover the bowl with plastic wrap and refrigerate for six hours. Scoop out the chocolate, one rounded tablespoon at a time. Roll the chocolate into balls and placed on a wax paper-lined baking sheet.
Refrigerate for one hour. Roll truffles in unsweetened cocoa powder.
FRUITCAKE RUM BALLS
Makes 2-3 dozen
1 cup pecans
2 1/2 cups roughly chopped fruitcake 1/4 cup (50ml) icing sugar 3 tablespoons (45ml) cocoa powder 4 tablespoons (60ml) amber rum 2/3 cup (160ml) chocolate sprinkles
Directions: Line a tray with waxed paper and set aside. On rimmed baking sheet, toast pecans in 350°F oven until fragrant and light brown, about eight minutes. Let cool.
With a knife or in food processor, finely chop pecans ensuring not over grind. Add fruitcake and pulse to make fine crumbs. Transfer to a large bowl.
Stir in sugar, cocoa powder, corn syrup and two tablespoons (30ml) rum, just until mixture comes together. Roll one tablespoon (15 ml) into balls, moistening and wiping hands with damp cloth as needed.
Place on the prepared tray. To make coating pour remaining rum into a shallow bowl. Pour chocolate sprinkles into a separate shallow bowl. Rolls balls in rum then in chocolate, pressing lightly to adhere. Let the rum balls dry on a tray for an hour. Refrigerate until firm.
Spiced rum hot chocolate 1 Serving
2 cups milk
2 tbsp granulated sugar
1 1/2 tbsp unsweetened cocoa powder
1/4 teaspoon cinnamon
Pinch nutmeg
1 oz spiced rum
Homemade marshmallow*, for garnish, optional
Directions:
Combine milk, sugar, cocoa powder, cinnamon and nutmeg in saucepan set over medium heat. When steaming remove from heat and stir in spiced rum. Top with homemade or store-bought marshmallow.
* To make homemade marshmallow, combine 4 teaspoons gelatin with 1/2 cup hot water in a mixing bowl. In a separate bowl, mix 1 1/4 cups sugar and 1/2 cup cold water together. While the gelatin is still hot, add sugar mixture and beat until thick and white (about 10 minutes). Add 1 teaspoon vanilla extract. Place in a pan. Place in refrigerator and allow it to set overnight. Cut into squares.