From “Mario Batali Holiday Food” (Clarkson Potter, 2000). This vermouth-based cocktail is made with fresh pineapple. Best served in a frosted martini glass. 1 whole pineapple (2 pounds) peeled, cored and cut into 2-inch chunks 1 fifth sweet white vermouth, divided 1 bunch tarragon leaves Chill martini glasses in the freezer until very cold. Place … Continue Reading →
Recommended dishes published in The Detroit News
Halve the rice syrup in this recipe if you’d prefer crunchy bars. From Emma Christensen. 1/2 cup flaked coconut 11/2 cup high-fiber cereal mix (like Kashi Go-Lean) 11/2 cup crispy rice cereal 1/2 cup dried mango, chopped 1/2 cup dried pineapple, chopped 2/3 cup brown rice syrup 2 tablespoons brown sugar 1 teaspoon vanilla … Continue Reading →
Heat grill pan or grill to medium and lightly oil pan or grate. Toss 4 thick fresh pineapple slices with 2 tablespoons honey and a dash of cayenne pepper. Grill pineapple until lightly brown. Serve with a sprinkle of fresh chopped mint.
(Serves 4) PREP TIME: 25 minutes. TOTAL TIME: 25 minutes. Vegetable oil, for grates or pan 1 pineapple, peeled, cut crosswise into 4 thick slices and cored 2 tablespoons honey 1/8 teaspoon cayenne pepper 1 cup coconut sorbet 1/4 cup torn fresh mint leaves, for garnish 1. Heat grill or a grill pan to medium; … Continue Reading →
Stir together in large bowl to blend: 3 cups fresh pineapple cut into 1/4 -inch pieces. Add 1/2 cup fine-chopped red bell pepper, 1/2 cup chopped red onion, 1/4 cup chopped fresh mint and 2 teaspoons grated fresh lemon zest. Season with salt and pepper. Cover and chill.
Here, finely chopped pineapple forms a wonderful crust that is baked onto salmon fillets. Lime zest and crushed red pepper flakes add a little kick. This is also a great choice for a quick meal that doubles easily. Serve with a simply prepared green vegetable. Recipe from Stephanie Witt Sedgwick. 1/2 cup finely chopped pineapple … Continue Reading →
This is a play on the traditional spinach salad; it can be served as a starter or offered alongside roast chicken, pork or duck. The addition of pineapple lends sweetness and body. Baby arugula leaves would work well instead of spinach. Recipe from Stephanie Witt Sedgwick. 5 tablespoons extra-virgin olive oil 1/2 cup finely chopped … Continue Reading →
3/4 cup water 1/2 cup plain couscous 1 tablespoon unsalted butter 1/2 large banana, chopped (about 1/2 cup) 1 tablespoon (packed) golden brown sugar 1 1/2 cups plus 2 tablespoons chilled whipping cream 5 tablespoons sweetened cream of coconut (such as Coco López)* 1 tablespoon triple sec 1/2 cup candied pineapple, minced 1 1/2 cups … Continue Reading →
You could finish a supper of beans and ribs on a high note with this dessert, or bring it in as the finale of a fancy dinner party. 1 1/2 pounds (4 to 5) firm-ripe Comice, Anjou or Bartlett pears, peeled and cored 3 to 5 tablespoons fresh lemon juice (to taste) Shredded rind of … Continue Reading →