Pineapple Upside-down Pancakes

What a treat...this week, fresh pineapples are only 99 cents a piece at our local grocery store! I think we will start with this recipe and work our way through all our pineapple favorites!

Newman's first law...

"It is useless to put on your brakes when you are upside down."

~ Paul Newman

Pineapple Upside Down Pancakes

4 tbsp unsalted butter, softened

1 tbsp cinnamon

1 large pineapple, peeled, sliced into eight 1/2" rounds…cored

1/4 cup dark brown sugar

1 cup all-purpose whole wheat flour

1 tsp baking soda

3/4 tsp salt

1 cup almond milk

1 large egg

1/2 teaspoon vanilla extract

nonstick vegetable oil spray

Melt 2 tbsp butter in a large heavy skillet over medium heat.

Add the cinnamon…cook until butter begins to brown and your kitchen smells cinnamon-y and delicious... about 2 minutes.

Add in the pineapple slices, and cook until light golden brown,about 4 minutes per side.

Sprinkle in the brown sugar and cook a few more moments until the juices are thick and syrupy.

Transfer the pineapple to a plate to let cool.

Set the syrup aside for later.

Preheat oven to 325°F.

Set a wire cookie rack on a baking sheet.

Whisk the flour, baking soda and salt together in a large bowl.

Add the almond milk, egg, vanilla and remaining 2 tbsp butter and whisk until smooth.

Heat a griddle or large heavy skillet over medium heat.

Lightly coat with nonstick spray

Pour the batter by 1/4-cupfuls onto griddle.

After one minute, top each pancake with a pineapple ring.  

Continue cooking until the bottom is golden brown...about one more minute.

Flip…cook until pancake is golden brown...2 more minutes.

Place pancakes on prepared rack and bake in the  oven for 5 minutes. 

Serve with the scrumptious reserved pineapple/brown sugar syrup.

From: "Love Fest: Every Day Celebrations and Exclamation Point Meals For Those You Love and Cherish" by Mango Dragonfly

Available on Amazon.com

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Ambiance, Romance and Limoncello Tiramisu

     Webster defines ambiance as, “atmosphere with a romantic flair.”  Although I think their definition is perfection…I probably would have rambled on a bit including words like glimmering, sensual, mysterious, captivating, charming, and alluring.  Ambiance is one of my most beloved words and something never to be underestimated.  Good restaurants are undeniably divine and dressing up and going out to celebrate and be festive has its place.  However, there is something so lovely about being home, warm and intimate and all tucked in for the night.  Devoting time to cooking for those I cherish and then creating a romantic space with all the soul-full, inspiring trimmings of candles, music and flowers is one of my favorite love-making acts.

     As poor, starry-eyed newlyweds, my ex-husband and I quickly learned that the best way to indulge our champagne tastes was to make it at home.  Steak and lobster from the grocery store could be squeezed into our budget and with a little wine, k.d.lang and candlelight, the hand-me-down kitchen table in our horrid dive of a first apartment could be transformed into quite a magical place.

    I know that chocolate is the go-to romantic desert choice...but this is truly rich, bright and memorable. If ladyfingers are a challenge to find, thinly sliced angel food or pound cake will work in a pinch.

Limoncello Tiramisu

1 cup heavy whipping cream
2 cups lemon curd, store bought is fine or find a recipe below.
1 1/2 cups Limoncello liqueur 
1 pound (2 cups) Mascarpone, at room temperature  
2 tbsp lemon zest
40 ladyfingers

Whip the heavy cream into magical stiff peak status.
In a large bowl, stir together 1 cup of the lemon curd, 1/2 cup Limoncello, mascarpone, whipped cream and lemon zest. 
Beat until light and creamy. 
In a separate bowl, mix together the remaining lemon curd and Limocello until syrupy. 
One at a time…quickly, roll a ladyfinger in the syrup and place it into your prettiest 9” x 13” casserole or glass baking dish.
Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan.
Scoop half of the Limoncello-mascarpone cream onto the ladyfingers.
Arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream. Seal the tiramisu airtight in plastic wrap. 
Refrigerate for 6 hours …or up to 2 days.

Lemon Curd

3 tbsp lemon zest

1 cup lemon juice

1 1/3 cups sugar

4 large eggs

1/2 tsp salt

1 cup unsalted butter, cut into 1” cubes

Whisk together zest, lemon juice, sugar, eggs, and salt in a 2-quart heavy saucepan.

Add the butter and cook over medium low heat, whisking constantly, until the curd is velvety thick about 10 minutes.

Immediately strain the curd through a fine sieve or cheesecloth into a bowl.

Cover and chill.

From: "Love Fest: Everyday Celebrations and Exclamation Point Meals for Those You Love and Cherish"

Available on Amazon.com or at www.mangodragonfly.com