Best Brown Sugar Rum Glaze Recipes

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GRILLED PLANTAINS WITH RUM-BROWN SUGAR GLAZE



Grilled Plantains with Rum-Brown Sugar Glaze image

Provided by Bobby Flay

Categories     dessert

Time 25m

Number Of Ingredients 6

2 cups dark rum
3/4 cup dark brown sugar
Pinch salt
2 tablespoons unsalted butter, cut into small pieces
6 very ripe plantains (should be almost black), peeled and sliced on the bias into 1/2-inch thick slices
1/4 cup canola oil

Steps:

  • Heat grill to high. Place rum, brown sugar, and salt in a small saucepan and cook until the sugar has melted and the mixture reduces and thickens slightly. Stir in butter until melted. Remove from the heat.
  • Brush plantains with oil on both sides and grill until golden brown and caramelized, about 3 to 4 minutes per side. Brush with the glaze during the last few minutes of grilling. Remove from the grill and brush with more of the glaze before serving.

JERK WINGS WITH RUM-BROWN SUGAR GLAZE



Jerk Wings with Rum-Brown Sugar Glaze image

Provided by Bobby Flay

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 29

2 cups dark rum
1 tablespoon ancho chili powder
Pinch ground chili de arbol
3/4 cup dark brown sugar
Pinch salt
2 tablespoons unsalted butter, cut into small pieces
Peanut or canola oil
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon habanero powder
2 teaspoons coarsely ground black pepper, plus more for seasoning
2 teaspoons dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
3 pounds chicken wings, split at the joint, wing tips removed and discarded
Chopped cilantro leaves, about 2 tablespoons
Chimichurri Sauce, recipe follows
1 cup fresh cilantro leaves
1 cup fresh flat-leaf parsley
1/2 cup fresh mint leaves
1 clove garlic
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Whisk together the rum, ancho powder, chile de arbol, brown sugar, and salt in a medium saucepan. Bring to a boil over high heat and cook until reduced by half. Remove from the heat, and then add butter.
  • Heat 2 inches of oil in a large high-sided pan until it reaches 365 degrees F on a deep-fry thermometer.
  • Stir together the coriander, ginger, sugar, onion and garlic powders, salt, habanero powder, black pepper, thyme, cinnamon, allspice, and cloves in a large bowl. Season the wings with salt and pepper and toss them in the jerk rub. Add the wings, in batches, to the oil and cook until golden brown and cooked through, 8 to 10 minutes. Remove them with a slotted spoon and put them on a plate lined with paper towels to drain for a few minutes, and then transfer the wings to a large bowl.
  • Add the brown sugar-rum glaze and chopped cilantro and toss to coat each wing. Serve with the Chimichurri Sauce.
  • Combine the cilantro, parsley, mint, garlic, and vinegar in a food processor and pulse until coarsely chopped. With the motor running, slowly add the oil through the feed tube until smooth. Add salt and pepper, to taste, and pulse a few times until combined.

CALYPSO RUM, PINEAPPLE, GINGER AND BROWN SUGAR MARINADE/GLAZE



Calypso Rum, Pineapple, Ginger and Brown Sugar Marinade/Glaze image

An easy concoction that I made to give barbequed meats a bit of a spicy kick! With all the elements of the Caribbean - Dark Rum, Barbados Brown Sugar, Tropical Pineapple Juice and Fresh Ginger. This will make enough marinade/glaze for about 6 pork chops or pork steaks, 6 chicken breasts etc. Reserve a little of the marinade/glaze to dribble over the cooked meats just before serving. (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!)

Provided by French Tart

Categories     Pineapple

Time P1DT5m

Yield 6 serving(s)

Number Of Ingredients 8

2 inches fresh gingerroot, peeled and grated
3 garlic cloves, peeled & crushed
3 tablespoons brown sugar, such as Muscovado
2 tablespoons sunflower oil
1/4 teaspoon allspice
3 tablespoons dark rum
3 tablespoons pineapple juice
1 lime, juice and zest of, grated

Steps:

  • Mix all the ingredients together, store in a clean bottle or jam jar and allow to blend for at least 24 hours.
  • Marinade your choice of meat or poultry in the marinade/glaze for at least 4 hours - but preferably 24 hours.
  • Cook over a barbeque basting well - and reserve a little of the marinade/glaze to dribble over the top of the cooked meat/poultry.
  • (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!).

Nutrition Facts : Calories 90.7, Fat 4.6, SaturatedFat 0.6, Sodium 2.6, Carbohydrate 8.9, Fiber 0.1, Sugar 7.6, Protein 0.2

BROWN SUGAR POUND CAKE WITH RUM SAUCE OR GLAZE



Brown Sugar Pound Cake with rum sauce or glaze image

This is different tasting pound cake, rich and good. I got it from a Domino Sugar ad in a Womans magazine and had to try it. Delicious!

Provided by Ann Arber

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 19

1 cup butter, softened
2 cups dark brown sugar, packed
1 cup granulated sugar
6 large eggs
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
2 teaspoons vanilla
1/2 cup whipping cream
1/2 cup butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 tablespoons light corn syrup
3 tablespoons rum or 1 tablespoon rum flavoring
1/3 cup butter
3 tablespoons canned evaporated milk
3/4 cup dark brown sugar (packed)
1 tablespoon rum flavoring

Steps:

  • Preheat oven to 325 Grease and flour a 10" tube pan Cream butter and sugars until very light and fluffy.
  • Add eggs one at a time, beating well after each.
  • Combine dry Add alternately with milk&vanilla starting adn ending with dry.
  • Beat well with each addition Fill prepared pan and bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
  • Cool completely, remove from pan.
  • Serve with sauce or glaze Rum sauce: Combine everything in a heavy saucepan.
  • Bring to a boil over medium heat, stirring occasionally.
  • Cover and continue to boil for 1 minute to wash crystals down side of pan.
  • Uncover and continue to boil for 3-4 minutes.
  • Let cool slightly.
  • Serve over slices of cake.
  • Rum Glaze Put all in a small heavy pan.
  • Let it cook, stirring occasionally til mixed well.
  • I let it cook a couple more minutes until it was thickened.
  • Pour over top of cake.

Nutrition Facts : Calories 796, Fat 35.6, SaturatedFat 21.6, Cholesterol 197.9, Sodium 390.9, Carbohydrate 111.6, Fiber 0.8, Sugar 83.7, Protein 7.8

BAKED HAM WITH A BROWN SUGAR, RUM AND CAYENNE GLAZE



Baked Ham With a Brown Sugar, Rum and Cayenne Glaze image

This spicy-sweet glaze is brushed on during baking to give the ham a golden brown appearance and to compliment the meat. The drippings are used to make a sauce to serve along side the ham slices. Use the glaze partway through cooking to prevent the sugars in the glaze from scorching.

Provided by Karen From Colorado

Categories     Ham

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 8

12 lbs ham, bone in
1/4 cup whole cloves, for studding
2 cups apple cider
2 cups water
1 1/2 cups light brown sugar, firmly packed
1/2 cup dark rum
1/8 teaspoon kosher salt
1/8-1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350°F (175°C).
  • Using a large knife, cut off the skin and all but 1/4 inch of the fat from the ham, leaving the surface as smooth as possible.
  • Score the top and sides of the ham diagonally in two opposite directions about 1 1/2 inches apart, creating a diamond pattern.
  • Stick a clove into the corners of each diamond.
  • Place the ham on a rack in a roasting pan.
  • Add the apple cider and 2 cups water to the pan; bake for 2 hours, adding more water after an hour if needed.
  • While ham bakes, combine the brown sugar, rum, salt and cayenne pepper to taste in a bowl; stir until smooth; let stand for 10 minutes to allow sugar to dissolve partially.
  • Remove ham from the oven and brush the glaze evenly over the ham; reserve the leftover glaze.
  • Return the ham to the oven and bake for 1 hour longer, brushing with the glaze every 15 minutes.
  • Transfer ham to a large platter and cover loosely with foil; allow to rest for 15 to 30 minutes.
  • While ham rests, pour the liquid from the roasting pan into a fat separator or a large glass measuring pitcher; let the fat rise to the surface, then pour or spoon off as much fat as possible; float a piece of paper towel on the surface to absorb the remaining fat.
  • Pour the degreased liquid into a small saucepan and add the remaining glaze to make a sauce; rewarm and pour in a sauceboat.
  • Serve ham warm with the sauce.

Nutrition Facts : Calories 1987.8, Fat 141.4, SaturatedFat 49, Cholesterol 476.3, Sodium 8523.7, Carbohydrate 54.8, Fiber 1.1, Sugar 39.8, Protein 111

BROWN SUGAR RUM GLAZE



Brown Sugar Rum Glaze image

I found this recipe during the Christmas 2009 season in a local newspaper. I haven't tried it myself yet but it looks delicious. The recipe says it is a great glaze for rum cake but I bet it would be fabulous over vanilla pound cake too.

Provided by Roxanne J.R.

Categories     Dessert

Time 15m

Yield 1 9" bundt cake

Number Of Ingredients 5

3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons dark rum
2 cups icing or 2 cups confectioners' sugar
1 tablespoon evaporated milk

Steps:

  • In a small pan melt 3 tablespoons butter and 3 tablespoons of brown sugar.
  • Cook 5-8 minutes until bubbly and brown.
  • Add 3 tablespoons dark rum and whisk for about 1 minute.
  • Remove from heat, add 2 cups sifted icing/confectioners' sugar and 1 tablespoons evaporated milk.
  • Pour over cake.

JERK WINGS WITH RUM-BROWN SUGAR GLAZE



Jerk Wings with Rum-Brown Sugar Glaze image

How to make Jerk Wings with Rum-Brown Sugar Glaze

Provided by @MakeItYours

Number Of Ingredients 29

2 cups dark rum
1 tablespoon ancho chili powder
Pinch ground chili de arbol
3/4 cup dark brown sugar
Pinch salt
2 tablespoons unsalted butter, cut into small pieces
Peanut or canola oil
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon habanero powder
2 teaspoons coarsely ground black pepper, plus more for seasoning
2 teaspoons dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
3 pounds chicken wings, split at the joint, wing tips removed and discarded
Chopped cilantro leaves, about 2 tablespoons
Chimichurri Sauce, recipe follows
1 cup fresh cilantro leaves
1 cup fresh flat-leaf parsley
1/2 cup fresh mint leaves
1 clove garlic
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Whisk together the rum, ancho powder, chile de arbol, brown sugar, and salt in a medium saucepan. Bring to a boil over high heat and cook until reduced by half. Remove from the heat, and then add butter.
  • Heat 2 inches of oil in a large high-sided pan until it reaches 365 degrees F on a deep-fry thermometer.
  • Stir together the coriander, ginger, sugar, onion and garlic powders, salt, habanero powder, black pepper, thyme, cinnamon, allspice, and cloves in a large bowl. Season the wings with salt and pepper and toss them in the jerk rub. Add the wings, in batches, to the oil and cook until golden brown and cooked through, 8 to 10 minutes. Remove them with a slotted spoon and put them on a plate lined with paper towels to drain for a few minutes, and then transfer the wings to a large bowl.
  • Add the brown sugar-rum glaze and chopped cilantro and toss to coat each wing. Serve with the Chimichurri Sauce.

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