Fri | Dec 3, 2021

Reserve the Moment for Jamaica Rum Festival 2021

Delicious rum and food pairings for you to try

Published:Thursday | March 18, 2021 | 12:25 AM
The Appleton Estate 8-Year-Old Reserve Daiquiri is a mix of simple syrup, citrus, and all the unforgettable nuances of spiced fruits, oak, and honey. Just the way rum lovers like it!
The Appleton Estate 8-Year-Old Reserve Daiquiri is a mix of simple syrup, citrus, and all the unforgettable nuances of spiced fruits, oak, and honey. Just the way rum lovers like it!
Senior Blender at Appleton Estate, David Morrison (left), gets in on the culinary action, placing dollops of cream cheese over the scrumptious King Crab Nachos alongside Executive Chef Brian Lumley.
Senior Blender at Appleton Estate, David Morrison (left), gets in on the culinary action, placing dollops of cream cheese over the scrumptious King Crab Nachos alongside Executive Chef Brian Lumley.
Joy’s Cocktail is the final drink, and perfectly complements a serving of Apple Tart Tatin, topped off with a scoop of ice cream.
Joy’s Cocktail is the final drink, and perfectly complements a serving of Apple Tart Tatin, topped off with a scoop of ice cream.
 This bacon-wrapped pork tenderloin was made complete with a balsamic glaze and escallion leaves. What’s more? The aromatic and nuanced Old Fashioned.
This bacon-wrapped pork tenderloin was made complete with a balsamic glaze and escallion leaves. What’s more? The aromatic and nuanced Old Fashioned.
The King Crab Nacho, with breaded crab-meat sitting in a bed of chipotle. This culinary delight, covered in dollops of cream cheese, is the appetizer in a three-course meal prepared by Executive Chef Brian Lumley and complemented by a refreshing cocktail t
The King Crab Nacho, with breaded crab-meat sitting in a bed of chipotle. This culinary delight, covered in dollops of cream cheese, is the appetizer in a three-course meal prepared by Executive Chef Brian Lumley and complemented by a refreshing cocktail to elevate the palate!
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Appleton Estate, presenting sponsor of the annual Jamaica Rum Festival, is helping rum lovers to elevate their gastronomy experience in time for the first virtual staging of the event, which starts on March 22.

What better way to prepare for the festival than having rum enthusiasts ‘Reserve The Moment’ for a sensory rum and food-pairing journey with Appleton Estate’s Senior Blender David Morrison, alongside Executive Chef Brian Lumley? The three-part gastronomy series saw Lumley treat viewers to an appetizer, entrée, and dessert, each of which was paired with a cocktail courtesy of Joy Spence Appleton Estate Rum Experience Mixologist Randeen Thomas, guided by Morrison.

 

APPETIZER

King Crab Cake Nachos

 

INGREDIENTS

2-3tbsp vegetable oil

20 g bell peppers, diced

40 g onion, sliced

10 g Scotch bonnet pepper

15 g garlic

20 g escallion

300 g king crab meat

1tsp cilantro

1tsp basil

1/4 cup mayonnaise

2tsp mustard

2tbsp lime juice

11/2 cup panko bread crumbs

1tsp seasoning salt

1tsp Badia Brisket seasoning mix (optional)

 

DIRECTIONS

- Standard breading procedure required: Flour, then egg wash, then panko bread crumbs.

- For the crab cake mixture, bring a sauté pan to medium-high heat. Add bell peppers, onion, hot pepper and other seasonings. Sweat until translucent, then add your crab meat. Sauté for a few more minutes and remove from the heat.

- When cool, incorporate herbs, mayonnaise, and the rest of the ingredients, and mix into small bite-sized pieces.

- Process through the standard breading procedure and then deep fry at 375 degrees Fahrenheit for 5-8 minutes or until golden brown.

- Serve hot on nachos with your choice of sauces, condiments, and toppings.

Serves: 4

 

Appleton Estate Daiquiri

 

1 part Appleton Estate Reserve Blend

1 part fresh lime juice

1/6 part simple syrup

Orange peel (garnish)

 

ENTRÉE

Jerk Sauce

 

INGREDIENTS

1 litre chicken stock

4oz orange juice

1/4 cup jerk seasoning

4oz ketchup

2oz tomato paste

1/4 cup brown sugar

1tsp all-purpose seasoning

1tsp Scotch bonnet pepper, minced

2tsp Worcestershire sauce (optional)

 

DIRECTIONS

- In a sauce pot, bring to a boil chicken stock, orange, and jerk seasoning.

- Add brown sugar and remaining ingredients. Simmer until reduced by half.

- Adjust seasoning with salt and pepper.

- Add balsamic reduction and rum at the last moment, right before serving sauce with pork.

 

This sauce is great for chicken dishes as well and keeps very well in the freezer for up to a month.

 

Bacon-wrapped Pork Tenderloin

 

INGREDIENTS

6 strips bacon

12oz pork tenderloin, cleaned and prepped

1/2 cup clarified butter

2tbsp olive oil

3 cloves garlic

2tsp parsley/thyme, chopped (fresh)

1tsp basil, chopped (fresh)

 

Marinade

 

INGREDIENTS

2tsp parsley, chopped

2tsp basil

2tsp garlic, minced

2tbsp jerk seasoning

 

Dry Spice Rub

 

INGREDIENTS

2tsp smoked paprika

1tsp onion powder

1tbsp garlic powder

1tsp ginger powder

4tbsp salt

2tsp pimento powder

2tsp mustard powder

1tbsp seasoning salt

1tbsp all-purpose seasoning

 

DIRECTIONS

- The first step is to season your pork tenderloin well.

- Put all the dry spices in a bottle and shake vigorously.

- Season pork tenderloin with dried spice, massage it carefully.

- Rub with wet seasoning and reserve for at least an hour.

- In a hot pan on medium-high heat, sear the pork tenderloin in a mixture of half butter and olive oil.

- Once it has a nice brown caramelisation all around, remove it from the pot and set it aside to rest.

- Brush with mustard and roll the bacon securely around the pork.

- Bake in a 375 degree Fahrenheit oven for about 10-15 minutes until golden brown.

- Let rest before slicing; serve hot.

 

Sweet Potato Purée

 

INGREDIENTS

2lbs sweet potato, peeled

2tsp all-purpose seasoning

1 small onion

1/2tsp salt

1 bunch thyme

1 cup of coconut milk

1 cup butter

1/4tsp nutmeg

2tsp garlic, minced

 

DIRECTIONS

- Bring a medium pot of water to a boil over medium-high heat. Season with salt, thyme onions, and all-purpose seasoning.

- Boil potatoes until a kebab stick or knife goes through easily.

- Meanwhile, bring a small pot with coconut milk and butter to heat. Season with garlic, nutmeg, and a few pinches of salt.

- When potatoes are cooked, remove them from the fire immediately to drain. Let rest for five minutes while the water evaporates. Put the potato through a ricer or mash with a large fork.

- Add flavoured coconut liquid and stir until thoroughly mixed, being careful not to overmix the mixture.

Serves: 4-6

 

Old Fashioned

 

2tsp brown sugar

1 orange wedge

2oz Appleton Estate 12-Year-Old Rare Casks

 

DESSERT

Apple Tart Tatin

 

For the flaky pastry:

 

250 g baking flour

250 g butter

5 g salt

10 g sugar

55 g cold water

 

DIRECTIONS

- Combine all ingredients being careful not to overknead the dough. Shape into a ball and reserve overnight.

 

For the filling:

 

1 cup white sugar

200g butter

A pinch of cinnamon powder

2 each green apples, cut into 8 even pieces

A pinch of salt

 

DIRECTIONS

- In an 8-inch omelette pan, add the sugar and slowly caramelise. Add butter, cinnamon and apples and cook for 10-15 minutes on medium to high heat until the liquid has boiled down to a light syrupy consistency.

- Roll out the dough into a 3-5 millimetre thick and 12 inches in diameter, enough to cover the pot with extras.

- Cover the dough, and bake in a pre-heated 375 degrees Fahrenheit oven until the crust is golden brown.

- Remove from the oven, carefully invert the dough onto a plate, serve with ice cream or whipped cream.

Serves: 4

 

Joy’s Cocktail

 

1 part Appleton Estate Reserve Blend

3 parts ginger ale

5 drops Angostura Bitters

Orange peel (garnish)