Bottoms Up, Food For Thought — November 25, 2013 at 6:31 pm

Make It Happen at the Captain’s Table

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It’s time for you rum and coke drinkers to expand your horizons. Captain Morgan brand has partnered with celebrity chef Hugh Acheson this holiday to launch Captain’s Table. This fun program encourages consumers to entertain adventurously, with the use of some good old Captain Morgan rum! Submit your Captain inspired recipes and tips using the hashtag #CaptainsTable, for every time the hashtag is used, whether via Pinterest, Twitter or Instagram, the brand will donate $1 to its charity partner WhyHunger, through the Superbowl.

Last week, Manhattan with a Twist dined at the Captain’s Table and enjoyed seasonal cocktails and dishes made by chef Hucheson using Captain Morgan. Impress your friends and family this holiday by following these amazing recipes below.

starboard sour

Starboard Sour
1 1/2 oz/ Captain Morgan Original Spiced Rum
1 oz. Apple cider syrup (*see below)
3/4 fresh lime juice
2 dashes angostura bitters
2 pieces star anise
ice enough to fill cocktail shaker
*2 cups apple cider
*2 sticks cinnamon
*1 cup brown sugar

Combine the rum, apple cider syrup, lime juice, bitters and 1 star anise in a cocktail shaker and shake vigorously. Strain the liquid into a cocktail glass. Garnish with star anise. *to make apple cider syrup: In a small sauce pot over medium-high heat, cook the apple cider and cinnamon sticks until the cider is reduced to one cup, about 10 to 15 minutes. Add the brown sugar and remove the pot from heat. Stir the mixture until the sugar is dissolved. Allow the syrup to cool before use.

pork tenderloin

Roasted Pork Tenderloin & Vegetables
1/4 cup Captain Morgan Original Spiced Rum
1 lemon, juiced
1/2 cup apple cider
1 lb. pork tenderloins, brined at least 12 hours (see below)
1 tbsp. peanut oil
3/4 lb. brussels sprouts, picked, cored and leaved
1 sweet potato, peeled and diced
2 apples, peeled and diced
1 tbsp. olive oil
1 tsp. sea salt
1 sprig rosemary
1 tbsp. Captain Morgan Original Spiced Rum apple butter, per serving (see below)
1 tbsp. unsalted butter

Preheat the oven to 450 degrees. Combine the rum, lemon juice and apple cider and reduce to 3/4 its original volume. Set aside. Heat a cast iron pan over medium-high heat and add 2 tsps of peanut oil when the pan is hot. Once the oil is hot, remove the pork from the brine, pat dry and add to the pan for a total of 3 minutes, rolling the pork to sear all sides every minute or so. Place the pan in the hot oven to cook for 4 minutes, or for an internal temperature of 140 degrees. Let the pork rest while the vegetables cook.

Once the pork hits the oven, toss the sweet potato, apple and brussels in individual bowls, dressing evenly with olive oil and salt. Place the sweet potatoes on a sheet pan and roast in the preheated oven for ten minutes and then add the sweet potatoes and apples on top of the sweet potatoes. Roast for five more minutes. When they are done, remove them from the oven and set aside.

When the pork tenderloin is done, remove from pan and rest for 5 minutes on a cutting board. Present by spooning the apple butter on the bottom of a platter and placing the vegetables over the butter, and then slicing the pork and darling it over the vegetables. Warm the glaze base and whisk in the butter to finish. Pour the prepared glaze over the pork tenderloin.

Pork Brine
1 cup apple cider
1 tsp. peppercorns
1 clove garlic
2 tbsp. salt
1 tsp. coriander seed
1/2 tsp. chili flake
1 stick cinnamon
1 cup ice

Combine all ingredients except the ice in a pot and heat over high heat. Once the liquid reaches a boil, remove from heat and add the ice to chill quickly. Once cold, pour the brine over the pork and place in the refrigerator for at least 12 hours and up to 48 hours.

Captain Morgan Original Spiced Rum Apple Butter
9 lbs. local apples
1 tsp. ascorbic acid powder
2 1/2 cups organic granulated white sugar
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tbsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. kosher salt
1 tsp. pure vanilla extract
1 cup apple cider
2 cup Captain Morgan Original Spiced Rum

Peel and core the apples, cut into eighths. After coring and peeling, you will have about two-thirds of starting weight. Place apple pieces in a large bowl of cold water with the ascorbic acid. When the apples are all peeled, drain and discard the water and place apples in slow cooker. Combine apples with sugar and all other ingredients; toss well. Cook for one hour on high. Turn on low and cook for 8 hours or until jammy in consistency. Stir frequently but carefully as jam will be hot. Transfer to sanitized jars. Fill to 1 inch from top and seal with lids and bands. Hot process until done.

toffee pudding

Toffee Pudding with Rum Maple Sauce
1/2 stick unsalted butter, room temperature, plus extra for greasing pan
1 3/4 cups all-purpose flour, sifted, plus extra for dusting pan
1 1/2 cups Captain Morgan Original Spiced Rum
1 1/2 cups dried figs, cut into small pieces
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup sugar
1 tsp. vanilla extract
2 large eggs
1 1/2 cups Captain Morgan Original Spiced Rum-Maple Sauce (see below)

Preheat oven to 350 degrees. Butter and lightly flour a medium cast iron pan and set it aside. In a small sauce pot set over medium-high heat, combine the rum and dried figs and bring the liquid to a boil. Remove from heat, mix in the baking soda, and set the mixture aside to cool for later use. In a food processor, combine the flour, butter, baking powder, salt and sugar. Pulse the processor until all is incorporated. Place the flour mixture into a mixing bowl and add the eggs, vanilla and the reserved fig mixture. Combine all ingredients. This will be a fairly wet batter. Add the batter to the cast iron pan and bake for 35 minutes. While it’s cooking is a good time to make the sauce. Check the pudding with a cake tester to see that it comes out clean, and remove it from the oven. Flip the pudding in the cast iron pan and add 3/4 of the sauce and then bake for an additional 10 minutes. Let the pudding cool and absorb all of the sauce. Slice it into wedges and serve with the remaining sauce.

Captain Morgan Original Spiced Rum-Maple Sauce
1 cup maple syrup
1 cup heavy cream
1/2 cup Captain Morgan Original Spiced Rum
1/2 cup unsalted butter
3 bay leaves
1/2 tsp. sea salt

In a small sauce pot over medium heat, combine the maple syrup, heavy cream, rum, bay leaves and butter. Whisky often to prevent the sauce from bubbling over. Reduce the liquid to 1 1/2 cups, about 15 minutes, and remove from heat. Remove the bay leaves before using..

Voila!

One Comment

  1. Starboard Sour I think I love you!

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