I am a member of The Tasty Reads Book Club, which gathers at Cicada Books in Huntington’s Old Central City at 6:30 p.m. on the first Tuesday every month.

For August, we read “And a Bottle of Rum: A History of the New World in Ten Cocktails” by Wayne Curtis. Initially, I doubted the book’s engagement level, suspecting it might be dull. To my delight, it turned out to be exceptionally lively and entertaining.

The author, Curtis, thoroughly researched and brilliantly blended the intriguing history of rum with fascinating bits of trivia.

Historically, rum is believed to have originated in the Caribbean in the 17th century, born out of the discovery that molasses, a by-product from refining sugar, could be fermented and distilled into alcohol.

Rum quickly became a popular drink among sailors, pirates, and the general populace, finding its way into taverns across the American colonies. It is said that even Paul Revere took a moment for a rum drink before his legendary midnight ride.

The book captivated me with its blend of education and entertainment, providing a comprehensive look at rum’s history, production techniques, and its socio-economic significance. It even includes several rum-based recipes. Engaging and accessible, the book proves to be a worthwhile read.

During our book club meetings, it is customary for members to create snacks inspired by our current read. At this meeting, the chef from The Wild Ramp prepared a delectable Banana Rum Cake, another member brought molasses cookies topped with a rum glaze, and I contributed Rum Bars, utilizing Haitian Barbancourt Rum—a brand mentioned in the book and aged 8 years—which enhanced the flavors of our treats.

The Rum Bars were a hit, perfectly complementing our discussion of an exceptional book.

Next month’s read will be “Tuscawilla: Stories of the Farm.” It is a collection of stories written by the late Jane Cary about farm life in Greenbrier County in the middle of the 20th century. Cary’s niece, Kaaren Cary Ford, compiled and edited the book. She will join the discussion on Zoom.

“Tuscawilla” is a good book, too. You are welcome to join us!

2 cups chopped pecans, toasted

½ cup butter, softened

1 cup packed brown sugar

2 eggs, room temperature

1 tablespoon vanilla extract

½ cup flour

1 cup red candied cherries

¾ cup candied pineapple bits

¼ cup candied citron

2½ tablespoons rum

Preparation:

Preheat oven to 350°.

Prepare an 8-inch-by-8-inch baking pan by greasing it.

In a sizable bowl, mix butter and brown sugar until they are light and fluffy. Incorporate eggs one at a time, ensuring each is well blended before adding the next. Mix in vanilla extract.

Slowly mix in flour to the butter mixture. Stir in toasted pecans, cherries, pineapple, and citron until fully combined.

Allow to bake until a toothpick inserted into the middle comes out clean, typically taking between 45 minutes and an hour.

Remove pan from oven and sprinkle rum over the top of the hot bars.

Cool completely in the pan on a wire rack. Cut into bars. Store in an airtight container.

For questions about recipes or other information, contact Susan Maslowski at mudriverpottery@aol.com or go to metrokanawha.com. Susan also has a Farmer’s Table page on Facebook.