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Nos recettes :
Wicked & Easy Double Chocolate Rum Cake
(Courtesy of Edward Bottone)
- 1 pkg Devil’s Food chocolate cake mix
- 4 oz pkg instant chocolate pudding
- 1/2 cup (1 stick) unsalted butter, melted
- 8 oz sour cream
- 3/4 cup Gosling’s Black Seal® Rum
- 3 eggs 3/4 cup coconut, lightly toasted (opt.)
- 6 oz pkg chocolate chips (or more)
- 1/4 cup Gosling’s Black Seal® Rum
For glaze:
- 1/4 cup of water
- 3/4 cup sugar
- 1/4 cup Gosling’s Black Seal Rum
Combine first 5 ingredients; mix on low speed in mixer until moistened. Add eggs and beat for 2 minutes on high speed. Stir in coconut (opt.) and chocolate chips. Pour into a greased and floured Bundt pan or tube pan. Bake at 350° for 1 hour or until the tester comes out clean. Allow cake to cool in the pan 15-20 minutes. While it cools poke holes in cake bottom with a skewer and pour on ¼ cup of Gosling’s Black Seal Rum. Once cooled turn cake out of mold and brush on glaze.
Glaze: In a small, heavy bottomed sauce pan bring water and sugar to a boil, stirring until sugar is completely dissolved and syrupy. Stir in rum taking care it does not ignite, and cook another minute. Take off heat.
Sizzling Prawns with Black Seal Rum
for four
- 3 tbs peanut oil
- 1 Bermuda onion, chopped
- 1 ½ lbs large shrimp, peeled, tails on
- 1 small hot pepper (Jalapeno, Serrano, Habanero) seeded, minced
- 1 tbs orange juice concentrate
- Zest of an orange
- ¼ cup Goslings Black Seal Rum
- Salt and freshly ground pepper to taste
Preheat oven to 500 degrees.
In a heavy bottomed roasting pan heat the oil on the stove top. Sauté the onions briefly therein. When it is sizzling add the minced hot pepper, then the juice concentrate, zest and Black Seal Rum. Bring back to heat and toss in the shrimp, turning to coat. Put the roasting pan in the oven and roast shrimp about 8 minutes until pink. Serve sizzling.
Bermuda Fish Chowder
- 4 qts water
- 2 lbs fish fillets (Rockfish, Sea Bass), or 5 lbs Grouper heads
- 1 tbs fresh thyme
- 6 bay leaves
- 20 peppercorns
- ¼ tsp ground cloves
- 2 tbs butter
- 2 tbs olive oil
- 3 large Bermuda onions, chopped
- 1 large clove garlic, minced
- 1 stalk (8 ribs) of celery, chopped
- 2 green bell peppers
- 28 oz can of whole tomatoes, seeded, chopped
- 1 ½ cup good chicken broth
- 1 cup catsup
- ½ cup parsley, chopped
- 2 tbs Worcestershire sauce
- 2 tsp fresh lemon juice
- 2 lbs potatoes peeled, small dice
- 6 large carrots peeled, small dice
- Freshly ground pepper to taste
- 2 oz Goslings Black Seal Rum
- 4 tbs sherry peppers
In a large pot bring the water to a boil and put in the fish fillets, salt and spices. Lower flame and simmer for 45 minutes. In another cauldron large enough the contain all of the ingredients melt the butter and oil together and sauté the onions and garlic until just golder. Add the celery and green peppers and sauteé another few minutes. Add the tomatoes and broth and simmer for 30 minutes. Now strain the fish stock into the cauldron. Pick out the fish and add it to the pot as well, discard the spices. Add the remaining vegetables to the pot and simmer partially covered for two hours.
The soup should be thickened, but not thick and be a dark reddish brown and very aromatic. If not thick enough you may resort to a little cornstarch and water, stirred into the boiling soup, I won’t tell. At the end of the cooking time add the sherry peppers and Black Seal Rum. Serve immediately, or all to cool and keep a day for more intense flavours. At serving time pass cruets of additional Black Seal Rum and sherry peppers sauce for the brave.