pineapple — Cooking for Baby & Me

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.

CHILDREN’S RECIPE: Pineapple and Banana Smoothie
Ingredients:
¾ cup Pineapple, peeled and chopped
2 Bananas, peeled and chopped
1½ cup Greek Yogurt, vanilla
1 cup Coconut Milk or Almond Milk

Method of Preparation:
Combine all items in a blender until smooth. Add ice if you like, or freeze yogurt in ice cube trays so as not to dilute the flavor.

FAMILY RECIPE: Marinated Pineapple Salad with Puffed Grains and Pickled Chili
Ingredients:
2 Pineapples, cored and cubed
2 cups White Balsamic Vinegar
2 cups Sugar
¼ cup Filtered Water
6 stems Mint
4 Chilis, dried or Red Pepper Flakes
3 Cucumbers, seedless, peeled and sliced
4 fresh Chilis, sliced and seeds removed
½ Red Onion, julienned
2 cups Vegetable Oil
½ cup Dry Wild Rice
½ cup Mint Leaves
½ cup Chives, chopped
Salt to taste
¼ cup Extra Virgin Olive Oil

Method of Preparation:
To make a pickle liquid; combine the vinegar, sugar, water, mint stems and dried chilis in a pot and bring to a rapid boil, then let it cool to room temperature and strain. In a bowl, pour half of the pickle liquid over pineapples. Pour remaining liquid over fresh chilis and let steep. Add chilis, cucumbers and red onions to salad and mix.

To make puffed rice; heat vegetable oil in a 2 qt pot, when the oil is at 400F, sprinkle the raw wild rice into the oil and let it puff for 20-30 seconds. Strain the rice and place on paper towel to remove the excess oil, season with salt.

Add mint, chives and salt into salad and toss, place in serving bowl and top with extra virgin olive oil and puffed rice.