My cup runneth over with Myers's rum. What to do with all of it? I have a good couple of litres of it, and i'm already dedicating some of it to making vanilla extract. The catch: I don't drink, and I won't be throwing any parties with giant bowls of dark rum punch. Any non-beverage ideas to use it up?

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Dinner@Hazel's
[email protected]'s October 19, 2010

Fruitcake or rum balls, for Christmas gifts? Rum cake in general is a good thing.

Oh, and a friend makes the most amazing grilled shrimp, brushed with a mixture of rum and brown sugar (about equal parts, should be thick but liquid). And then a good squeeze of lime on top when they come off the heat.

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Erin McDowell
Erin McDowell October 19, 2010

Baba au rhum! I don't have a recipe, but it's simple an unbelieveably delicious!!!

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foodfighter
foodfighter October 19, 2010

I would use it in place of bourbon in a bourbon chicken recipe...like this:

http://www.dishinanddishes.com/2010/01/14/bourbon-chicken-yes-like-at-the-mall/

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AntoniaJames
AntoniaJames October 19, 2010

Stuff fresh figs with walnut halves and a few anise seeds, put in pint mason jars, cover with rum, put away for a month or two, and then eat, spooned over plain Greek yogurt, vanilla ice cream or a slice of lemony pound cake. Divine. Well worth the wait. ;o) P.S. If you can't get fresh figs, soak dried ones in rum and proceed as stated above.

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testkitchenette
testkitchenette October 19, 2010

Rum banana bread, rum raisin ice cream, also would be lovely in deglazing a pan when pan frying pork chops or chicken. Infuse a few Mason jars full of the rum with a vanilla bean and let sit till the holidays and add to cheesecakes. Rum in pumpkin bread and/or pumpkin pie is great too!

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pierino
pierino October 19, 2010

Bananas Foster, Captain.

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AntoniaJames
AntoniaJames October 19, 2010

Rum syrup (i'll send you the recipe via the messaging system, as what I have is protected by copyright). It's heavenly stirred into steaming whole milk, with a touch of nutmeg, in winter for a nightcap. Also, stuff a mason jar with yellow and/or flame or ruby raisins and fill the jar with rum, to plump them up for use in puddings, crisps, very-grown-up-holiday-brunch-French-toast and cold-weather desserts. ;o)

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vvvanessa
vvvanessa October 20, 2010

thanks for all the great suggestions, everyone. i'm not sure where to start first!

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seasonista
seasonista October 20, 2010

Aged eggnog?
I haven't tried it yet, but intend to, based on this recipe:
http://www.chow.com/recipes...

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Kitchen Butterfly
Kitchen Butterfly October 20, 2010
http://www.kitchenbutterfly.com/2010/03/07/cuban-strawberries-with-meringue-ice-cream/ - A great rum sauce recipe I've made adn had with ice cream. Goes great with fresh fruit too - pineapples, strawberries, stone fruit and bananas.
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Jon Palmer
Jon Palmer October 20, 2010

I love using rum in the roasting of pineapple.

I make a syrup out of water, sugar, star anise, cinnamon and an aggressive splash of rum. Reduce it a little bit, pour it over pineapple in a baking pan, cover and roast. The pineapple comes out extremely flavorful.

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AntoniaJames
AntoniaJames October 20, 2010

Jon Palmer, that syrup sounds like it would be amazing on a lot of things! Really like the "aggressive splash of rum" part. ;o)

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Kayb
Kayb October 20, 2010

Send it to me. :)

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askann
askann October 20, 2010

Boozy chocolate cake. Perhaps substitute for whiskey in this recipe:

http://www.epicurious.com...

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