Tag: pineapple juice
Burgers (Makes about 16 to 18 patties)
- 3 pounds ground chicken (dark meat)
- 2 limes, juiced and zested
- 5 garlic cloves, minced
- 3 inches ginger, minced
- 1 teaspoon sesame oil
- 1 cup cilantro, chopped
- 1 cup green onions, chopped
- 3 teaspoons fish sauce
- 1 cup salted peanuts, chopped
- 1 tablespoon tamari
- 2 serrano chilies, chopped
- 2 teaspoons sriracha sauce
Mix all the ingredients in a big bowl and divide into 16 to 18 patties, depending on the size.
- 4 cups wild arugula
- 3 large tomatoes, sliced
- 2 small red onions, sliced
- 12 to 16 brioche rolls, sliced
Mango Pineapple Chutney
- 1 tablespoon extra light olive oil
- 1 big shallot, sliced
- 3 garlic cloves, minced
- 1 inch ginger, minced
- 1 cup mango, peeled and chopped
- 1 cup canned pineapple
- ½ cup pineapple juice
- ½ cup mango lemonade
- ¼ cup apple cider vinegar
- 1 tablespoon brown sugar
Heat a small frying pan. Add the olive oil, shallot, garlic and ginger. Saute on medium heat for 30 seconds. Add the mango, pineapple, pineapple juice, mango lemonade, apple cider vinegar and brown sugar. Bring to a boil. Lower the heat and let simmer for 20 minutes covered. Turn the heat off and blend the mixture till smooth in a blender. Taste for seasonings and add salt if necessary. Take out in a bowl and let it cool before using it for the burgers.
To assemble the burgers, place a burger on the sliced brioche. Spread the chutney on one side with the arugula, slice tomatoes and onions.
You can’t have a Latin style Thanksgiving dinner without a cranberry salsa- right? Well as I was thinking of all the different flavors I could add to a cranberry sauce- I somehow decided to pair the red berries with pineapple. I of course cooked it all in yummy pineapple juice and added the usual suspects- smoked paprika, cilantro and green onions. You can make this a week before and freeze. I would freeze it after the cranberries and pineapple are cooked. Add the fresh cilantro and green onions the day of the feast once the salsa is thawed.
The sweet and tangy sauce was absolutely delicious with the chipotle turkey, scalloped potatoes, chorizo stuffing and of course chorizo brussels sprouts.
- 16 ounces fresh cranberries
- 1½ cups pineapple juice
- ¾ cups brown sugar
- 1½ cups fresh pineapple, cut into small chunks
- 2 teaspoons salt
- ¾ teaspoon smoked paprika
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
Add the cranberries, pineapple juice to a boil and let simmer for 5 minutes. Add the brown sugar, fresh pineapple, salt and paprika. Cook on low heat for ten minutes until the sauce is thick. Check for seasonings and let cool. Can be frozen at this point for up to a week. Add the cilantro and green onions right before serving.
This is a great dessert to make for Valentines Day… enjoy.
I grew up eating pineapple cakes and pastries. I recall going to restaurants and bakeries where this cake was the most popular to eat. It was layers of soft, moist white cake, filled with whipped cream and pineapple. It was not overly sweet and most of all the icing was delicious. I think that is the reason why I don’t like buttercream or any other kind of icings. It just doesn’t taste fresh to me and most of the time they are overly sweet.
We were going out for dinner with some friends and I asked them to come back to our house for dessert. I was in the mood to bake a cake- I haven’t done it in a while. Somehow the pineapple cake came to mind. I bought the crushed pineapple and the whipping cream. Now, as some of you know, I do all of my baking with white whole wheat flour. I was a bit torn which way to go with this dessert. Since the icing is not overly sweet, the cake stands out. I wasn’t sure how the whole wheat flavor will taste with the rest of the ingredients.
I decided to go ahead with the whole wheat flour and went looking for whole wheat cake flour. Cake flour has less protein than the rest and results in a softer cake. I was not able to find whole wheat cake flour so I came home and made my own. For 2 cups of cake flour, I used 1 and 3/4 cups of white whole wheat flour mixed in with 1/4 cup of corn starch. I proceeded with a recipe I found on the internet but used extra light olive oil and raw sugar instead of butter and white sugar.
I went ahead and baked the cake and assembled it. It is very important to soak the layers well and properly with the pineapple juice to ensure a moist cake- especially if you are using white whole wheat flour.
My daughter was extremely excited to taste this dessert since I told her it was my favorite treat growing up. I was a bit concerned how she would react to the nutty cake flavor. Well, I don’t know what I was worried about- she loved it. My husband and I could taste the difference- it is not the same but it is a welcome change. For those of you looking for that authentic flavor, I would stick to regular cake flour. Me, on the other hand, will be making this cake again with the whole wheat flour. It was delicious- moist, soft and creamy.
Brought me back to my childhood. I love how food has the ability to transport you thousands of miles away…. Enjoy this delicious pineapple and fresh cream cake- you will love it.
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup extra light olive oil
- 1 cup raw sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup milk
Preheat oven to 350 degrees F. Grease and flour 2 9-inch cake pans.
In bowl, combine the flour, baking powder, and salt with a wire whisk.
Cream oil and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be should. Divide between 2 pans.
Bake the cakes for about 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.
- 1 pint whipping cream
- ¼ confectioners sugar
Beat the cream till it forms stiff peaks. It should take about 5 to 7 minutes. Keep aside.
- 1 (14 ounces) crushed pineapple with juice
Strain the crushed pineapple saving the juice (it should yield about ¾ cup juice). Keep the juice aside. Add one cup whipped cream to the strained pineapple. Mix well.
In the meantime, add one layer on a serving platter. With a large spoon soak the surface with half of the pineapple juice. Add the cream and pineapple mixture and spread evenly on the cake. Add the second layer on top and press down gently. Soak the top layer with the remaining pineapple juice. Frost the cake with the remaining whipped cream.
Chunks of fresh pineapple can be added as embellishments on the top. Refrigerate before serving.