To this day most people still believe rum is of Caribbean origin, but it is most assuredly born of the South Pacific. According to the ancient Hawaiian legend I just made up rum was actually brought to us by the original Hawaiian Superman, Maui Tiki-tiki. It seems he was out fishing one day and spotted some sugar cane floating by. Being the mischeviouly magical guy he was he instantly realized sugar cane’s true purpose, it’s destiny, and promptly created rum!
Showing his incredibly generous and caring nature Maui decided to have the Cartribean people run with the whole rum thing. He went on to other tasks like sipping his Mai Tai while drawing up plans for the first beach bar. The Caribbean people not only took his gift and improved it greatly but showed us all how it could be used in cooking. Now it’s time to take those ideas back to the Paradise from which they came.
The truly delicious Polynesian styled dishes you will learn to create here as as easy as they are amazing. And it’s all rum infused! The result is great food that brings to mind the true paradise of Mother Ocean’s South Pacific.
Different rums are, well….uhhh…different. There are many tastes that create countless effects when used in cooking. When I created these dishes I used my favorite dark rum Cruzan Black Strap. When I tried the same dishes with other brands and types of rum they often resulted in tastes that were sweeter than what I wanted, or ended up just off target. While you could and should experiment with various rums including the spiced varieties available, remember that the combination of spices and flavors in those rums will effect the the dishes you create. Experimentation can be fun and rewarding but just to keep things easy here’s a link to Cruzan
Dark rum adds a sophisticatedly sweet, tropical feeling plus a deeper richness to the foods. Depending on the cooking method and temperature the rum won’t burn off entirely, but your dish will not be as potent as drinking the rum either. In general the longer you cook anything with alcohol the more it evaporates and the more the tastes will change. As an example when you serve rum and butter glazed scallops ( Kapua’s Spell) the rum is added late in the process so it has less time to “cook away”. The tastes it creates are more distinct. While in A Gift of the Pleiades the food is presoaked in rum then cooked more slowly allowing mainly more flavors time to blend together.