Ahoy an’ Welcome Aboard Mates

Ahoy there an’ come aboard. Today we celebrate two amazin’ National Days – one o’ which be nearrr an’ dearrr to a gentleman o’ fortune’s ‘eart – rum! Aye indeed, today be National Rum Day. Ask any gentleman o’ fortune, an’ ‘e’ll tell ye rum be jolly to drink. ‘Owever, a rum laced cake be our way to celebrate the day. But let’s not get ahead o’ ourselves.

Today is also National Bratwurst Day. Now I know, as the wife of a die-hard Packer Fan from Wisconsin, you’d expect grilled bratwurst that have first been boiled in beer, then smothered in onions. I will admit, I thought about maybe suggesting Rum Soaked Bratwurst. However; if it didn’t sound appealing to me, I wasn’t about to sell it to you. Besides, today I’m in a pirate mood, and having an open fire aboard a pirate ship just didn’t seem like a good idea. Did they have stoves on those old ship?

Okay, for the sake of argument, let’s anchor and build a fire on a lovely tropical beach. Break out the cast iron cookware and make a meal to celebrate both National Days. A little imagination and a whole lot of flavor – enjoy!

National Bratwurst Day Meets National Rum Day

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Spicy Bratwurst and Potato Skillet
4 medium Russet Potatoes
2 Red Bell Peppers
1 large Yellow Onion
2 large Zucchini
5 Bratwurst Sausages
4 tablespoons Olive Oil
1 Garlic Clove, pressed
1 teaspoon Red Pepper Flakes
1/2 tablespoon dried Oregano
Kosher Salt to taste
Fresh Black Pepper, to taste
1 small handful fresh Parsley, for garnish

Scrub potatoes, cut into chunks. Place potatoes in a pot, cover with water. Bring to a boil, cook for about 8 minutes. Potatoes should be tender but not cooked through. Drain and set aside.

While the potatoes cook, core and dice bell peppers, set aside. Peel and chop onion, set aside. Trim ends from zucchini, then slice and set aside. Slice bratwurst on the bias, set aside.

Heat a large skillet over medium-high heat. Add 2 tablespoons oil, swirl the pan. Cook bratwurst to lightly brown, stirring often.

Add vegetables including potatoes to the skillet. Drizzle with remaining olive oil. Cook, stirring as needed to prevent burning, until vegetables are tender, about 10 to 15 minutes.

Press garlic over the skillet mixture. Season with pepper flakes, oregano, salt and pepper. Stir well to blend. Heat through.

Remove from heat, garnish with parsley and serve straight from the skillet.

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Bacardi Chocolate Cake with Dream Whip Rum Frosting
Bacardi Chocolate Cake
1/2 cup Butter, melted
4 Eggs
1 box Chocolate Cake Mix
1 (3.4 oz) box Instant Chocolate Pudding Mix
1/2 cup Bacardi Dark Rum
1/2 cup cold Milk

Melt butter, let cool to room temperature. Place eggs in a bowl with hot water for 10 minutes to bring to room temperature.

Heat oven to 350-degrees. Grease and flour 2 (8 or 9 inch) cake rounds. Set aside.

Whisk together the cake mix and pudding mix in the bowl of a stand mixer. Add eggs, rum, milk, and butter. in a large mixing bowl. Beat on medium speed with mixing paddle for 3 minutes.

Pour the cake batter into the prepared cake pans. Place in the oven and bake for 30 minutes or until done.

Remove the pans from the oven, let the cakes cool in the pans for 10 minutes then remove the cakes and let cool completely on wire racks.

Dream Whip Rum Frosting
1-1/2 cup cold Milk
1/2 cup Bacardi Dark Rum
1 (3.4 oz) box Instant Chocolate Pudding Mix
1 envelope Dream Whip Whipped Topping Mix

In another bowl, combine the cold milk, rum, pudding mix, and whipped topping mix. Beat on high speed with an electric mixer until light and fluffy.

Trim tops of each cake to level. Place one layer, cut side down, on a cake platter. Spread a layer of the frosting over the top. Place next cake layer, cut side down, on top of the first. Spread a layer of frosting over the top then down the sides of the cake.

Place in the refrigerator for about 20 minutes for the frosting to set. Remove, let cake sit on counter for 10 minutes, then slice, serve and enjoy.