dark rum

The photogenic tart will make you look like a pastry chef, though it's no more difficult than baking a pie. A sweet tart crust is layered with almond cream, fig jam (homemade is nice, but store-bought works well, too) and fresh figs. The key to success is superb figs. They can’t be so jammy that they collapse when you cut them into quarters or sixths. But they should be sweet and ripe. The dough recipe below makes two crusts, one for now and one for later (store extra dough, well-wrapped, in the freezer).

Fresh Fig Tart

unsalted butter

fine sea salt

confectioners’ sugar, sifted

almond flour, sifted

vanilla extract

egg,

all-purpose flour

almond flour

confectioners' sugar

cornstarch

cake flour flour

unsalted

almond extract

figs

Powdered sugar,

Prepare the crust: In a stand mixer fitted with paddle attachment, cream butter and sea salt on medium speed for about 1 minute. Scrape down sides of bowl and paddle with a rubber spatula and add confectioners’ sugar. Combine with butter at low speed. Once incorporated, scrape down bowl and paddle. Add almond flour and vanilla extract and combine at low speed.

Gradually add egg and a quarter of the flour (scant 1/2 cup or 55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining flour and mix just until dough comes together, stopping from time to time to scrape in any mixture adhering to sides and bottom of bowl. Do not overbeat. Dough should be soft to the touch.

Separate dough into two equal portions. Gently press each portion into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic wrap. Refrigerate one dough portion for at least 4 hours, preferably overnight; chill or freeze the second portion for another use.

Very lightly butter a 9-inch tart pan with a removable bottom. (You should not be able to see the butter.) On a lightly floured surface, roll out dough to a 10 1/2-inch circle, 1/4 inch thick. Dust work surface and dough often, and work quickly so dough remains cold. Gently roll dough over lightly dusted rolling pin and transfer to pan, gently easing it in and trimming the top edge. Chill uncovered for at least 1 hour, preferably longer.

Prepare the tart: Heat oven to 325 degrees. Sift together almond flour, confectioners’ sugar, cornstarch and flour into a medium bowl.

Place butter, salt and vanilla and almond extracts in a stand mixer fitted with the paddle and beat 1 minute at medium speed. Scrape down bowl and paddle, and add almond flour mixture. Beat at medium speed for 1 minute, until incorporated. Stop, scrape down bowl and paddle, then turn on machine and gradually add egg. Add rum and beat at medium speed until egg and rum are incorporated.

Remove tart shell from refrigerator and place on a baking sheet. Using a fork, pierce rows across surface of crust, about 1 inch apart. Scrape almond cream onto crust and, using a small offset or rubber spatula, spread evenly over crust.

Place in oven and bake 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream. Remove from oven and let cool for 40 minutes on a rack.

Using a small spatula, spread fig jam over surface of tart in an even layer.

Remove stems from figs. Cut small and medium figs into quarters, large figs into sixths or eights. Arrange in concentric circles, starting with the rim, with the stem end down. Slices should angle upwards. If not serving right away, refrigerate. Dust with powdered sugar just before serving.

This golden cake makes a persuasive case for baking with olive oil; it is fragrant, peppery and not overly sweet, with an orange glaze that brings all the flavors together. The recipe is from Lior Lev Sercarz, a high-end spice vendor in New York City who says that oil is even better than butter, the favorite of American bakers, at amplifying flavors like citrus and spice. See Tip for his instructions on using whole spices.

Spiced Olive Oil Cake With Orange Glaze

Nonstick cooking spray

granulated sugar

ginger

baking powder

baking soda

ground fennel, cardamom

salt

black pepper (see Tip)

olive oil

160 milliliters whole milk

eggs

orange orange juice

confectioners’ sugar

orange juice, plus more as needed

Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.

In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.

Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.

Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.

Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners’ sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.

Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.

With a crackling, caramelized brown sugar topping, these custardy slices of French toast resemble crème brûlée. Start them soaking the night before, then pop them in the oven in the morning for one of the most decadent brunches imaginable. Even better, you can <a href="http://cooking.nytimes.com/recipes/1016900-glazed-bacon">bake a pan of bacon</a> at the same time. Just keep your eye on it; depending upon its thickness, the bacon might be done a few minutes sooner than the French toast. Then serve the French toast with more of the pan syrup spooned on top. But skip the maple syrup, which would be overkill.

Crème Brûlée French Toast

large eggs plus 2 yolks (or 6 whole eggs)

milk

heavy cream (or use more milk)

dark rum or orange juice

nutmeg

brown sugar

unsalted butter, melted

In a bowl, whisk together eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread out in 1 layer on a large rimmed baking sheet (about 11 by 17 inches). Pour custard over bread, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.

Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.

Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.

Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.

Melissa Clark soaks challah bread in heavy cream, rum and spices to make French toast.

Port, that gentle, rich and comforting spirit, has a whiff of empire about it. This recipe, a strong, port-based punch, works to counteract the image. It’s not too sweet, but rich and spicy. It’s an easygoing crowd-pleaser and proof that port and orange get along famously. Consider it for the next time you plan a holiday gathering.

Spiced Port Punch

ruby port

brandy

spiced clementine syrup

cranberry juice

clementine peels (with a paring knife, remove

To a large punch bowl, add all the ingredients, plus reserved clementine peels. Stir gently, then add a large block of ice.

For each serving, add as much seltzer as you like (it’s strong) and a little grated nutmeg.

Blend white and dark rum with lime juice, pineapple juice and a splash of grenadine to make this ghoulish Halloween cocktail. Garnish with cherries and mint

Zombie cocktail

milliliters dark rum (or a mixture of dark rum and golden rum)

white rum (or a mixture of white rum

lime juice

pineapple juice

tsp grenadine

orange

maraschino cherries

mint

Pour the rums and fruit juices into a cocktail shaker filled with ice and shake hard until the outside of the shaker feels really cold.

Strain the mixture into a tall glass or hurricane glass filled with ice, then slowly pour in the grenadine to colour the drink.

Skewer the orange wedge and cherries on a cocktail stick. Garnish the drink with mint sprigs and the skewered fruit.

The Coconut Rum Painkiller is the boozier version of the classic Painkiller.

Coconut Rum Painkiller - A Rum Cocktail

Coconut Rum

Dark Rum

Bar spoon of Allspice Dram

Orange Juice

Pineapple juice

Nutmeg

https://mediavine-res.cloudinary.com/video/upload/viyxtrkkh99zobtyltkv.mp4

Cargo Cult Video

This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

Festive fruit & nut cake

butter

light muscovado sugar

plain flour

ground almond

cinnamon

luxury mixed fruit

tbsp dark rum

white marzipan

almonds

Brazil nuts and flaked almonds

whole glacé cherries

golden syrup

metre of wide ribbon

Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.

Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.

While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.

Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don’t get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake – if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)

To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

The classic Long Island Iced Tea gets another tropical twist with this Blue Jamaican Long Island. <p>This crazy pretty drink combines vodka, gin, rum, tequila, Blue Curaçao, sweet &#038; sour mix, and dark rum. Garnish with a pineapple wedge and blueberries for even more Jamaican juiciness.</p>

Top 8 dark rum recipes from across the web

The most viewed dark rum recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fresh Fig Tart

Spiced Olive Oil Cake With Orange G...

Crème Brûlée French Toast

Spiced Port Punch

Zombie cocktail

Coconut Rum Painkiller - A Rum Cock...

Festive fruit & nut cake

Blue Jamaican Long Island

Top 8 dark rum recipes from across the web

The most viewed dark rum recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Fig Tart

Spiced Olive Oil Cake With Orange G...

Crème Brûlée French Toast

Spiced Port Punch

Zombie cocktail

Coconut Rum Painkiller - A Rum Cock...

Festive fruit & nut cake

Blue Jamaican Long Island

The most viewed dark rum recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine