Tag Archives: pineapple

Pineapple! Buttershots! Individual! Upside down! The Gentleman’s Individual Pineapple Upside Down Cakes

Knock knock knock.

Gentleman Caller.

Few things tickle my tastebuds more than a sweet, sweet pineapple. It is easily one of my most favorite fruits.

I was contemplating test recipes one afternoon recently, and I was reminded of one of the staples my Granny used to make: the lemon Jell-o cake. Lemon Jell-o cake is really tart and tasty, but it’s old school, not exactly revolutionary, and employs a boxed cake mix. That’s not really in keeping with what I am peddling here.

But the texture of the cake is something to want to emulate. So I got on the internet to see if they made pineapple Jell-o, and sure enough, they do!

Would this be delicious as an individual cake in a little ramekin like a soufflé? What if I amended the caramel sauce in the bottom by amping it up with DeKuyper Buttershots liqueur?

I set to the kitchen, did some tests and found out. And my taste buds have not been the same since.

So here it is, The Gentleman’s Individual Pineapple Upside Down Cake.

What you need:

  • 1 1/2 cups cake flour, sifted (I use Swans Down)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tablespoons butter, room temperature, +3 tablespoons butter (9 total)
  • 3/4 cup white sugar
  • 1 – 3 oz box Island Pineapple Jell-o
  • 2 eggs, separated
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 6 pineapple rounds, 1/2 inch thick
  • 2/3 cup dark brown sugar
  • 1 to 2 oz DeKuyper Buttershots liqueur
  • additional room temp butter for lubricating ramekins

Pre-heat your oven to 350 degrees.

If you haven’t already, remove the skin and top and bottom from your pineapple. Remove woody core and cut into 1/2 inch slices exactly the circumference of your ramekins. Set aside.

Combine first 3 ingredients.

In the bowl of an electric mixer, cream together 6 tablespoons butter and white sugar. Add the Jell-o, egg yolks and vanilla; mix thoroughly.

Add the dry ingredients and buttermilk, alternating dry, wet, dry, wet, dry. DO NOT OVERMIX.

Beat the eggs whites until they are stiff. Not meringue stiff, but very fluffy. Gently, with a spatula, fold the egg whites into the batter. The batter will be quite stiff.

Thoroughly butter the insides of 6 ramekins.

In a saucepan, melt the remaining 3 tablespoons of butter. Add the dark brown sugar and stir constantly until the sugar dissolves completely and is bubbly. Turn off the flame and add Buttershots, continuing to whisk. The mixture will hiss when the liqueur is added. Don’t be alarmed.

Evenly distribute the caramel into the bottom of the ramekins. Place a pineapple ring on top of the caramel. Use a 1/2 cup measuring cup to spoon batter on top of the pineapple and caramel.

Place the ramekins on a baking sheet and put into the pre-heated oven for 17 minutes. Cook them until just done – which means start eye-balling them at 14 minutes to insure they don’t over cook.

Remove and allow to cool. Using a paring knife, score around the perimeter so the cake will easily separate from the vessel.

Eat. Enjoy. Have a party in your mouth.

This would also work well with 2 mini 6″ cast iron skillets, or 1 12″ cast iron. Use your brain, adjust accordingly. If you have questions, shoot me a message. The Gentleman Caller is always here for help.

That’s all for now.

The Gentleman Caller

Click here for PDF: The Gentleman Caller’s Pineapple Upside Down Cake

The Gentleman Caller’s Pineapple Upside Down Cake

 

 

The Lover’s Mojito (video)

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

I had my best girl, Kelly Felthouse, over for brunch yesterday morning and we had a delicious balsamic pineapple salad (see recipe). I was about to start putting away the leftover and she said, “You could make this into a cocktail. Like a mojito!” Genius.

So we did. Here are the results.

What you need (for 2 cocktails):

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  • 1 cup (scant) leftover balsamic pineapple salad
  • 5 sprigs fresh mint
  • 2 tablespoons white sugar
  • seltzer
  • 4 oz Malfy Italian gin
  • 2 oz limoncello
  • square ice cubes

Put 2 tablespoons of sugar in a shallow bowl or plate. Take 2 rocks glasses: dip rim in the pink liquid from the leftover salad, then roll the rim in sugar.

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Go pick some mint.

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In a jar or pyrex or sturdy glass, add the leftover rim sugar to the leftover salad. Add the mint sprigs.

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Muddle away. Get it all good and macerated. Add the gin and limoncello. Dole over ice into the sugar-rimmed glasses.

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Top with seltzer and give it a stir.

Cheers! A perfect summer cocktail. When I was naming this, I had to give a nod to my KelKel. In Trip of Love, Kelly sang the Lover’s Concerto after meeting my character. So I present to you THE LOVER’S MOJITO!

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Cheers to friends – the new ones and the old. And to you for reading. Till next time.

The Gentleman Caller

THE LOVER’S MOJITO

Balsamic Pineapple Salad – More acid than a 60’s flashback (video)

Knock knock knock.

Gentleman Caller.

Now that Trip of Love has closed (sadly) and I am taking a tiny break, the weekend is for brunch. Hell, any time is for brunch. Who doesn’t get down with brunch fare?

Pineapple is one of my favorite fruits; number two behind cherry. Even though it is a huge pain in the ass to cut up and leaves little black things that resemble mouse shit on your cutting board, that sweet tart acidy flesh makes everything ok.

I didn’t want to serve a block of straight up pineapple today, so I set the wheels in motion.

Here’s what I ended up with.

What you’ll need:

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  • one ripe pineapple
  • 2 tablespoons honey
  • 1/3 cup water
  • 1/3 cup(ish) fresh or frozen blueberries
  • 1/2 tsp citric acid
  • 2 tablespoons balsamic vinegar **see note at the end
  • at least 5 sprigs of fresh mint

Spread the blueberries on the bottom of a small saucepan; cover in honey. Add juuust enough water to cover (appx 1/3 cup). Crank up the heat. When a simmer is achieved, reduce heat and allow to cook.

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Here come the knife skills: peel the pineapple, core it, try not to eat it. Good luck. I like my pieces cut into 1/4 inch slices with about an inch of width. Sprinkle the citric acid on the chopped pineapple. By the time you finish that, the blueberries should be cooked. Mash them with a fork. Allow them to continue to reduce. If it looks dry, add a splash more water. You do not want it to be watery. You want it to be syrupy. A good test is seeing if it just coats the back of a spoon.

Once achieved, take the blueberries off the heat and stir in the 2 tablespoons of balsamic.

Most likely there is some syrup residue on the sides of your sauce pan. We want that. Put the pineapple into the sauce pan and let it get all that syrupy syrup all over it.

Chop your mint pretty finely. Toss it in.

Put this all in a bowl or serving dish and allow it to cool before serving.

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Just a hint: if you aren’t serving cheesy eggs, grab some chèvre, put it down on your serving plate and put this all over the top. Heaven.

Can you believe this is good for you? Shhh, I never said that.

Bye for now.

The Gentleman Caller

**Balsamic vinegar comes in a multitude of varieties. This recipe doesn’t call for a tart screw top bottle variety. The bottle should be well aged and have a cork. It doesn’t need to be super expensive, but it should be corked.

Pairings: works beautifully with Italian Brunch Pudding.