Top Chef judge and restauranteur Hugh Acheson teamed up with Captain Morgan Spiced Rum to launch the brand’s charity program Captain’s Table at City Grit NYC. Hugh introduced attendees to rum-infused food and cocktail recipes and shared tips for holiday entertaining this year. Hugh is inviting consumers 21+ to share recipes and entertaining tips worthy of being on the Captain’s Table to support WhyHunger, a charity that seeks to end hunger by connecting people to nutritious, affordable food. Every time #CaptainsTable is used on Twitter, Instagram and Pinterest through the beginning of February, the Captain Morgan brand will donate $1 to the charity to support their hunger relief efforts.
Celeb Chef Hugh Acheson Kicks off the Holiday Season
Celebrity Chef Hugh Acheson prepares cocktails at the Captain’s Table launch event with Captain Morgan Spiced Rum brand at City Grit on Nov. 20, 2013 in New York City.
Celebrity Chef Hugh Acheson speaks with WhyHunger representative Noreen Springstead at the Captain’s Table launch event with Captain Morgan Spiced Rum brand at City Grit on Nov. 20, 2013 in New York City.
CAPE CORSAIR
- 12 fresh whole cranberries
- 1 inch piece fresh ginger, thinly sliced
- ½ oz. simple syrup
- 2 dashes Orange Bitters
- 1 ¼ oz. Captain Morgan® Black Spiced Rum
- 1 oz. cranberry juice
- ½ oz. lime juice
- lime peel to garnish
In mixing glass muddle the cranberries, ginger, and simple syrup. Add the bitters and Captain Morgan® Black Spiced Rum, cranberry and limes juices and shake with ice. Pour into a double old-fashioned glass, ice and all, smash style. Garnish with an expressed lime peel.
STARBOARD SOUR
- 1 ½ oz. Captain Morgan® Original Spiced Rum
- 1 oz. apple cider syrup (recipe follows)
- ¾ oz. fresh lime juice
- 2 dashes Angostura bitters
- 2 pieces of star anise
- Ice, enough to fill cocktail shaker with the above ingredients
Combine the Captain Morgan Original Spiced Rum, apple cider syrup, lime juice, bitters, and 1 piece of star anise in a cocktail shaker and shake vigorously. Strain the liquid into a cocktail glass. Garnish with the other piece of star anise.
CAPTAIN MORGAN TOFFEE PUDDING WITH RUM-MAPLE SAUCE & YOGURT (Serves 8)
- ½ stick unsalted butter, room temperature, plus extra for greasing pan
- 1 ¾ cups all-purpose flour, sifted, plus extra for dusting pan
- 1 ½ cup Captain Morgan® Original Spiced Rum
- 1 ½ cups dried figs, cut into small pieces
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups Captain Morgan Original Spiced Rum-Maple Sauce (recipe follows)
- 8 tablespoons yogurt
Preheat oven to 350°F. Butter and lightly flour a medium cast iron pan and set it aside. In a small saucepot set over medium-high heat, combine the Captain Morgan Original Spiced Rum and dried figs and bring the liquid to a boil. Remove from heat, mix in the baking soda, and set the mixture aside to cool for later use. In a food processor, combine the flour, butter, baking powder, salt and sugar. Pulse the processor until all is incorporated. Place the flour mixture into a mixing bowl and add the eggs, vanilla and the reserved fig mixture. Combine until all ingredients are well incorporated. This will be a fairly wet batter. Add the batter to the cast iron pan and bake for 35 minutes. While it’s cooking is a good time to make the sauce. Check the pudding with a cake tester to see that it comes out clean, and remove it from the oven. Flip the pudding in the cast iron pan and add ¾ of the sauce and then bake for an additional 10 minutes. Let the pudding cool and absorb all of the sauce. Slice it into wedges and serve with the remaining sauce and 1 tablespoon of yogurt per serving.
