Creative ways to use the Cut&Dry by Planteray

Explore various cooking recipes and cocktails with the Coconut Rum

Crêpes Flambées

Ingredients:

•     6 eggs

•      600g flour

•   4 tablespoons sugar

•      Pinch of salt

• 120 cl milk

•     120g melted butter

•     0.5 oz Rum Fire

•     0.5 oz Cut and Dry (for flambeing)

•     Additional sugar for sprinkling

Instructions:

1.     In a bowl, mix the eggs, flour, sugar, and salt until the mixture is homogeneous.

2.     Gradually pour in the milk, melted butter, and Rum Fire, stirring continuously until well combined.

3.     Let the batter rest for at least 30 minutes.

4.     Heat a well-oiled pan over medium heat.

5.     Pour a ladle of batter into the pan and spread it evenly.

6.     Cook the crepe on both sides.

7.     Sprinkle the cooked crepe with a teaspoon of sugar and 0.5 oz of Cut and Dry.

8.     Using a lighter, carefully flambe the rum until the flames subside.

9.     Transfer the crepe to a plate and enjoy!

Note: Exercise caution when flambeing the rum, ensuring you have enough space around you and nothing that could catch fire.

Coconut Crème Brûlée

Ingredients:

• 0.5 L Heavy cream

• 90g Granulated sugar

• 125g Egg yolks (about 7 eggs)

• 1 Vanilla bean

• 1oz Cut and Dry

• 1 Pinch of salt

• 4g Gelatin (optional)

Instructions:

1.     First, heat the heavy cream and 1oz of Cut and Dry in a saucepan with the vanilla bean split lengthwise and scraped. You can add gelatin for a more compact texture (personally, it’s the way I like my crème brûlée). Stir the cream frequently until it almost reaches a simmer and then remove from heat.

2.     In a separate bowl, whisk together the egg yolks with sugar and salt. Slowly stream the hot cream into the eggs while continuously whisking. Make sure the cream is tempered so the eggs don’t scramble. Strain the custard mixture through a fine mesh sieve for a perfect texture (to avoid egg bits).

3.     Divide the custard evenly between six ovenproof ramekins. Carefully place the ramekins into a baking dish and add water to it (like a Bain-Marie), going halfway up the sides of the ramekins.

4.     Bake the crème brûlée at 255˚F and increase the temperature by 15°F every 10 minutes (ending up at 300 after 40 minutes). Finally, transfer the ramekins to a wire rack to cool, then cover and refrigerate.

5.     Before serving, sprinkle each custard with 1 tablespoon of granulated sugar and torch or broil just until caramelized.

Enjoy your delicious Coconut Crème Brûlée!

Vegetable Coconut Sauté

Ingredients:

• Your favorite vegetables (e.g. carrots, red peppers, zucchini, onions)

• Good-quality olive oil

• Salt and pepper to taste

• Your favorite spices (like paprika, cumin, or thyme)

• Cut and Dry Coconut Rum (for deglazing)

Instructions:

1. Prep your vegetables: Wash, peel, and chop the vegetables into even pieces. Remember that different vegetables have different cooking times—carrots take longer than red peppers, so consider cutting harder vegetables into smaller pieces.

2. Cook the vegetables: Heat a generous drizzle of olive oil in a large pan over medium heat. Add the vegetables in stages based on their cooking time—start with the ones that take longer, like carrots or onions, and add quicker-cooking vegetables like peppers or zucchini later. Stir occasionally to cook evenly.

3. Season: As the vegetables cook, season with salt, pepper, and your favorite spices. Taste and adjust as needed.

4. Deglaze with rum: Once the vegetables are tender and slightly caramelized, carefully add a splash of Cut and Dry Coconut Rum to the pan. Let it bubble and reduce, then flame the rum carefully (if you’re comfortable) to burn off the alcohol and infuse the dish with a delicious coconut aroma.

5. Serve and enjoy: Once the flame dies down and the sauce has thickened slightly, your vegetable coconut sauté is ready! Serve warm as a side dish or over rice for a simple, flavorful meal.

Coconut Monkey Swing

Ingredients:

• 1.5 oz Old Brigand Black Label

• 0.5 oz Mount Gay Silver

• 0.5 oz Cut and Dry

• 0.25 oz White Falernum

• 0.5 oz Saint Nicholas Abbey syrup

• 1 oz coconut water

• 0.5 oz lime juice

• 3 dashes Old Duppy Fiery Pineapple Hot Sauce

This cocktail pays tribute to our holidays in Barbados. We had so much fun trying to create something with only Bajan products. It might be complicated to get the Saint Nicholas Abbey syrup and the white falernum.

Instructions: Build all ingredients in a shaker with ice cubes.Shake well and serve in a freshly opened coconut. The taste is even better under the tropical sun of Barbados!

Super Moist Pineapple Coconut Cake

Ingredients:

• 1 can of pineapple slices in syrup (keep the syrup!)

• 100g (½ cup) grated coconut

• 150g (¾ cup) sugar

• 150g (1⅓ sticks) butter, softened

• 150g (1¼ cups) flour

• 3 eggs

• 1 packet of baking powder (about 11g)

• 1 packet of vanilla sugar (about 8g)

• 2 oz Cut and Dry

Instructions:

1. Preheat the oven: Heat your oven to 180°C (350°F).

2. Prep the pineapple: Drain the pineapple slices, keeping the syrup aside. Chop half the slices into small piecesand keep the rest whole for decoration.

3. Mix the batter: In a large bowl, beat the softened butter and sugar until light and creamy. Add the eggs one by one, mixing well after each. Stir in the flour, baking powder, and vanilla sugar until smooth and add the Cut and Dry coconut rum.

4. Add coconut and pineapple: Fold in the grated coconut and the chopped pineapple pieces, making sure everything is evenly distributed.

5. Assemble: Butter a cake pan, then arrange the remaining whole pineapple slices at the bottom of the pan for a decorative touch. Pour the batter over the pineapple slices, spreading it evenly.

6. Bake: Place in the oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

7. Soak with syrup: As soon as the cake is out of the oven, pour the reserved pineapple syrup evenly over the warm cake to make it extra moist and flavorful. For a grown-up twist, add a splash of Cut and Dry Coconut Rum to the syrup before pouring — it gives the cake a delightful tropical kick! (Handle with care — this version is for adults only.) Let the cake cool in the pan so the syrup and rum fully soak in.

8. Serve and enjoy: Once cooled, invert the cake onto a plate, revealing the beautiful pineapple topping. Slice and enjoy this tropical, ultra-moist dessert!