Home' Trinidad and Tobago Guardian : May 3rd 2014 Contents A37
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P ineapples, juicy, sweet and
delicious. There seems to be
quite an abundant crop this
year with loads for sale on the
highways, in the markets and at
your local fruit stalls.
Different varieties are available,
the traditional orange coloured
pineapples that tend to be round
and the more delicious sugar loaf
which tend to be more elongated.
The sugar loaf goes from orange at
the base to green at the top. But
don t be fooled by the variegated
colour of this fruit, because as
deceptively unripe as they may look,
cut one open and you ll find them
dripping with juice and as sweet as
Sometimes it can be tricky to
determine the ripeness of a pineap-
ple, but if you tug at one of the
spiky leaves at the top and it releases
easily, then your pineapple is indeed
They re as delicious as they are
versatile. You can enjoy them in
fruit salads, in pineapple upside
down cakes and other delicious
desserts, in ice creams and sorbets.
You can make pineapple mar-
malades or preserves and enjoy their
juicy goodness in Chinese stir fries.
Whatever your desire, the next time
you purchase a pineapple, buy two
instead and use one up in one of
the delicious dishes below!
RUMMY PINEAPPLE SHORTCAKES
For the shortcakes
2 cups all purpose flour
4 tbsps brown sugar
1 tbsp baking powder
1/2 tsps baking soda
1/4 cup butter
1/4 cup vegetable shortening
1 tsp cinnamon
1/4 tsp nutmeg
1 to 11/2 cups sour cream or yogurt
2 tbsps milk
Preheat oven to 400F.
Combine dry ingredients. Rub
butter and shortening into mixture
until it resembles fine crumbs, add
enough sour cream or yogurt to
make a soft manageable dough.
Pat dough or roll into a circle about
11/2 inch thick, cut out rounds 2 1/2
inches in diameter or cut into 2 1/2 to
3 inch squares. Brush with milk.
Place on a greased cookie sheet
and bake for 15 minutes until golden.
Remove and cool.
For the custard
3 egg yolks
1/4 cup granulated sugar
1 tbsp cornstarch
1 cup milk
1 tsp vanilla
1/2 tsp cinnamon
Beat eggs with sugar until thick, add
cinnamon, cornstarch and continue
beating, add vanilla.
Heat milk, pour into egg mixture
and beat, return to pan and heat until
mixture thickens, do not boil. Strain
For the pineapple topping
1 small pineapple, peeled cored and
1/2 cup brown sugar
1/3 cup unsalted butter
1 tsp aromatic bitters
1/4 cup dark rum (optional)
1 cup heavy cream or whipped cream
Heat a nonstick frying pan, add
butter and melt, add brown sugar
and combine with butter until
melted, but not burnt, add pineapple
and sauté, add bitters and cook until
mixture is thick, pour on rum, if using
and flambé, let flames burn down
and continue to cook until syrupy.
To assemble, halve one shortcake
horizontally, spoon pineapple mixture
onto one piece, cut side up making
sure some of the juices soak into the
cake, spoon some custard on top and
cover with the other shortcake half.
Repeat for other shortcakes. Top
with a dollop of cream.
For a more hearty dessert use two
shortcakes instead of one.
PINEAPPLE AND CHICKEN PASTA
1 cup un-boiled pasta twists (fusilli
2 cups cubed or stripped cooked
chicken breast or 2 cups small sized
1 cup pineapple chunks, cut into bite
1 small sweet bell pepper, seeded and
1/4 cup thinly sliced celery stalks
1/2 cup chopped fresh chives
1/3 cup low fat mayonnaise
1/3 cup low fat sour cream or
2 tbsps Dijon mustard
1 ttbsp red wine vinegar
Salt and freshly ground black pepper
1/3 cup sliced green olives
1/2 cup chopped fresh parsley
Boil pasta according to package
directions, drain and cool.
In a small bowl combine
mayonnaise, sour cream, Dijon
mustard, and red wine vinegar.
In a large bowl toss cooled pasta
with chicken, pineapple, pepper,
celery and chives.
Pour dressing over pasta and toss
to coat completely, Season with salt
and pepper to taste.
Sprinkle on parsley and garnish
Refrigerate until ready for use.
Serves 6 to 8
PINA COLADA SORBET
14 ozs pineapple chunks
1/2 cup coconut milk, fresh
1/3 cup granulated sugar
1/3 cup water
1 tbsp lime juice
1/4 cup dark rum
Place sugar and water into a
small saucepan, stir to
dissolve and bring to a boil
just until sugar melts, one
minute, remove and cool,
refrigerate until cold.
Place pineapple and coconut milk
into the bowl of a food processor,
process just until pineapple has been
crushed into small pieces, remove
Combine pineapple and coconut
mixture with cold sugar syrup; stir in
rum and lime juice.
Pour mixture into a 9 inch X 5-inch
baking tin, freeze until firm about 4
to 6 hours.
Remove from freezer, and process
in a blender or food processor until
smooth but not thawed.
Place in a covered container and
Makes about 41/2 cups or serves 8-
chicken pasta salad
Pharrell Williams was
overcome with emotion as he
accepted an award for musical
innovation at the inaugural
iHeartRadio awards in the US.
The star, whose single Happy
has become an international
sensation, was lost for words
for over a minute as Gwen
Stefani presented him with the
"I never dreamt in a million,
million, million years...that I
would be standing here," he
Rihanna also took home four
prizes, including artiste and
song of the year.
The star, who got stuck in
traffic en route to the show,
also won an award for having
the most loyal fans.
She dedicated the award to
her followers, and thanked
them for embracing her, flaws
"It's not easy, what we do. It's
very difficult at times," she said.
"I never felt comfortable being
anything other than myself."
Performers at the show
included Ed Sheeran, Arcade
Fire, Bastille, 30 Seconds to
Mars and Shakira. (BBC)
Pharrell overcome with emotion at US radio awards
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