Showing posts with label pineapple. Show all posts
Showing posts with label pineapple. Show all posts

Wednesday, October 3, 2012

Pineapple Crush

I saw this fun drink in a Sunset Magazine and had to try. With a little creativity in the kitchen, this is a great way to "wake up your water," as the article in Sunset said.

Pineapple Mint Crush

Put 1/3 cup pineapple chunks (chopped up fine) and 4 large mint leaves in a large cocktail shaker. Add 1 tbs. water. Mash well with a muddler. Stir in 2 cups cold sparkling or still water, then strain into an ice-filled glass.  Serves 1


Number one, I couldn't get my cocktail shaker to open. It's never been used. I gave it to my husband as a gag gift back when I gave him everything "James Bond" for a Christmas gift. Silly but fun. So I had to improvise. I used a measuring cup. 
I didn't have a muddler.  Don't even know what it is. But I figured it muddled something. So I tried a meat tenderizer. Didn't work. Too big and too flat. Then tried an ice cream scoop. Worked!

I used a sieve (since I couldn't use the strainer on the cocktail shaker). Worked fine.

I tasted the drink and it was nice, but I like my drinks sweet. So I added a Sweet 'n Lo. I'm sure you could add sugar or simple syrup.  

Here's a recipe for that.

3 parts water to 1 part sugar

In a saucepan over medium heat, bring the cold water and sugar to a boil. Turn the heat to low and stir, approximately three minutes.  Note: the longer you boil the mixture, the thicker the syrup will become.

Delish and refreshing. Any time of the year. And so pretty!

Now, what was really cool, is I still had some muddled pineapple and mint leftover. So I added it to some grilled salmon for dinner and it was fabulous!  How easy is that?!!!



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I'm pleased to announce that my short story, PALACE ON THE LAKE, 
in Fish Tales: A Guppy Anthology has been nominated for both
the Anthony Award and Macavity Award. 
Go Sisters in Crime Guppies! 
Without the Guppies, my career would not be on the right track.
The group support is invaluable!
You can read PALACE ON THE LAKE by clicking on the title above. :)

Say cheese!


Thursday, November 3, 2011

Tommy Bahama Pineapple Caramel Cheesecake - tweaked recipe.

Have you heard of Tommy Bahama clothing? It's the island-style wear that's pretty darned expensive but it's all made of beautiful quality material. It's long-lasting. I like to go into the store and simply touch the clothing to feel the textures. Have you ever done that? LOL

Well, Tommy Bahama also has a chain of restaurants. I was lucky enough to be invited to dinner. Imagine island music (or at least Jimmy Buffet), fruity drinks, palm trees in pots, rattan furniture. It all puts you in a relaxing mood. Whenever I go to places like this, I try to drink in all the environment, and if I can, remember to put that into my writing.

Setting is so important, isn’t it?

Lucky for me, the restaurant had a gluten-free menu. Isn't that fabulous! So many places are getting into the swing of this. PF Chang's, Outback Steakhouse, even Wendy's! People with allergies are able to eat out again.

But I digress. At Tommy B's, I had the most delicious gluten-free ribs with blueberry sauce, and though I'd like to share that recipe, I couldn't snag that one from the waitress. It will be out in a Tommy B cookbook...not sure of that publication date, but you can bet I'll track it down. In the meantime, I had a fabulous dessert, Pineapple Cheesecake with Caramel Sauce, and the chef was willing to part with the recipe.

Sure he was..because the recipe was for 100 portions!  LOL.

A couple of months ago, I shared a soup recipe that I'd seen in the "art" on the wall at a Chef Prudhomme restaurant in New Orleans. I copied the recipe and went home and realized it was a recipe for over 100. I narrowed it down to a recipe for 8 servings, and it worked.

So I decided to try to do the same for this Tommy Bahama cheesecake. At the restaurant, the cheesecakes were served in little rounds. The kitchen must have dozens/hundreds of little cheesecake springform pans. I didn't, so I had to work with my single springform (that serves 8) and hope it worked. It did. The deliciousness is in the sauce. Pineapple (which I’ll bet doesn't have to be fresh, though I used fresh) and caramel.

Now...the really, really fun part of this is I didn't have eight people to serve it to, so the cheesecake made a terrific mid-afternoon snack the next day and the next and the next... Cool, refreshing, and totally delicious.


Note: the caramel does get "hard" after it's made, so it must be served right away or reheated.

Second Note: This looks difficult to make but it isnt. And not even time consuming until its in the oven. Its sort of a dump method. :)

tweaked by Avery


 1 cup pineapple diced
 1 cup light brown sugar
 1 teaspoon vanilla (or vanillin)

Caramel sauce:
4 ounces dark brown sugar
2 tablespoons water
1 tablespoon butter

Cheesecake batter:
1 pound cream cheese (16 oz)
1 pound cottage cheese (16 oz)
1 cup white sugar
2 tablespoons butter, softened
4 eggs
1/2 cup sour cream
1 tablespoon lemon zest
1 tablespoon vanilla extract (or vanillin)


Topping: mix all together in a saucepan. Toss well and spread thin. Cook on medium low until caramelized on one side. Toss and caramelize on the other side. (About 5 minutes) Remove from heat. Cool.

Caramel sauce:
Heat brown sugar, water, and butter until sugar dissolves and mixture is at a high boil. (About 2 minutes) Set aside to cool.

Cream the cheese, sugar, butter. Add the eggs, one at a time until fluffy. Add the sour cream, zest, and vanilla together. Fold into the mixture, making sure there are no pockets of cheeses.

Cut a round of baking paper that matches the bottom of a springform cheesecake mold. Set it in the bottom of the mold. Spray the sides of the springform pan with Pam spray (or brush with oil). Pour mixture evenly into the mold.

Set the mold on a 15 x 9 baking sheet filled with a low level of water. Bake the cake at 300 degrees for 1 and 1/4 hours or until top is tender to the touch (but not hard). Turn the oven OFF oven. Let the cake STAND IN OVEN for 2 hours.

Remove from the oven and cool for 30 minutes. [I set the cake into the refrigerator for 2 more hours before assembling.]

Spread the pineapple topping on the top of the cake. Serve each slice with a drizzle of the caramel sauce. [Note: the caramel sauce will harden when not warm. If it hardens, reheat on low-low-low heat until liquid.]


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Note, last week, KittCatt (a commenter) won a prize from me, but KC, you never wrote me an email with your mailing address. If I don't hear from you by tomorrow, I'll have to choose another winner. Best, Avery
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You can learn more about Avery by clicking this link.

Chat with Avery on Facebook and Twitter.

And watch for CLOBBERED BY CAMEMBERT, coming out February 2012.

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Wednesday, June 29, 2011

Pineapple Casserole


Okay, y’all, it’s time for another delicious Southern-style casserole to blow your diet with. :)

Actually, I think that this recipe for pineapple casserole is perfectly wonderful—if you think of it as a dessert.

The amount of sugar in the recipe puts it into dessert territory. And it’s sweet enough to qualify, too.

Although usually it’s served as a side dish here. :)

You can make this recipe with less sugar. I’ve made it with as little as a few tablespoons of sugar. But…it just wasn’t quite as good (imagine that!)

You do have to turn the oven on for this one, but at least it’s easy and cooks in 30 minutes.

I usually make it with canned pineapple, but right now the pineapple in the store is looking really good. Making it with fresh pineapple makes it even better. :)


Pineapple Casserole

20 oz. can of pineapple chunks
1 cup sugar
4 tablespoons flour
1 cup grated cheese
1 stick melted margarine
1 tube crushed buttery crackers

Preheat oven to 350 degrees.
Drain most of the juice from the canned pineapple (leave about 6 tablespoons) and pour the chunks and into a casserole dish with the 6 tablespoons of juice.

Mix 1 cup of sugar and 4 tablespoons of flour and pour the mixture on top of the pineapple chunks.

Sprinkle the cheddar cheese on the top.

Mix 1 stick melted margarine and 1 tube crushed crackers together.
Cook 30 minutes at 350.



Delicious and Suspicious (Riley Adams)
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Monday, September 20, 2010

Pineapple & Ham Quiche

I love comfort food...

food that melts in my mouth and makes me feel like I'm home and settling in, enjoying a dish that has probably been made for years.

Well, guess what, quiche has!

A tidbit of history: Most people think quiche originated in France, but according to Wikipedia (and we all know that it MUST be true), quiche originated in Germany. Actually in the medieval kingdom of Lothringen, an area the French later renamed Lorraine. Can’t you just see all those pies being made during the medieval times? Quiche comes from the word kuchen, which means cake in German. The pie was originally open-topped and consisted of egg and cream custard with smoked bacon or lardoons.

The bottom was a bread dough, not a crust. Not until later did cooks start adding cheese to the “cake.”

Nowadays, quiche is made with all sorts of ingredients, different vegetables, different cheeses. In The Long Quiche Goodbye, Charlotte makes a different quiche each week as an "extra" from The Cheese Shop. One of her favorites (and mine, inspired by a pizza that my son loved) is pineapple and ham quiche. I can't tell you how many people have written to tell me how much they've enjoyed this particular recipe at the back of the book.

It's definitely a "brunch" quiche, with sweetness reminiscent of French toast. Drizzled with syrup? A delight.

Do you have a favorite quiche? Will you share?



1 pie shell (home baked or frozen)

Dash of white pepper

2 slices pineapple, fresh, diced.

4 slices thin ham [I use Applegate Farms Black Forest Ham], diced.

2 oz. sour cream

2 oz. light cream or whipping cream

2 oz. milk

2 eggs

1 Tbs. brown sugar

2 oz. shredded Edam or Cheddar or Monterey Jack cheese

Dash of cinnamon


Sprinkle white pepper on pie shell.

Arrange meat in pie shell. Arrange pineapple on top. Sprinkle with sugar.

Mix milk, creams, and eggs. Pour into pie crust.

Sprinkle with cheese. Dash with cinnamon.

Bake 35 minutes at 375 until quiche is firm and lightly brown on top.

Note, serve this with a crisp sauvignon blanc. The tart of the wine will go perfectly with the sweet of the pie.

If you'd like to know more about The Long Quiche Goodbye and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the fan club to get in on the next contest.