www.thebermudian.com 32 | THE BERMUDIAN
Food & Drink
oven-baked ribs or chicken thighs. It is always
a winning combination and an easy dinner
option when served alongside a salad. Simply
blend one cup of Bermuda honey, ½ cup each
of rum, fresh lemon juice and Worcester sauce
and ⅓ cup of fresh minced rosemary leaves
and pour over the ribs or chicken parts that
have been placed meat side down in a casserole. Bake for 40 minutes at 325 degrees.
A simple glaze for ham using rum can
transform the meat. Simply combine a few
tablespoons of brown sugar with a dollop each
R um has long been syn- onymous with festive drinks and warm, sunny islands. But its sweet, sugary base has
over time easily extended itself to become an
integral addition to a host of delicious desserts.
This spirit has also made its way into savoury dishes—particularly Asian-based sauces
that require a balance of sweetness with salty
ingredients, such as soy sauce.
An all-purpose rum glaze marries well with
Pumpkin Rum Walnut
An autumnal take on a classic dessert
3/4 cup walnuts, chopped finely
3 cups all-purpose flour
2 tbsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
4 large eggs, beaten lightly
15 oz. pumpkin puree (fresh or
1 tsp. vanilla extract
1/4 cup unsalted butter
1/2 cup sugar
2 tbsp. water
3 tbsp. rum
Preheat oven to 325 degrees F.
Lightly oil or butter 12-inch tube pan
and sprinkle walnuts evenly over
bottom of pan.
Combine all dry ingredients in
In another large bowl, add butter and
sugars and beat with electric mixer
until light and fluffy. Fold in eggs
followed by pumpkin and vanilla.
Mix until batter is smooth.
Pour batter evenly into tube pan,
tapping pan on counter to release any
air bubbles. Bake 60 to 70 minutes, until
toothpick comes out clean.
Let cool on rack for about 15 minutes.
Meanwhile, add glaze ingredients
to small saucepan. Bring to a gentle boil
and cook for about a minute.
Remove from heat.
Gently poke holes into the top of cake
and pour the glaze evenly over it.
Let cake cool completely before
serving from the pan.
BY JUDITH WADSON
What could be more local—and yum—than cooking
up desserts with rum!
WITH RUM C