Dark And Stormy With Candied Chicken Hearts Recipes

VANILLA DARK AND STORMY

Steps:

• Combine 2 cups dark rum, such as Gosling's, with 3 cups ginger beer (not ginger ale), the juice of 4 limes and a tiny splash of vanilla extract in a pitcher. Serve on the rocks with lime wedges.

SPICY CUMIN CHICKEN HEART SKEWERS

Steps:

• To make the chicken hearts: Butterfly the chicken hearts by slicing them lengthwise, cutting deeply without cutting them entirely in half.
• Smash the green onions and ginger with clean hands to release their flavors.
• Add the smashed green onions and ginger, along with the Sichuan peppercorns, five-spice powder, cooking wine, and salt to a container along with 1 cup (240 ml) water to make a marinade.
• Add the chicken hearts to the marinade and stir well to combine. Cover the container with plastic wrap and let marinate in the refrigerator for 1 hour. Any longer and you risk over-marinating.
• To grill and serve: Thread 5 chicken hearts onto each skewer. The skewers may be kept refrigerated, covered, before cooking for no longer than 2 hours.
• Prepare a robata or other grill with charcoal that has turned ashy gray and is smoldering hot but not actively emitting flames. Set the skewers down on the grill surface and cook for 2 minutes, then flip over and cook for an additional 2 minutes. When the meat tightens up and oil begins to seep out, it is almost done. At this point, brush the oil on one side of the meat, then sprinkle half of the cumin, red chili powder, and salt, to taste, on top.
• Flip the skewers over and season the other side in the same way. Flip the skewers once more and toast the newly seasoned side for about 30 seconds. Cook for about a minute or so more on each side.
• Remove the cooked skewers to a plate, sprinkle with the sesame seeds, and serve immediately.
• Note: When brushing oil and sauce on the meat while over the fire, do so sparingly, dabbing off any excess, so it doesn't drip onto the flames. If at any point the flames flare up, remove the skewers from the grill until the flames die down.

CHOCOLATE STRAWBERRY HEARTS

Steps:

• Put the chocolate and coconut oil in a glass bowl over a pot of simmering water to melt.
• While the chocolate is melting, cut the strawberries in half from top to bottom. Slice a little "v" shape into the middle of each half, in order to turn them into hearts. Place on a paper towel-lined plate to dry for 5 minutes.
• Pierce each strawberry half on a slight diagonal with a wooden skewer or long toothpick (to look like an arrow going through). Dip the strawberries into the melted chocolate, covering them entirely. Refrigerate until set, 30 minutes to 1 hour.

PINK PUFFED RICE CEREAL HEARTS

Steps:

• Spray a 13-by-9-inch baking pan with nonstick cooking spray.
• Pulse the freeze-dried strawberries in the bowl of a food processor until very coarsely chopped. If you don't have a food processor, you can do this with a rolling pin using a zip-top bag.
• Melt the butter in a large pot over medium heat. Quickly stir in the marshmallows and cook until completely melted. Add the chopped strawberries, combine with the mixture and remove from the heat. Stir in the cereal until well-coated and combined. Spray a rubber spatula or wooden spoon with nonstick cooking spray and press the mixture evenly into the prepared pan. Let cool until set.
• With the assorted heart cookie cutters, cut out different heart shapes.

DARK AND STORMY

Steps:

• Take 2 cups of the ginger beer and fill an ice cube tray with it. Place in the freezer until firm.
• Combine the remaining 6 cups ginger beer, the rum, lime juice, simple syrup and sliced limes in a pitcher; cover and refrigerate until cold. Add the ice cubes just before serving in tall glasses.

CHOCOLATE-COVERED STRAWBERRY HEARTS

Steps:

• 1. In a large, microwave-safe bowl, microwave two-thirds of the bittersweet chocolate for 30 seconds, then stir. Repeat until the mixture is smooth. Stir in the remaining chocolate until melted. Transfer 2 tablespoons to a heavy-duty resealable plastic bag and snip a small hole in one corner.
• 2. Pipe 12 small (2-inch) heart outlines onto a wax paper-lined cookie sheet. Refrigerate until set, about 5 minutes. Fold the strawberries into the remaining bittersweet chocolate. Divide among the heart outlines and carefully spread to fill in the hearts.
• 3. Repeat the melting technique above with the white chocolate. Pipe decorations onto the hearts. Let stand until set.

DARK AND STORMY

Steps:

• Fill a highball glass or large wine goblet with ice cubes. Add the lime juice and the golden rum. Top off with the ginger beer and stir lightly. Float a layer of the dark rum on top by pouring it over the back of a wide, flat spoon. (Don't worry if it doesn't float; it tastes great either way.) Garnish with the lime wheel. Drink.

DARK AND STORMY

Steps:

• Fill a 12-ounce glass with ice. Squeeze the lime wedge over the ice in the glass. Drop the wedge into the glass. Pour the rum into the glass. Add the ginger beer. Stir lightly and garnish with another lime wedge, if desired.