Dovell and Moo's Missionary's Downfall

There used to be a restaurant in Chicago called Don the Beachcomber. As I understand it, Don's was part of a chain and was the original "tiki" restaurant and bar (predating Trader Vic's). Well there was a rum drink that my parents loved. As the family lore goes, Don's bartender wouldn't give them the recipe so they decided to figure it out for themselves. They'd drop in, have a Missionary, discuss what they thought were the ingredients, and then they'd rush home and try to reproduce the drink. Sometimes they'd do this several times in the same night. No fear of drunk driving in those days because they lived within walking distance. But they did tell us how once they got the idea to walk down Michigan Avenue with their eyes closed. The plan was one would keep their eyes open and serve as the guide for the other. But roles got crossed and they both closed their eyes as they walked down Michigan Avenue together. Ah youth! Here is their version of the Missionary's Downfall, which is pretty close to the recipe I've since found on the Web.

1 1/2 oz. light rum (kept in the freezer for maximum chill)
1 1/2 oz. simple syrup (equal parts sugar and water boiled until sugar completely dissolves, this keeps well)
Juice of one lime
10-12 mint leaves
1/2 jigger of peach liquor (today I use Peachtree)
1 oz. of canned, crushed pineapple

Put rum, syrup, lime juice, mint leaves, Peachtree and pineapple in blender. Blend until mint leaves are completely chopped up and give a green tinge to the drink. Add crushed ice to your preference. You want the drink icy but not completely frozen. This should make one drink. I like to serve in a large martini or champagne glass (not a flute). For the full effect, keep glasses in freezer until ready to serve. Garnish with a sprig of mint.

Moo's Pina Colada Cake

1 pkg. yellow cake mix**
1 pkg. Instant vanilla pudding and pie mix
1 1/3 cup water
4 eggs
1/4 cup oil
2 cups angel flake coconut
1/4 cup white rum
1/2 cup pineapple juice
1-1 1/2 jars pineapple preserves

Frosting
1 cup butter
1 can sweetened condensed milk
2 egg yolks
1/3 cup rum

Mix cake mix, pudding, water, eggs oil and coconut. Beat batter, pour into two layer pans and bake according to directions on the cake box.

**Note if the cake mix has pudding mix already in it, just make the cake as directed on the package. Just add the coconut.

When the cake is cool, slice the two layers to make 4 layers. Put the first layer on the cake plate and give it a liberal sprinkling of the pineapple juice/rum mix. Then spread a layer of pineapple preserves. Add another cake layer and repeat process. Do the same with the third layer and top with the fourth.

Make frosting by creaming (beating) butter until light and smooth. Slowly beat in a can of condensed milk and 2 egg yolks. Add rum slowly so that it doesn't curdle. Beat constantly. When thick enough to spread, frost the cake.

Moo's Pirate Rummy Spoonbread

This stuff is amazing. And that's all I have to say about that. A major palate pleaser.

2 cups whole milk
1 can coconut flakes
3/4 cup cornmeal
1 tsp salt
1/4 tsp nutmeg
2 T butter
1 package frozen corn souffle, defrosted
1 package frozen kernel corn, defrosted and drained
4 eggs, separated
2 T dark Jamaica rum

Heat milk and coconut together. Do NOT boil. Gradually add cornmeal. Stir constantly until thickened. Remove from heat. Add salt, nutmeg, butter. Fold in the defrosted corn souffle and corn. Beat in egg yolks, one at a time. Preheat oven to 350 degrees. Fold in rum. Beat egg whites until stiff, then fold into mixture. Turn mixture into a buttered baking pan, set that pan in boiling water in 350 degree oven. Bake for 1 to 1-1/2 hours (you'll have to check regularly as the water slows down the baking process and all ovens are different). Serve immediately with butter.

Niki's One and Only Hot Buttered Rum Recipe

This makes a big batch, which means you'll have plenty for yourself and enough to share with friends. Fill a small decorative jar and give as gifts for the holidays. It keeps well in the refrigerator.

2 pounds brown sugar
1 pound butter
3 eggs, beaten
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice

melt the butter in saucepan. Remove from heat and add beaten eggs, sugar and spices. Beat until smooth. Bottle and keep in the refrigerator.

When making a hot buttered rum, put one heaping teaspoon full in a mug, add rum and boiling water.