Rum Recipes

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Panettone Bread Pudding with Coconut  Recipe

All bread pudding recipes call for the same set of ingredients: dry bread, milk, cream, eggs and sugar. This particular version is both familiar and new at the same time. For the bread, I used panettone left-over from the holidays that got a little dry. I also added coconut cream to the traditional heavy cream to pump up the flavor.

We served the bread pudding at a large family gathering, alongside a deliciously decadent caramel-rum sauce. Check back tomorrow to get the recipe for the bread pudding sauce!

Panettone Pudding Recipe with Picture


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Mango Mousse Recipe

Mango Mousse

12.16.09 by Jackie

After making mango lassi, I add some leftover mango pulp and I had a tin full of ginger snaps from yesterday. I knew I was onto something decadent. I ran to the grocery store and got some heavy cream and some white chocolate. At the store, it occurred to me that the lemon apeels (lemon-flavored chocolate chips) would give the dessert more flavor than plain white chocolate.

So what could I make with all these lovely ingredients? The answer is an egg-free mango mousse flavored with lemon apeels and garnished with homemade ginger snap cookies.

Mango Mousse Recipe with Picture


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Grilled Pineapple with Coconut Syrup and Mascarpone Cream Dessert Recipe

We hosted a dinner party at home this evening. I wanted to make a "summery" tiramisu parfait, as opposed to the "wintry" coffee tiramisu I made in the past. I found some beautiful sweet Maui Gold pineapple and decided to add a refreshing twist to the classic Italian dessert. I added some fresh mint from the garden, some coconut, mascarpone and crème fraîche.

I served a wide variety of sweet petit fours and other desserts along with the pineapple mascarpone desserts. I know it was a hit because there wasn't a bit left. When everyone went home, I gathered 14 empty parfait glasses. It looked like the guests washed the dishes themselves. I'm definitely going to make this again!


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Double Chocolate Madeleine Tea Cakes with Mango Cream Cheese Frosting Recipe

The girls had a bake sale at school and needed some help preparing their contribution. Instead of buying cupcakes at the supermarket, I thought it'd be a good opportunity to teach them some valuable life skills. And by life skills, I don't just mean cooking; madeleines are so good that being able to make them qualifies as a life skill.

We decided to make a chocolate madeleine batter and add some mini chocolate chips. To balance with the chocolaty flavor, we topped the miniature sweets with a mango cream cheese frosting.

We ended up making a 150 of them for the bake sale but I think only about 100 of them actually made it to the bake sale! You can of course cut the recipe in half if you want to make fewer.

Chocolate Madeleine Miniature Sweets
These are the mango cream cheese versions, the one in the middle are the cherry cream cheese ones.


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Gluten-Free Chocolate Cupcakes with Cherry Cream Cheese Frosting Recipe

The idea of a gluten-free chocolate cupcake came up during a dinner with friends. Laura's husband has a gluten allergy and was telling me the challenges she faces. I found out that she often uses chickpea flour as a replacement for all-purpose flour.

Chickpea flour is common in savory dishes in Indian cuisine and is the main ingredient in paratha, a flat Indian bread. I was concerned that its heavy, grainy flavor would be too prominent and overwhelming for a dessert. I added a wide variety of flavorings like fresh ginger, cinnamon, rum, Medjool dates and of course chocolate to cover this up. The result was a dense chocolaty cake that has the internal consistency of fudge. The addition of cherry cream frosting is a nice complement to the fudgy cupcake and adds a bit of moisture to cover up any remaining grainy texture of the chickpea flour in the cupcake.


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