Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

November 2018

Apple Recipes

Main Dish Recipes

Cheesy Ham Bake

Cheesy Ham Bake Recipe
3 ea Eggs Lg, Beaten 2 1/2 c Milk 4 ts Mustard Prepared 1/4 ts Salt 1/4 ts Dill Weed 1/8 t...

read more

Fresh Pineapple with Rum Cream Recipe

Fresh Pineapple with Rum Cream recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Fresh Pineapple with Rum Cream recipe  PDF


1 md Pineapple
8 sl Cantaloupe, thin slices
(garnish) RUM CREAM 3 ea Egg yolks
3 tb Sugar, superfine
2 tb Rum, dark
1/2 c Butter, unsalted, chilled
and cut into pieces 1/3 c Cream, whipping
For Rum Cream: In the top of a double boiler, blend the egg yolks and sugar. Place this over boiling water and whisk until warm to the touch. Add the butter, 1 or 2 pieces at a time. When all of the butter has been incorporated, whisk until lightly thickened, 1 or 2 minutes longer. Remove from heat and cool, whisking occasionally. When cool, gradually whisk in the rum and fold in about 1/3 cup of whipped cream. Cut off the base and stem of the pineapple, reserving a few small leaves for garnish. Quarter the pineapple lengthwise and then remove the skin and core with a sharp knife. Slice each quarter lengthwise into 1/4 inch thick slices. To Assemble: Arrange the pineapple slices on chilled plates, overlapping slightly. Gently curl the cantaloupe slices in the shape of an S and place 2 pieces on each plate as garnish. Garnish with reserved pineapple leaves. Spoon some of the rum cream over the pineapple and serve remainder of the cream on the side. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

Fresh Pineapple with Rum Cream recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
338 people have voted
Last Reviewed on 2018-11-16



Friday, Nov 16 2018 Download & Print Fresh Pineapple with Rum Cream recipe  PDF   Apple recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Bbq Sauce For Pork

New Cooking Recipes

Stuffed Leg Of Lamb
Stuffed Leg Of Lamb Recipe


5 pound boneless leg of lamb Smashed peeled garlic 2 teaspoons chopped fresh rosemary Stuffing (see recipe above) 1/4 cup red wine 3/4 cup brown stock or beef broth 1 pound peeled, seeded and chopped tomatoes 1 tablespoon slivered pitted olives Chopped parsley Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely sprinkle meat with rosemary. Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce. Discard fat in roasting...

Cooking Magazines: Stuffing Recipes » November 2018   Stuffing recipes RSS   New

Dish Of The Day

Crock Beef Stew

Crock Beef Stew Recipe
2 pounds stew meat cut into 1 1/2 inch 1/2 cup flour 2 tablespoons oil 1 bay leaf 1 table...
read more

Category: » Crockpot Recipes

View more dishes

>