Pineapples | Saveur

Pineapple Moonshine Punch

Charlotte and Kesha Jenkins — Mon, 09 Sep 2024 19:31:57 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Gullah Geechee chef Charlotte Jenkins served this fruity, potent punch at her niece’s wedding, along with shrimp and grits, fried green tomatoes, roast beef, string beans, Gullah rice, and buttermilk biscuits. In her cookbook, Gullah Cuisine, Jenkins credits the recipe to her daughter Kesha, who dubbed it “sweetgrass wedding punch” because the color of the finished drink reminded her of the reddish stems of fresh sweetgrass.

Featured in “Chef Charlotte Jenkins Is Spreading the Gospel of Gullah Cuisine” by Amethyst Ganaway.

Yield: 2½ gallons

2 cups sugar
6 cups pineapple juice
⅓ cup fresh lemon juice (from 3 lemons)
2 cups moonshine or corn liquor
½ canister Kool-Aid (9.5 oz.), any flavor
Pineapple slices, for garnish (optional)

Instructions

To a large pot, add the sugar and 8 cups of water. Bring to a simmer over medium heat and cook until the sugar dissolves, about 3 minutes. Remove from the heat, add the pineapple and lemon juices, moonshine, and Kool-Aid, and mix well. Refrigerate until chilled.
Serve in glasses over ice, garnished with pineapple slices if desired.

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Painkiller Cocktail

SAVEUR Editors — Mon, 06 Apr 2020 19:54:13 +0000

Jenny Huang. Jenny Huang

Very boozy and very well-shaken, this British Virgin Island classic gets a creamy frothy head similar to a flip or fizz from the addition of cream of coconut. While Pusser’s Rum trademarked the name in the 1990s, it was the iconic Soggy Dollar bar on Jost Van Dyke that invented the Painkiller in 1970. Pusser’s rum is a non-negotiable in the drink today; for the best results, look for their “Gunpowder Proof” (black label) bottle.

Yield: Makes 1 cocktail

Time: 5 minutes

4 oz. fresh pineapple juice
3 oz. Pusser’s dark rum
1 oz. cream of coconut, such as Coco Lopez
1 oz. fresh orange juice
Lemon wedge
Lime wedge
Freshly grated nutmeg, for garnish

Instructions

To a cocktail shaker filled halfway with ice, add the pineapple juice, rum, cream of coconut, and orange juice. Squeeze the lemon and lime wedges into the shaker, then add them too. Shake until chilled and frothy, 20–30 seconds. Pour into a chilled collins or rocks glass, garnish with freshly grated nutmeg, and serve immediately.

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Salmon Skewers with Spicy Pineapple Sauce

Christopher Haatuft — Mon, 17 Jun 2024 21:00:00 +0000

Francisco Munoz

At Lysverket, Christopher Haatuft’s hip fine-dining restaurant in Bergen, Norway, the chef leans into his home country’s exceptional seafood, pairing the local fish and shellfish with global flavors for eclectic and elevated dishes like Øygarden scallops with umeboshi and Hardanger char with pastis and plum vinaigrette. In this summery recipe, Haatuft takes a “home-cook friendly” approach, dousing quick-grilled salmon skewers with a deeply flavorful sweet-and-savory sauce. “The key to grilling fish without it sticking,” he explains, “is for the fish to be seasoned and dried well before cooking on a very hot grill or sautée pan.” Be sure to oil the grill grates well before adding the salmon; if using bamboo skewers, soak them in water for at least 30 minutes or overnight to prevent burning.

Yield: 6–8

Time: 50 minutes

Ingredients

For the Spicy Pineapple Sauce:

1 lemongrass stalk, lightly bruised
One 4-in. piece of kelp
One 13.5-oz. can unsweetened coconut cream
1 cup bonito flakes
One 3-lb. pineapple, peeled, cored, and sliced 2-in. thick
2 Tbsp. vegetable oil, divided
1 Tbsp. miso
1 Tbsp. tomato paste
2 Tbsp. fresh lime juice
1 Tbsp. sambal oelek or other chile paste
1 tsp. finely grated galangal
1 tsp. finely grated ginger
1 tsp. smoked paprika
1 Tbsp. tomato paste
Fish sauce

For the Salmon Skewers:

3 lb. Norwegian salmon fillet, cut into 1-in. cubes
Kosher salt
Thinly sliced cabbage, warm corn tortillas, cilantro leaves, and toasted sesame seeds, for serving (optional)

Instructions

Preheat a grill to cook over high heat.
In a small pot, bring up 2 cups of water to a boil. Add the lemongrass and kelp, turn down the heat, and simmer for 20 minutes. Remove from the heat, add the bonito flakes, and set aside to steep, stirring occasionally, until the liquid is deeply flavorful, about 10 minutes. Strain through a fine mesh sieve into a large bowl, rinse out the pot, and return the strained bonito dashi to it, discarding the solids.
Without crowding, thread the salmon cubes onto the skewers. Season lightly all over with salt and set aside at room temperature for 20 minutes.
Using paper towels, pat the pineapple slices dry. Rub all over with 1 tablespoon of the oil, then transfer to the grill and cook, turning occasionally, just until lightly charred all over, 7–9 minutes.
Using a juicer, juice the pineapple. (If you do not have a juicer, extract the liquid by transferring the pineapple slices to a blender, purée until smooth, then strain through two layers of cheesecloth.)
To the pot of bonito dashi, add 1 cup of the pineapple juice (save any extra for another use), and the coconut cream. Whisk in the miso and tomato paste, then add the lime juice, sambal, galangal, ginger, and paprika. Season to taste with fish sauce and turn the heat down to low to keep warm while you finish cooking the fish.
Lightly rub the salmon all over with the remaining oil and grill, turning occasionally, until lightly charred all over and just cooked through, about 5 minutes total. Transfer to a platter and serve with thinly sliced cabbage, warm corn tortillas, cilantro leaves, and toasted sesame seeds, if desired.

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Fresco de Ensalada (Fruit Salad Drink)

Karla Tatiana Vasquez — Wed, 29 May 2024 18:24:48 +0000

Ren Fuller (Courtesy Ten Speed Press). Ren Fuller (Courtesy Ten Speed Press)

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

As Karla Tatiana Vasquez chronicles in The SalviSoul Cookbook, a refresco (or fresco for short) is a refreshing beverage served at celebrations and gatherings across El Salvador. The adapted recipe shared here is in many ways a drinkable fruit salad—a subtly sweet and tangy pineapple-based punch that is as adaptable as it is quaffable.

Many of the fruits featured in this drink are tropical fruits common throughout Central America, including marañón (cashew fruit), the creamy soft fruit mamey, and small, slightly sour plums known as jocotes. If you can’t find them in the fresh or frozen sections of your local grocery store, they can be swapped out for whatever fruits are in season, such as grapes, apples, and peaches. Vasquez cautions that if using canned fruit, be sure to choose pineapple preserved in its juice rather than in a sugar syrup. If you can find it, the pineapple essence or extract adds a punch of sweetness to this otherwise delicate drink.

Featured in “This Salvadoran Cookbook Is Making History” by Jessica Carbone.

Yield: 16

Time: 20 minutes

4 cups finely chopped pineapple, divided
1 cup firmly packed brown sugar
2 cups finely chopped fresh mamey or frozen mamey pulp
One 14-oz. bag frozen whole jocotes, pitted and finely chopped
8 oz. marañón, tops removed and finely chopped
1 medium Pink Lady apple, cored and finely chopped
1 large ripe mango, peeled, pitted and finely chopped
1 tsp. pineapple essence or extract (optional)
3 medium romaine lettuce leaves, thinly sliced
Watercress sprigs, for garnish

Instructions

To a blender, add 3 cups of the pineapple, the brown sugar, and 2 cups of water. Blend on high speed until smooth, 1–2 minutes.
Transfer to a very large jug or beverage dispenser. Stir in the mamey, jocotes, marañón, apple, mango, pineapple essence (if desired), the remaining pineapple, and 14 cups of water. Stir in the lettuce, then set aside (in the refrigerator if possible) for 10 minutes to let the flavors mingle.
To serve, fill about a third of each glass with fruit, then top with the liquid. Garnish with watercress and serve with both straws and spoons to scoop out the fruit.

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Amazake, Apple, and Pineapple Smoothie

Osamu Yoshikawa — Thu, 09 May 2024 13:00:00 +0000

Photo: Andrew Bui • Food Styling: Jessie YuChen. Photo: Andrew Bui • Food Styling: Jessie YuChen

When warm weather arrives, Osamu Yoshikawa—the sixth-generation owner of bean-to-bottle soy sauce company Inoue Honten in Nara, Japan—likes to whip up this amazake, apple, and pineapple smoothie recipe. Made by combining cooked rice with either rice koji (rice inoculated with the microorganism Aspergillus oryzae) or sake kasu (solids left over from sake production), amazake has a thick, porridge-like texture and lends creaminess and tang to this fruity shake. Look for the ingredient in a Japanese grocer, or online.

Featured in “Meet the Makers Preserving the Past in Nara” by Megan Zhang.

Yield: 1

Time: 2 minutes

1 cup frozen pineapple chunks
½ cup apple, cut into 2-in. pieces
¼ cup amazake
Fresh pineapple slice, for garnish

Instructions

To a blender, add the pineapple, apple, amazake, and 1/4¼ cup of water and blend until smooth. Pour into a glass, garnish with a pineapple slice, and serve immediately.

The post Amazake, Apple, and Pineapple Smoothie appeared first on Saveur.

Pineapple Tarts

Yi Jun Loh — Thu, 11 Feb 2021 16:04:44 +0000

Yi Jun Loh. Yi Jun Loh

Pineapple tarts are all the rage in Malaysia, Singapore, and Indonesia in the lead-up to Lunar New Year celebrations. With a spiced, marmalade-like pineapple filling encased in rich, buttery pastry, these two-bite tarts are gifted and eaten in equal measure, passed around to bring about prosperity and joy throughout the holiday and beyond.

If using canned pineapple, buy the type packed in juice rather than in syrup and add both the fruit and its liquid to the pot when preparing the filling. While these treats are delicious freshly baked, over time, the pastry will tighten and meld with the jam, giving it a different (and no less enjoyable) texture.

Featured in: “It’s Not Lunar New Year in Malaysia Without Pineapple Tarts” by Yi Jun Loh.

Yield: Makes 28 tarts

Time: 3 hours 30 minutes

Ingredients

For the pineapple jam:

1 small pineapple (1.5–2 lb. [700 to 900 g]), or 1 lb. 2 oz. fresh or canned pineapple chunks
2 Tbsp. plus ¾ tsp. (30 g) sugar
2 Tbsp. (30 g) dark brown sugar
¹⁄₄ tsp. fine sea salt
¹⁄₄ tsp. vanilla extract
2 cloves
1 cinnamon stick
1 star anise

For the dough:

10 Tbsp. (140 g) unsalted butter, softened at room temperature
2½ Tbsp. (30 g) sugar
¹⁄₂ tsp. fine sea salt
4 large egg yolks, divided
¹⁄₄ tsp. vanilla extract
1½ cups (180 g) all-purpose flour, plus more for dusting
5 Tbsp. plus 1 tsp. (45 g) cornstarch

Instructions

Make the pineapple jam: If you’re using a whole pineapple, remove and discard the skin, eyes, and core, then chop the fruit into medium chunks. Weigh 1 pound 2 ounces of the fruit, reserving any extra for another use. Transfer the pineapple to the bowl of a food processor or blender, and process on low speed to create a coarse, slushy purée (Do not liquify; some small chunks may remain).
To a medium pot, add the pineapple, sugar, brown sugar, salt, vanilla, cloves, cinnamon, and star anise. Turn the heat to medium and simmer, stirring frequently and scraping the bottom of the pot, until the jam is reduced in volume by half, turns amber in color, holds its shape rigidly when stirred, and no liquid remains, about 45 minutes. (Take care not to scorch the bottom of the pot, especially as the jam thickens towards the end of cooking.) Turn off the heat, remove and discard the whole spices, then set the jam aside to cool to room temperature. (You should have approximately 1 cup of jam.)
Using a teaspoon-sized measuring spoon, scoop the cooled jam into 28 equal, approximately 8-gram portions. Roll each portion gently in the palms of your hands to form ¾-inch balls. (For the given amount of dough, you will need 25–30 balls; reserve any leftovers for another use.) Arrange the balls in a single layer on a large baking sheet, then cover tightly with plastic wrap. Refrigerate for at least 2 hours or up to 1 week.
Meanwhile, make the dough: To the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, and salt. Turn the mixer to high speed and mix until pale and fluffy, about 2 minutes. Add two of the egg yolks, the vanilla, and 1½ tablespoons cold water, and continue mixing to incorporate. Turn the speed to low, then add the flour and cornstarch and mix until no streaks of flour remain, 15–20 seconds. (If the dough looks and feels crumbly at this point, add a bit more water, 1 teaspoon at a time, just until the dough comes together.) Gather the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 2 hours and up to 24 hours. (Alternatively, this dough may be stored in the freezer for up to 2 weeks; defrost overnight in the fridge.)
When you are ready to bake your tarts, position a rack in the center of the oven and preheat to 350°F. Line a large rimmed baking sheet with parchment. Remove the dough from the fridge and set on the counter to soften slightly, about 10 minutes. Remove the jam balls from the fridge, unwrap, and set aside. Once the dough is malleable, fold it a few times to soften, then portion it into twenty-eight 2½-teaspoon balls (about 16 grams each). Using your hands, roll one piece of dough into a smooth ball, then flatten it between your palms to form a 3½-inch disk. (If the dough is very sticky, lightly flour your hands.) Place a ball of pineapple jam in the center of the disk and gently fold up the sides of the dough to seal the filling within. Gently roll the filled tart between the palms of your hands to create a smooth ball, then place it on the prepared baking sheet. Repeat with the remaining dough and filling, taking care to arrange the tarts at least 1 inch apart.
Beat the remaining egg yolks with 1 teaspoon cold water, then use a pastry brush to brush a thin layer of the yolk mixture evenly over each tart. Bake, rotating the pan halfway through cooking, until golden, 16–20 minutes. Remove from the oven and set aside to cool completely on the baking sheet before serving or transferring to an airtight container. Store at room temperature for up to 1 week.

The post Pineapple Tarts appeared first on Saveur.

Magbunga Cocktail

Shannon Mustipher — Tue, 13 Dec 2022 20:25:52 +0000

Photography by Belle Morizio

Magbunga is Tagalog for “fruit” or “blossom” and indicates the culmination of a harvest or yield. In the case of this drink, the name is a nod to classic Tiki cocktail culture. Filipino ingredients and recipes inspired the recipe, which is an homage to the midcentury Filipino bartenders who contributed their know-how and creativity to the genre—notably Mariano Licudine, Bob Esmino, and Ray Barrientos.

I’ve used a number of ingredients that are common in tropical cocktails and also in Filipino cuisine: rum, pineapple, coconut, banana, and calamansi. The formula is also partly inspired by the piña colada, but I’ve swapped in nondairy banana milk for the coconut cream to render a slightly drier, more aromatic drink. The coconut flavor is deployed as an infusion to bring in those creamy, floral notes, without the added sweetness. As the name implies, flavors unfold and blossom as you move from noticing the nut and flora notes on the nose, take in the drinks dry, slightly creamy palate, and experience a dry, slightly spicy finish courtesy the rum and banana.

This recipe also lends itself well to batching up for a crowd: simply combine all the ingredients in a nonreactive container and chill for three to four hours before serving over ice. Oleo saccharum can be ordered online, but it’s also easy to make your own. For the infused rum, I suggest seeking out the Filipino brand Kasama.

Featured in: “Shake Off the Winter Blues with Leah Cohen’s Tropical Seafood Feast.”

Time: 14 hours 5 minutes

Ingredients

For the coconut-infused rum:

16 oz. aged rum (preferably Kasama brand)
¼ cup unrefined coconut oil (liquified at room temperature)

For the cocktail:

2 oz. coconut-infused rum
½ oz. banana milk
½ oz. pineapple juice
¼ oz. calamansi concentrate
¼ oz. oleo saccharum
Fresh or dried pineapple slice, for garnish

Instructions

Make the coconut-infused rum: In a quart container or jar, whisk together the rum and coconut oil. Cover tightly and set aside at room temperature for 6–8 hours.
Transfer the rum-coconut oil mixture to the freezer for 8 – 10 hours. Remove from the freezer and uncover. The coconut oil will have solidified and risen to the top; remove and discard the oil, then strain the rum through a fine mesh strainer to remove any remaining solids. Transfer to a bottle or clean jar and cover tightly. Stored at room temperature, coconut-infused rum will keep well for up to 6 months.
To a chilled rocks glass, add the coconut-infused rum, banana milk, pineapple juice, calamansi concentrate, and oleo saccharum. Stir to combine, then top with crushed ice to chill. Garnish with a pineapple slice and serve immediately.

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Our Favorite Fruit Snack

Stephanie Burt — Wed, 28 Apr 2021 17:14:07 +0000

Maneet Chauhan's chaat-centered restaurant, Chaatable in Nashville. Matt Taylor-Gross

A monthly column showcasing some of the best bites the country has to offer, Best Thing I Ate This Month celebrates American cuisine. Delve into cookbooks, home kitchens, diners, and fine-dining: Food in the United States is delicious, and this is a reminder of the good eats right down the street—or on your very own stove.

“Chaats are a mighty snack that tell India’s culinary story more adeptly than any other food,” writes chef Maneet Chauhan in her recent cookbook, Chaat. “Every chaat tells a story about the resourcefulness of the Indian people, the history of our nation, and in my opinion …. they are the very best cuisine that India has to offer.”

Just as India is full of diverse cooking traditions and regional specialties, so too is the category of chaats, a broad designation of snacks and pick-up meals served in the country’s markets, train stations, and home kitchens. The small bites may be composed of legumes, puffed rice, chutneys, fruit, fried meat, and assorted vegetables, all in varying textures and temperatures, but each should encompass the layering of sweet, salty, tart, and spicy flavors. It’s the idea of a universe of flavor in every bite.

Maneet Chauhan’s boiled peanut bhel chaat, served at the 2020 Charleston Wine and Food Festival.

“Chaat, literally translated, means ‘to lick,’ ” says Chauhan. “Almost like licking the bottom of the bowl.” And that’s exactly how I felt when I took a bite of her pineapple chaat that I recently made in my own kitchen. It was layered with flavor: sweet and sour, spicy and fresh—and I wanted another bite, and another.

Nationally recognized as a judge on Food Network’s Chopped (for which she won a James Beard award), Chauhan graduated at the top of her class at the Welcomgroup Graduate School of Hotel Administration, India’s top culinary and hotel management school. Along with her husband Vivek Deora and partner Kevin Woods, she runs Morph Hospitality Group in Nashville which includes Chauhan Ale & Masala House, Tansuo, The Mockingbird, and her newest restaurant, Chaatable.

Chef Maneet Chauchan Photo courtesy of Charleston Wine + Food

Chaatable’s opening coincided with the publication of her recent cookbook, and is located in Nashville’s Sylvan Heights neighborhood. Iconic regional chaats such as samosas and pani puri, as well as her own creative variations, rotate on a seasonal menu to buzzing crowds of diners. The restaurant is a smorgasbord of color, texture, and bedazzlement, with Chauhan in the center, expediting orders from the kitchen, greeting guests, and jumping behind the line as needed. But before she was a chef, a restaurateur, and a television celebrity, she was a chaat lover.

“Chaats are something I grew up with,” she says. “They take me back to being young. They were street food and [our parents] wouldn’t always want us eating them. But I was obsessed.” Chauhan recalls from childhood a machete-wielding chatwallah who “would cut the pineapple right in front of you and mix it with the lime juice and the spices,” before serving the fruity mix in disposable cups made of leaves.

That obsession led Chauhan to travel with co-author Jody Eddy to eat and document as many regional chaats as possible with the aim of adapting the recipes for a book. The pineapple chaat I made at home came from the Hyderabadi train station in Southern India, she tells me.

Preparing the dish at home is simple. This chaat is essentially a fruit salad and preparation is mostly chopping and tossing. The result is sweet, sour, salty, and spicy, refreshed with mint and anchored by the tropical flavor of pineapple. Even with limited local shopping choices, the only ingredient you may have trouble finding at a major supermarket is chaat masala (thankfully, Spicewalla sells an excellent version online).

Chauhan asserts that this dish’s hidden power is its versatility. In the headnote to the recipe, she mentions that she makes similar versions with mango or watermelon when in season, and occasionally drizzles the chaat with salted and thinned yogurt for an added twang. When we talk, she goes even further: “This is a great side for barbecued meats here in the South, and you can use it to top sorbet, or seafood. We’ve even made it into a cocktail with rum.”

I’ve loved eating chaats for years—pani puri is my favorite thus far—but as someone just entering the world of preparing chaats at home, that flexibility is a joy to hear. Chauhan notes that this recipe is a great place to begin your study of the category’s foundational flavors and layered textures.

“The chatwallahs were not formally trained,” she goes on, “but the fact that they perfected the art of one dish, dedicated their livelihood to it, I think that seeing that dedication played an important part of me becoming a chef.” And through Chauhan’s book, we can ourselves become dedicated to the joy of layering flavor, all starting with a fresh pineapple chaat.

The post Our Favorite Fruit Snack appeared first on Saveur.

Pineapple Packs a Punch in These Recipes

SAVEUR Editors — Fri, 17 Jul 2020 15:35:05 +0000

Pineapple and Pork Teriyaki Skewers

Sweet grilled onion and pineapple stand up against rich marinated pork in these easy, Hawaiian-inspired skewers. Get the recipe for Pineapple and Pork Teriyaki Skewers »

Four-Hour Pineapple

Slow-cooking pineapple whole on the grill concentrates and enriches its flavors while keeping the fruit tasting bright. “The pineapple must be very ripe,” Mallmann says. “If not, it’s useless. The slower you do it, the better.” Get the recipe for Four-Hour Pineapple »

Korean Grilled Beef Ribs (Kalbi)

Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish. Ask your butcher for bone-in short ribs cut in half crosswise. Get the recipe for Korean Grilled Beef Ribs (Kalbi) »

Pineapple Tea Cookies

Pineapple Salsa Hot Dog

Pineapple Avocado Hot Dog

Summer Rambutan Curry

After stumbling upon fresh rambutans, test kitchen assistant Jake Cohen used this Malaysian tropical fruit to make this spicy and sweet summer curry. Get the recipe for Summer Rambutan Curry »

Spicy Pineapple Yogurt (Kaitha Chaka Pachadi)

This zippy raita gets its punch from green Thai chiles and its sweetness from pineapple. A piquant mixture of black mustard seeds, dried red chiles, and curry leaves lends the sauce an earthy spice. Get the recipe for Spicy Pineapple Yogurt (Kaitha Chaka Pachadi) »

Pineapple and Pine Nut Torte

At Portland, Oregon’s Måurice restaurant, pastry chef Kristen Murray layers sponge cake with buttercream and white chocolate ganache, and garnishes the torte with honeyed pineapple slices and candied pine nuts.

Hummingbird Cake »

This hummingbird cake honors the legacy of the Southern cook Edna Lewis. The luscious, fruit-and-nut-studded layer cake is served in Atlanta’s Watershed restaurant; the recipe first appeared in Christiane Lauterbach’s feature about the restaurant, which ran in our April 2009 issue. Get the recipe for Hummingbird Cake »

Buttermilk Cookie Salad

The addition of buttermilk in this ultra-retro dessert keeps it from being too cloying and renders cookie salad totally appropriate for the adult palate. Get the recipe for Buttermilk Cookie Salad »

Phillippine Fruit Salad

“When I introduce this dish to my friends for the first time, they are confused and a little hesitant to eat it. Once they try it, though, they fall in love.” – Leah Cohen of Pig & Khao. Get the recipe for Phillippine Fruit Salad »

Pineapple Upside-Down Cake

Crab Cakes with Chipotle Aïoli and Pineapple Salsa

Fresh Pineapple Salsa (Salsa de Piña)

Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish. Get the recipe for Fresh Pineapple Salsa (Salsa de Piña) »

Sweet and Sour Caramel Catfish Soup

Sour Fish Soup (Canh Chua Cá)

Piquant Pickled Pineapple

Pineapple Ice Pops (Paletas de Piña)

With just two ingredients—puréed pineapple and sugar—these paletas are unbelievably simple to assemble. Get the recipe for Pineapple Ice Pops (Paletas de Piña) »

Classic Carrot Cake

This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist. Get the recipe for Classic Carrot Cake »

Orange, Pineapple, and Walnut Fruitcake

Sweet, spiced, and dense, with a bright rum glaze, a sophisticated take on classic Christmas fruitcake is a perfect holiday treat for giving as a gift—or for keeping to yourself.

The post Pineapple Packs a Punch in These Recipes appeared first on Saveur.

Our 38 Best Pineapple Recipes for a Bit of Tropical Everything

SAVEUR Editors — Mon, 18 Mar 2019 22:50:18 +0000

Slow-cooking pineapple whole on the grill concentrates and enriches its flavors while keeping the fruit tasting bright. "The pineapple must be very ripe," Mallmann says. "If not, it's useless. The slower you do it, the better." Get the recipe for Four-Hour Pineapple ». Matt Taylor-Gross

Few fruits are as iconic as the pineapple. The universal symbol of hospitality, the prickly tropical fruit hides a sweet, juicy flesh that can instantly transport you to a tropical beach. It’s the perfect base for refreshing, sweet-meets-tart salsas and bright sauces to serve with meats. But it’s also excellent in desserts: Adding pineapple to cakes adds a little fruity sweetness and just the right amount of moisture. We particularly love making a pineapple jam to sandwich between two cookie shells for the ultimate tea cookies. And last but not least, don’t forget cocktails. A staple for bartenders, pineapple juice hearkens to the early days of booze trading and adds flair to a bevy of tropical cocktails, namely tiki classics. From pineapple cakes to salsas to tropical cocktails, we’ve rounded up our favorite pineapple recipes here.

Chicken and Green Mango Salad

This Cambodian chicken salad is bolstered by crisp green mango, roasted peanuts, and fresh herbs with a signature Southeast Asian sweet–sour–savory dressing. Get the recipe for Chicken and Green Mango Salad »

Prosecco, Honey, and Lime Cocktail

In this refreshing take on classic tiki drink The Airmail—a prosecco cocktail featuring honey syrup and lime—head bartender Alba Huerta at Julep in Houston replaces the rum with gin and adds pineapple juice and fresh dill for a savory twist. Get the recipe for Prosecco, Honey, and Lime Cocktail »

Pineapple and Pork Teriyaki Skewers

Sweet grilled onion and pineapple stand up against rich marinated pork in these easy, Hawaiian-inspired skewers. Get the recipe for Pineapple and Pork Teriyaki Skewers »

Four-Hour Pineapple

Pineapple Tea Cookies

Pineapple Salsa Hot Dog

Pineapple Avocado Hot Dog

Summer Rambutan Curry

After stumbling upon fresh rambutans, test kitchen assistant Jake Cohen used this Malaysian tropical fruit to make this spicy and sweet summer curry. Get the recipe for Summer Rambutan Curry »

Grilled Pineapple Margarita

Hummingbird Cake

This hummingbird cake honors the legacy of the Southern cook Edna Lewis. Get the recipe for Hummingbird Cake »

If You Like Piña Colada

Leo Robitschek of Eleven Madison Park crafted this cocktail in honor of our 21st birthday, inspired by SAVEUR’s global influence. “While your average 21-year-old is spending their birthday getting a little too familiar with Jagermeister and Miller High-Life—not that there’s anything wrong with that—SAVEUR has already been around the world,” he says. “She’s sampled the best, and is hungry for more. Here, a perfect blend of some lesser-seen players: spicy rye, robust and savory-spiced velvet falernum, ancient and unapologetically vegetal green Chartreuse, and Linie aquavit, a spirit that, amazingly enough, has actually sailed around the world, aging in oak sherry casks to the rhythm of the rolling waves. Coconut, lime, and pineapple tie the package together; a somewhat more civilized yet totally delicious way to celebrate one’s twenty-first year.” Get the recipe for If You Like Piña Colada »

Phillippine Fruit Salad

The Shaman

Leo Robitschek, bar director of The NoMad restaurant in New York City, pairs smoky mezcal and cinnamon syrup with floral pisco and fresh pineapple juice for this layered, tropical-style drink. Get the recipe for The Shaman »

Pineapple Express

Cinnamon adds warm spice to this frosty treat made with puréed pineapple. Get the recipe for Pineapple Express »

Pineapple and Pine Nut Torte

Pineapple Ice Pops (Paletas de Piña)

With just two ingredients—puréed pineapple and sugar—these paletas are unbelievably simple to assemble. Get the recipe for Pineapple Ice Pops (Paletas de Piña) »

Pineapple Mojito

This twist on a mojito combines pineapple- and coconut-infused rum with fresh pineapple and mint for a fruity, vacation-inspired drink. Get the recipe for Pineapple Mojito »

Piquant Pickled Pineapple

Pineapple “Up-Sides-Down”

Tuaca, a vanilla citrus liqueur, and vanilla vodka transform pineapple juice into a dessert-like cocktail. Get the recipe for Pineapple “Up-Sides-Down” »

Frozen Piña Colada

A poolside classic, this blended coconut cooler is heightened with a splash of aromatic bitters. Get the recipe for Frozen Piña Colada »

Fresh Pineapple Salsa (Salsa de Piña)

Mezcalita de Piña

Made with mezcal, grilled pineapple, jalapeño, and lime, this festive take on the classic margarita is smoky, sweet, and spicy, with an herbaceous kick from cilantro. Get the recipe for Mezcalita de Piña »

Spicy Pineapple Yogurt (Kaitha Chaka Pachadi)

The Castaway

This take on the piña colada owes its silky texture to Coco Lopéz, a mixture of sugarcane and coconut cream. Get the recipe for The Castaway »

Pineapple and Cactus Drink (Agua de Piña con Nopal)

This thirst-quencher punches up pineapple and apple with cactus.

Sweet and Sour Caramel Catfish Soup

Sour Fish Soup (Canh Chua Cá)

Crab Cakes with Chipotle Aïoli and Pineapple Salsa

Pineapple Upside-Down Cake

Sweet Potato Casserole with Bourbon and Pineapple

A variation of traditional sweet potato casserole, this side gets its depth of flavor from bourbon and pineapple. Get the recipe for Sweet Potato Casserole with Bourbon and Pineapple »

Tiki Bandit

This version of a classic tiki drink mixes two kinds of rum with a variety of fruit juices and syrups. Get the recipe for Tiki Bandit »

South Shore Sangria

Like an adult version of Hawaiian Punch, this cocktail is a balance of sweet liqueurs, fruit juices, and red wine. Get the recipe for South Shore Sangria »

Blue Hawaii

This neon-hued curaçao punch features vodka, pineapple juice, and sour mix. Get the recipe for Blue Hawaii »

Riki Tiki

This refresher combines pineapple and mango juices with coconut and spiced rums. Get the recipe for Riki Tiki »

Pawleys Rum Punch

Contributor Marshall Bright’s father makes this boozy fruit punch for the family every year during their annual beach vacation in Pawleys Island, South Carolina. A sprinkle of fresh nutmeg on top compliments the molasses-like flavor of the rum. Use freshly squeezed orange juice—it adds a bright flavor the bottled stuff can’t match. Get the recipe for Pawleys Rum Punch »

Buttermilk Cookie Salad

The addition of buttermilk in this ultra-retro dessert keeps it from being too cloying and renders cookie salad totally appropriate for the adult palate. Get the recipe for Buttermilk Cookie Salad »

Classic Carrot Cake

This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist. Get the recipe for Classic Carrot Cake »

Grilled Sangria

Whether it’s juicing grilled limes into margaritas, charring tomatoes for bloody marys, or making this reimagined sangria with caramelized fruits, grilling your drinks will add smoky depth to every sip. Get the recipe for Grilled Sangria »

Regent’s Punch

This tea-infused champagne punch makes an elegant centerpiece for any festive occasion. Get the recipe for Regent’s Punch »

Grilled Snapper with Habanero Scallions

The chile heat brings out the sweetness of whole red snapper in this Jamaican recipe; a burst of freshly squeezed pineapple juice adds another bright note. Grilling fish on a plancha or cast-iron griddle prevents it from falling apart. Get the recipe for Grilled Snapper with Habanero Scallions »

Korean Grilled Beef Ribs (Kalbi)

Walnut Carrot Cake with Coconut Cream Cheese Frosting

Surprisingly airy and light, this cake could have been a soufflé in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple. Get the recipe for Walnut Carrot Cake with Coconut Cream Cheese Frosting »

The post Our 38 Best Pineapple Recipes for a Bit of Tropical Everything appeared first on Saveur.

Francis Mallman’s 4-Hour Grilled Pineapple Is Worth the Wait

Martha Upton — Mon, 18 Mar 2019 22:34:37 +0000

What’s better than really ripe pineapple on a summer day? How about plunging that pineapple in a syrup of sugar and wine then slow-grilling it until the flesh turns jammy and the exterior develops a beautiful caramelized crust?

The process takes a whopping four hours, but it’s worth it to turn a basic fruit into a dessert that’s candied in its own juices. Up the color by serving it with quince paste, and add a pile of mascarpone cheese to dip the fruit into while cutting the sweetness. The accompaniments are flexible, though: whipped cream and pepper jelly would be great, too.

What’s less flexible is the quality of the fruit. “The pineapple must be very ripe,” Argentinian grillmaster Francis Mallmann, the developer of this recipe, says. “If not, it’s useless. And the slower you do it, the better.”

While the pineapple does require tending every half hour, this gives you plenty of time to prepare your other dishes in the meantime, lessening your pre-party stress levels. For more grilled fruit magic, check out Francis Mallman’s Case For Burning Your Dessert. And go grill some cocktails while you’re at it.

Get the recipe for Four-Hour Pineapple » Matt Taylor-Gross

The post Francis Mallman’s 4-Hour Grilled Pineapple Is Worth the Wait appeared first on Saveur.