I'm taking a break from our family vacation to bring you a new recipe! (Okay, so most of our guests went to Six Flags for the day, leaving me lots of time to blog!! Wheee!!!)
This is one I mentioned in a recent menu plan, and had a couple of requests for. It's one that I love during summer, and really anytime I want something that just reminds me of summer...such as on a gray and rainy afternoon in January. Its bright, cheerful colors and happy flavors make me think of Hawaii. And the Kentucky Derby. And just Southern cocktails in general. You get the idea. This is happy food!
I'm a born and raised Tennessee girl, so I'm a bit snobby with my bourbon and will only use Jack Daniel's, but you could use any bourbon you prefer. (If you want to keep it alcohol free, just omit the bourbon, no biggie). This is another one I plan to make again soon, so I will take a photo for you then. But in the meantime, here you go!
Mint Julep Pineapple
(adapted from May 2005 issue of Gourmet magazine)
(serves 4 as dessert)
2 Tbsp bourbon
1/4 cup finely chopped fresh mint
2 Tbsp whole fresh mint leaves (use small ones)
1 Tbsp sugar (I use brown sugar, but it calls for white)
1 medium pineapple (about 2 pounds) - extra sweet if you can find it
Combine bourbon, chopped mint and sugar and stir well. Allow to stand for about 20 minutes to blend flavors. While you're waiting, trim, core and slice pineapple into your preferred shape (I like thin, bite size wedges, but you could also do larger slices on a plate for a pretty presentation). Top pineapple with strained mint mixture (you just want the syrup) and toss gently with whole mint leaves. Serve and enjoy!
Now That’s Love by Ree - I shared this on Instagram the other day but wanted to be sure to share it here too. Marlboro Man and I have been on a trip this week, and as we were drivi...
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