Tag archive for "Pineapple"

Grilled Pineapple with Ice Cream and Butter Rum Sauce

kosher dessert recipes, kosher pareve recipes, kosher recipes

Grilled Pineapple with Ice Cream and Butter Rum Sauce

No Comments 20 July 2011

This is a gorgeous dessert for holidays or  even after a special weeknight dinner. I wouldn’t have believed how easy it was if I didn’t watch this video.

Quick Instructions:

  1. Core and slice pineapple so that each slice has a hole.
  2. Spray grill pan with butter flavor Pam and heat till a drop of water sizzles in top of grill pan.
  3. Grill slices on both sides for several minutes till grill marks appear.

Make butter rum sauce:

  1. 2 tsp unsalted butter melted in a pan
  2. 1/4 cup of brown sugar
  3. stir in 1/4 cup rum
  4. stir all ingredients on low heat till smooth
  5. pour over ice cream that has been scooped on top of each pineapple slice.
  6. If you are reading this post from a Blackberry , get on over to a computer  and watch the video before the ice cream melts!

For ice cream that’s Vegan , kosher , organic , dairy free , gluten free , wheat free  and yeast free, try Luna and Larry’s organic Almond Fudge or Coconut Ice cream at Omni Health on Avenue U in Brooklyn. Check out their WEBSITE for healthy  ingredients, vitamins, supplements, wheat and gluten free products, as well as organic groceries and produce.

Enhanced by Zemanta
How to Make Your Own Edible Fruit Bouquet

kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts, shavuot recipes and ideas, sugar detox recipes

How to Make Your Own Edible Fruit Bouquet

No Comments 31 May 2011

Thank you Rochel from the wonderful blog Barefoot and Cooking! This DIY edible fruit bouquet looks so easy and amazing!!! Can’t wait to make it for the holidays!!!  Marlene


“Hi. I’m Rochel from Barefoot and Cooking. I’m excited to share one of my favorite hostess tricks just in time for Shavuous – an edible fruit bouquet centerpiece that doubles as dessert.

Simple to prepare, healthy, beautiful, and delicious, this fruit bouquet will wow your guests.

For this project, you’ll need:

  • Bamboo skewers
  • Fruit in a variety of colors – melons, pineapple, berries, kiwis, grapes
  • Small cookie cutters in a variety of shapes
  • Melon baller (or cookie dough scoop)
  • Cutting board
  • Sharp knife
  • Rose bowl or vase
  • Chocolate, melted (optional)

Assume that each guest will eat 2-3 skewers worth of fruit. Keep in mind that depending on the size of your bowl or vase, you’ll probably need at least 15 skewers for it to look complete.

One of the many reasons I love making fruit bouquets is their infinite adaptability. I like colorful bouquets in a variety of shapes and sizes. But of course, you can arrange yours according to personal preference or color scheme.

The next part is simple, really. Wash and set out all ingredients. Peel the fruit. Scoop balls of melon. Slice pineapple and leftover melon into discs. Use the cookie cutters to cut shapes out of the discs.

Place skewers in your bowl or vase to determine how low on the skewers to place your fruit. Carefully arrange fruit on the skewers and place in your bowl or vase. (If they are loose, go ahead and strategically place a few pieces of citrus fruit in the bottom of the bowl or vase to hold skewers in place.)

If you want, dip individual pieces of fruit in the melted chocolate, wait for it to harden and then arrange on the skewer. Or, even better, place a bowl of melted chocolate on the table next to the fruit bouquet and, just like fondue, have your guests dip their skewers.”

Just click HERE to get weekly discounts and great holiday recipes to your favorite stores!



Enhanced by Zemanta
Organic Wild Salmon with Pecans and Pineapple Reduction

kosher fish recipes, kosher pareve recipes, kosher recipes

Organic Wild Salmon with Pecans and Pineapple Reduction

2 Comments 20 February 2011

by Charlie Michelle

I want to preface this great kosher recipe with a little piece of trivia about myself. I really dislike fish. I dislike fish so much that the mere smell of my son’s school on fish-stick days makes me a little green. So when I say that this salmon recipe is amazing, well, that’s saying a lot. A whole lot.

I first tried this kosher recipe at a 5-star restaurant on my wedding anniversary so many years ago. I have no idea what possessed me to order such a dish, given my aforementioned aversion to fish, but I suppose the lure of such an interesting flavor combination–pecans, pineapple, cinnamon, and…fish!…arose my interest. So I tried it. And I loved it. And I set out to replicate it.

My dairy-free kosher recipe is a culmination of lots of trial and error. Tweaking a spice here, altering a crust ingredient there…. but I finally feel I have managed to reproduce the richly flavorful dish I discovered so long ago. And so, dear fellow Jewish Hostesses, I pass it along to you. Why should the restaurant get all the glory?

What you’ll need for two servings:

– Two filets salmon (I use organic, to ensure no artificial coloring has been added)
– 1 cup chopped pecans
– 2 tablespoons vegetable margarine or Earth Balance margarine, softened
– 2 tablespoons brown sugar
– 1 tablespoon flour
– 2 teaspoons cinnamon
– 1 teaspoon nutmeg* (see note)
– 1 teaspoon chili powder
– 1/2 teaspoon kosher salt

Pineapple sauce:

– 1/2 cup crushed pineapple and juice, pureed in a blender or food processor until smooth
– 2 teaspoons chili powder
– 1/2 cup soy yogurt – vanilla, coconut, pineapple, or pina colada flavors work well

Here’s how you make it:

1) Preheat your oven to 350 degrees F and line a baking sheet with aluminum foil. Place salmon filets skin-side down on your baking sheet.

2) In a small food processor, grind your pecans. You can make them as smooth or as chunky as you like. When they are ground to your liking, transfer them to a small bowl and add your margarine, brown sugar, flour, and spices. Using your fingers (I like to get in there and get dirty!) smush your margarine into the pecans as if you were making a crumb pie crust.

3) When everything is well blended, scoop a small handful of your pecan mixture and press it evenly onto each salmon filet. Be generous. That pecan topping is good stuff.

4) Bake salmon at 350 degrees F until it flakes easily with a fork, or its flesh has turned light pink, about 15-20 minutes. When salmon has finished baking, move your oven rack to the second-highest level and broil briefly (2-3 minutes) to make the pecan crust nice and crispy. Because of the sugar content, watch it closely or it will scorch.

To make your sauce:

In a small saucepan, combine pineapple puree and chili powder. Stir well. Cover and bring to a simmer. I like to call it an “aggravated simmer”. Not quite a full boil, but not just a lazy little simmer either. We don’t want to reduce the pineapple, we just want to break it down and bring out the flavor.
After a good 5-6 minutes of “aggravated simmer” (patent pending on that term, hehe!) turn off the heat and add your soy yogurt. Whisk together to blend well.

Serve your pineapple sauce drizzled prettily over the salmon filet, and garnish with something pretty–carrot curls, a parsley or mint leaf, lemon rosebuds, whatever you like. I served mine with a fresh, springy vegetable salad with lime vinaigrette. You can see the kosher recipe for this lovely side dish here.

Enjoy, and happy eating!

*As for the nutmeg, yes, you can totally make it optional.As stated in the kosher recipe, it’s been a work of trial and error, playing with all kinds of in gredient combos to see what works. If you exclude the nutmeg, though, I would definitely replace it with something equally as spicy–maybe ground cloves or an extra pinch of chili powder.

About me:

Charlie’s my name–not short for Charlotte or anything. :) I currently write and maintain a daily food blog, focusing mostly on vegetarian and kosher recipe, ranging from appetizers and side dishes, to dinner and casseroles, to luxurious desserts. My husband serves with the Army, and he recently traveled 1200 miles home for a family emergency. I wanted him to be greeted home with a little bit of luxury, but also with a dish that has a comfort-food appeal to it. Nuts and spices always sing of cooler weather and warm kitchens, while the fresh pineapple sauce lends a happy springtime feel. I thought the combination would be perfect to excite his senses and give him yet another reason to be happy to be home. Enjoy my recipe!

Enhanced by Zemanta
Refreshing Sugar Free Grapefruit Granita

kosher drink recipes

Refreshing Sugar Free Grapefruit Granita

1 Comment 07 May 2010

This granita recipe is so simple and refreshing.
Typically you would use a sugar syrup with fruit, but this is simply fruit.

  1. Juice a few grapefruits or oranges
  2. Pour into a 9-by-13-inch glass baking dish; cover with plastic.
  3. Freeze until mixture begins to set, about 30 minutes. Scrape icy particles from sides, stir with a fork, and return to freezer.
  4. Repeat scraping and stirring every 30 minutes until mixture is frozen with a grainy texture, 2 to 2 1/2 hours.
  5. You can add a kick to the granita with a splash of your favorite liqueur. I happened to have pineapple vodka and it was great. experiment with what ever you have.
  6. Garnish with fresh mint.

By: Nina Cohen

Reblog this post [with Zemanta]

Personalize Your Party and Chic Gifts!



“Like” us on Facebook!

© 2016The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®