Caribbean-Style Marinated Pork Kebabs

As I've mentioned, Dave and I get a CSA share from a local farm, Springdell Farms. Not only do they have excellent produce and wonderful staff, but they also raise some mighty tasty meat.  Recently, we picked up some pork kebab meat which we knew immediately would end up on the grill. Dave picked out an amazing marinade that I'll look forward to using again. I mean, you can't go wrong if your meat is going to take a bath in some dark rum and spices, right? The pork turned out slightly sweeter than I expected, but in a good way. It was well flavored and definitely delicious--as it should be.

Ginger Rum Molasses Cookies

Of course ginger and molasses go together for awesome holiday cookie flavor, but add rum to the mix and you'll make my heart sing, and not just because I'm a lush and want to booze it up.  As a flavor enhancer, this works very well.  These cookies are soft, with a nice molasses flavor, with the rum coming through for a nice extra bit and speckled with crystallized ginger,meaning you get nice bits of ginger flavor bite after bite.  A soft molasses cookie is always required for the holidays and I really like the slight twist this recipe gives that holiday stand-by.  These might even been a great cookie swap option for those looking for a little variety in their tradition recipes.

Mojito Marinade

Sneaking alcohol into my food is never a bad thing.  So of course this marinade is perfect.  We let some chicken sit in this happy flavor bath over night and then Dave grilled it up to juicy yummy for slicing and stuffing in fajitas with sauteed peppers and onions.  The mint and rum pairs really well with the pepper and spice, making this a perfect marinade for fajitas.  We're looking forward to trying this with some flank steaks.  Yummy.

Chocolate Chip Coconut Banana Rum Bread

Looking at it now, I probably should've made big loaves instead of mini loaves to go with the long name of this quick bread. Let's just say there's a lot going on in this bread.  And it all adds up to awesome deliciousness.  True story.  This read starts off quick with some banana, then it asks for a touch of coconut.  And you might as well stir in some chocolate chips.  But what's a part without the booze so you add rum and then everyone gets really happy and out comes a delicious bread.  Surprisingly, despite the alcohol, everyone gets along and no one is fighting for top billing.  Each flavor is distinct and supports each other.  So maybe it's less of a party and more of a support group?  Whatever it is, it's tasty.   Dave loves it because he gets to have coconut AND rum first thing in the morning when I make it.  Simple things, people.

Bananas Foster Bread

A grown-up twist on banana bread!  When my husband and I got engaged, we stayed at this awesome bed and breakfast in Maine and were served Bananas Foster French Toast which was delicious.  We had told my mother-in-law about it and recently she came across this recipe (I think it might be from Cooking Light magazine, but I'm not certain) and had to share it with me.  It sounded pretty good, so I figured I give it a try.

The recipe is pretty easy and I was impressed by the subtle flavor from the rum and a slight nuttiness provided by the flax seed.  I've never baked with flax before, so I wasn't sure what to expect.  I would not be tempted to skip the glaze on this one--it provides a nice level of sweetness coupled with bit of rum flavor.  It's a pretty thin glaze, so you don't end up with an overpowering sugar shock, just a subtle enhancement.

Bananas Foster Bread

Ingredients

1 1/2 cups mashed ripe bananas (about 4 small to medium bananas)

1 cup packed brown sugar, divided
6 Tablespoons butter, melted and divided
1/4 cup cognac or dark rum, divided
1/3 cup plain or vanilla fat free yogurt
2 large eggs
6.75 ounces flour (about 1 1/2 cups--but I used the weight measurement)
1/4 cup ground flax seed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/3 cup powdered sugar, sifted

Combine banana, 1/2 cup brown sugar, 5 Tablespoons butter and 3 Tablespoons rum in a nonstick skillet or pot.

Cook over medium heat until mixture begins to bubble.  Remove from heat and cool.

Place banana mixture in a large bowl.  Add yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.

Weigh flour or lightly spoon flour into dry measuring cups and level with a knife.

I had to grind my flax seed, which took a while in the mini processor because it's so fine to begin with.

Combine flour, flax seed, baking soda, salt, cinnamon, and allspice in a small bowl.

Add flour mixture to banana mixture and stir to combine (the recipe suggests using the mixer, but I did this by hand).  Pour batter into greased 9 x 5 inch loaf pan.  Bake at 350 degrees F for 1 hour.

Remove from oven and cool in pan on wire rack for 10 minutes.

Remove loaf from pan to complete cooling wire rack.  Hint: put a flexible cutting mat under the wire rack.

Combine remaining Tablespoon of melted butter, remaining Tablespoon of rum and powdered sugar.

Stir well until blended and smooth.

Drizzle over warm bread (the flexible cutting mat will catch any over flow to aid in clean up).

Makes 1 loaf.

Happy Baking,
The Cookie Princess

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