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Throw Some Fruit on the Barbie

YumSugar — Mon, 15 Sep 2008 16:15:41 -0700

I've always loved barbecued fruit, such as grilled pineapples and peaches. So for a recent dinner party, I fused shish-kebab style skewers with fruit to create a warm, juicy dessert! I used figs, nectarines, and pineapple, but other fruit such as apricots, mangoes, and cantaloupe would be equally delicious. As the fruit grills, the natural sugar caramelizes, enhancing the sweetness and creating perfect grill marks.

My guests gobbled up all of the kebabs. They were such a hit that my next gathering is going to be a three-course skewered meal!

I'll start with Party's Caprese skewers, follow with a simple meat and veggie kebab, and finish with these scrumptious fruit kebabs! To throw a little fruit of your own on the barbie, read more.

Grilled Fruit Kebabs
Original Recipe

Ingredients

1/2 pineapple, cut into bite-size pieces
2 nectarines, cut into bite-size pieces
5 figs, halved
1 lemon
1/8 cup brown sugar
Canola or vegetable oil for oiling the grill
10 skewers

Directions

Soak skewers for an hour in water, so they don't burn on the grill. In a large bowl mix the brown sugar and juice of the lemon. Stir in cut pineapple and nectarines. Skewer alternating the fruit.
Heat the grill to medium. Using a paper towel or towel lightly grease the grill with oil. Place the the skewers on the grill with the fig's skin on the grill. Flip once and rotate the fig, so the skin side is always on the grill.
If you used pineapple, serve with pineapple top. A perfect holder for the leftover skewers.

Makes 10 kebabs.

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Happy Hour: Tequila Cocktail

partysugar — Fri, 06 Jun 2008 16:00:42 -0700

In my opinion, tequila is an underrated liquor. I usually only use it to make margaritas or take shots. However, I've recently decided to experiment with the Mexican spirit in other drinks, like the cocktail seen here. This recipe was surprisingly refreshing and not too strong. With chunks of fresh pineapple and a slight fizz, it tasted like a tequila sangria. This sensational concoction is wonderful on a warm afternoon. I definitely plan on making it again, perhaps as an alternative to margs at my next fiesta. To see how I made it, read more.

Tequila Cocktail
From Bobby Flay

Ingredients

1 cup chopped fresh pineapple
1/4 cup chopped fresh mint
10 ounces white tequila
12 ounces fresh pineapple juice
12 ounces lemon-lime soda
Crushed ice

Directions

Combine pineapple and mint in a pitcher, muddle. Add the tequila, pineapple juice, and lemon-lime soda.
Serve over crushed ice and garnish with fresh mint leaves.

Serves 4-6.

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Happy Hour: Flirtini

partysugar — Fri, 16 May 2008 16:00:56 -0700

Besides cosmopolitans, Fab and I offered guests Flirtinis at our Sex and the City Marathon. Like the cosmo, a Flirtini is a cocktail that was featured on an episode of the show. The Flirtini also happens to be Danny's signature drink, and he has making them down to a science. Luckily he taught me the technique for this simple, stylish cocktail that combines pineapple juice, vodka, and Champagne. He recommends chilling the three ingredients hours before mixing the drink. I suggest making a large batch because these babies go down like water! To make these cocktails today - cheers it's Friday! - read more.

Flirtini
From Drink of the Week

Ingredients

1 oz. Vodka
2 oz. Champagne
2 oz. Pineapple Juice

Directions
Combine vodka, Champagne, and pineapple juice in a highball or collins glass filled with ice. For a party multiply recipe and mix in a pitcher.

Makes 1 cocktail.

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Simple Tip: Store Your Pineapples Upside Down

YumSugar — Tue, 13 May 2008 10:00:44 -0700

Pineapple happens to be one of my absolute favorite fruits. Yesterday they were on sale at my local Whole Foods (2 for $6) and I decided to grab a pair. When I got to the checkout counter, the gal asked if I would like her to remove the tops for me. I said yes and watched as she gave the leafy bit a firm twist.

Once the leaves had been popped off, she told me an amazing tip: she suggested I store the pineapple upside down. This helps the sweet juice that has accumulated on the bottom during shipping, flow back to the other end.

I've often wondered why one side of the pineapple is sweeter than the other, and it looks like I finally discovered why! So tell me, did you know this trick already and do you think it works?

Yummy Link: Golden Pineapple Pig

YumSugar — Tue, 28 Aug 2007 13:45:31 -0700

This "golden pig" weighs 500kg and is made up of lovely delicious pineapple cakes. It's currently on display in Taipei, Taiwan. - Spluch

Fruit Dessert For Camping: Grilled Pineapple

partysugar — Wed, 22 Aug 2007 16:18:51 -0700

I know that many people like to go camping because they enjoy roughing it. I'm not one of those people. I despise camping, but if I must rough it, I'm expecting some pretty delicious and comforting food. Grilled pineapple is sophisticated enough to make you feel like you're on a luxurious, relaxing vacation but simple enough to make in your campground. Accompanied by a sweet, honey syrup this pineapple is a wonderful, light finish to any meal. For the recipe, read more

To make this recipe a little more camping friendly, simply pre-cut the pineapple before you leave for camp.

Grilled Pineapple
From Bon Appetit magazine
Image Source

1/2 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1 large ripe pineapple
1/4 cup minced fresh mint

Whisk first 3 ingredients in large glass baking dish.
Peel pineapple; cut crosswise into 6 rounds. Remove core; discard. Add pineapple to dish; turn to coat.
Cover with plastic wrap; let stand at room temperature at least 1 hour and up to 2 hours.
Prepare barbecue (medium heat). Remove pineapple from marinade (reserve marinade). Grill until golden brown, about 3 minutes per side. Transfer to serving dish.
Pour reserved marinade over. Sprinkle with mint. Serve warm or chilled.

Serves 6.

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Pineapple Upside Down Cake Two Ways - Beginner and Expert

partysugar — Tue, 25 Mar 2008 11:01:11 -0700

Although you can make an upside down cake with virtually any type of fruit, the most traditional is the pineapple upside down cake. This delicious cake is made by placing a layer of fruit in the bottom of the pan and then covering it with batter. After the cake is baked, the pan is inverted and the sugar and fruit juices combine to make a sweet, caramelized cake topping. This is a classic that every home cook should experience making. I've found two recipes - one that's simple and another that's more complicated - so read both and decide which one suits you and your culinary needs. For the recipes, read more.

Beginner Pineapple Upside Down Cake
From Kraft Foods

Ingredients

3 cans (8 oz. each) pineapple slices in juice, undrained
1 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
6 maraschino cherries, halved
1/2 cup chopped pecans
1 pkg. (2-layer size) yellow cake mix
1 envelope whipped topping mix
4 eggs
1 cup cold water

Directions

Preheat oven to 350°F.
Drain pineapple, reserving 2 Tbsp. of the juice; set aside.
Mix brown sugar and butter in 13x9-inch baking pan. Arrange pineapple slices in pan, cutting slices if necessary to evenly fit onto bottom of pan. Place cherry half, cut side up, in center of each slice. Sprinkle with the reserved pineapple juice and pecans.
Beat dry cake mix, dry whipped topping mix, eggs and water in large bowl with electric mixer on low speed 2 minutes. Beat on medium speed 4 minutes. Carefully spoon into prepared pan.
Bake 50 to 55 minutes or until top springs back when lightly pressed.
Let stand 10 minutes; invert onto serving plate. Let stand 1 minute; remove pan. Serve warm or cooled.

Serves 16.

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Expert Pineapple Upside Down Cake
From Robert Irvine

Ingredients

Creme anglaise:
1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, or vanilla extract to taste (approximately 3 tablespoons)
1/4 cup sugar
4 egg yolks
Pineapple and cherries:
1 cup water
1/2 cup brandy
1/2 fresh pineapple, leaves removed, peeled, cored, cut into 1/4-inch rings
1/2 pint fresh cherries, halved and pitted
Cake batter for 2 (9-inch) rounds:
Canola oil
1 1/4 cups cake flour
1/4 cup sugar, plus 3/4 cup
6 large eggs
1/3 cup melted butter
1 teaspoon vanilla extract

Directions

For the creme anglaise: pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.) Add half the sugar to the pot and bring to a simmer (just below a boil).
In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
For the pineapple and cherries: in a skillet, bring 1 cup of water and the brandy to a boil, then reduce heat to a simmer. Add the pineapple to the simmering brandy mixture. (Add enough hot water to cover, if necessary.) Poach for about 10 minutes and using tongs, remove to a platter.
In the same poaching liquid cook the cherries for about 10 minutes. Remove from heat and let cool to room temperature while you are preparing the batter.
For the cake: preheat oven to 350°F. Oil the bottom of a 9-x-2-inch deep round pan and lay parchment paper over the bottom. Then brush a thin layer of canola oil on top of the parchment paper.
Sift together cake flour and just 1 tablespoon of the sugar several times to aerate.
In a separate heatproof bowl combine the eggs and and the other 3 tablespoon sugar. Nest the bowl with the sugar and eggs in another larger bowl filled with about 2-inches hot water.
Whisk together the eggs and sugar, being very careful NOT to splash any water into it. The idea here is to raise the temperature of the egg and 3/4 cup sugar mixture to between 100 and 120°F. Use a candy thermometer to test the temperature. Once the mixture is warmed, remove the bowl from the water bowl and use an electric beater to beat it until it is about triple in volume and is the consistency of soft whipped cream.
Sift the 1/3 of the flour and sugar mixture into the bowl of beaten eggs and sugar, and fold together. Repeat for each remaining 1/3 of the flour mixture, folding together after each addition. Then, gently fold in the melted butter and vanilla.
Arrange the pineapple circles with cherries placed in the center in the bottom of the cake pan. Start the pattern at the middle and work your way out.
Pour batter over layer of pineapple, spreading evenly, but don't fill pan any more than within 1/2 inch of the top edge of the pan. Bang pan on countertop - 1 or 2 times only - to make sure the batter sinks down between the fruit, but don't overdo it or you will undo all your hard work in aerating the batter!
Bake in oven until the surface springs back when touched and a toothpick inserted in the cake comes out clean, about 20 to 25 minutes. Let cake cool in pan 10 minutes to allow set up, then using oven mitts, press a serving plate firmly on the top edges of the pan, and invert the cake onto the plate.
Replace any pineapple slices or cherries that become dislodged. This cake can be served warm or at room temperature, topped with creme anglaise.

Serves 6.

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Easy Pineapple Dessert For Summer

partysugar — Mon, 16 Jul 2007 13:15:38 -0700

Fast. Simple. Delicious. Dessert. When you see those 4 words, a decadent cake may not come to mind, but trust me you can make a cake in minutes if you start with a box. In the summer I can't be bothered to spend so much time in the kitchen - especially if it's hot out! With this recipe, a summer cake - best served chilled - is put together by taking help from the store in order to save time and energy - you won't even need to win a brand new mixer to whip this one up. Melt in your mouth yellow cake is topped with a pistachio-cream cheese-pineapple mixture, followed by a fluffy layer of cool whip and a dusting of chopped nuts. Sound tempting doesn't it? You'll get the recipe if you read more

Easy Pineapple Cake
From The Times-Tribune

1 box yellow cake mix
8 oz. cream cheese, softened
1 (3 3/4 oz.) instant pistachio pudding
2 regular size cans crushed pineapple
1 (9 oz.) Cool Whip
Chopped nuts or coconut

Make cake according to directions. Use 9 x 13 inch pan. Bake carefully until toothpick comes out clean. Cool.
Make pudding according to directions, beat in softened cream cheese. Spread over cake.
Spoon drained pineapple over pudding.
Frost with Cool Whip and top with nuts or coconut or leave plain. Keep refrigerated and covered.

Serves 12-15.

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Fast & Easy Dinner: Pineapple Pork Chili

partysugar — Tue, 19 Jun 2007 06:18:39 -0700

Generally, chili is one of my go to meals on cold winter evenings. My favorite recipe is time consuming and takes over three hours to cook. However when it's summertime and I crave chili, I whip up a batch with tropical flavors. Pork replaces the beef, kidney beans replace the black beans, and chunky pineapple salsa transports me to an oceanside villa. Unbelievably, this chili can be made in just twenty minutes! There's no chopping or prepping, the hardest thing you have to do is open a few cans! Stop worrying about dinner and make this super simple yet delicious dish. Throw some cold beers in the freezer and read more

Pineapple Pork Chili
From Better Homes & Garden magazine

1 lb. ground pork or beef
1 16-oz. jar pineapple salsa*
1 15-oz. can red kidney beans, rinsed and drained
1 8-oz. can tomato sauce
1 Tbsp. chili powder
Pineapple slices (optional)

In 3-quart saucepan brown pork; drain.
Stir in salsa, beans, tomato sauce, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Serve with pineapple slices.

Serves 4.

*If you can't located pineapple salsa, use regular salsa and add 1/3 to 1/2 cup crushed pineapple.

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Yummy Link: Pineapple Down Upside Cake

YumSugar — Tue, 05 Jun 2007 08:28:17 -0700

In her neck of the woods, Andrea calls this Pineapple Down Upside Cake. Whatever you want to call it, I call it absolutely delicious. - Never Bashful With Butter