I need suggestions

[3rdragon]

Our dinner dessert guests guest Tuesday night (otherwise known as my tenth grade English teacher, her husband, and their adorable 18-month-old son) brought a bottle of coconut rum. Now, we haven't opened it yet, but I'm fairly certain that the only member of this household who might possibly be interested in drinking it is the one who's underage.

So what would you do with a bottle of coconut rum that you weren't intending to drink or burn in a bonfire to signal passing ships?

Comments

[relique.livejournal.com]

I really don't drink (still haven't finished an alcoholic beverage yet!) but I like rum, and coconut rum, and when you add it to coke it's the only time I like coke.

That said, flambe bananas with it. Rum is usually good in most fruity deserts, but when you add the coconut, you have to pick your fruits carefully.

[rockychristine.livejournal.com]

Make bananas Foster. It requires rum, you'll need to find a recipe because I don't recall what it uses. But it's a really tasty desert and the alcohol burns off in the cooking process.

[ursula]

I'd play around with using it in savory recipes, maybe as part of a marinade. I like the idea of this recipe for chicken with cashews & mango, for example, which uses rum to deglaze a pan:

http://www.nytimes.com/2011/04/06/dining/06apperex1.html?ref=dining

(I've tried the recipe without the mango, and wanted more cashews & more aggressive flavors generally, but the basic rum/sugar/garlic/vinegar combination seems like a good starting point.)

[emilindy.livejournal.com]

Make pie crust. Sarah has an excellent recipe that uses up (admittedly small quantities of) undrinkable alcohol to make really tasty crust. I believe they invented it after they attempted to make sour cherry cordial. Remind me when we get back from camping and I'll pass it along to you.