pineapple | Saveur

Bermuda Hundred

Beth Dixon — Mon, 18 Mar 2019 22:34:23 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

The lovechild of a mai tai and a Negroni, this fruity orgeat and Campari cocktail is a sweet and summery thirst-quencher.

Featured in: “21 Cocktails for our 21st Birthday“

Yield: 1

Time: 5 minutes

1½ oz. gin
1½ oz. pineapple juice
3⁄4 oz. Campari
1⁄2 oz. fresh lime juice
1⁄2 oz. orgeat
1 brandied cherry

Instructions

Fill a rocks glass with ice. To a cocktail shaker, add the gin, pineapple juice, Campari, lime juice, orgeat, and enough ice cubes to fill the shaker about halfway. Shake well, strain into the glass, garnish with the cherry, and serve immediately.

The post Bermuda Hundred appeared first on Saveur.

Zabaglione Pavlova with Pineapple and Black Pepper

Tammie Teclemariam — Tue, 28 Dec 2021 03:24:40 +0000

Photography: David Malosh; Food Stylist: Simon Andrews; Prop Styling: Summer Moore

Writer and spirits professional Tammie Teclemariam likes to drizzle a classic Marsala zabaglione over this cloudlike pineapple pavlova. Not only does the pillow of meringue make for an impressive base for the tropical fruit salad—it also uses up all the whites leftover from whipping up the fragrant and frothy Italian custard. While the meringue may be made ahead of time, the texture of the zabaglione is at its best right off the stove. If prepping the components ahead of time, hold off on finishing the sauce and whipping the cream until just before serving.

Featured in “Flavorful and Versatile, Zabaglione Is a Festive Way to Cap Off the Meal.”

Yield: serves 8

Time: 1 hour

Ingredients

For the meringue:

6 large egg whites
Pinch of cream of tartar
1½ cups sugar
2 tsp. cornstarch

For the zabaglione:

6 large egg yolks
¼ cups plus 2 Tbsp. sugar
¼ cups plus 2 Tbsp. dry Marsala

For the pavlova:

1 ripe pineapple, peeled and cut in ½-in. cubes. (about 4 cups)
2 tsp. freshly ground black pepper
2 tsp. finely grated lime zest
2 cups heavy cream, whipped to medium-stiff peaks

Instructions

Preheat the oven (with one of its racks positioned in the center) to 250°F. Line a large rimmed baking sheet with parchment paper and set it aside.
Make the meringue: In a stand mixer fitted with the whip attachment, beat the egg whites on low speed until foamy. Add the cream of tartar, increase to medium speed, and continue beating until the whites reach soft peaks. With the mixer still running, gradually add sugar to the bowl one tablespoon at a time until there is about a tablespoon left. Stir the cornstarch into the remaining sugar and whisk to combine and then add the cornstarch-sugar mixture to the mixer to combine. (The meringue should be light and very glossy and should hold stiff peaks.)
Using a silicone spatula, turn the meringue out onto the center of the lined baking sheet. Using an offset spatula or the back of a large spoon, spread the meringue out into a 10-inch circle of even thickness. Transfer to the oven and bake for 1 hour and 30 minutes, then turn the oven off. Leave the pavlova in the oven until it has cooled completely, at least one and up to 24 hours.
Meanwhile, make the zabaglione: In a medium metal bowl, whisk together the egg yolks, sugar, and Marsala until thoroughly combined.
Bring two inches of water to a simmer in a medium pot. Position the bowl with the yolk mixture over the pot, taking care that the water does not come into contact with the bottom of the bowl. Cook, whisking vigorously and continuously, until the sauce turns pale yellow and very foamy and nearly triples in volume, 7–8 minutes. Remove the bowl from the heat and continue whisking for another minute. Use immediately, or divide between 6 dessert bowls and serve at room temperature.
Just before you plan to serve, assemble the pavlova: To a medium bowl, add the pineapple, black pepper, and lime zest and toss to combine. Transfer the cooled meringue to a large, flat plate. Using a large spoon, scoop the whipped cream over the meringue and smooth into an even layer. Pour the zabaglione over the top, then mound the pineapple mixture in the center and serve.

16 Meringue Recipes for When You Have an Abundance of Egg Whites

Farideh Sadeghin

And zero yolks to give.

The post Zabaglione Pavlova with Pineapple and Black Pepper appeared first on Saveur.

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 Chauhan. 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.

Get Chauhan’s recipe for pineapple chaat here. Linda Xiao

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 Chaat

Maneet Chauhan — Wed, 28 Apr 2021 17:11:45 +0000

“Chaats are a mighty snack that tell India’s culinary story more adeptly than any other food,” writes Nashville-based Indian chef Maneet Chauhan in her recent cookbook, Chaat. In the book, she recalls a fruity street snack sold by a chaat vendor near the Hyderabadi train station. Sweet pineapple, tangy lime juice, sour-salty chaat masala, chile powder, cilantro, and pomegranate seeds created what she describes as “a decadent mosaic of colors and plucky flavors.” Chauhan suggests adapting her version of the pineapple recipe to use ripe mango or watermelon when in season, or drizzling the finished dish with lightly salted yogurt for added richness and depth. Serve as a snack, or as a side dish for barbecued meats or seafood.

Featured in “Our Favorite Fruit Snack.”

Yield: serves 4

Time: 15 minutes

1 ripe medium pineapple (about 1¾ lb.), peeled, cored, and cut into bite-sized pieces
¹⁄₄ cup plus 1 Tbsp. fresh lime juice
¹⁄₂ tsp. sugar
1 tsp. chaat masala, plus more to taste
¹⁄₄ tsp. Kashmiri or other red chile powder
³⁄₄ cup pomegranate seeds
2 tbsp. finely chopped fresh mint

Instructions

In a large bowl, toss together the pineapple, lime juice, sugar, and chaat masala. Season to taste with additional chaat masala as needed, then transfer the mixture to a large platter and sprinkle with the chile powder, pomegranate seeds, and fresh mint. Serve at room temperature

The post Pineapple Chaat appeared first on Saveur.

Pineapple Tarts

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

Get the recipe for Pineapple Tarts ». Yi Jun Loh

Pineapple tarts are all the rage in Malaysia, Singapore, and Indonesia in the leadup to the 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 and 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: Pineapple Tarts for a Prosperous New Year

Equipment

Food Processor or Blender
Medium Pot
Teaspoon-Sized Measuring Spoon
Large Baking Sheet
Plastic Wrap
Stand Mixer Fitted with the Paddle Attachment
Parchment Paper
Pastry Brush
Airtight Container

Yield: makes 28 tarts

Time: 3 hours 30 minutes

Ingredients

For the pineapple jam:

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

For the dough:

10 Tbsp. (140 g) unsalted butter, softened at room temperature
2 ¹⁄₂ tbsp. (30 g) sugar
¹⁄₂ tsp. fine sea salt
4 large egg yolks, divided
¹⁄₄ tsp. vanilla extract
1 ¹⁄₂ 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 fresh 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 extract, cinnamon, star anise, and cloves. 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 one 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, 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, 1½ tablespoons cold water, water, and the vanilla 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, one 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, preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper. 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 of cold water, then use a pastry brush to brush a thin layer of the yolk mixture evenly over each tart. Transfer to the oven and 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 minutes 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.

Pineapple Tarts for a Prosperous New Year

Yi Jun Loh — Thu, 11 Feb 2021 16:04:41 +0000

These tender, jammy cookies are a Lunar New Year tradition in Chinese communities throughout Malaysia, Indonesia, and Singapore. Yi Jun Loh

For me, no Lunar New Year would be complete without a pineapple tart. Maybe two. But more likely a tinful. Forget the plate-sized, crimped-edged pastries that come to mind when you think of tarts—these are flaky butter cookies bursting with pineapple jam. Bite into one, and you’re first greeted by the rich, crumbly pastry that falls apart in your mouth under the gentlest pressure, giving way to a tropical, tangy pineapple filling, spiced with cinnamon and star anise.

Pineapple tarts might not scream Lunar New Year to all who celebrate it, but they have been a constant in my life, even cropping up in baby photos of me dressed in traditional red Chinese garb. So imagine my surprise when I found out years later that the pastries were a Lunar New Year treat only here, in my home country of Malaysia and in neighboring Singapore and Indonesia.

Malaysia is a Muslim-majority country, but approximately a quarter of the population is ethnic Chinese. For generations, this diasporic community has preserved the tradition of making and eating pineapple tarts in celebration of the Lunar New Year, which is considered a Chinese holiday (hence its other name, Chinese New Year).

In the weeks leading up to the Lunar New Year, trays and tins of pineapple tarts are sold in Chinese communities across the region. It is the most adored of the festive snacks; there are always nian gao (glutinous rice cakes), peanut cookies, mandarin oranges, and tapioca biscuits, but the pineapple tarts are always the first to run out. All across Malaysia, from Kuala Lumpur to Sarawak, everybody from schoolchildren to grandmothers line up to get their pineapple tart fix at Chinese restaurants, bakeries, roadside stalls, and even private homes of Chinese families, as many homemakers sell them as a side hustle.

Blended into a pulp and simmered with sugar and spice, pineapples transform into this sweet, slick jam. Yi Jun Loh

Over the years, to save myself the heartbreak of running out of pineapple tarts, I’ve made them at home—and, in the process, learned that from-scratch ones taste even better than those from the corner bakery. I like to make them for a weekend project, peeling and coring three to five pineapples each time and simmering their puckery flesh with sugar and warm baking spices to make a thick, gleaming jam.

I then roll out a simple butter pastry and spoon knobs of jam into the rounds, pinching them into sealed parcels. After that, all that’s left is a quick bake to give them their gorgeous golden hue. While pineapple tarts come in a slew of shapes and sizes—such as roulades with jam peeking out the sides and sunflower-shaped pastries dolloped with jam—my dome-shaped ones are wonderful in their simplicity, and for the hefty lump of jam they hide within.

Get the recipe for Pineapple Tarts » Yi Jun Loh

Oddly, pineapple tarts are rarely found in China proper despite being synonymous with Chinese culture in Malaysia. That’s due to an intricate web of cultural crossovers. The main ingredient, pineapple, isn’t native to Asia but in fact to South America. Only in the 16th century, as Spanish and Portuguese colonists and traders sailed the world, did the first pineapples land in Southeast Asia—a surprising revelation, since the fruit is a key component in other regional standbys such as Filipino pininyahang manok (pineapple chicken stew), Indonesian nanas goreng (fried pineapple), and Thai pineapple fried rice.

The origin of this pastry, on the other hand, is apparent in the local term for the snack, “nastar” cookies or “tat nenas,” loanwords meaning pineapple tart (“ananas taart”) in Dutch. According to Singaporean food writer and cookbook author Christopher Tan, “the Portuguese and Spanish brought pineapples to Asia, but the rich, short texture of pineapple tart pastry is very Dutch. In Bengkulu, Sumatra, pineapple tarts are still made in classic Dutch form—large-sized with crimped rims and pastry lattices, sliced to serve.” In the 17th century, the Dutch colonial empire stretched from Indonesia to Sri Lanka, leaving traces of their food culture in the former colonies that persist today.

While pineapple tarts are enjoyed by all, they have become particularly tied to Lunar New Year celebrations over the years. Beyond the pastry’s cross-cultural past and irresistible bursts of sweet spice, pineapple tarts hold a deeper meaning for the Chinese. The word for the actual fruit in Chinese dialects such as Hokkien and Cantonese, is “ong lai” or “wong lai,” a homonym for “wealth arrives,” so gifting pineapple tarts to friends and loved ones is a gesture intended to bring about prosperity for the coming year. Two weeks ahead of the Lunar New Year, my family would order hundreds of tarts from our favorite confectionery and spend a whole afternoon on the kitchen floor stuffing them into crimson containers.

While Southeast Asians are blessed with the flavor, and possibly the fortune, that comes with pineapple tarts, the pastries are tricky to find in other parts of the world (though in the United States, you might find them at Asian grocers and Malaysian- or Singaporean-owned Chinese restaurants). So consider baking a batch at home. Whether you choose to sculpt your pineapple tarts into delicate sunflowers or simply pat them into domes, your cravings are sure to linger long into 2021, the Year of the Ox. So, get cooking! In times like these, we could all do with a bit of good fortune.

Yield: makes 28 tarts

Time: 3 hours 30 minutes

Ingredients

For the pineapple jam:

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

For the dough:

10 Tbsp. (140 g) unsalted butter, softened at room temperature
2 ¹⁄₂ tbsp. (30 g) sugar
¹⁄₂ tsp. fine sea salt
4 large egg yolks, divided
¹⁄₄ tsp. vanilla extract
1 ¹⁄₂ 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 fresh 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 extract, cinnamon, star anise, and cloves. 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 one 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, 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, 1½ tablespoons cold water, water, and the vanilla 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, one 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, preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper. 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 of cold water, then use a pastry brush to brush a thin layer of the yolk mixture evenly over each tart. Transfer to the oven and 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 minutes before serving or transferring to an airtight container. Store at room temperature for up to 1 week.

The post Pineapple Tarts for a Prosperous New Year appeared first on Saveur.

Painkiller Cocktail

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

Photography by 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 sweetened 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.

Featured in:

Equipment

Cocktail Shaker

Yield: makes 1 drink

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

In a cocktail shaker filled 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.

The post Painkiller Cocktail appeared first on Saveur.

Frozen Piña Colada

SAVEUR Editors — Mon, 18 Mar 2019 22:22:23 +0000

D.J. Costantino

A poolside classic, this blended pineapple-and-coconut cooler is heightened with a splash of aromatic bitters.

Equipment

Yield: makes 2

Time: 15 minutes

3 oz. (6 Tbsp.) pineapple juice
2 oz. (4 Tbsp.) cream of coconut, such as Coco Lopez
¹⁄₂ oz. (1 Tbsp.) light rum
¹⁄₂ oz. (1 Tbsp.) dark rum
3 Tbsp. crushed, canned pineapple
1 oz. (2 Tbsp.) half-and-half
2 dashes Angostura bitters
3 cups ice cubes
2 maraschino cherries, for garnish
2 pineapple wedges, for garnish

Instructions

In a blender, combine the pineapple juice, cream of coconut, both rums, canned pineapple, half-and-half, and bitters. Add the ice cubes and blend on high speed until smooth. Divide the mixture between 2 chilled cocktail glasses, garnish each with a cherry and pineapple wedge, and serve immediately.

The post Frozen Piña Colada appeared first on Saveur.

Raw Oysters with Grilled Pineapple and Thai Basil

Organic — Mon, 18 Mar 2019 22:22:01 +0000

Photography by Ted Cavanaugh

Some ingredients obscure raw oysters, others enhance them. Just as lemon juice brightens and cleans their flavor, so too does Thai basil, marinated pineapple, and a squeeze of lime. A sprinkling of dark-burgundy-colored urfa biber chile flakes, commonly known as urfa, adds a smoky dimension.

Featured in Leaving Corporate America To Start an Oyster Farm Andrew Hetherington

What You Will Need

Yield: makes 1 Dozen

Time: 30 minutes

2 tbsp. granulated sugar
1 tsp. plus ⅛ tsp. Asian fish sauce, divided
¹⁄₂ tsp. fresh lime juice, plus lime wedges for squeezing
1 tbsp. minced shallot, divided
1 slice of fresh pineapple, ¼ inch thick (4½ oz.), skin cut away
¹⁄₄ tsp. extra-virgin olive oil
1 dozen medium, sweet oysters
Finely chopped fresh Thai basil, or substitute regular basil or cilantro
Very finely minced Thai chile, for garnish

Instructions

In a medium bowl, add the sugar, fish sauce, lime juice, and 1 teaspoon of the shallot; whisk well until the mixture is thick and syrupy.
Preheat a grill pan or grill to high heat. Brush both sides of the pineapple slice with some of the sugar mixture. Transfer to the preheated grill and let cook until well-charred, about 3 minutes per side.
Remove the pineapple slice to a cutting board and finely dice it. Transfer to a small bowl and add the olive oil; stir well.
Shuck the oysters and, using an oyster knife, detach the meat from the bottom of the shell, reserving the liquid.
Place the oysters on a bed of coarse sea salt or crushed ice to stabilize them. Add at least 2 small cubes of pineapple to each, or more to taste. Top each oyster with a generous pinch of Thai basil leaves, a few pieces of shallot, and a sliver of Thai chile. Serve immediately with lime wedges.

The post Raw Oysters with Grilled Pineapple and Thai Basil 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

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 »

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

“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 »

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

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.

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)

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) »

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)

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) »

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)

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) »

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.