CHILDREN’S RECIPE: Pineapple Coconut Donut Holes
Ingredients:
1½ cup Confectioners Sugar
2 tbsp Pineapple Juice
1-2 tbsp Milk
¾ cup Milk
¼ cup Pineapple Juice
¼ cup Orange Juice
1 Egg
2 cups Flour
1½ tbsp Baking Powder
½ cup Brown Sugar
2 tbsp Sugar
½ tsp Salt
Coconut Flakes, toasted; to garnish
Method of Preparation:
Mix confectioners sugar, pineapple juice and milk until glaze is the desired thickness, set aside. Whisk the milk, juice and egg in one bowl. In a separate bowl, mix the flour, baking powder, sugars and salt. Combine the two bowls into one and mix just until smooth. Don’t over mix, keep it lumpy. Let it rest for flour to hydrate. Using a small ice cream scoop, drop small balls into a deep fryer or pot at 350F until golden brown on all sides. Remove from oil and let sit on a cooling rack. Toss the donut holes in the glaze and top with coconut flakes.
FAMILY RECIPE: Seared Scallops with Spicy Pineapple Glaze and Forbidden Black Rice
Ingredients:
1 cup Dry Black Rice, cooked
1 tbsp Olive Oil
4 Large Scallops
2 tbsp Butter
1 Shallot, diced
1 clove Garlic, chopped
1 Jalapeno, seedless and sliced
2 cups Pineapple, diced
½ cup Rice Vinegar
¼ cup Pineapple Juice
2 tbsp Brown Sugar
1 tbsp Butter
Method of Preparation:
Start by cooking the black rice, as you normally cook rice. You may season water with lime and lemongrass for deeper flavor. Dry scallops, salt one side and put in a hot pan; salt side down, then salt and pepper the top. Sear the scallops until brown. Once scallops are brown, flip, add butter, cook for 2 more minutes and remove from heat. In large hot pan, sauté shallots, jalapeno, garlic and pineapple until soft. Add remaining ingredients to the hot pan and reduce until thick and syrup like. Finish with butter. Serve scallops over rice and top with glaze.