Good Sunday to you, dear Reader!!
This week, our Sunday Supper theme is Libational Recipes!
Cooking & baking offers plenty of opportunities to use alcohol and liquor – and we do it more often than we say, out loud. But it makes the husband unit no happier than when I tell him to go search out a particular type of ale because we are making a meaty-ale flavored savory pie; and it makes me smile and swoon when I pour a “splash” of cognac into my favorite cake recipe! We honestly do use quite a bit of booze in our cooking though, from making pan sauces, pasta sauces, beef stew,….we poach fish in straight wine for goodness sakes but we wouldn’t do it if it wasn’t tasty, right?
All that cooking & baking aside, I do enjoy an ice-cold mixed cocktail and I have several favorites of course – but one of the things that I really have enjoyed doing the past few years is playing with different infusions. The same way that people enjoy (including me!) infusing their water with mint, basil, citrus and berries over the summer, my husband and I have worked a lot with different vodka infusions. It is very easy and among our favorites are Rhubarb Vodka and Strawberry Vodka. Why the infusion makes it just so sumptuous and easy to drink, I dunno – BUT we keep doing it!
Alcohol infusions are a great way to change up flavors in your favorite cocktails, amongst the most popular are pepper vodkas (ie. jalapeño) for bloody marys, but they are also great for giving gifts! It is homemade and for any mixologist – it can make for a really decadent treat & gift! They are also really easy to make. Depending on what you are infusing your alcohol with, it can take anywhere from one day to one month, but the results are worth it.
Lately, I have been really into mojitos so we landed on a white rum infused with mint and lime and I can’t lie – it’s fabulous! I no longer have to muddle a bunch of mint into my mojito since I get another layer of minty-lime goodness right in the rum. Could that really be “bad”? I can’t wait to figure out a baked application for this infusion, although I’m thinking a boozy Jello might be in my near future!
MINTY LIME RUM
INGREDIENTS: yields one fifth of alcohol (approx 750ml)
- 2 Bunches of Fresh Mint
- 2 Limes, thinly sliced
- 1/2 C granulated sugar
- one, 750ml Bottle of White Rum
In a large jar, I like to use a gallon mason jar variety, large enough to hold all of the mint, lime, sugar and rum; combine all the ingredients. Use a wooden spoon to stir it up a bit to aid the sugar in dissolving into the rum. Make sure that all the mint is pushed to the bottom or at least wet and submerged. The lime slices will float, but that’s fine. Rinse and save the original bottle the rum came in to store the finished infused rum later.
Close the jar tightly and shake vigorously for a couple of minutes then set the jar in a cool, dark place. The rum will need to infuse for at least two days. Once most of the bright green color has gone from the mint leaves, the infusion is ready. Give the jar a shake once a day to help stir it up a bit and ensure that the flavors are all melding together.
Once you are left with pale brown leaves and very tired looking lime slices, set a fine mesh colander over a large bowl and strain the contents of your jar into the bowl. Discard all the bits of mint and lime. If you are using a fine mesh colander, you shouldn’t have any bits in your rum. If you don’t have a fine mesh colander, line a normal colander with cheesecloth or a couple of coffee filters to strain the rum through, removing the mint leaves and lime slices as they come out of the jar to help the rum to strain more quickly and easily.
Get the bottle the rum came in originally that you cleaned and saved and pour the strained rum back into that bottle using a funnel to ensure that you don’t lose one drop of that infused goodness. Screw the cap back on and store in the refrigerator for up to three months or in the freezer for up to one year.
This can be consumed as is or used to make your favorite rum cocktail! Enjoy!
Don’t forget to check out all the other Libational Recipes that the Sunday Supper Family has whipped up for you this week! There’s lots of great inspiration, both sweet, savory and just tasty to try out!
- Big Easy Milk Punch by The Weekend Gourmet
- Blue Sparkling Star Cocktail by Hezzi-D’s Books and Cooks
- Boozy Iced Spanish Coffee by Nosh My Way
- Campari Mint Spritzer by eating in instead
- Cranberry Moscow Mule by Ruffles & Truffles
- Creamy, Loaded Eggnog by La Bella Vita Cucina
- Malibu Breeze by Peanut Butter and Peppers
- Merry Berry Spritz by Amee’s Savory Dish
- Minty Lime Rum by A Mama, Baby & Shar-pei in the Kitchen
- Pomegranate Panache by Jane’s Adventures in Dinner
- Rhubarb Fool Cocktail by Food Lust People Love
- Southern Pomegranate Sparkler by Noshing With The Nolands
- Sparkling Pomegranate Berry Punch by Serena Bakes Simply From Scratch
- Vanilla Bailey’s With A Twist by Momma’s Meals
Savory and Sweet Libational Dishes
- Apple Bourbon Pulled Pork Sliders by Curious Cuisiniere
- Beerberry Pancakes by Brunch with Joy
- Beet Relish by What Smells So Good?
- Belgian Beef Stew with Belgian Ale by Cooking On The Ranch
- Brandied Triple Cheese Ball by Magnolia Days
- Champagne Chicken by Cindy’s Recipes and Writings
- Cornish Game Hens with Sausage Red Wine Sauce over Polenta by The Texan New Yorker
- Craft Beer Jelly by Nik Snacks
- Eggnog Dutch Baby Pancakes with Cranberries by The Wimpy Vegetarian
- Hot Buttered Rum Balls by Bobbi’s Kozy Kitchen
- Lentil Soup with Wine Braised Shallots by Pancake Warriors
- Red Wine Braised Short Ribs by Cooking Chat
- Amaretto Coconut Biscotti with Amaretto Salted Caramel Drizzle by Kudos Kitchen by Renee
- Amaretto Cranberry Swirled Cheesecake by The Life and Loves of Grumpy’s Honeybunch
- Baked Pears with a Warm Tequila-Citrus Espuma by Culinary Adventures with Camilla
- Bourbon Cranberry Compote by Pies and Plots
- Caramelized Banana Upside-Down Rum Cake by Wallflour Girl
- Chocolate Stout Beer Brownies by The Perfect Brownie
- Dumante Frozen Espresso Creams by Seduction in the Kitchen
- Honey Chamomile Hot Toddy Tea Cake by The Girl In The Little Red Kitchen
- Kahlua Bundt Cake by That Skinny Chick Can Bake
- Red Wine Poached Pears with Ricotta and Balsamic Glaze by Crazy Foodie Stunts
- Rum Glazed Cookie Cream Buns by NinjaBaker
- Tiramisu Biscotti by The Redhead Baker
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