588 rump recipes

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

Rum-flamed bananas sauteed in butter with powdered and brown sugar, then ignited with a full cup of rum for a dramatic tableside dessert. Serve over vanilla ice cream.

French cookies are easy rum-and-raisin drop cookies: dark rum-soaked raisins folded into a buttery sugar dough. Crisp edges, soft centers, and a grown-up boozy aroma.

This is the best pineapple upside down cake I have ever had, and I eat a whole bunch of cake.

Mexican chocolate mousse with flambeed Jamaican rum that burns off the harsh edge and leaves deep, smoky-sweet flavor folded into clouds of whipped cream. A make-ahead dinner-party dessert.

Classic white chocolate mousse builds an Italian meringue base with hot sugar syrup, then folds in melted white chocolate and rum-spiked egg yolks. A silky French restaurant dessert.

This Sri Lankan fruit salad tosses ripe mango, papaya, pineapple, oranges, and banana in a vanilla-rum sugar syrup with fresh lime. A tropical no-cook dessert that feeds a crowd.

Five-flavor pound cake glaze is a quick stovetop sugar syrup laced with coconut, butter, rum, lemon, and vanilla extracts. Poured warm over pound cake for an aromatic, moist finish.

Creamy rum-spiked cheesecake studded with plump raisins on a graham cracker crust. The sour cream topping adds tang to balance the sweet filling. Holiday dessert worthy of any spread.

No-bake chocolate rum balls made with crushed chocolate wafers, pecans, corn syrup, and dark rum. Rolled in sugar for a boozy, fudgy bite-sized holiday treat.

Ramp ravioli pair grilled-wild-leek filling with tender one-hour slow-cooked calamari in olive oil. A springtime Italian pasta showcasing foraged ramps at their peak.

Rum flan cake with caramelized sugar, a rum-orange custard layer, and a light chiffon cake baked together in a water bath. A magical two-in-one dessert that inverts into flan on top and cake below.

Frozen strawberry daiquiris blended with rum, frozen strawberries, sweetened lime juice, and lemon-lime soda. A slushy, party-sized cocktail batch ready in 10 minutes.

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.

The Bedroom Calling Shot is a potent four-spirit cocktail mixing tequila, vodka, gin, and rum with cola and whiskey sour mix. One sip and you'll know how it got its name.

A rich Baltimore-style eggnog spiked with brandy, rum, and Madeira wine, shaken with egg and cream, then dusted with fresh nutmeg. Scales easily from a single cocktail to a 30-serving holiday punch bowl.