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Spike Mendelsohn
Spike Mendelsohn's tips & recipes

How is life
after Top Chef?

Celebrity chef Spike Mendelsohn talks cooking, holidays, life after Top Chef and more. Find out what he's been up to since becoming a fan favorite.

Check out these unique recipes Spike Mendelsohn created using Captain Morgan Spiced Rums. If you're serving nontraditional dishes at your holiday table this year, these delicious recipes fit the bill perfectly.

Black apple harvest cocktail

Black apple harvest cocktail

Makes 1

Ingredients:

  • 3/4 cup applesauce
  • 1 teaspoon cinnamon
  • 1 dash allspice
  • 1 dash nutmeg
  • 1 tablespoon crushed ginger (plus a slice of ginger to rim glass)
  • Juice from one lemon (save the rind)
  • 1/4 ounce apricot liqueur
  • 1-1/4 ounces Captain Morgan Black Spiced Rum
  • Honey

Directions:

  1. Combine all ingredients in a shaker, add ice and shake it like your momma taught you.
  2. Fill a rocks glass with ice, take the lemon rind and rim the glass. Next, take a thin slice of ginger and rim the glass. Put both garnishes in the glass.
  3. Pour cocktail through holes of the shaker. Cocktail should still have some applesauce texture, but shouldn't be thick. Lastly, drizzle with honey.
  4. Note: If you don't have apricot liqueur on hand, feel free to try it without it.
Cream soda braised ribs, glazed with a chipotle Captain Morgan Black Spiced Rum barbecue sauce

Cream soda braised ribs, glazed with a chipotle
Captain Morgan Black Spiced Rum barbecue sauce

Ingredients:

For barbecue sauce:

  • 1 (8 ounce) can chipotle peppers
  • 2 cups barbecue sauce
  • 1 tablespoon molasses
  • 2 tablespoons Captain Morgan Black Spiced Rum
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice

For rib rub:

  • 2 tablespoons smoked paprika
  • 2 cups brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons ginger powder
  • 1 teaspoon allspice

For ribs:

  • 2 racks St. Louis ribs (about 4 pounds)
  • 4 shots Captain Morgan Black Spiced Rum
  • 1 can cream soda

Directions:

For barbecue sauce:

  1. Blend ingredients together until smooth.

For rib rub:

  1. Combine paprika, brown sugar, cinnamon, ginger powder and allspice to create the dry rub.

For ribs:

  1. Preheat oven to 375 degrees F.
  2. Rub dry rub all over ribs and season with salt and pepper. Place in a "hotel pan" or roasting pan. Add enough cream soda to cover. Add 4 shots of Captain Morgan Black Spiced Rum.
  3. Cover with foil and place pan in the oven, cooking for approximately 2-1/2 hours, until the ribs are tender and the rib bone is showing. The meat will pull off the rib, but not easily.
  4. Finish on the grill on medium heat for about 15 minutes and baste with chipotle Captain Morgan Black Spiced Rum barbecue sauce.
Captain Morgan persimmon bread pudding and crème anglaise

Captain Morgan persimmon bread pudding and creme anglaise

Ingredients:

For persimmon bread pudding:

  • 1-1/2 cups persimmon pulp
  • 1 persimmon, soft
  • 1/2 cup raisins
  • 1/2 cup walnuts, chopped
  • 3/4 cup milk
  • 1/2 stick cinnamon
  • 1/2 clove star anise
  • Butter
  • 1-1/4 cups Captain Morgan Original Spiced Rum
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 baguette, torn into small pieces

For creme anglaise: 

  • 1 cup milk
  • 1 cup heavy cream
  • 5 egg yolks
  • 1/2 cup sugar
  • 2 tablespoons Captain Morgan Original Spiced Rum

Directions:

For persimmon bread pudding:

  1. Preheat oven to 375 degrees F. Grease a baking pan and set aside.
  2. Squeeze the pulp from the persimmons.
  3. In a medium saucepan, heat up the milk with the star anise and cinnamon. Right when the mixture begins to simmer, remove from heat and let it cool back down. Remove cinnamon stick and star anise from the saucepan. Whisk together the milk, brown sugar, eggs, vanilla and salt. Add in the raisins and walnuts. Mix in the pulp and the soft fruit.
  4. Place the torn baguette pieces into a baking dish and pour the liquid over top, letting the bread absorb the liquid. Then place small pieces of butter on top of the mixture in the pan.
  5. Bake for about 40 minutes, until the pudding is puffed up. Let it cool for 20 minutes before serving and prepare the creme anglaise.

For creme anglaise: 

  1. In a medium saucepan, heat the milk and cream. Stir occasionally and do not let the mixture boil.
  2. On the side, beat the egg yolks with the sugar. The mixture should turn a pale yellow. Slowly add the milk and cream mixture to the egg and sugar mixture while stirring. It is important to incorporate the mixture slowly so that the egg does not cook.
  3. Transfer the mixture into a new saucepan. Heat while stirring so that the sauce thickens. Remove from heat and add Captain Morgan Original Spiced Rum.

To serve:

  1. Place several spoonfuls of sauce into a shallow bowl and place the warm bread pudding on top.

More on holiday entertaining

Holiday cocktail party: Food and entertainment ideas
Food stations: How to set up for a holiday party
12 Days of Christmas cocktails

Photo credit: Captain Morgan
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Comments

Comments on "Spike Mendelsohn's unique holiday recipes"

Lauren December 12, 2012 | 3:02 PM

Love this interview! Thanks! Great tips on asking people for help around the holidays. People get so stressed trying to do it all, just ask. People usually never mind helping out.

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