Rum is a new world spirit, initially distilled by slaves on Caribbean sugar cane plantations. The distilled rum can be drunk in its clear state (white or blanco rum), or aged in oak barrels for various lengths of time, the process of which creates the different types of rum.

Why is one blanco (or añejo, etc.) better than another? If the aging time is the same among different rums, the quality factors include the type of the sugar, yeast, and still and aging barrel and how long the fermentation is, and the quality of the still.

Clear rum is mostly used for mixed drinks; among the more popular are the Daiquiri, Hurricane, Mojito, Piña Colada and Rum and Coke (Cuba Libre).

Light rum, also used for mixed drinks, is aged briefly or not at all. As with other grades of rum, the longer it is aged (Añejo, Extra Añejo, etc.) the more complex it becomes.

For National Rum Day, August 16th, here’s an explanation of how rum is made, courtesy of Cruzan Rum (there’s an infographic at the end of the page.

1) Molasses, a by-product of refining sugar from sugar cane, travels from the sugar plantation to the distillery. There it is diluted with water—often spring water from local aquifers.

2) Yeast cultures, often proprietary, are added to the molasses to start the fermentation. The yeast convert the sugars in the molasses to alcohol.

Cruzan Single Barrel Rum, a fine sipping experience. Photo courtesy Cruzan.

4) Distilled rum to be aged goes into oak barrels, which are laid down in warehouses to age for a minimum of two years; some are aged for twelve years or more. As much as half the rum can be lost to evaporation, which is why, along with the cost of carrying the inventory, older rums are that much costlier.

See the infographic below.

SINGLE BARREL RUM

The finest rum for sipping is single barrel rum. If you’re looking for that ultimate experience, look for award-winning Cruzan Single Barrel Rum. It’s made from a proprietary blend of vintage rums that have been aged for up to 12 years,

The term “single barrel” refers to the process: After its initial aging, the rum is handpicked and blended before it is barreled for a second time in new American oak barrels. It is slowly aged again, bottled and individually numbered, one cask at a time.

The resulting spirit well-rounded, mellow and full-bodied, with a balance of caramel sweetness and oak from aging. The finish is smooth and buttery (the latter also from the oak.

Single barrel rum is best enjoyed sipped neat or on the rocks. Cruzan’s is just $29.99 per 750ml bottle.
 

But by Thanksgiving, fresh corn is a distant memory, and canned or frozen corn must be employed. So make hay—or corn custard—while the sun shines on fresh summer corn.

Corn custard is typically served as a side, but you can make an first course with it, along with optional garnishes. In this recipe, we make individual corn custards that are better for a first course.

Or, you can place them in the middle of your green salad, as part of the salad course.

Prep time is 20 minutes, inactive time is 15 minutes, cook time is 1 hour 10 minutes (total time 1 hour 45 minutes). This recipe was adapted from one by Nealey Dozier on FoodChannel.com.
 
 
RECIPE: CORN CUSTARD

Ingredients For 8 Servings

Turn summer corn into corn custard, with a side of popcorn for fun and fiber. Photo courtesy KITCHENiNC | Boston.

Take advantage of fresh corn for this recipe. Photo of bicolor corn courtesy Good Eggs.

Preparation

1. PREHEAT the oven to 325°F. Lightly coat 8 individual soufflé dishes, ramekins or Mason jars (4 to 5 ounces each) with butter or cooking spray. Place in a shallow baking pan or on a cookie sheet (preferably with a rim).

2. ADD the sugar and eggs to the bowl of a stand mixer fitted with the whisk attachment (or with an electric hand mixer), and beat until light and frothy (approximately 3 minutes).

3. ADD the flour, salt and baking powder and beat for an additional 3 minutes, until the mixture is airy and foamy. Fold in the heavy cream and milk until thoroughly combined.

4. STIR the corn and melted butter together and divide evenly among the ramekins. Pour the batter over the corn mixture, filling each dish almost to the top.

5. BAKE the custards for 60 to 70 minutes, rotating the pan once, until the filling is set and the top is golden brown. Remove the ramekins and cool on a wire rack for at least 15 to 20 minutes before serving, to allow custard to firm up.

6. GARNISH the custards as desired, and garnish each plate with popcorn.

Not surprisingly, she’s committed to organic living. This article is adapted from a larger article:

AN ORGANIC GUIDE TO GRILLING

Grilling in America needs an organic makeover—independence from exposure to conventional grilling toxins, says Maria. We need to apply that spirit of revolution to our health and the environment and take it organic every time we fire up the grill!

Sure, you can find throw a grass-fed, certified-organic steak or an Applegate Farms organic hot dog on the grill. But there’s more to organic grilling than just what you cook.

Organic grilling is a complete process that minimizes toxic chemicals from beginning to end, as it maximizes flavor and healthful benefits for you and the environment.

Avoid toxic charcoal briquettes; use organic charcoal. Photo courtesy Hillshire Farms.

Here Maria demystifies the grilling process and detoxifies it as much as possible. Her tips are safe and simple.
 
*This article was originally published on June 24, 2015 on Maria’s Farm Country Kitchen blog.
 
STEP 1: USE ORGANIC GRILLING MATERIALS

You can use any grill; Maria uses a Big Green Egg charcoal grill with certified-organic charcoal. Big Green Egg sells organic charcoal, as do other companies.

Whatever the brand, always use charcoal that’s made from natural materials like wood (look for “lump charcoal,” bamboo or coconut). You can use wood logs instead of charcoal; just make sure you have time to let them burn down a bit first. Avoiding toxic briquettes is the most important organic choice you can make for the environment and for your health.

 
STEP 2: PREPARE THE GRILL

Make sure your grill is in a safe place, all your materials are handy, and the grill is clean enough.

 
STEP 3: LIGHT THE FIRE

First, remove the grill grate. Put a few pieces of crumbled dry paper (or one piece of newspaper) at the bottom of the chimney; then load the charcoal on top. Spread a bit of charcoal around the sides, too. Light the paper on fire underneath.

STEP 4: WAIT

It will take 10 to 15 minutes for the charcoal to get hot enough. You’ll know it’s ready when you can see red coals glowing through the chimney holes.

 
ADDITIONAL GRILLING SAFETY TIPS

Grill not only the mushrooms, but red and yellow bell peppers and anything else you’d like to add to it, including polenta (see photo below).

Place the grilled veggies atop your favorite greens, with an optional garnish of crumbled feta or goat cheese and a vinaigrette.

PORTABELLA? PORTABELLO? PORTOBELLO?

How can one mushroom, Agaricus bisporus, have three different spellings? After all, carrot is carrot, tomato is tomato, zucchini is zucchini.

The answer: When Americans began to grow and sell them in the 1980s, it was a very small output. The growers, initially Italian Americans who grew the creminis they liked from the old country (creminis are the young form of portabellas), named it. Portabella means “beautiful door; portobello means “beautiful port.”

A grilled portabella salad on baby greens, with grilled bell peppers, balsamic vinaigrette and a garnish of crumbled feta. Photo courtesy Davio’s Boston | Boston.

According to Food Timeline, food experts generally agree on these points when it comes to the history of portabellas:

Grilled polenta and portabellas are a delicious pairing. Add arugula, shaved Parmesan and a balsamic vinegar reduction Photo courtesy Urban Accents.

RECIPE: STUFFED PORTABELLA MUSHROOMS

Ingredients For 8 Side Salads

 
*Save the stems for an omelet or another salad. To clean mushrooms,
first use a mushroom brush (much more delicate than a regular vegetable brush) and remove any remaining dirt with a slightly damp paper towel.

1. PREHEAT the grill to medium. Brush both sides of the mushrooms with olive oil. Halve and seed the bell peppers.

2. PLACE the mushrooms and bell peppers on the rack and grill until tender, turning occasionally, about 20 minutes. Transfer to plate and season with salt and pepper to taste.

3. CUT the peppers into strips. You can also cut the mushrooms into strips, but they make a nicer presentation whole.

4. MAKE the dressing: Combine 1-1/2 cups extra-virgin olive oil in a blender or food processor with the balsamic vinegar, minced garlic and chopped fresh rosemary. Season to taste with salt and pepper.

5. CREATE a bed of greens on individual serving plates. Place the mushroom in the center, surrounded by pepper strips. Place some arugula in the center of each mushroom. Garnish as desired with cheese. Drizzle with dressing serve.

August 14th is National Creamsicle Day. How about a “Creamsicle” Cheese Cake?

First, a bit of food history, and why we put the word Creamsicle within quotation marks:

The Popsicle® was invented by a 29-year-old husband and father working in the real estate industry during the Great Depression. Frank Epperson made what he called Epsicles for a fireman’s ball.

They were a sensation, and Frank obtained a patent for ”a handled, frozen confection or ice lollipop.” His kids called the treat a Popsicle, after their Pop. So Frank created Popsicle Corporation, which developed the Creamsicle® and collaborated with the Loew Movie Company for the nationwide marketing and sales of the product in movie theaters.

Here’s the history of the Creamsicle. Today, Creamsicle® and Popsicle® are registered trademarks of the Unilever Corporation. Any company wishing to use the name for a product must get a license from Unilever.

We adapted this recipe from Krista of BudgetGourmetMom.com. Check out her other delicious recipes!

Krista recommends that you make the cheesecake a day in advance, but you can get by with a few hours of chilling.

Bake one or order this Orange Cream Cheesecake from Sweet Street Desserts.

Ingredients
 
For The Graham Cracker Crust

 
For The Cheesecake

For The Orange Creamsicle Layer

Preparation

1. PREHEAT the oven to 325°F.

2. COMBINE combine the butter, sugar, and graham cracker crumbs in a mixing bowl. Stir until combined. Pat into a 9″ springform pan. Set aside.

3. WHIP the cream cheese, sugar, and vanilla in a medium mixing bowl. Beat in the eggs, one at a time; then beat in the sour cream.

4. POUR the filling into the crust. Bake for 40 minutes. Turn off the oven and crack the oven door for 30 minutes. Remove the cheesecake from the oven and allow to cool completely. Once cooled…

6. PLACE in the freezer for an hour. Remove from the freezer and chill in the refrigerator until ready to serve, at least two hours; but it is preferable to chill it overnight.

7. TO SERVE: Run a sharp knife around the inside of the pan to separate the gelatin layer from the side. Unhinge the pan and gently lift the bottom from the cheesecake.
 
 
FOOD TRIVIA: THE CHEESECAKE IS A PIE!

A cheesecake is not a cake, but an open-face custard pie. Unlike a cake, there is no raised layer made with flour.

Rather, like a pie, it has a bottom crust into which a filling (a cheese custard) is poured and baked.
 
 

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