Pineapple Upside-down Cake

I’m still using the leftovers from my Luau last week, and I’ve been staring at this pineapple trying to figure out what to do with it. We don’t drink that many Mai-Tais, and I already made pineapple fried rice. But then I found a recipe for Pineapple Upside-down cake that used fresh pineapple (instead of canned), and decided to try it out with a couple of my own additions: rum and orgeat syrup. I’ve seen a number of pineapple cake recipes that use almonds and almond extract, but I didn’t have those—I did have the orgeat syrup though. --AnglophileLV

Pineapple Upside-Down Cake

INGREDIENTS
1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
3 cups fresh pineapple - peeled, cored and cut into 1 inch chunks
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
Adding up to 3/4 cups liquid, combine 1 Tb dark rum and 1 Tb Orgeat Syrup with milk

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).

In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture.

Sift together flour, baking powder, salt, and cinnamon.

In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk mix, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.

Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.

Pele Fried Rice

For my Birthday Luau last Saturday, I wanted to create something authentically Hawaiian - that was before I realized that Poi and Spam are disgusting and I would have to branch out. So, I took inspiration from the tropics and grabbed a pineapple, some soy sauce and a jalapeno to create what I call: Pele Fried Rice. Pele is the goddess of fire, and this is pretty spicy by my standards. --AnglophileLV

Pele Fried Rice
(makes 6 servings)

Ingredients:1 tablespoon oil
2 shallots (sliced)
3 cloves garlic (chopped)
1 jalapeno chopped fine
1 red pepper (diced)
3 tablespoons chicken stock (or vegetable broth)
3 tablespoons soy sauce
1 tablespoon curry powder
1 teaspoon sugar
1/2 cup cashews (roasted)
3 cups cooked rice (preferably a day old)
1 cup pineapple (cut into bite sized pieces)
1 cup cooked shrimp (optional)
1/4 cup peas (fresh or frozen)
1/4 cup currants
2 green onions (sliced)
1/4 cup cilantro (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the shallots, garlic, jalapeno and red bell pepper and stir-fry until fragrant, about a minute.
3. Add the chicken stock, soy sauce, curry powder and sugar and stir-fry.
4. Add the cashews and stir-fry for 30 seconds.
5. Add the rice, break up any clumps and stir-fry for a few minutes.
6. Add the pineapple, shrimp, peas and currants and stir-fry to mix them in.

At this point it is vitally important to TASTE the mixture to see if it needs more soy sauce or more curry powder. I know I added more of both than the recipe says.

7. Remove from heat and serve garnished with chopped green onions and cilantro.