Calypso’s Coco-Pineapple Chutney

PROCEDURE: In a medium sauce pan, sauté onions, garlic and peppers in the sesame oil until tender. Add coconut, pineapple and spices, then cover for 15 minutes over medium heat. Add honey and stir until it has a consistent bubble – not a rolling boil. Add the Don Q Coco Rum and let simmer for 15 minutes. Mix cornstarch with a tablespoon of water. Stir until it liquefies and then add to the mixture. Reduce heat and cook for an additional 10 minutes until sauce thickens.
Serve over chicken, pork or duck, or as a perfect dipping sauce for egg rolls or other Asian appetizers.

Artichoke Balls

PROCEDURE: Place artichoke hearts in a large mixing bowl and mash thoroughly. Add rum, breadcrumbs, eggs, olive oil, lemon juice and garlic; mix well. Cover and refrigerate overnight. Pour Parmesan cheese in a shallow dish. Form artichoke mixture into balls, and then roll in Parmesan cheese. If desired hot, preheat oven to 400º and place balls on a baking sheet. Cook until light brown. May also be served cold and can be made in advance and frozen. Makes about 3 dozen.

PROCEDURE: In a large saucepan, melt butter over medium heat. Slice onion and bell peppers into strips and place in the saucepan with the simmering butter. Add garlic, brown sugar, crushed red pepper and teriyaki (or Mr. Yoshida’s) sauce. Add rum once vegetables are tender. Lower heat and let simmer for an additional 15 minutes. Make your meatballs using your favorite recipe or use premade meatballs. Place meatballs in a large pot and pour rum sauce over meatballs and cook thoroughly. Serve warm.