Pina Colada Biscotti Cookies

Ingredients

4 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups white sugar

3 eggs

2 tablespoons rum

2 tablespoons pineapple juice

1 1/2 teaspoons coconut extract

1 cup shelled pistachio nuts

1/2 cup chopped dried pineapple

1/2 cup sweetened flaked coconut

Directions

1. In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
3. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
4. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
5. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

Pineapple Upside Down Cake

Ingredients:

1/2 cup unsalted butter, melted

1 pound sliced pineapple rings

2 cups  cake flour, Sifted

2 teaspoons baking powder

2 cups  granulated sugar

3/4 cup warm milk

1 tablespoon spiced rum

1 1/2 cup light  brown sugar

1 dozen maraschino cherries, halved

5 eggs

1 tablespoon of lemon juice

Steps:

1. Preheat oven at 350°F
2. Brush a 8 X 12 rectangle pan or round equivalent with the melted butter making sure to get the entire surface.
3. Sprinkle the bottom of the pan with the brown sugar.
4. Line the bottom of the pan with pineapple slices in a uniformed manner as not to overlap, but cover the bottom.
5. Now place the cherry halves  into the center of each pineapple ring. If you prefer, the cherries can be omitted all together.
6. Sift the flour and baking powder together several  times, set aside.
7. Beat the eggs at medium speed until they  appear thick and fluffy.
8. Gradually add the sugar, in several additions, into the eggs while the mixer is on a low speed. Then add in the lemon juice, and rum.
9. Fold in the flour and baking soda mixture while gradually adding the warm milk.
10. Once the cake batter is blended smooth, pour it over the fruit inside the pan.
11. Bake at 350°F for about 45 minutes, or until a toothpick inserted in the center is removed clean.
12. Turn over onto a dish while still warm, and reserve for service.

Spicy Caribbean Shrimp Skewers

Serves 4

Ingredients:

• 48 Medium Shrimp (about 1.5 pounds), peeled and deveined
• 1 large Red Bell Pepper, ribs and seeds removed, cut into 16 pieces (about 11/2 inches each)
• 1 large Green Bell Pepper, ribs and seeds removed, cut into 16 pieces (about 11/2 inches each)
• 16 each Pineapple Chunks
• 1 Large Red Onion, Cut into 1″ Pieces
• 2 Tablespoons Dark Spiced Rum
• 1 tablespoon Olive Oil, plus more for grill
• 1 1/2 teaspoons Alice Shoals Jamaican Curry Powder
• Sea  Salt
• Cayo Hueso Caribbean Style Wing Sauce

Steps:

• Heat grill to high. Assemble 8 kebabs (using 2 short skewers for each), alternating 6 shrimp with 3 pieces of bell  pepper, pineapple, and red onion on each. Arrange skewers in a nonreactive dish.
• In a small bowl, whisk together rum, oil, curry powder, . Pour marinade over skewers, and turn to coat. Let stand no more than 5 minutes. Season with salt.
• Lightly oil grates. Place skewers on grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to 3 minutes per side. Brush with Cayo Hueso, turn and brush again.

 Serve with additional sauce on the side.

PINA COLADA CAKE

Pina Colada Cake

 

 

PINA COLADA CAKE

Ingredients:

2 Cups Granulated Sugar
1 Cup Unsalted Butter, softened
4 Large Eggs
1 Cup Pineapple Juice, Unsweetened
1/2 Cup Cream of Coconut
1 teaspoon Coconut extract
1 Tablespoon Dark Spiced Rum
3 Cups Cake Flour
3 teaspoons Baking Powder
1 teaspoon Iodized Salt

Steps:

In a mixing bowl, cream sugar and butter together. Add eggs, one at a time, mixing well after each addition.

In separate bowl, combine pineapple juice, cream of coconut, coconut extract and rum. Combine flour, baking powder and salt together. Add pineapple juice mixture to sugar and egg mixture alternating with dry ingredients. Mix well and pour into 2 greased and floured 9-inch pans. Bake at 350 degrees for 35 minutes. Cool 15 minutes. Remove from pan and chill on rack.

PINA COLADA CAKE FILLING AND ICING:

Ingredients:

1/2 Cup Pineapple Juice
1 Tablespoon Gelatin Powder
1 Cup Crushed Pineapple
1 1/2 Cup Whipped Cream
1/2 Cup Confectioners’ Sugar
1 teaspoon Coconut Extract
Toasted Shredded Coconut for garnish

Steps:

In a small pan, combine pineapple juice and gelatin. Let stand for 5 minutes. Heat to dissolve gelatin( Do Not Boil). Pour into blender, puree with crushed pineapple until smooth. Pour into bowl and chill until half set.

In another bowl, add whipped cream, confectioners’ sugar and coconut extract. Whip until it forms a stiff peak. Then fold half of mixture into chilled pineapple mixture and spread half of filling on top of one layer. Place other layer on top and spread the remaining filler. Frost the side with the other half of whipped cream and sprinkle with toasted coconut and chill.

Habañero Pork

Ingredients:

1/2 cup pineapple juice
1/4 cup orange juice
3 tablespoons lime juice
1/4 cup chopped onion
one Scotch bonnet, seeds and stems removed, chopped
1 tablespoon chopped cilantro
2 teaspoons orange zest
6 tablespoons vegetable oil
4 each boneless pork chops

Steps:

1.Place all the ingredients except the chops and 2 tablespoons of the oil in a blender or food processor and purée until a loose paste is formed.
2. Place the chops in a non-reactive dish and coat them on both sides with the paste. Cover and marinate in refrigerator for 2 to 3 hours.
3. Pour the remaining 2 tablespoons of oil in a hot skillet. Add in the pork, and pan fry, turning once and coat with additional paste, cook until done.