Since Gloucester is steeped in tradition, many local landmarks inspire the Ryan & Wood products. One is Folly Cove, a beautiful point on the coast of Gloucester known for its famous shipwrecks. Ryan & Wood’s Folly Cove Rum is a blend of rums, aged in charred oak barrels that were once Jack Daniel’s barrels. After sampling the copper colored rum, our minds churned with ideas of how we could use this dark, robust flavor in cooking. Like the distillery, we decided to tie in New England influences to create a rum-inspired meal. We instantly thought to incorporate Vermont maple syrup, fig preserves, brown sugar, mixed nuts and of course, apples and cinnamon across three courses.
Rum, Maple and Pecan Topped Brie
8 oz wedge of Brie cheese
3 T dark rum
3 T brown sugar
3 T pure maple syrup
1/2 c toasted chopped pecans
1 box ginger snap cookies
Preheat oven to 350 degrees Fahrenheit. In a small saucepan over medium heat, combine the rum, brown sugar and maple syrup. Simmer until sugar is dissolved, about 3-5 minutes. Add the pecans. Pour atop the Brie in an ovenproof dish and bake for 5-7 minutes until the Brie is soft. Serve with ginger snaps (sliced apples or toasted baguettes work too!)
Stuffed Pork Roast with Rum, Fig and Balsamic Glaze
1 2 1/2 lb pork loin roast
2 T Canola oil
1 chopped onion
2 T EVOO
1 T butter
1 c 1/2-inch cubed Ciabatta bread
1 clove minced garlic
3/4 c fig jam
1 c chicken stock
1 t chopped thyme
salt and pepper throughout
3 T dark rum
3 T balsamic vinegar
1/2 c fig jam
salt and pepper
Preheat oven to 350 degrees Fahrenheit
With a sharp knife, make a horizontal lengthwise cut all the way through the center of the pork loin and butterfly it flat. In between wax paper, pound it to a 1/2–inch thickness. Let the pork rest at room temperature while you prepare the stuffing.
Heat the butter and 1 T EVOO in a pan over medium heat. Add the cubed bread and cook, tossing to brown on all sides, for a couple of minutes until the tubes become toasty and slightly golden. Set the bread aside.
Add 1 T EVOO to the same pan and then add the onion. After 2 minutes, add the garlic, then after 1 minute stir in the jam. Add the bread cubes, chicken stock, thyme, and stir until the bread has absorbed all of the liquid and has a spongy consistency. Set aside to cool slightly.
To make the glaze, combine all ingredients over medium-low heat and cook for approximately 10 minutes, until slightly thickened.
To assemble, spread the stuffing on top of the pork loin, leaving a 1-2-inch border. Roll the pork over the stuffing and adhere with cooking string, seam side down. We didn’t have any string so inserted wooden skewers through the base of the rolled pork loin which worked just fine to keep the round in tact.
Season the loin on all sides with salt and pepper. Heat the canola oil in a large frying pan over medium-high heat. Add the loin to the pan and brown on all sides, 2-3 minutes per side.Transfer the pork to a rack placed in a roasting pan. Brush half the glaze over the pork loin and roast. After 20 minutes, brush with the remaining glaze and put back in the oven for 10 to 15 more minutes or until the internal temperature is 155-160 degrees Fahrenheit. Remove the roast from the oven and let rest for 15 minutes before cutting into ½-inch slices. This served 6 people. We accompanied it with rosemary roasted potatoes and garlic and lemon sautted green beans.
Folly Cove Rum Apple Shortcakes
Vanilla Cupcake Base (adapted from the Joy of Baking)
1/2 c unsalted butter at room temperature
2/3 c granulated sugar
3 large eggs
1 t pure vanilla extract
1 1/2 c flour
1 1/2 t baking powder
1/4 t salt
1/4 c milk
Preheat oven to 350 degrees Fahrenheit. Grease a 12 cupcake pan.
In a bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time. Beat in the vanilla extract. In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the dry ingredients and milk, beginning and ending with the flour. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or until a toothpick inserted into a cupcake comes out clean. Set aside to cool.
Rum Sauteed Apples with Toasted Walnuts
1 sliced Gala apple
1 sliced Granny Smith apple
3 T butter
1/3 c brown sugar
1/4 c dark rum
1 t cinnamon
1/2 vanilla bean, split and seeded
1/2 c chopped toasted walnuts
Over medium heat, melt the butter in a pan. Add the apples and cook for 5 minutes, until tender. Add the sugar, rum, cinnamon, and vanilla seeds and simmer for a couple minutes. Add the walnuts and set aside.
Cinnamon and Rum Whipped Cream
2 c whipping cream
2 T dark rum
1/2 vanilla bean, split and seeded
1/2 t cinnamon
5 T sugar
Whip the cream in a bowl with an electric mixer on high. When it starts to thicken after a couple of minutes, add the rum, vanilla seeds, cinnamon, and sugar. Continue to whip until stiff peaks form.
To assemble, cut the cupcakes in half, spoon the sauteed apples over the bottom half, spoon a dollop of the whipped cream, cap off with the top of the cupcake and serve with a dusting of cinnamon.
It was fun to use one ingredient across three courses and see how its underlying flavor resonates in each dish. It was also unique to use an ingredient commonly associated with drinking in cooking! We look forward to experimenting soon with the other Ryan & Wood Inc., Distilleries products. Check them out here: http://www.ryanandwood.com/.