#FoodieFriday – Mini Piña Colada Cheesecakes with Macadamia Crust

July 19, 2013 by Leave a Comment

Recipe - Pina Colada

I love #FoodieFridays. I get to share my favorite recipes and menus with everyone and … the best part – people send me their faves. So exciting.

Last week I cooked my annual birthday party dinner for my girl, Tamarind. Today I’m featuring the dessert from the menu (posted the menu at the bottom of the recipe – I’ll be sharing those recipes on the next few Fridays).

Piña Colada Mini-Cheesecakes with Macadamia Crust

This recipe makes 12 servings

Ingredients:

1 jar maraschino cherries, drained – you need 12 cherries
1 cup shredded coconut, toasted
1 (11.2-ounce) package no-bake cheesecake mix
1/4 cup liquid piña colada mix
1 Pineapple, peeled and sliced into 1/4 inch rounds
1 cup toasted chopped macadamia nuts
1 6.8 oz bottle rum (half-pint) emptied into a spritzer bottle

Directions:

  • Reserve 12 cherries.
  • Grill pineapple slices – I like a little char on the edges
  • Dice pineapple
  • Line 12 muffin tins with cupcake liners.
  • Place 1 whole cherry in the center of each liner.
  • Cover cherries with equal portions of the toasted coconut.
  • Prepare cheesecake mix according to package directions, substituting the piña colada mix for the milk.
  • Fold in chopped grilled pineapple (I eyeball this).
  • Spoon cheesecake evenly over coconut and maraschino cherry.
  • Prepare crust that comes with mix (substituting half the mix with the toasted, chopped, macadamia nuts) according to package directions.
  • Sprinkle equal portions of crust mixture over each cheesecake; press lightly. Refrigerate at least 4 hours before serving.
  • To serve, unmold on serving plates with crust on bottom, remove cupcake liners.
  • Spritz rum over cheesecake
  • Pipe a couple rings of whipped cream around cake
  • Garnish with toasted coconut and leftover toasted, chopped macadamia nuts.

To Toast Coconut: Spread coconut in an ungreased pan. Bake in a preheated 350°F (175°C) oven 5 to 7 minutes, stirring occasionally, or until golden brown.

I based the above recipe on this one I found on the internet:

http://www.ziplist.com/souschef?url=http%3A%2F%2Fwww.cooksrecipes.com%2Fdessert%2Fpina_colada_mini-cheesecakes_recipe.html

Here’s the menu for the birthday dinner:

Tamarind’s Birthday Dinner Menu

June 30, 2013

Amuse Bouche

Mushroom Croustades, Almond Crusted Salmon Bites,Fig Souvlaki

First

Chorizo & Collards & Cheesey Grits

Second

Tomato, Peanut, & Coconut Sip

Third

Crab Cake, Mango Salsa, Tomato Glaze, & Avocado Emulsion

Fourth

Caramelized Beets, Arugula, Cranberries, Goat Cheese, & Walnut Salad with Creole Mustard-Shallot Vinaigrette

Fifth

Road to Morocco Lamb

Pine Nut Couscous with Haricots Vert & Glazed Carrots

Sixth

Individual Piña Colada Cheesecakes

Hope you enjoyed!

Cheers,

Jianne

 

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#FoodieFriday – Herbed Beefcake!

July 5, 2013 by 2 Comments

It’s a holiday #FoodieFriday  for those of us who live in the U.S., and  I know a ton of people will be outdoors grilling. Here’s my sons’ favorite hunk-‘o-meat charcoal recipe:

recipe - herbed beefcakeHerbed Beefcake

Ingredients

• Skirt steak – 5lbs
• 1 cup extra-virgin olive oil
• ¼ cup whole peppercorns
• Bunch of fresh rosemary sprigs
• 1/2 cup freshly chopped parsley leaves
• Bunch of sprigs fresh oregano or marjoram (or you can use both)
• Salt – pinch
• I head of garlic
• 2 lemons cut into wedges
• 3 tablespoons Worchester sauce
• 2 teaspoons dry mustard
• 2 teaspoons Montreal Steak seasoning
Directions

  1. 1. Wash and dry the meat. The meat MUST be absolutely dry or it won’t char properly.
  2. 2. Make a paste with Worchester, dry mustard, and Montreal Steak seasoning. Add more mustard and steak seasoning if necessary.
  3. 3. Rub the meat with the paste.
  4. 4. In a food processor combine the olive oil, herbs, and garlic. Crack the peppercorns (I use a rolling pin and wrap the corns. in a towel). Squeeze two of the lemon wedges into the mixture. Add salt to taste (I use sea salt).
  5. 5. Let the herb sauce develop for at least 4 hours at room temperature.
  6. 6. Heat a cast iron skillet over medium-high heat and the oven to 375 degrees F.
  7. 7. Coat meat in olive oil, season with pepper then throw a rosemary sprig into pan and set steak on top. Caramelize the meat evenly on both sides then transfer to oven until cooked to desired doneness, 7 to 8 minutes for medium-rare.
  8. 8. Drizzle a serving dish with the herb sauce. Let steak, rest for a few minutes minutes then thinly slice against the grain, and dress the sliced meat with the herb sauce, tossing with tongs to combine. Serve garnished with lemon wedges.

I always slightly under cook the meat and let it rest in the sauce to absorb the flavors for at least ten minutes. That way if the meat cools too much, you can always reheat in the microwave and still have the desired doneness.

For those of you in the United States – enjoy the rest of your holiday weekend!

Cheers,

Jianne

 

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