www.thebermudian.com FALL 2014 | 33
This make-ahead dessert is addictive.
But it’s best when savoured slowly.
6 oz. good-quality semi-sweet
chocolate, chopped finely
3 eggs, separated
1/4 tsp. almond extract
1/4 tsp. fresh nutmeg, grated
2 tsp. light rum
Using a double boiler—with about an
inch of water in the bottom pot—melt
chocolate in top pot, using a whisk to
help the process. Mix in almond extract,
nutmeg and rum. Do not let chocolate
mixture bubble. Remove from heat,
but keep covered.
In separate stainless steel bowl,
beat egg yolks until thick and a light
Slowly and evenly, whisk in about
a quarter of chocolate mixture into egg
yolks. Then very gradually add
remaining chocolate—so that the eggs
do not curdle.
In a separate stainless steel bowl,
beat egg whites into stiff peaks and fold
evenly into the chocolate mixture.
Spoon into cordial glasses. Chill. Just
before serving, top with whipped cream
and chocolate curls.
Food & Drink
of Dijon mustard and peach preserves and a
dash of your favourite rum in a small saucepan
and cook over medium heat for a few minutes.
Pour it over the pre-cooked ham and bake
until it is warmed through and the glaze has
On the sweet side, rum pairs easily with
chocolate, perks up cooked bananas and creates a taste sensation when heated with sugar
and such tantalising spices as cinnamon, cardamom, ginger and nutmeg and drizzled over
crepes, cakes, bread pudding and ice cream.
Rum’s big flavour and low cost made it a
natural for the development of classic desserts
in the Caribbean and Bermuda. The original
rum cake recipe was heavy and very similar to
that used to create English Christmas or plum
pudding. It was adapted to suit the ingredients
that were locally available, and baking eventually replaced the standard method of steaming.
Because of its delicious blend of flavours, rum
cake took on a starring role and became the
centrepiece of Christmas and special occasions
throughout the year. It became a must for
weddings and christenings. For many demanding aficionados, though, it was too delicious
to reserve for just those times, and it earned
its place as a year-round dessert. Raisins and
currants soaked in rum for 24 hours have also
been added to all manner of dessert recipes
since the time that the English specialty arrived on this side of the Atlantic.
Like rum, chocolate is a product of the
Caribbean, and a premium single-source
chocolate bar made with a high percentage of
the rare criollo or trinitario bean can make for
a simple yet excellent dessert when paired with
a fine, aged rum.
Chocolate lovers with a taste for high-end
rums (which mimic superior brandies) will
find great satisfaction in blending the two.
Trendy pairings of such rums and boutique-style chocolate bars have become legendary for
some foodies. The two are a magical mix—and
the combination is one of the Caribbean’s
greatest gifts to the culinary world. You may
even discover the ideal blend to fashion some
holiday rum balls at a later date.
Alcoholic beverages have been part of
Bermudian life from the earliest days, and
sometimes it seems they became too great a
part of life. Historical references from men of
the cloth cite drinking as more popular than
going to church on Sundays!
Rum drinks were concocted ages before
rum became a dessert ingredient. Rum was
one of the drinks of choice in the American
colonies throughout the sixteenth century.
And when British eggnog—with its base of
milk, eggs, sugar—crossed the Atlantic to the
colonies, rum was added as a cost-effective
substitute for imported European brandy.
The simplest recipe—cooked bananas
with brown sugar and rum—has long been
prepared in Caribbean and Central and South
American kitchens. In Bermuda, bananas have
been enjoyed in this style, either baked in the
oven or cooked on the stovetop, for myriad
Rum from Barbados and Jamaica began
making its way to our shores in the late 1600s
when Bermuda’s enterprising captains made
regular voyages south to trade with Caribbean