All Pineapple Enthusiasts by Carla Hale [e book]


  • Full Title : All Pineapple Enthusiasts: 30 Amazing Pineapple Recipes for you
  • Autor: Carla Hale
  • Print Length: 86 pages
  • Publisher: Independently published
  • Publication Date: November 21, 2018
  • Language: English
  • ISBN-10: 1790150701
  • ISBN-13: 978-1790150700
  • Download File Format: epub

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This book is a great guide for you if you want to make various recipes out of pineapple.

We usually tend to use pineapple as a dessert but actually it can be added in any recipe you want. It will not make the recipe sweet but will add a different delightful flavor to it.

This book is divided into different chapters as follows:

– Pineapple Breakfast Recipes
– Learn the Pineapple Lunch and Dinner Recipes
– Pineapple Soup Recipes

Get this book now to enjoy this weekend with your loved ones.

 

>>>Download<<<

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e cubes in a blender and blend until smooth. Pour into tall glasses.

SIMPLE SYRUP

MAKES ABOUT 1 CUP

1 cup sugar

Combine the sugar and 1 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat and let the syrup cool. Cover and refrigerate until cold, at least 2 hours and up to 1 month.

SALTED CARAMEL AFFOGATO

SERVES 4

It’s no secret that ice cream is my weakness, and “drowned” (that’s the literal Italian translation of affogato) in piping hot, strong espresso … well, that’s a brunch treat I happily endorse! The salt in the sweet gelato pulls all the other flavors into focus.

1 pint salted caramel gelato or ice cream (see Note)

2 cups brewed espresso, hot

Divide the ice cream among 4 glasses and pour the hot espresso on top. Serve immediately, with spoons and straws.

NOTE

If you can’t find salted caramel gelato or ice cream, substitute regular caramel flavor ice cream and add a pinch of salt to the top of each affogato before serving.

MOROCCAN COFFEE GRANITA

AND ORANGE WATER CREAM PARFAITS

SERVES 4 TO 6

This deliciously spiced, Sambuca-splashed coffee granita looks great layered in tall glasses with orange-scented whipped cream. I like to serve this after a heavily spiced dish to help you cool off.

1½ cups espresso roast coffee beans

1 or 2 whole cloves, to taste

Seeds from 3 or 4 cardamom pods, to taste

1 tablespoon ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground ginger

¼ teaspoon freshly ground black pepper

½ cup granulated sugar

Splash of Sambuca

Orange Water Cream (recipe follows)

Candied orange peel, optional

Mint sprigs

1 // Working in batches if necessary, combine the coffee beans, cloves, cardamom seeds, cinnamon, nutmeg, ginger, and pepper in a coffee grinder and process until fine.

2 // Scoop the ground coffee into a coffee filter. Add 4 cups cold water and brew according to manufacturer’s directions.

3 // Transfer the coffee to a small saucepan, add the sugar, and cook over low heat until the sugar is completely dissolved. Add the Sambuca and then pour the mixture into a 9 × 13-inch glass baking dish. Freeze until ice crystals begin to form around the edges, about 2 hours.

4 // Using a fork, stir the mixture well and return to the freezer. Continue freezing, stirring, and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, about 2 hours more. The granita can be kept overnight in the freezer.

5 // Layer the granita and orange water cream in tall glasses. Garnish with the candied orange peel, if desired, and mint sprigs.

ORANGE WATER CREAM

SERVES 4 TO 6

1 cup heavy cream, very cold

2 tablespoons confectioners’ sugar

2 teaspoons orange flower water

1 teaspoon grated orange zest

¼ teaspoon pure vanilla extract

Combine all of the ingredients in the chilled bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.

FROTHY HOT WHITE CHOCOLATE

SERVES 2

Smooth, rich, and creamy, this hot white chocolate gets its frothiness from a spin in the blender. Use a high-quality white chocolate, such as Valrhona, Lindt, or Callebaut; flavor and texture will suffer if you scrimp.

2 cups whole or skim milk (skim will froth better)

½ vanilla bean, split lengthwise and seeds scraped

1 tablespoon instant espresso powder

3 ounces best-quality white chocolate, coarsely chopped

Whipped cream

Unsweetened cocoa powder

1 // Combine the milk, vanilla bean and seeds, and espresso powder in a saucepan and bring to a simmer.

2 // Put the white chocolate in a blender and blend a few times to chop further. Remove the vanilla bean, pour the hot milk into the blender, and blend until frothy. Divide between 2 mugs, top with a dollop of whipped cream, and sprinkle with cocoa powder.

TEA LATTES

SERVES 4

There’s no reason why coffee should get all the frothy milk fun—a brewed cup of black tea is just as deserving of special treatment. I particularly recommend giving Irish breakfast tea a try; its strong, slightly malty flavor is really brought to life when sweetened and served with milk.

4 Irish breakfast tea bags (or your favorite black tea)

2 tablespoons turbinado sugar, honey, or agave, or to taste

1 cup milk, either whole, 2%, or 1%

1 // Bring 3½ cups water to a boil in a small saucepan. Remove from the heat, add the tea bags and sugar, and let steep for 5 minutes. Discard the tea bags.

2 // While the tea is steeping, put the milk in a small saucepan and bring to a simmer. Use a handheld frother or whisk to froth the milk until foamy.

3 // Fill mugs halfway with the tea. Top with the frothy milk. Serve hot.

BERRY TEA SMOOTHIES

SERVES 4

Bright and citrusy red tea (I use Celestial Seasonings Red Zinger) is the base for this berry smoothie. I love the way it pumps up the fruity flavor and gorgeous red-pink hue without the calories found in juice, the usual choice. With just a touch of sweetener to taste, and just a bit of milk for creaminess, this smoothie is as it should be: totally delicious and good for you.

5 red tea bags

2 tablespoons sugar or honey, or to taste

1 (10-ounce) bag frozen mixed berries, thawed

¼ cup whole, 2%, or 1% milk, or half-and-half

1 // Pour 4 cups cold water into a medium saucepan and bring to a boil over high heat. Add the tea bags, remove from the heat, and let steep for 5 minutes. Discard the tea bags. Stir the sugar into the warm tea until it dissolves. Refrigerate until cold, at least 1 hour or overnight.

2 // Put the tea, berries, milk, and a few cups of ice in a blender and blend until smooth. Divide the drink among 4 tall glasses.

COCONUT CHAI TEA LATTES

SERVES 4

You’ll be amazed at just how simple it is to create your own version of this warm, spicy, sweet, and creamy teahouse (or coffee shop) specialty. Naturally, the real deal is so much better than most preblended commercial versions. I add coconut milk for its authentically Indian taste and the rich body it brings.

1 (2-inch) piece fresh ginger, thinly sliced

2 cinnamon sticks, plus more for serving

1 teaspoon black peppercorns

8 whole cloves

8 cardamom pods

6 black tea bags

1 cup whole or 2% milk

1 cup unsweetened regular or low-fat coconut milk

2 tablespoons to ¼ cup loosely packed light brown muscovado sugar, to taste

1 // Put the ginger in a medium saucepan. Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods and add to the pan. Add 6 cups cold water and bring to a boil over high heat. Remove from the heat, cover, and let steep for 15 minutes.

2 // Return the mixture to the stove and bring back to a boil. Remove from the heat, add the tea bags, and let steep, covered, for 5 minutes.

3 // Put the milk, coconut milk, and sugar in a medium saucepan and bring to a simmer. Strain the tea mixture into the milk mixture, heat through for 1 minute, and then whisk until frothy. Pour into mugs, garnishing each with a cinnamon stick.

HIBISCUS TEA PUNCH

SERVES 6

As colorful as it is tasty, this magenta-hued, refreshing, sangria-like punch will make any brunch gathering feel festive. If you can’t find Pisco, a Peruvian grape brandy with a distinctive, complex flavor, substitute another clear fruit brandy or grappa.

3 hibiscus tea bags (I like Republic of Tea brand)

2 (750-ml) bottles Sauvignon Blanc

2 cups ruby red grapefruit juice

1¼ cups Pisco

½ cup Simple Syrup, or more to taste

1 small mango, peeled, pitted, and cut into small dice

1 small orange, halved and thinly sliced

1 cup raspberries or blackberries, or a mixture

1 // Bring 2¼ cups cold water to a boil in a small saucepan over high heat. Add the tea bags and let steep for 10 minutes. Remove the bags and discard.

2 // Pour the wine into a large container or pitcher. Add the tea, grapefruit juice, Pisco, simple syrup, half of the diced mango, and all of the orange slices. Cover and refrigerate for at least 4 hours or overnight.

3 // Just before serving, add the remaining diced mango and the berries. Serve over ice.

BLACKBERRY-BOURBON ICED TEA

SERVES 4 TO 6

I like to macerate sweet blackberries until they’re extra juicy before adding them to black tea. Sure, you could serve this as is, strained and chilled over ice with mint, but why stop there? A shot of smoky bourbon floated on top makes this combination that much better.

3 cups fresh blackberries, plus more for serving

¾ cup sugar

2 tablespoons chopped fresh mint, plus whole sprigs for serving

6 good-quality black tea bags

Good-quality bourbon, such as Woodford Reserve

1 // Combine the blackberries and sugar in a large bowl and mash with a potato masher or wooden spoon.

2 // While the blackberries are macerating, bring 1½ quarts cold water to a boil in a medium saucepan over high heat. Remove from the heat, add the mint and tea bags, and let steep for 3 minutes. Remove the bags and pour the tea over the blackberry mixture. Let sit at room temperature for at least 1 hour and up to 4 hours for the flavors to meld.

3 // Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours or overnight.

4 // Serve over ice in tall glasses, floating a shot of bourbon on top of each and garnishing with some blackberries and the fresh mint sprigs.

BELLINI BAR

This Bellini bar is a fun and delicious way to get your guests involved in the merrymaking. The traditional Bellini, as first served up in Venice’s Cipriani’s, is a summery sweet concoction of Prosecco and white peach puree. Why not mix it up a little, with a selection of juicy fruit purees, liqueurs, and fresh garnishes? You don’t need all of the ingredients listed below; aim for some variety to make things interesting. Figure a couple of tablespoons of fruit puree per glass of sparkling wine, a dash of liqueur, and some fruit to garnish. Make it an all-American affair by serving a California sparkling wine as your base.

California Sparkling Wine

(or sparkling water for virgin drinks)

Fruit Puree

Passion Fruit Puree

Black Cherry Puree

Blueberry-Pomegranate Puree

Blackberry Puree

Peach Puree

Liqueur

Kirsch

Peach Eau de Vie

Chambord

Passion Fruit Liqueur

Fruit Garnish

Fresh Blackberries

Fresh Cherries

Pomegranate Seeds

Passion Fruit Seeds

BLOODY MARY BAR

What’s the difference between a good Bloody Mary and a great one? I’d have to say it’s a matter of taste and freshness. Nothing beats a totally customized Bloody Mary made to order. From the basics to the spike, the seasonings, and on down to the garnishes, there are a variety of directions you can take this classic brunch cocktail. Pick and choose your favorites within each heading, and let the fun begin!

Juice

Fresh Tomato Juice

V8 Juice

Clamato Juice

Liquor

Premium Vodka

Premium Tequila

Premium Gin

Seasoning

Worcestershire Sauce

Tabasco Sauce

Habanero Hot Sauce

Jalapeño Hot Sauce

Prepared Horseradish

Celery Salt

Old Bay Seasoning

Garnish

Fresh Lemons, Cut into Wedges

Celery Stalks

Jalapeño Chiles

Pickled Jalapeño Chiles

Pickled Onions

Pickled Asparagus Stalks

Pickled Okra

Black and Green Olives

Blue Cheese–Stuffed Olives

EARL GREY SPRITZER

SERVES 4

Distinctively fragrant, Earl Grey tea saturates simple syrup with its citrusy bergamot essence. Cooled and poured over crisp Champagne, this elegant cocktail is tasty and aromatic.

¾ cup Earl Grey Syrup (recipe follows), cold

1 (750-ml) bottle Champagne or sparkling wine, very cold

4 thin slices of lemon

1 // Put 4 champagne flutes in the freezer at least 15 minutes before serving drinks and up to 24 hours.

2 // Remove the flutes from the freezer and divide the Earl Grey syrup among the glasses. Fill the glasses to the top with Champagne and garnish each with a lemon slice.

EARL GREY SYRUP

MAKES ABOUT 1 CUP

1 cup sugar

2 Earl Grey tea bags

Combine the sugar and 1 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat, add the tea bags, and let steep for 10 minutes. Discard the tea bags and let the syrup cool. Cover and refrigerate until cold, at least 2 hours and up to 1 month.

MOJITO CHAMPAGNE COCKTAIL

SERVES 4

The addition of chilled sparkling wine (I prefer Spanish cava here) somehow makes this sweet mint and rum concoction perfectly appropriate for morning brunch. Should you find yourself with leftovers, the mint simple syrup is an excellent sweetener for iced tea.

½ cup white rum

¼ cup Mint Syrup (recipe follows)

Fresh mint leaves

1 (750-ml) bottle cava or other sparkling wine, cold

1 // Put 4 champagne flutes in the freezer at least 15 minutes before serving and up to 24 hours.

2 // Remove the flutes from the freezer and divide the rum and mint syrup among the glasses. Add a mint leaf to each. Fill the glasses to the top with cava.

MINT SYRUP

MAKES ABOUT 1 CUP

1 cup sugar

1 bunch fresh mint leaves

Combine the sugar and 1 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat, add the mint leaves, and let steep for 30 minutes. Strain the syrup into a jar and let cool. Cover and refrigerate until cold, at least 2 hours and up to 1 month.

SANGRIA SUNRISE

SERVES 6 TO 8

I love a cold glass of sangria, the blend of fruits and their juices enhancing the wine’s natural fruitiness. The traditional additions of brandy and Triple Sec make it a bit more potent—not exactly what I’m ready for on a Sunday morning! This sunrise-ready version, so called for the way the red wine bleeds down into the orange base, pumps up the juices in place of the liquors.

1 small pineapple

2 cups fresh orange juice, cold

2 cups fresh blackberries

1 small orange, halved and thinly sliced

1 lime, halved and thinly sliced

1 (750-ml) bottle fruity red wine

1 // Cut the top and bottom off the pineapple, stand it upright on a cutting board, and remove the peel using a sharp knife. Cut the pineapple into quarters lengthwise and then cut away and discard the tough core from each quarter. Finely dice enough of the pineapple to make 1 cup. Cut the remaining pineapple into chunks and put into a blender. Puree until smooth. Strain through a fine-mesh strainer, pressing on the solids; discard the solids. Measure 2 cups pineapple juice in a glass measuring pitcher; reserve any extra juice for another use.

2 // Combine the pineapple juice, orange juice, diced pineapple, blackberries, orange, and lime in a pitcher. Cover and refrigerate for at least 2 hours and up to 8 hours.

3 // Fill large wine goblets halfway with ice cubes and then top with the juice mixture and a splash of red wine.

BLOOD ORANGE CAMPARI MIMOSAS

SERVES 4

Garnet red and bubbly, this is one of the most spectacular-looking takes on the Mimosa I’ve ever seen. Sweet-tart, gorgeously hued blood orange juice gets an additional punch of color from a dash of Campari, a natural bittersweet pairing for citrus. This winter brunch cocktail is especially refreshing, not overly sweet.

1 cup blood orange juice

4 teaspoons Campari

1 (750-ml) bottle Champagne, Prosecco, or sparkling wine, cold

Thin slices of orange

Mint sprigs

1 // Put 4 champagne flutes in the freezer at least 15 minutes before serving and up to 24 hours.

2 // Remove the flutes from the freezer and divide the orange juice and Campari among the glasses. Fill the glasses to the top with Champagne. Garnish with the orange slices and mint sprigs.

WATERMELON MARGARITA MIMOSAS

SERVES 4

Sweet, juicy watermelon is one of summer’s simplest pleasures, and a margarita made from its pink juice is one of my favorites. Simple syrup heightens the watermelon’s natural sweetness and balances the lime juice’s bright acidity. Crisp, sparkling cava joins the mix, making this margarita a brunch-bound Mimosa.

3 cups seedless watermelon cubes, cold

¼ cup fresh lime juice

¼ cup silver tequila

2 tablespoons Triple Sec

Simple Syrup, to taste

1 (750-ml) bottle cava or other sparkling wine, cold

1 // Put 4 champagne flutes in the freezer at least 15 minutes before serving and up to 24 hours.

2 // Put the watermelon in the blender and puree until smooth. Strain through a fine-mesh sieve, pressing on the solids; discard the solids. Measure 1 cup watermelon juice in a glass measuring pitcher; reserve any extra juice for another use.

3 // Add the lime juice, tequila, and Triple Sec to the pitcher and sweeten with simple syrup to taste.

4 // Remove the flutes from the freezer and divide the watermelon mixture among the glasses. Fill the glasses to the top with cava.

CARROT-MANGO MIMOSAS

SERVES 4

This is a fun brunch cocktail to pair with a healthy meal, something that once again proves that nutritious can be oh so delicious. Bright orange carrot juice, chock-full of antioxidants and vitamins, is naturally sweet, and mango juice amplifies that sweetness with a tropical flair.

½ cup mango nectar, cold

½ cup carrot juice, cold

1 (750-ml) bottle sparkling wine, cold

4 thin slices of mango

4 thin half-moon slices of orange

1 // Put 4 champagne flutes in the freezer at least 15 minutes before serving and up to 24 hours.

2 // Combine the mango nectar and carrot juice.

3 // Remove the flutes from the freezer and divide the juice mixture among the flutes. Fill the glasses to the top with sparkling wine and then garnish each glass with a thin slice of mango and orange.

TANGERINE-GIN FIZZ

SERVES 4

Freshly squeezed tangerine juice is like a quick shot of summery sunshine and such a winter treat. It’s a lightly tart and refreshing twist on regular orange juice that pairs really nicely with herbal, juniper-scented gin. Top off the glasses with cold Champagne for a delightful brunch cocktail.

3 cups fresh tangerine juice

¾ cup best-quality gin

1 (750-ml) bottle cava, Champagne, or other sparkling wine, cold

4 orange slices, optional

1 // Put 4 champagne flutes in the freezer at least 15 minutes before serving and up to 24 hours.

2 // Remove the flutes from the freezer and divide the tangerine juice and gin among the glasses. Fill the glasses to the top with cava and garnish each with an orance slice, if desired.

RAMOS FIZZ

SERVES 1

An old-fashioned drink to be sure, the Ramos Fizz is yet another legendary recipe born in New Orleans. The milk and egg white (be sure to use only the freshest egg—or pasteurized, even—as it is served raw) combine during the shaking process into a luxuriously silky textured base for the botanical notes of gin, the tartness of lemon and lime juices, and the faint hint of orange flower water.

3 tablespoons gin

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

2½ tablespoons Simple Syrup

¼ cup skim or whole milk

1 small egg white, pasteurized, if desired

2 drops orange flower water

Club soda

In a cocktail shaker filled with ice, combine the gin, lemon juice, lime juice, simple syrup, milk, egg white, and orange flower water. Shake vigorously. Strain into a highball glass and top with club soda.

LA FRAISE

SERVES 4

A chunky puree of summer sweet strawberries, macerated with sugar, brought to life with lemon juic

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