Thursday, July 21, 2011

A Preponderance of Pineapples

Pineapples from Wolff's Flea Market
Remember when I ended up with 52 pounds of potatoes? We hope you enjoyed our creations. The situation has now repeated itself in the way of pineapples. In true Wolff's fashion, one pineapple just wasn't enough, so I ended up with 7 of these ripe, juicy fruits. Not one to shrink from a cooking challenge, I have been busy creating pineapple concoctions all week. Below are the recipes.

Tip 1: Don't even think about buying the pineapple(s), putting it in your car and then going back to shop at the flea market. We won't go into detail, but let's just say that we don't recommend it.  That said, on to the fun.

DAY 1: We just ate pineapple!
Cut & enjoy!
Tip 2: How do you cut a pineapple? Easy! Just follow the directions on this website, coincidentally named


DAY 2:  Breakfast Smoothie
Combine in blender & enjoy!
1C soy milk
1C plain Greek yogurt
2T honey (or more, to taste)

DAY 3:  Mini Upside-down Pineapple Cakes

2 C flour
1/2 C white sugar
1T baking powder
1 pineapple, cubed
1 egg
3/4 C milk
1/4 C melted butter

1/4 C melted butter
1/4 C cinnamon
1/3 C packed brown sugar
1/2 C flour

In large bowl, combine 2 C flour, white sugar and baking powder
Puree pineapple in food processor
Make a well in the center of the dry ingredients
Add pineapple, egg, milk and 1/4 C melted butter
Mix until blended

In separate bowl, combine cinnamon, brown sugar, 1/2 C flour, 1/4 C melted butter

Spoon batter mixture into greased muffin tins. Drop pea size bits of the streusel onto each section. Streusel will sink to the bottom during the baking process, but this becomes the top!

Bake 30-40 minutes in preheated oven, or until toothpick comes out clean. Cool for a few minutes. Carefully run a knife around the edges of each muffin to loosen. Place baking sheet over pan and flip over, releasing the cakes.  They will be moist, rich and heavy. Store in airtight container or fridge. Reheat in microwave and serve with a scoop of ice cream.

Tip  3:  I found out that pureed pineapple tempts even the pickiest non-fruit eater when baked into these cakes!


DAY 4: Pineapple Chicken
4 boneless, skinless chicken breasts
Sliced fresh pineapple
4 1/2 T honey
1/2 C rum (alcohol will evaporate during the baking process)
3T olive oil
2T brown sugar

Combine honey, rum, oil, sugar in large bowl
Chop 2 slices of pineapple and whisk into marinade
Add chicken and turn to coat evenly
Cover and refrigerate at least 1 hour
Spray roasting pan with Pam
Arrange chicken pieces and marinade in pan and top with rest of pineapple slices
Bake at 400 degrees until chicken is tender

Serve over brown rice
DAY 5:  PINA COLADA (Really, it's DAY 4, but it's hot and who's asking anyway?)
Recipe by Paula Deen
DAY 5: Pina Colada
Wondering why it took so long to reach the pina colada recipe? Good things come to those who wait.  It's now time to reward myself for slaving over the hot stove all week...Prepare this drink with or without alcohol. Makes 4 servings
Ice cubes
1/2 C rum
3/4 C coconut cream
1/4 C coconut milk
1/4 C pineapple chunks
Sliced pineapple & strawberry for garnish

Fill blender halfway with ice cubes
Add remaining ingredients. Puree.
Put your feet up

Tip 4: Leftover pineapple freezes well. Just slice and place in ziplick freezer bags or air tight container for future use.

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