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Thursday, May 27, 2010

Bourbon Mango Sensation

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In 1964, nearly 200 years after the first barrel of Bourbon whiskey was distilled, the US Congress officially declared Bourbon America's Native Spirit. Legend has it that in 1789, Elijah Craig, a traveling preacher from Bourbon County, Kentucky not only spread the gospel, but also a different kind of whiskey to which he added corn to the distilling process. Corn gives the Bourbon a sweeter taste than traditional whiskey. Irish and Scottish settlers brought their whiskey distilling skills to America, but the native corn added a new dimension to the whiskey, making it a unique American product. While there are many brands of bourbon available, the oldest are Jim Beam, a Kentucky Bourbon distillery, Jack Daniels and George Brown, having distilled bourbon since 1846.

For this Thirsty Thursday libation, Bourbon stars in a fruity melange of mango, lemon and mint, originally made with fresh peaches at the Milk and Honey Bar in New York City. Using a muddler to smash and rend the juices from the fruit imparts a sensational flavor to the drink.  Bourbon is the alcohol of choice in the Monthly Cocktail Challenge for May from the divaonadiet. Here is my contribution.

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Bourbon Mango Sensation

For Each Drink

4 large mint leaves
3 thin slices ripe mango
3 slices lemon
3 teaspoons superfine sugar
2 measures Bourbon, about 3 ounces

Muddle the mint, mango, lemon slices and superfine sugar together in a cocktail shaker. Add Bourbon and several ice cubes. Shake and strain over crushed ice in a highball or on the rocks glass. Decorate with a sprig of mint and a lemon slice. Adapted from "Around the World in 80 Cocktails" by Allan Gage.

Wednesday, May 26, 2010

Grilled Chicken and Mango Salad with Ginger Orange Dressing

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A whisk, especially one that is coated with nylon, is great for whisking salad dressing in a ceramic bowl. The coating on the whisk keeps the whisk from scratching the bowl. Today's daily special on  Foodbuzz is a set of nonstick nylon coated utensils.

With my nylon whisk, I have made an orange ginger salad dressing for a grilled chicken and mango salad. Easy to make and delicious. When I'm grilling chicken for a meal, I always grill more than I need so I can have this salad for lunch the next day. Mangoes are plentiful, too. If you have a ripe avocado lying around, chop it and add to the mix.






Orange Ginger Salad Dressing

2/3 cup rice wine vinegar
3 tablespoons olive oil
1/3 cup fresh orange juice
1 clove garlic, minced
1/2 teaspoon ground ginger
1 teaspoon fresh ginger, minced
1 tablespoon honey
salt and pepper to taste

Whisk all the ingredients together. Taste to season. Refrigerate until ready to dress salad. Makes about 1 cup.

Assembling the Salad

Grilled boneless chicken breast, sliced
1 mango, diced
Salad mix
Ginger Orange dressing

Place desired amount of salad green in a bowl. Add chopped mango and sliced grilled chicken. Toss with a small amount of dressing. A little dressing goes a long way, so don't overdo.

Thursday, May 20, 2010

Ginger Beer-Thirsty Thursday

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A perfect drink for a picnic, this fresh, non-alcoholic ginger beer is simple to make; does not require any fermentation, bottling, waiting weeks for the brew to mature or running the risk of bottles exploding in your basement or closet. While it is not carbonated like the bottled ginger beer, it's concentrated, so can be topped off with your favorite soda or sparkling mineral water.  The addition of lime and lime zest to the chopped fresh ginger concoction adds extra zing along with a few whole cloves for a subtle spice flavor.
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Ginger Beer


4 ounces fresh ginger, coarsely chopped-no need to peel
2 limes, zest and juice
2 whole cloves
1 cup light brown sugar
Soda, tonic water, or sparkling mineral water


In the bowl of a food processor, process ginger until grated. Remove to a large heatproof pitcher or measuring cup. Add lime zest, lime juice, cloves and brown sugar.  Add 4 cups boiling water, then stir until the sugar dissolves. Cool, strain, then chill.  To serve,  half-fill glasses with the ginger beer and top off with the soda, tonic water or sparkling mineral.  Garnish with lime slices. Serves 4.

Tuesday, May 18, 2010

Apple-Apple Bread Pudding with Hard Cider Sauce

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Bread pudding is may absolute favorite childhood dessert, so I was eager to try this apple-apple bread pudding chosen by Elizabeth of Cake or Death. Sliced caramelized apples sandwiched between good bread slathered with spiced apple butter, a rich custard sauce poured all over , then baked in a bain-marie. A classic dessert. However, photographically-not so easy. I made my on Sunday, but didn't get to photograph the dish until yesterday. The time in the refrigerator was not kind to my pudding. It was still delicious, but not quite as pretty as it was 20 minutes out of the oven with the warm Hard Cider Sauce poured over. English ciders are my favorite and when visiting my friends in Wimborne, near Bournemouth, I like to try the local ciders there. With apples and apple butter in the starring role, it seemed natural to include apples in some form in the sauce. A triple apple dessert.


Hard Cider Sauce


4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup hard apple cider
4 large egg yolks

In the top of a double boiler, melt the butter over simmering water. Add the  sugar and whisk to combine-about 1 minute. Add cider; whisk until sugar is dissolved, about 2 minutes. Remove from heat; add egg yolks one at a time, whisking constantly. Return to heat and whisk until mixture is pale and slightly thickened, about 5 minutes. Remove from heat. Spoon the sauce over the pudding and serve immediately. Sauce will thicken as it cools. Recipe Emeril Lagasse.

Thursday, May 13, 2010

Iced Strawberry Daiquiri-Thirsty Thursday

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The small village of Daiquiri, 14 miles east of Santiago de Cuba, was the site of the US invasion of Cuba in 1898. The Spanish American War was a 10 week war fought for Cuban independence. The sinking of the battleship, the Maine was the catalyst that pushed the Americans into the war. The peace treaty signed between the US and Spain gave the Americans temporary control of Cuba and "indefinite colonial authority over Puerto Rico, Guam and the Philippines.

This is probably news to most people who only associate the daiquiri with Ernest Hemingway who put away a few at the El Floridita in Havana. The Hemingway daiquiri, also known as the Papa Doble consists of two and one-half jiggers of Bacardi White Label, the juice of two limes and a half grapefruit with six drops of maraschino liqueur served frozen. Source. Today there are many variations of the daiquiri. Legend has it that the first daiquiri was created around 1800 near Santiago by an  mining  engineer named Jennings Cox,  general manager of the Spanish American Iron Company, who ran out gin while entertaining guests.  Served over lots of crushed ice, the traditional daiquiri was merely sugar, lime juice and rum. After years of remaining only local, an Navy medical officer introduced the daiquiri to the Army Navy Club in Washington, DC.

Local strawberries are in the farm stands and markets now and this years crop looks wonderful. I bought a gallon container for $11 at a farm stand near my house.  This iced strawberry daiquiri has not only white rum, but also triple sec which adds a tad more sweetness with a hint of orange flavor. Grenadine enhances the red color of the berries. Using a food processor makes easy work of crushing the berries. Since I only wanted an iced strawberry daiquiri, not a frozen one, I used my ice cream maker to achieve that slushy, yet still liquid consistency. With the rum and triple sec added in, the mixture remained semi-slushy even when frozen later. If you don't want to use an ice cream maker, you can buy frozen berries or freeze your fresh ones, then add all the ingredients to a blender or food processor.

Iced Strawberry Daiquiri


4 limes, juiced
5 tablespoons confectioners' sugar
7 ounces white rum
A few drops-1 teaspoon grenadine
1 ounce triple sec
2-1/2 cups fresh strawberries, reserve two for garnish


In a food processor, combine the lime juice, confectioners' sugar, rum, triple sec, grenadine and frozen strawberries. Process until smooth. Pour into the container of an ice cream maker according to the manufacturer's instructions and freeze until slushy. Serves 4.

If you aren't using the ice cream maker, add 1 cup crushed ice to the blender or food processor.
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Interested in participating in a Thirsty Thursday Challenge-for details, visit thedivaonadiet at BeachEats for details.  UPDATE-The May challenge is up-read all about how to participate here.

Tuesday, May 11, 2010

Quick Classic Berry Tart

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Thanks to Cristine of CookingwithCristine for choosing the Quick Classic Berry Tart this week. Quick in the sense that you can make the crust and and pastry cream ahead of time, then assemble just before serving.

Only strawberries are a deal now as they are available at the berry farms around where I live.  However, I love the idea of the raspberries and blueberries, but maybe later in the summer. The tart is fabulous! It's perfectly French as Dorie suggests. More than a few years ago, we toured the Alsace region of France and I remember seeing many berry tarts just like these.

Late posting this, but as they say-"better late than never"

Monday, May 10, 2010

Weekend Herb Blogging #232 Roundup

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Weekend Herb Blogging #232-The Roundup I'm constantly amazed at the talent of the WHB bloggers who post some of the most delicious and unique dishes using herbs and other plants to enhance and flavor the foods they cook. This roundup features bloggers from around the world who have chosen their favorite dishes to enter in this very popular Weekend Herb Blogging  event. Thanks to everyone who contributed to this event. If I missed you, please let me know?  Without further ado and in no particular order---. Oh, by the way, next week's host is Marija from palachinka.

First from Oz of KitchenButterfly a very elegant Rhubarb Tian with excellent tips on cooking rhubarb successfully. The roasted rhubarb tops a cream filled cookie and is glazed with a rhubarb jam. Oz lives and works in the Netherlands.




















Next, from Joanna in Melbourne, Australia who blogs at greengourmetgiraffe, we have some very tasty looking strawberry scones using marscarpone cheese and some strawberries she had in her fridge. Her mother commented they tasted like the strawberry jam was in the scones instead of on top. Yummy!
















A rhubarb and strawberry compote comes from Katie in Michigan who blogs at Eatthis. The rhubarb gets its natural sweetness from being cooked with the strawberries with just a tad of honey to finish them off.  Great with yogurt and oatmeal for breakfast or eaten by itself.


















From Garda Lake in Italy, Cinzia prepares Meatballs with Olives and Cherry Tomatoes, a favorite recipe from a friend in Rome. Cinzia uses a Taggiasca olive from Liguria-one of my favorite regions in Italy.















Using the Alphonso mango, a sweeter variety, Janet from Tastespace prepares a Thai sticky rice with mango dish. A colorful sweet rice dish cooked in coconut milk and topped with mangoes and toasted sesame seeds. Janet lives in Toronto.














Next up, Soma from Texas who blogs at ecurry prepares for us a green bean tomato and almond vegetable dish using her favorite spice, sumac,a red powdered spice with a light lemony flavor and somewhat sour taste. Soma cautions against using American sumac which is an ornamental shrub and highly toxic.




















From her own asparagus patch, Rachel from TheCrispyCook blogging from New York, uses the first three or four spears to add to a broccoli salad along with other veggies and cheese she had on hand. A thrifty, yet delicious salad tossed with a light vinaigrette.















With rosemary flourishing in her garden, Mango  Cheeks who blogs at Allotment 2 Kitchen uses it as a substitute for ginger in a rhubarb and rosemary cookie. She also uses rosemary oil in her bath after a long day gardening.













I have just planted some more sage this year and I will definitely try this Sage Tea from TS and JS who blogs at Eating Club Vancouver. Sage seems to grow well for them and this lovely bright green sage tea is testament to that.




















Healthy watercress is used by Christine from Kitschow in a Vietnamese Watercress and Tofu salad dressed with a chili garlic vinaigrette and topped with fried shallots. A South Beach friendly diet and an elegant dish.



















This lovely jicama and apple cake comes from Haalo of CookAlmostAnything and manager of WHB. I have used jicama many times raw, but never cooked. Haalo tells us that jicama tastes like apple and nashi, an Asian pear. A lovely cake


















My contribution is a pina colada yeast bread made with all the ingredients of the popular drink-the pina colada. Homemade vanilla rum adds an island flavor to the bread.
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Sunday, May 09, 2010

Lime Tree Can't Bear Orange

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Lime Tree Can't Bear Orange ****
By Amanda Smyth
"Men will want you like they want a glass of rum......One man will love you. But you won't love him. You will destroy his life. The one you love will break your heart in two."






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An edible book review for Food for Thought created by Jain of Once in a Blue Moon-"where pages from your book magically mix with the kitchen and your camera..."


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A captivating story of a young girl trying to come to terms with growing up in a world of male domination. Set in the lush islands of Tobago and Trinidad, Celia D'Abadie's parents are gone-her mother died giving birth to her. Her white father, an Englishman whom no one knows, but Celia is told he went back to England leaving her mother laden with child. Living with her Aunt Tassi and an abusive uncle, Celia longs to know who she is and what her parents were like. On an errand one day, she encounters Mrs. Jeremiah, a soothsayer who further confuses Celia by with her startling prediction. Celia flees Tobago after the uncle commits an unspeakable act. Ill and confused, she boards a boat for Trinidad and is befriended by William, a young gardener working for a English doctor in Port of Spain.
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After healing, Celia begins work as a nanny for the English doctor and his delicate, somewhat unstable wife. The doctor begins nightly visits to Celia and she finds herself in love, even though it's quite obvious to everyone but Celia that it's William who is in love with her, not the doctor. The soothsayer's prediction seems to be coming true. It isn't long before the doctor's wife discovers the affair. Celia is forced again to flee, this time to stay with her Aunt Sula who works on a sugar plantation. When her aunt becomes ill, Celia goes back to Tobago-back where she started. Celia finds she has come full circle and has to now deal with adulthood in the same way her mother did. As her derisive Uncle Roman said-"dog can't make cat". Basically, you are who you are-Celia just didn't realize that!
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A beautifully written book with lush descriptions of the islands of Tobago and Trinidad. The author, Amanda Smyth is quite familiar with the landscape and customs of these islands as she is Irish Trinidadian. While telling her story of Celia, she manages to convey what these islands had to deal with coming out of colonialism.

The cuisines of Tobago and Trinidad are a culinary fusion of many countries-Africa, Latin America, Syria, Chinese and European. There are many references to the unique foods, mostly the ones mentioned in "Lime Tree Can't Bear Orange" are homey foods, like pilau-a rice and pea dish, breadfruits, dasheen-a type of root vegetable like taro, and curried dishes.  Choosing what to make was difficult. I finally decided on a Caribbean style dish, plus a Planters punch. I've come to realize that I'm a better cook and photographer than book reviewer!

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Planter's Punch


2 ounces dark rum
2 ounces pineapple juice
2 ounces orange juice
1/2 ounce lime juice
Dash grenadine
2 drops angostura bitters
lime and orange slices for garnish


In a cocktail shaker with ice, combine juices, grenadine and rum. Shake well to chill. In a chilled glass, add 2 drops of angostura bitters, then ice. Strain juices and rum mixture into glass. Garnish with lime and orange slices Makes 1 drink.

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Island Grilled Chicken

3/4 cup soy sauce
1/2 cup dark rum
1/2 cup red wine vinegar
1/3 cup vegetable oil
2 tablespoons fresh thyme leaves
1 tablespoon minced fresh ginger
4-6 garlic cloves, minced
1-2 Scotch bonnet peppers, seeded and minced
1 teaspoon ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground allspice
Juice of 1 lime
8-10 chicken drumsticks

Combine all of the ingredients, except the chicken, in a large bowl and whisk well. Add the chicken, cover and refrigerate for 2-4 hours. Stir marinade after 1 hour.

Preheat a gas or charcoal grill for indirect heat according to instructions for your grill. When grill is ready, oil the grate. Place chicken on the grill over low or indirect heat. Cover grill, cook for 45 minutes to 1 hour turning every 15 minutes. The meat is done when the chicken pulls easily from the bone. Serve with the coleslaw. Recipe from "Global Grilling-Sizzling Recipes from Around the World"by Jay Solomon.

Island Slaw

4 cups shredded cabbage
1 cup shredded carrots
1 cup mayonnaise
2-3 tablespoons white vinegar
1-2 tablespoons sugar
1/2 Scotch bonnet pepper, seeded and minced
1/2 teaspoon ground black pepper
1/2-3/4 teaspoon salt
1/4 teaspoon ground allspice

Combine ingredients in a bowl and toss thoroughly. Chill until ready to serve. Makes 4 servings. Recipe from Global Grilling-Sizzling Recipes from Around the World" by Jay Solomon

Saturday, May 08, 2010

Pina Colada Bread with Homemade Vanilla Rum Icing

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As host of Weekend Herb Blogging #232, my entry is this Pina Colada bread, a sweet yeast bread made with the traditional tropical ingredients of the popular drink, the pina colada-coconut milk, pineapple and dark rum. Homemade vanilla rum adds extra flavor to the bread and the icing. Vanilla rum is easy to make , much less expensive than buying and can be used not only in desserts, baked goods and savory dishes, but also in alcoholic beverages.

Once considered to be the an aphrodisiac and a remedy for fevers, vanilla was discovered in Mexico by the Spanish conquistadors. Vanilla comes from the Spanish word "vainilla", meaning "little sheath". Hernan Cortes, the famous Spanish conquistador who discovered Tenochtitlan, the capital of the Aztec empire is credited for bringing the vanilla bean to Europe where it was promptly embraced as a popular flavoring.

Although there are many varieties of the vanilla orchid, most of the world's production of vanilla beans comes from the species, Vanilla Planafolia. Until the mid 19th century, Mexico was the foremost producer of vanilla in the world; however in the early 1800's some French speculators brought the vanilla orchid to the islands of Réunion and Mauritius optimistically eager to produce vanilla there. Through learning how to hand pollinate, the orchid pods thrived. The orchids were sent to other islands near Réunion, namely Madagascar who now produces the highest quality vanilla bean and supplies 97% of the world's supply of the bean.

Magic begins when you infuse dark rum with the vanilla beans. Leave for two weeks and use as you would vanilla flavoring. The brand of rum is not important, but use a good amber (añejo) rum. Choose vanilla beans that are pliable, not hard or brittle.

Vanilla Rum


2 whole fresh vanilla beans
1/2 cup amber rum

Split the vanilla bean lengthwise, then cut in half crosswise. Drop the beans in a small jar with a lid; add the rum. Let stand, shaking occasionally, for two weeks. Use in place of regular vanilla extract. The beans will continue to flavor the rum for at least two batches. When the bottle runs low, top of with additional rum.  Recipe from "Cooking For the Weekend" by Michael McLaughlin.
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Pina Colada Bread
Bread Machine Version

For the Dough

1 tablespoon bread machine yeast (quick rise)
2-1/2 cups unbleached white flour
1 teaspoon salt
1/4 cup sugar
1/4 stick unsalted butter, salted
1 large egg
3/4 cup coconut milk, unsweetened (not sweetened cream of coconut)
1 tablespoon vanilla rum recipe above
1 cup flaked, unsweetened coconut
1/2-3/4 dried, sweetened pineapple, coarsely chopped

All ingredients must be a room temperature. According to manufacturer's instructions for your bread machine, place all the ingredients in the bread machine pan, except the coconut flakes and the dried pineapple. Process on the dough cycle. You can also use your bake cycle for this recipe. Add the coconut flakes and dried pineapple at the very end of the final knead cycle. Alternatively, you can remove the dough from the pan at the end of the dough cycle;place dough on a lightly floured surface and knead in the coconut and dried pineapple.

At the end of the dough cycle, remove dough from pan and place in a greased 8" loaf pan. Cover with plastic wrap. Let rise until doubled, about 45 minutes. Bake in a preheated 375° oven for 25-30 minutes. Alternatively, you can bake the in smaller pans, such as 6oz ramekins,etc. For this bread, I baked the dough in a small round pan and 2 oven proof ramekins. Just leave enough room for the bread to rise. Remove bread from oven, place on cooling rack. Let cool 5 minutes, then remove and continue cooling on rack. Ice with Vanilla Rum icing.

For the Vanilla Rum Icing

1/2 cup confectioners' sugar
1-1/2 to 2 tablespoons milk or light cream
1/4-1/2 teaspoon vanilla rum recipe above

Stir together the confectioners' sugar, milk and vanilla rum. When the pina colada bread has cooled, drizzle the icing over.

Thursday, May 06, 2010

Green Island Fragrance Cocktail-Thirsty Thursday

Print Friendly and PDF A little history first on the Green Island Fragrance cocktail---

An island nation, Mauritius lies off the coast of Africa in the Southwest Indian Ocean about 550 east of Madagascar. Entirely formed by volcanos that are no longer active, the island is surrounded by coral reefs and the pristine waters are a mecca for scuba diving, snorkeling and other water sports. Uninhabited until the 17th century, the Dutch were the first permanent settlers, although the island had been visited by sailors passing through as early as the 10th century. Mauritius was named for Prince Maurice of the Bahamas, the head of State in the Netherlands. After years of being ruled by the Dutch, French and British, the island became independent in 1968.

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This lovely melon and citrus juice drink is the signature cocktail at the Golf Club Bar at the Le Saint Geran resort near the town of Poste de Flacq on the island of Mauritius. The resort is named after the French sailing vessel, the St. Geran which set sail from France in March of 1744 for the ile de France, the name of Mauritius when ruled by the French. The vessel was carrying machinery for the sugar refinery in the ile de France and 130 passengers. Although the sailing vessel was in the sight of the island earlier, the ship's captain Delaware decided to wait until the next day to approach. Sailing off coast during the night, the ship encountered strong currents and grounded on the rocks not very far from Poste de Flacq. Lying in 65 feet of water , the wreck is a protected and a popular scuba diving site.

The Green Island Fragrance cocktail is as lush as its surroundings. Slightly sweet,pineapple and lemon juices adds zing to this vodka based drink while the Midori softens it and adds the light green color. Careful though, the vodka is silent-this libation could very well sneak up on you.
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Green Island Fragrance

1-1/2 measures (see note) vodka
1/2 measure Midori
1 measure lemon juice
1 measure pineapple juice
dash sugar syrup
1 lemon wedge

Pour the ingredients into a cocktail shaker with some ice cubes. Shake and strain over crushed ice in appropriate glass. Squeese the lemon wedge over the drink, drop it into the drink and garnish with additional lemon wedge. Serve with a straw. Recipe from: "Around the World in 80 Cocktails" by Allen Gage

Note:
A measure is the equivalent of a shot which is 1-1/2 ounces or 3 tablespoons.





The Diva on a Diet who blogs at BeachEats is about 30  Thursdays Thursdays ahead of me. Check them all out. Also, Beat the Heat Cherry Lemonade at Lemon Tart.

Tuesday, May 04, 2010

Burnt Sugar Ice Cream with Grilled Pineapple and Rum Sauce

Print Friendly and PDF Burnt Sugar-. (Chem.) Burnt sugar; a brown or black porous substance obtained by heating sugar. It is soluble in water, and is used for coloring spirits, gravies, etc. [1913 Webster]


Doesn't sound very tasty, does it? Apparently in 1913, no one had used this chemical happening to make ice cream or the definition would have a ton of "oohs and ahhs" and omg's throughout its wording. Burnt sugar ice cream is about the best ice cream there is! It needs no adornment, but I'm in a tropical mood, so grilled pineapple and rum sauce was on my mind. To add crunch, toasted unsweetened coconut garnishes this lush equatorial dessert.
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To make the burnt sugar caramel, you need take the phone off the hook, put the dog in his cage, and take the cat out. If you have young children, make sure someone else is watching them. In other words, no distractions! Use caution as the hot sugar mixture is like molten lave. Making caramel isn't hard, but it takes some time and patience.  One tip I've learned the hard way over the years is that just when you think the caramel is just to the amber stage, but not dark enough, I remove the pot from the heat and continue to swirl  the mixture which then turns more or less the shade amber I desire. Take care when making the caramel as it can go from amber to burnt in seconds. Becky from Project Domestication has the complete recipe for the burnt sugar ice cream. A great pick as our weather in Georgia has become sultry and sweltering-hence the tropical theme.
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I used my  CuisinartDuo to make the ice cream. Usually, I would use the WhiteMountain old fashioned manual ice cream maker, but this recipe only makes about 1-1/2 pints whereas the White Mountain has a 4-quart capacity-perfect for a crowd!

For the Grilled Pineapple

1 large ripe pineapple, peeled, cored and cut into slices. To determine if your pineapple is ripe, try plucking one of the leaves from the top of the fruit-they should come away easily.
1-2 tablespoons butter

In a grill pan on top of the stove, melt butter over medium heat. When hot, grill pineapple slices 3-4 minutes a side, rotating to achieve the cross-hatch effect. Remove from pan. Serve warm or at room temperature.

For the Rum Sauce
3 tablespoons butter
1 tablespoon pineapple or orange juice
1/4 cup light brown sugar
1 tablespoon dark rum

Melt butter over med-low heat. Add juice and light brown sugar. Stir constantly and cook 3-4 minutes. Remove from heat;add rum. Keep warm or reheat before serving.

For the Toasted Coconut

Preheat oven to 350°F. Sprinkle 1/3 cup unsweetened coconut on rimmed baking sheet. Bake until coconut is lightly browned, about 3-5 minutes.

To Assemble the Burnt Sugar Ice Cream Dessert

Place one slice grilled pineapple on dessert plate; top with a large scoop of burnt sugar ice cream. Drizzle rum sauce over the ice cream and garnish with toasted coconut.

To view more variations of the burnt sugar ice cream, visit the  TuesdayswithDorie website. Recipe here.

Monday, May 03, 2010

Weekend Herb Blogging #232

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Again, I'm pleased to be hosting Weekend Herb Blogging managed by Haalo of cookalmostanything.  We are up to #232, deep into the 5th year of this very popular blog event created by Kalyn of KalynsKitchen. You can read all about the history of its creation here.  If you are new to WHB, the rules are very simple. Post any recipe with a photo that has an herb or plant in a starring role, plus any additional information helpful to the reader concerning that particular ingredient-how it's grown, used, preserved, etc. WHB is one of my favorite blog events as I get the opportunity to research a particular plant or herb that I either grow or enjoy using, then adding to my repertoire of recipes. I'm looking forward to seeing what all you talented bloggers all over the world will send in for WHB#232. You may have a garden of veggies and herbs, buy from a CSA,  farmers market, or simply buy your ingredients at your favorite grocery store, send your creation to me! I'll post the roundup on Monday, May 10th.

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Above is a photo of my ingredient for WHB #232.
Cheers, Lynne
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