Episode 2 - The Rum Show

Roxanne told David she'd make him a carrot cake for his birthday. She decided to kick it up a notch and add rum. Then she got carried away cooking with the golden elixir. The recipes for this show include Rum Carrot Cake with Rum Cream Cheese Frosting, Almost Bermuda Fish Chowder, and Rum Sticky Buns.

Rum Carrot Cake

Ingredients:
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1 tsp. ground cloves
1 tsp. nutmeg
2 c. sugar
1 1/2 c. oil
4 eggs
1/4 c. dark rum
1 tsp. grated lemon or orange zest
16 oz. grated raw carrots - about 4 cups
1/2 c. chopped walnuts

1. Preheat oven to 350 degrees. Grease a 10 inch bundt pan or 10 mini bundts. In a mixing bowl, combine flour, baking soda, baking powder, salt, and spices.
2. In a separate large mixing bowl, beat sugar and oil with electric mixer until creamy. Add eggs, one at a time, and beat for 2-3 minutes. Add rum and zest.
3. Stir in flour mixture 1/2 cup at a time. Using a spatula, add carrots and walnuts, and mix until well blended.
4. Turn batter into prepared pan(s). Bake for 1 hour and 15 minutes. Remove cake from oven and allow to cool in pan. Remove cake from pan and frost.
   

Rum Cream Cheese Frosting

Ingredients:
8 oz. cream cheese, softened
6 Tbsp. butter, softened
3 Tbsp. rum
1 box (16 oz.) confectioners' sugar

1. Using an electric mixer, blend cream cheese and butter until smooth, then add rum.
2. Add sugar 1/2 cup at a time. Drip frosting over cooled cake.
   

Rum Sticky Buns
Ingredients:3 lbs. frozen bread dough, thawed OR homemade dough,
depending on how much time you want to invest

Topping:
1 1/2 c. pecan halves
1 1/4 c. brown sugar
1/2 c. dark corn syrup
1/2 c. rum
1 c. butter

Filling:
1/2 stick butter, melted
6 Tbsp. brown sugar
6 Tbsp. sugar
4 tsp. cinnamon

Preheat the oven to 350 degrees.

1. Make topping:
a. Butter a 13 by 9-inch baking dish. Cover bottom of dish with the pecans.
b. In a high-sided saute pan, combine brown sugar, corn syrup, and butter, and over low heat, whisk until melted and smooth. Turn heat up and add rum and bring to boil, stirring continuously. Boil for one minute while whisking constantly. Pour mixture over the pecans. Set aside.

2. Make filling:
a. Melt butter and set aside.
b. In a small mixing bowl, combine brown sugar, sugar and cinnamon.

3. Assemble sticky buns:
a. Roll 1 lb. dough into 12 by 16-inch rectangle.
b. Brush with melted butter.
c. Sprinkle with filling mix.
d. Roll dough from the long side, like a jelly roll.
e. Cut into 8 two-inch sections and place in baking dish cut side down.
f. Repeat with the other 2 lbs. bread dough.
g. The rolled buns will be snug but there should be (a little) room for the dough to rise. Cover the dish with a towel or foil and set in a warm place for about 20 minutes.
h. Bake for 45-50 minutes, or until the buns are toasty and the rum syrup is bubbling.
i. Let cool in pan for 5 minutes, then carefully invert the buns onto a cookie sheet or large serving platter. Best served warm.

Almost Bermuda Fish Chowder
Ingredients:Stage one:
1 medium onion, diced
1 red bell pepper, diced
1 leek (white and pale green parts only), chopped
2-3 carrots, shredded
2 large garlic cloves, minced
3 T. olive oil
4 c. low sodium chicken broth
3 c. water
1 T. each of whole allspice and peppercorns, plus 1 bay leaf, tied in a cheesecloth package
4 c. diced potatoes
Stage two:
2-3 lb. firm, cleaned white fish such as cod or snapper (about 6 fillets)
1 (28 oz. can) crushed tomatoes in puree
1-2 tsp. hot pepper sauce
1/2 tsp. dried thyme leaves or 1/4 t. ground thyme
1 tsp. paprika
Stage three:
2 T. lime or lemon juice
2 (6.5 oz.) cans of chopped clams with juice
1 lb (about) medium shrimp, shelled and deveined
1 T. Worcestershire sauce (optional)
1/4 cup rum
Final touches: 2 T Sherry pepper sauce **, chopped parsley

** Sherry Hot Pepper Sauce: Before cooking, marinate 1-2 minced scotch bonnet peppers in 6 oz. sherry. The longer they sit, the spicier it gets. Set aside.

1. Stage one: In a 6-quart wide heavy pot , saute onion, bell pepper, leek, carrots, and garlic in olive oil over moderate heat until translucent, stirring frequently. Stir in stock and water, drop in spice cheesecloth packet, and bring to a boil. Reduce heat and add potatoes. Simmer, uncovered, 20 minutes.
2. Stage two: Add fish fillets, canned crushed tomatoes, thyme, paprika and hot pepper sauce. Simmer 20 minutes.
3. Stage three: Add clams, shrimp, lemon juice, Worcestershire sauce, and rum. Simmer 10-15 minutes. Stir in Sherry pepper sauce. Sprinkle with parsley and serve.