BERMUDA PUMPKIN SOUP WITH STILTON AND CHORIÇO

3 lbs pumpkin peeled or butternut squash, cubed (or 1 large tin of pumpkin)
4 strips smoky bacon (or a link of chouriço sausage), chopped
1 large onion, chopped
3 cloves garlic, chopped
½ tsp dried sage
½ tsp thyme ground
½ tsp allspice
1 tsp salt
3 cups good chicken broth
½ cup light cream
3 tbs Goslings Black Seal Rum
4 or so dashes sherry peppers sauce
salt and freshly ground white pepper to taste
½ cup Stilton cheese, crumbed for garnish

In a pot large enough to hold all the ingredients, sauté the bacon (or chouriço) until crispy. Remove, drain on a paper towel, crumble and reserve for garnish. Now sauté the onion and garlic in the bacon fat until translucent and well glazed. Drain off any excess fat that you can. Add the pumpkin and sweat, covered over medium heat, for five minutes. (If using tinned pumpkin merely warm it up with the spices and add the broth slowly to desired consistency and then proceed). Add the sage, thyme, allspice, salt and pepper and stir well. Add the chicken broth and bring to a boil. Simmer for half an hour or until the pumpkin is soft.

Purée the soup in a food processor or blender until smooth. Return to the pot, add Goslings Black Seal Rum and most of the cream and re-heat, but do not boil. If it’s too thick, thin with more cream or milk. Adjust seasonings with salt and white pepper and then add the sherry peppers sauce. Serve in warmed bowls, garnished with crumbled Chouriço (or bacon) and Stilton cheese. Rich and satisfying.

 

CRANBERRY & PEAR RELISH

1 12-ounce bag of cranberries, rinsed, picked over
½ cup firmly packed light brown sugar
½ cup raisins
2 pears, ripe but firm, peeled and chopped
2 tsp lemon zest, freshly grated
¼ cup candied ginger, chopped
¼ cup Goslings Black Seal Rum
⅛ cup cider vinegar
generous pinch salt

Combine all ingredients in a heavy bottomed saucepan and simmer, stirring occasionally, for 25 minutes, or until nearly all the berries have popped and the mixture has thickened. Put in a clean snap lid jar. Store relish in the refrigerator; keeps for 2 weeks. Serve at room temperature with roast turkey, chicken, pork, ham or with salty cheeses. Makes about 3 cups.

 

BLACK SEAL CRANBERRY CHUTNEY

½ cup apricot preserves
1 tbs cider vinegar
½ cup light brown sugar
¾ tsp madras curry powder
½ tsp ground ginger
1 stick cinnamon
pinch of ground cloves
1 lime blanched in boiling water, seeded and chopped
1 tart apple (Granny Smith), peeled, seeded, chopped
3 cups Ocean Spray® cranberries, picked and rinsed
½ cup raisins
½ cup Goslings Black Seal Rum
½ cup walnuts, coarsely chopped

In an (non-reactive) sauce pan combine the preserves, vinegar, sugar, curry powder, ginger, cinnamon and cloves with 1¼ cups of water and bring to a boil. Stir to be sure that the sugar dissolves.

Add lime and fruits and cook for five minutes. Add the cranberries and raisins and Goslings Black Seal Rum and cook 25 minutes or more until the berries “pop” and the mixture has thickened. Remove the cinnamon. Add the walnuts and allow to cool in a glass or ceramic container overnight. Gets better after a few days or more. In a pretty jar, or ceramic container it makes a very welcomed gift at the holidays.

 

BLACK SEAL RUM & MAPLE SWEET POTATOES

4 tbs corn or vegetable oil, divided
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch chunks
coarse sea salt and freshly ground black pepper
¼ cup Goslings Black Seal Rum
½ cup pure maple syrup
juice of a lime
½ tsp cinnamon

Preheat oven to 400°F. Combine sweet potatoes and oil in large bowl; toss. Divide sweet potatoes between baking sheets, spreading evenly. Sprinkle generously with salt and pepper. Roast until almost tender, turning occasionally, about 35 minutes depending on size. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature.)

In a heavy bottomed saucepan combine Goslings Black Seal Rum, maple syrup, lime juice and cinnamon and bring to a boil. reduce to simmer and cook for 10 minutes. Drizzle over sweet potatoes, toss to coat. Roast until sweet potatoes are tender and syrup is reduced to glaze, about 10- 15 minutes. Serve hot.

 

ROAST PORK WITH WINTER FRUITS

1 x 4 lb rack of pork with bones “Frenched” *

…for the marinade
1 tsp black peppercorns, smashed
1 tsp fennel seeds, smashed
2 tsp coriander seeds, smashed
¼ tsp ground ginger
1 tsp salt
1 cup dry white wine
6 leaves of fresh sage or ½ tsp dried
2-3 bay leaves

…for the compote of winter fruits
1 lb assorted dried fruits (apricots, apples, pears, prunes, persimmons, figs)
⅓ lemon, sliced
1 stick of cinnamon
3 tbs brown sugar
¼ cup Goslings Black Seal Rum

The easiest way to “smash” the herbs and spices is on the counter with the bottom of a heavy pot. Mix together the smashed herbs and spices, salt and pepper and rub down the roast. Put in a zip lock bag along with the wine and bay leaves and marinate for one, preferably two days in the refrigerator.

Bring out the roast about an hour before it will go into the oven. Pre-heat the oven to 450 degrees. Discard the marinade. Put the roast fat side up in the roasting pan and put into the oven. Reduce the heat to 325 degrees and cook 25 minutes to the pound. Allow the roast 10 minutes or so before carving. Serve with compote of winter fruits.

* Frenched bones have all the meat and fat scraped away, and cut from in between, from about 2 inches to the ends.

…for the compote of winter fruits
In a 2 qt. saucepan combine all of the ingredients except the Black Seal Rum in enough water to just cover. Bring to a boil, reduce heat and simmer for 8-10 minutes. Stir in the Black Seal Rum and simmer another minute or two and remove from the heat. Serve warm.

 

STANDING RIB ROAST WITH STILTON PEPPERCORN SAUCE

for the sauce:
½ lb or more of Stilton cheese softened
1 stick unsalted butter room temperature
½ cup Goslings Black Seal Rum
2 tbs green peppercorns or mixed peppercorns
1 cup heavy cream
¼ cup minced parsley

for the Roast:
10 lb standing rib roast with bones frenched
4 cloves garlic cut in quarters
4-5 tbs prepared Coleman’s English Mustard
freshly ground black pepper

Preheat the oven to 500 degrees. Make little pockets in the beef with a small knife and secret pieces of garlic in each. Smear all over with the mustard and generously pepper the roast. Cover the bone ends with foil and place in a heavy roasting pan. Lower the heat to 350 degrees and cook for 45 minutes. Cover the fat loosely with foil and cook another hour and a quarter (for rare, 125 degrees on meat thermometer). Remove foil in last ten minutes if more browning is desired. Let stand five minutes or so before slicing.

Serve with warm Stilton peppercorn sauce:
Cream together the cheese and the butter until smooth. Bring the Goslings Black Seal Rum to a boil and add the peppercorns. Reduce the liquid until nearly evaporated and then add the cream and reduce by half. Lower the heat and slowly whisk in the cheese butter mixture. Do not allow to boil. Whisk in the parsley and serve in a warmed gravy boat.

 

TRADITIONAL CHESTNUT STUFFING

1 cup onions minced
½ cup celery tops minced
1 cup (2 sticks) unsalted butter
8 cups bread cubes (Kellogg’s packaged o.k.)
1 tbs fresh thyme
1 tbs or more freshly rubbed sage
generous pinch of nutmeg
small bunch of parsley minced
½ cup raisins (plumped in Goslings Black Seal Rum)
2 medium apples peeled chopped
1 tbs salt (or to taste)
1½ tsp freshly ground pepper
1 lb freshly boiled chestnuts

To prepare the Chestnuts: With a sharp knife make an “x” in each piercing the outer shell. Plunge into boiling water for about two minutes. Drain, cool and peel. In a pan with enough water to cover them place the chestnuts along with a small onion (halved), a little sugar and a little salt. Bring to a boil and simmer 35 minutes until tender. Drain, cool and chop.

The stuffing: Sauté the onions in the butter until translucent. Add the celery tops and cook another couple of minutes. Add the bread crumbs one cup at a time, stirring well with each addition. Allow the cubes to sauté until golden. Transfer to a large earthenware bowl. Add thyme, parsley, raisins, apples, and chestnuts. Allow to cool completely. Stuffing may be prepared ahead.

Do not stuff bird until just before it goes into the oven.

 

CRANBERRY GLAZED HOLIDAY HAM

one 6-7 lb Ham (preferably bone-in)
1 bag of fresh cranberries, or a 1lb tin cranberries (Ocean Spray® whole berry)
1 cup brown sugar
¼ cup orange juice
¼ cup Goslings Gold Seal Rum
¼ tsp cloves ground
¼ tsp cinnamon ground
¼ tsp allspice
4-6 orange slices for garnish

Combine all but the ham and bring to a boil. Simmer over moderate heat until the cranberries “pop”. Whisk until well combined, sauce should not be too thin. If using tinned cranberries cooking time will be somewhat shorter.

Trim some excess fat, core the ham in diamonds across the fat side, stud with 20 or so whole cloves. Bake the ham in a 325 degree oven for approximately 2 hours. Remove from oven, drain off most of the fat in the pan.

Glaze with cranberries, decorate with orange slices (secure with toothpick), and return to oven. Cook another hour, basting occasionally.

 

EGG NOG ECSTASY CAKE

1 box yellow cake mix
1 four ounce package instant vanilla pudding mix
1 cup commercial egg nog*
½ cup (1 stick) unsalted butter, melted
½ cup Goslings Gold Seal Rum
1½ tsp grated nutmeg
3 eggs
¼ cup Goslings Gold Seal Rum

For glaze:
¼ cup of water
¾ cup sugar
¼ cup Goslings Gold Seal Rum

Combine first 6 ingredients; mix on low speed in mixer until moistened. Add eggs and beat for 2 minutes on high speed. Pour into a greased and floured bundt pan or tube pan.

Bake at 350 F. for about 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Allow cake to cool in the pan 15 – 20 minutes. While it cools poke holes in the cake bottom with a skewer and sprinkle around the ¼ cup of Goslings Gold Seal Rum. Once cooled turn cake out of mold and brush on glaze.

To make the glaze:
In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is completely dissolved and syrupy. Stir in Goslings Gold Seal Rum, taking care it does not ignite, and cook another minute. Take off heat.

Refrigerates well for up to four days; bring to room temperature to serve. Dust with powdered sugar for a pretty presentation. Ring with Holly leaves and berries for a stunning Holiday moment.

* Pour some of the remaining egg nog over ice, add Goslings Gold Seal Rum to taste, sprinkle with nutmeg and enjoy while cake bakes.

 

TRADITIONAL FRUITCAKE

½ cup Goslings Black Seal Rum
1 tsp vanilla extract
2 ½ cups mixed diced candied fruits
1 ½ cups thinly-sliced pineapple
1 cup light sultanas
1 cup apricot preserves (thick)

1 cup hazelnuts, toasted, skins rubbed off and chopped
1 cup pecans
6 eggs
1 cup dark brown sugar
1 cup unsalted butter
2 cups flour
½ tsp freshly-grated nutmeg
½ tsp cloves
1 tsp cinnamon
1 cup or more Goslings Black Seal Rum (for soaking)

Put the Black Seal Rum, vanilla, fruit and fruit preserves in a bowl and allow them to steep overnight in a cool place.

Next morning, pre-heat the oven to 300 degrees. Grease three 9 x 5 x 3-inch loaf pans. Add the nuts to the rum and fruit. Cream together the butter until fluffy and light. Add the spices. In another bowl, beat together the eggs and sugar until well thickened. Fold this into the flour mixture until well combined. Now pour it all into the fruit and nut mixture and fold until just combined.

Fill the pans two-thirds full and pat the batter down firmly. Now cover each pan with a layer of aluminium foil, sealing in the batter. Bake covered for about 2 hours, then 40 minutes uncovered, until the tops of the cakes have browned. Allow to cool completely, and then turn out of the pans. Sprinkle liberally with Black Seal Rum, before wrapping them in a Black Seal Rum-soaked length of cheesecloth, then in aluminium foil. Store is an airtight box, in a cool place, for 2 or more weeks before serving. You should re-moisten the cheesecloth with Black Seal Rum as needed.

You have to love a recipe that begins with a half-cup of Black Seal Rum, and ends with a cup of Black Seal Rum!

 

WICKED & EASY DOUBLE CHOCOLATE RUM CAKE

1 pkg Devil’s Food chocolate cake mix
4 oz pkg instant chocolate pudding
½ cup (1 stick) unsalted butter, melted
8 oz sour cream
¾ cup Goslings Black Seal Rum
3 eggs
¾ cup coconut, lightly toasted (opt.)
6 oz pkg chocolate chips (or more)
¼ cup Goslings Black Seal Rum

For glaze:
¼ cup of water
¾ cup sugar
¼ cup Goslings 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 Goslings Black Seal Rum. Once cooled turn cake out of mould 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.

Refrigerates well for up to four days; bring to room temperature to serve. Dust with powdered sugar for a pretty presentation.

Variation:
Make it a Holiday cake by adding ¾ cup of chopped green and red glacé cherries to the batter.

 

BERMUDA BREAD PUDDING

5 whole eggs
1 egg yolk
½ cup sugar
2 cups whole milk
1 cup heavy cream
4 tbs cinnamon
1 tsp nutmeg
1 tbs vanilla extract
10 slices of day old sweet bread, Portuguese, brioche, challah or other sweet bread (if fresh, dry out in a 200 degree oven for ten minutes)
2 rounded tbs unsalted butter
2 cups raisins soaked in Goslings Black Seal Rum
sweetened coconut, lightly tasted for garnish (optional)

Goslings Black Seal Rum Hard Sauce:
1/3 cup (packed) golden brown sugar
4 tbs Goslings Black Seal Rum
1 tbs tangerine or orange peel, grated
1 cup (2 sticks) unsalted butter, room temperature
½ cup powdered sugar

In a stand mixer or by hand, beat the eggs and sugar until light and fluffy. Slowly beat in the milk and heavy cream. Lower the speed and add half the cinnamon and all the nutmeg.

Generously butter a 9-inch square pan and sprinkle with 2 teaspoons cinnamon. and 2/3 cup of the soaked raisins. Shingle on a layer of bread slices and 1/3 of the custard mixture, pressing gently so it soaks in. Repeat the sequence of cinnamon, raisins, bread, custard once more ensuring the bread is well soaked. Sprinkle the top with additional cinnamon. Cover the pan with a sheet of lightly buttered heavy duty aluminum foil. Place the pan in a larger pan filled halfway with hot water.

Bake in a 300º oven for approximately one hour or until custard is well set. Immediately sprinkle with toasted coconut (opt.)

Serve warm with Goslings Black Seal Rum Hard Sauce:
Stir brown sugar and 3 tbs Gosling’s Black Seal rum in heavy small saucepan over medium-low heat until sugar dissolves. Mix in tangerine peel. Cool to room temperature. Beat together butter and powdered sugar. Combine with Rum, sugar and orange. Chill.

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