Monday, December 2, 2013
The Rum and Maple Cocktail and Baked Brie with Rum Cranberry Compote
There's something about this time of year that brings friends and family together more often and our holiday entertaining has only just begun. But that always leads to the question of what to serve. We're all about great cocktails, as you should know by now, and love introducing our guests to new flavors.
Savory herbs are so interesting when paired with sweet ingredients and I've been playing with the combo of fresh thyme and maple syrup. I love how it plays off the warmth of a good spiced rum and a touch of lime brings it all together in a great cocktail.
The Rum and Maple
2 oz. Captain Morgan Spiced Rum
1 oz. Maple Syrup
1/2 oz. Lime juice
Dash of Angostura bitters
1/2 Teaspoon fresh thyme leaves
Add the thyme and maple syrup to a cocktail shaker and muddle together using a muddler or the back of a wooden spoon. Add the rum, lime juice and bitters. Fill with ice, shake well and pour into a chilled cocktail glass.
We've all seen wheels of brie baked in pastry and they have the advantage of being able to be made in advance. You can prep it the day before and keep it, unbaked, in the fridge until just before guests arrive. But I wanted to make it more special with fresh herbs and an interesting sauce. Wines and liqueurs are frequently used in cooking to enhance flavor so I decided to add the spiced rum to a batch of homemade cranberry sauce. As soon as I added it, it instantly gave the sauce a much deeper flavor. A little something "extra" as it were. It was amazing on its own, at our Thanksgiving table, and even better paired with the baked cheese. And the fresh thyme, baked into my homemade pastry, played so well off the sweet and tart sauce that these baked bries have been disappearing quickly at our house. Enjoy!
Baked Brie in Herbed Pastry with Rum Cranberry Compote
1 Round 7 - 8 oz. wheel of brie cheese
1 Tablespoon cream
1 Cup all purpose flour
1 Stick unsalted butter
1/2 Teaspoon salt
1/4 Cup ice water
1 Tablespoon fresh thyme leaves
Rum Cranberry Compote:
12 oz. Fresh cranberries
1/2 Cup sugar
1/2 Cup water
Zest of 1 orange
1/4 Teaspoon salt
2 oz. Captain Morgan Spiced Rum
While the pastry is chilling, make the compote by placing the cranberries, sugar, water, salt and orange zest in a pot. Simmer on a medium low flame for approximately 15 minutes, stirring occasionally, until the cranberries become soft. Remove from the heat, add the rum and allow to cool.
Bake in a pre-heated 425 degree oven for 20 - 30 minutes or until the pastry is a light golden brown. Serve warm.
Note that I've been working with Captain Morgan Rum and Chef Hugh Acheson on the CaptainsTable challenge. For every recipe we bloggers create with the #CaptainsTable hashtag, $1 will be donated to WhyHunger. If you have recipes to share on social media, please add the hashtag as well and check out other ideas on their Facebook and Pinterest pages.
Looks like a perfect pair!ReplyDelete
I love that we both did a baked brie. I can't wait to see what you come up with for the next round. This cocktail sounds amazing. I am going to have to hunt out some new bitters. I've never heard of Angostura bitters before.ReplyDelete
I want to steal away with this baked brie and be alone somewhere.... mmmmm...ReplyDelete
The rum maple cocktail was so delicious! I served it to friends on New Years Eve and they emailed me the next day begging for the recipe. It's a keeper... thanks!ReplyDelete
just a comment... since I look for recipes to put on Pinterest I look for ones where I can pin ONE recipe and not the whole page that may contain other recipes of different things. This page has one recipe that I would like for the drink.. and another I would like for the Brie. But.. I won't pin it because it needs to go in 2 different places. Since you are on Pinterest yourself, you might consider some minor changes but always refer to the other recipe with a hyperlink in your post.ReplyDelete