ORANGE CHILE CHICKEN

ORANGE CHILE CHICKEN

SAUCE
1/2 cup oyster sauce
1/2 cup sugar
3 ounces orange juice
3 ounces rice wine vinegar (unseasoned)
1 tablespoon cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons BRAGG’S liquid aminos
1 tablespoon hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional 

  • Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, liquid aminos, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium.
  • Whisk gently as it comes to a simmer.
  • Allow to simmer, keep whisking for about 5 minutes until the sauce thickens.
  • Remove from heat and reserve.

CHICKEN
1 1/2 quarts neutral oil, for deep frying
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
2 1/2 cups tempura flour  

  • Heat the oil in a 4-quart Dutch oven to 375°.
  • Rinse the chicken in cold water and pat dry.
  • Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shaking off the excess.
  • Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter.
  • Coat dredged chicken pieces in batter.
  • Fry in batches until golden brown and crispy, 6 to 8 minutes.
  • Drain on paper towels. 

ASSEMBLY
2 tablespoons neutral oil, I use avocado
3-4 cloves minced garlic
1 1/2 teaspoons minced, peeled fresh ginger
Fried chicken pieces, from above
2 to 3 scallions, cut on the bias into 2-inch lengths
1/2 yellow onion, cut into large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows, or steamed rice, for serving

  • Heat a large skillet to high and add the oil.
  • When you see the first wisps of white smoke, stir in the garlic, ginger and chicken pieces, cooking and stirring for about 30 seconds.
  • Add the scallions, onion and reserved sauce turning to coat and simmer to heat through, about 2 minutes.
  • Serve over chow mien or fried rice or steamed rice. 

SMOTHERED PORK CHOPS

SMOTHERED PORK CHOPS adapted from Tyler Florence
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
FRESH ground sea salt and black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup avocado oil
1 cup beef bone broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

  • Pat pork chops dry to remove excess moisture.
  • Generously season with FRESH ground sea salt and black pepper. Let stand for 10 minutes.
  • Combine the flour, onion powder, garlic powder and cayenne in a shallow bowl for a dredge.
  • Dredge pork chops in the seasoned flour; shaking off the excess.
  • Heat a large cast iron skillet over medium to medium-high heat and coat with avocado oil.
  • Place the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
  • Remove the pork chops from the pan and add 1-2 tablespoons of the seasoned flour to the pan drippings.
  • Whisk the flour into the fat to dissolve and then pour in the broth. Let the liquid cook down for 3-5 minutes to reduce and thicken slightly.
  • Whisk in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce.
  • Simmer for 3-5 minutes until the pork is cooked through.
  • Adjust seasoning and garnish before serving.

REFRIED BEAN BOWLS & HOMEMADE TORTILLAS

REFRIED BEAN & RICE BOWLS adapted from MOLLY YEH

1/2 pound ground beef
1 medium yellow onion, diced
1 teaspoon chili powder
4 ounces canned diced green chiles
14-ounce cans seasoned black beans, drained and rinsed
1 can white shoepeg corn, drained
2 limes, juiced
FRESH ground sea salt and black pepper
3 cups cooked white rice
1 cup (4 ounces) grated white Cheddar or Cotija cheese
1/2 bunch green onions, trimmed and sliced
Salsa of choice
1 jalapeno, seeded and sliced
FRESH cilantro, for garnish

  • Cook ground beef in a large skillet over medium-low heat, rendering all of the fat until cooked through, 6 to 8 minutes.
  • Drain, reserving fat and set aside.
  • Increase the heat to medium and add the onions to rendered fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes.
  • Add the chili powder and cook for another minute.
  • Stir in the green chiles and black beans.
  • Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor, add 2 to 4 tablespoons water to the puree if it seems too dry.
  • Stir in corn and ground beef.
  • Stir in the juice of 1 lime and season with salt.
    To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice.
  • Garnish with cheese, salsa and scallions.
  • Scatter the jalapeno slices and cilantro on top.

HOMEMADE TORTILLAS adapted from Molly Yeh

2 cups (254 grams) all-purpose flour, plus more for dusting
FRESH ground sea salt and tri-color pepper
1 teaspoon sugar
1/4 cup avocado oil

  • Combine the flour, salt and sugar in a medium bowl.
  • Add the oil and mix until coarse and mealy.
  • Stir in 3/4 cup water to form a dough.
  • Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes.
  • Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes.
  • Heat a dry skillet over medium heat.
  • Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they’re really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn’t turn down a 3/16-inch-thick one.
  • Cook them in the skillet on both sides until they’re just starting to show some brown spots, 45 seconds to 1 minute per side.
  • Keep warm in a towel until ready to serve.

SMASHED CUCUMBER SALAD

SMASHED CUCUMBER SALAD adapted from Molly Yeh

Evidently smashing cucumbers is quite common in Asia. Oddly it provides a deliciously rustic presentation and releases the excess moisture.

2 LARGE English cucumbers
2 LARGE green onions, sliced thin
FRESH ground sea salt and tri-color pepper
2 tablespoons Bragg’s liquid aminos
2-3 tablespoons apple cider vinegar
1 1/2 teaspoons toasted sesame oil
2 teaspoons sugar
1/2 teaspoon crushed red chile flakes
Toasted sesame seeds and fresh cilantro, for garnish

  • Peel strips down each cucumber and cut off ends.
  • Place the cucumbers in a resealable plastic bag.
  • Seal and use the palm of your hand to lightly smash the cucumbers.
  • Take the cucumbers out of the bag and cut into 1-inch chunks.
  • Add to a bowl and season to taste with FRESH ground sea salt and black pepper.
  • Toss to coat.
  • Combine the liquid aminos, vinegar, sesame oil, sugar and chile flakes in a medium bowl.
  • Whisk well to dissolve the sugar. 
  • Add the cucumber chunks and green onions, toss to coat.
  • Garnish with the toasted sesame seeds and cilantro.

NOTE: The recipe does NOT call for tomatoes, but I had a few that I threw in for color 😀

MOLLY YEH SUGAR COOKIES & SEA SALT and VINEGAR POTATO CHIP and CARAMEL CHOCOLATE CHIP COOKIES

I was recently watching food network and there was an episode of Molly Yeh’s Farm Girl on she made the most amazing sugar cookies – thick AND chewy! I’m usually not a fan of sugar cookies, but she made them look so delicious! As long as I was making cookies, I thought I’d also make this intriguing sounding recipe which is a short cut recipe, but honestly Molly’s recipe with no rest or refrigerator time is just as easy 😀 I’ll make Molly’s recipe again closer to Christmas with snowmen and other cutters.

SEA SALT and VINEGAR POTATO CHIP and CARAMEL CHOCOLATE CHIP COOKIES make 3-4 dozen cookies

1 pouch (17.5 ounce) Betty Crocker Sugar Cookie Mix
1 LARGE egg
1 tablespoon water
1/3 cup butter, melted and cooled
1 bag (8 ounces) Lay’s Kettle cooked Sea Salt and Vinegar potato Chips, crushed

  • Preheat oven to 350°.
  • Line baking sheet with silicone mat or parchment.
  • In a large mixing bowl combine cookie mix with melt butter, water and egg until well mixed.
  • Add crushed potato chips, mixing well.
  • Drop by spoonfuls to baking sheets.
  • Arrange 2 or 3 chips on top of each cookie, gently pressing into the dough.
  • Bake 11-12 minutes until golden around the edges and centers are just set.
  • Let cool on baking sheet 2 minutes.
  • Transfer to wire rack and cool completely.

MOLLY YEH SUGAR COOKIES  makes 10-12 large cookies
COOKIES
1 3/4 cups (227 grams) all-purpose flour, plus more for dusting
2/3 cup (75 grams) almond flour
1/4 cup rainbow sprinkles (cylinders)-(optional)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup (67 grams) granulated sugar
1/3 cup (40 grams) powdered sugar
Zest from 1 lemon
1 LARGE egg
1 teaspoon PURE vanilla extract
1/4 teaspoon PURE almond extract

  • Whisk together the all-purpose flour, almond flour, sprinkles (if using), baking powder and salt in a medium bowl and set aside.
  • Cream together the butter, granulated and powdered sugars and lemon zest in a stand mixer fitted with the paddle attachment until pale and fluffy, 3 to 4 minutes.
  • Add the egg and mix to combine, and then add the extracts and mix to combine.
  • Add the flour mixture to the butter mixture, mixing until blended.

 

  • At this point you can wrap the dough in plastic wrap and refrigerate for an hour or up to 2 days, or you can get going on rolling out your dough and cutting out your cookies immediately.

 

  • If not refrigerating preheat oven to 350°.
  • Line two baking sheets with parchment paper or silicone mats and set aside.
  • Roll the dough out on a lightly floured surface to a little less than 1/2-inch-thick, dusting with more flour as needed to prevent it from sticking to the work surface or rolling pin.
  • Cut out the cookies using your favorite cutters, then use an offset spatula to transfer to a lined baking sheet, 1 inch apart.
  • Re-roll scraps and cut out more cookies.
  • Bake until the cookies are just thinking about starting to turn brown, beginning to check larger cookies for doneness at 12 minutes and smaller cookies at 10 minutes.
  • Let cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack to cool completely.

GLAZE
2 cups powdered sugar, plus more as needed
2 tablespoons light corn syrup, optional (see NOTES)
1/2 teaspoon PURE vanilla extract
Splash almond extract
Pinch kosher salt
4 to 6 tablespoons heavy cream
Sanding sugar, for sprinkling
food coloring, for the glaze

  • Mix together the powdered sugar, corn syrup (if using), vanilla, almond extract, salt and 4 tablespoons heavy cream in a medium bowl until smooth. It should be very thick but just thin enough that when you lift your spoon it falls off in smooth ribbons. If it’s too thick, stir in more cream little by little, and if it’s too thin, stir in a few more spoonfuls of powdered sugar until you get the right consistency.
  • Divide into however many separate colors you need and fill a piping bags fitted with an 1/8-inch round tip with three-quarters of the glaze and decorate.
  • Sprinkle with sanding sugar if desired.
  • Let set and enjoy!
  • These will keep at room temperature in an airtight container for a good few days, but you can also freeze them once the glaze is dry and they’ll stay fresher longer!

NOTES: The corn syrup will make the glaze glossy. If you want to omit it, just increase the heavy cream by 2 tablespoons.

CRUNCHY SNAP PEA POPCORN SALAD ala the MIDWEST & MOLLY YEH

On Molly Yeh’s show last week she had the most unusual salad that we just had to try. Now because of the quarantine and so many ingredients being unavailable I did have to make a substitution for the snap peas where I used FRESH green beans, but look forward to next time using snap peas. I also had some shredded rotisserie chicken pieces for some protein.  It was really yummy!

CRUNCHY SNAP PEA POPCORN SALAD
1/3 cup popcorn kernels
Vegetable oil, as needed for popping
White Cheddar popcorn seasoning, for the popcorn
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 cups sugar snap peas, strings removed, cut crosswise into thirds
1 cup shredded carrot
1 cup chopped celery plus 1/2 cup tender inner celery leaves
1 bunch watercress, trimmed and torn into bite-size pieces

  • Pop the popcorn in a popcorn popper according to the manufacturer’s instructions. You should have 12 cups.
  • While popcorn is still hot, sprinkle with the white Cheddar popcorn seasoning to taste and let cool completely.
  • Whisk the mayonnaise, sour cream, cider vinegar, sugar, and Dijon together in a large serving bowl. Stir in the shallot.
  • Season with salt and pepper to taste, but remember the popcorn is already salty.
  • Add the snap peas, carrot and chopped celery and toss to coat.
  • Add the popcorn and toss to coat the kernels in the dressing.
  • Pile the watercress on top and sprinkle with the celery leaves.
  • Serve immediately.

PLUM SLAB PIE ala VALERIE BERTINELLI

PLUM SLAB PIE ala Valerie Bertinelli yield 12 servings

CRUST
3 cups all-purpose flour, plus extra for dusting
1/4 cup granulated sugar
2 teaspoons kosher salt
3 sticks (12 ounces) cold unsalted butter, cubed
1 tablespoon white wine vinegar
1/3 cup cold water, plus more if needed
Cooking spray, for spraying the baking sheet
1 tablespoon heavy cream
1 large egg
2 tablespoons turbinado sugar

  • Combine the flour, granulated sugar and salt in a food processor and mix until combined.
  • Add the butter and pulse until evenly combined and the size of small pebbles.
  • Pour in the vinegar and pulse 1 to 2 times until just combined.
  • With the food processor running, slowly pour in the cold water, adding just enough for the dough to form a ball. You may not need the entire 1/3 cup of water.
  • Remove the dough from the food processor and form it into a ball.
  • Cut off about a third of the ball so you have a small piece (about 10 ounces) and a larger piece (about 1 pound 6 ounces; see Cook’s Note).
  • Form both pieces of dough into discs, wrap in plastic wrap and refrigerate for at least 4 hours.
  • Preheat the oven to 400 degrees F.
  • Spray a baking sheet very lightly with cooking spray.
  • Dust a work surface lightly with flour.
  • Roll the larger disc of dough into a rectangle that is 2 inches larger on all sides than the baking sheet.
  • Roll the dough onto the rolling pin and then unfold it over the baking sheet, gently guiding the dough into the baking sheet and lightly pressing it into the corners, sides and bottom.
  • Refrigerate while you prepare the rest of the pie.
  • Lightly dust the work surface with flour and roll out the smaller disc of dough into a 20-by-12-inch rectangle.
  • Place a ruler along the 12-inch side of the dough and make a mark with a pizza cutter every 1/2 inch. Turn the ruler along each mark and use it as a guide to cut a straight line, making twelve 1/2-inch strips that are 20 inches long.
  • Transfer the strips of dough to a baking sheet, laying them diagonally so they fit and dusting the strips with flour as you lay them down.
  • Refrigerate while you make the filling so the dough does not begin to stick together.

FILLING
6 pounds red plums, cut in 1/4-inch half-moon slices
1 1/2 cups granulated sugar
3 tablespoons cornstarch
2 teaspoons almond extract
2 teaspoons orange zest plus 1/3 cup fresh orange juice (about 1 small navel orange)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon kosher salt

  • In a large bowl, mix together the plums, granulated sugar, cornstarch, almond extract, orange zest and juice, cinnamon, ginger and salt, making sure the plums are evenly coated.
  • Let sit no more than 5 minutes.

ASSEMBLY

  • Evenly spread the filling over the crust on the baking sheet.
  • Lay one of the dough strips diagonally across the baking sheet from one corner to the other.
  • Repeat laying strips parallel to the first piece evenly across the rest of the pie. You can cut strips down to size as you work your way towards the end of the pie, making sure to leave a bit of overhang on both sides.
  • Take every other strip of dough and fold it back over itself so that it exposes a little more than half of the filling. Lay a long strip of dough in the opposite direction, going diagonally from one corner to the other. Fold the dough strips back down and you will begin to see a lattice form. Fold back every other strip of dough that you didn’t fold back before, and then lay another strip of dough diagonally across the pie, working towards a corner. Continue this process until half the pie has a lattice top. Then rotate the pan and repeat the same process on the other side to finish the lattice.
  • Fold the dough hanging over the sides of the pie up and over the edge, tucking the ends of the strips from the lattice top inside. This will ensure the strips of dough stay anchored to the edges of the pie.
  • Crimp the edges of the dough using your pointer fingers and thumb to pinch the dough together.
  • Whisk together the heavy cream and egg and brush evenly over the lattice top and edges of the pie.
  • Sprinkle the entire pie with turbinado sugar and bake until the crust is a deep golden brown and bubbles form towards the middle of the pie, about 1 hour and 10 minutes.
  • Let cool completely, at least 40 minutes.

COOK’S NOTES

  • I have made this many times and it translates into other flavor profiles EXTREMELY well.  My personal favorite is peach, but I also love it made as cherry!
  • The weights for dividing the dough are approximations!  The weights are totally dependent on several factors – your climate (rain really affects the outcome) as well as how much water you add to the dough. The most important thing is to remember is to divide the dough so you have 1 piece that is twice the size as the other piece of dough.

FARM STYLE MEATLOAF

FARM STYLE MEATLOAF is a recipe I adapted from Kevin Penner’s 1770 House Meatloaf recipe after watching an episode of Ina Garten‘s Barefoot Contessa.  I debated on what to name this dish after my changes.  I flip flopped between Greenhouse and Farm style before finally landing on farm style.  All of the different meats and FRESH herbs and vegetables influenced my final decision for naming it Farm Style.  Honestly, I may yet rename it as I think more.

It is similar, yet completely different from my normal meatloaf recipe that I’ve been using for eons!  We instantly fell in love with the earthiness of this meatloaf and the savory herb sauce was perfect with mashed potatoes too!   Hubby normally loves ketchup or BBQ sauce with meatloaf, but with this flavorful sauce he bypassed it completely!

The key to this recipe is using QUALITY ingredients! Preferably grass fed meats and very FRESH organic ingredients.

FARM STYLE MEATLOAF
1/3 pound ground veal or lamb
1/3 pound ground pork
1/3 pound ground beef
1 teaspoon chopped, FRESH chives
1 teaspoon chopped, FRESH thyme leaves
1 teaspoon chopped, FRESH Italian parsley
1 LARGE egg
scant 1/2 cup finely ground Panko crumbs
scant 1/4 cup whole milk
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Avocado oil
1 stalk of celery, finely diced
1 LARGE shallot, finely diced

  • Preheat the oven to 350°.
  • Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko crumbs, milk, salt and pepper in a large mixing bowl. Set aside.
  • Heat a medium saute pan over medium-high heat and film it with avocado oil.
  • Add the celery and shallot to the pan, stirring, until softened.
  • Remove the celery and shallot from the pan and let cool.
  • When the mixture is cool, add it to the mixing bowl with the other ingredients.
  • Using gloved hands, mix the ingredients until well combined and everything is evenly distributed.
  • Place a LARGE piece of parchment paper on a sheet pan.
  • Place the meat on the sheet pan and pat it and punch it down to remove any air pockets shaping the meat into a loaf about 6 inches long x 2 inches high.
  • Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat cooked through (155-160°).
  • Remove the meatloaf from the oven and let it rest for 10 minutes.

SAUCE
2/3 cup chicken or beef stock
1 tablespoon Marsala wine
3 cloves roasted garlic, minced
1/2 teaspoon FRESH chopped chives
1/2 teaspoon FRESH chopped thyme leaves
1/2 teaspoon FRESH chopped Italian parsley
1 tablespoon butter, room temperature
1 teaspoon cornstarch (optional)

  • Combine the broth, Marsala wine, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened.
  • Add the chopped thyme, chives and parsley.
  • Quickly whisk in the cornstarch if needed to thicken as necessary.
  • Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and mashed potatoes.
  • Serve immediately.

NOTE: You can use a loaf pan if you prefer, but we like the firm crispy edges produced using this method.

BUFFALO CHICKEN MEATLOAF

I saw this on Damaris Phillip’s show, Southern at Heart and fell in love almost immediately! I made just a few alterations to fit with what I had on hand, but we love it and have had it several times, several ways since.

BUFFALO CHICKEN MEATLOAF

TOTAL TIME: 1 hr 25 min          COOK TIME: 1 hour          PREP TIME: 25 min

SAUCE
1/3 cup ketchup**
1 tablespoon hot sauce

  • Whisk together the ketchup and hot sauce in a small bowl and set aside.

MEATLOAF
3 tablespoons unsalted butter
1 cup diced celery (2-3 stalks) + leaves reserved for garnish
1 cup small diced onion or shallot
3 tablespoons Frank’s original hot sauce
1 1/2 pounds ground chicken
1 cup blue cheese crumbles (GORGONZOLA works well too as does sharp cheddar)
1 1/2 teaspoons kosher salt
2 teaspoons FRESH coarse ground black pepper
2 large eggs
1 1/2 cups Panko breadcrumbs
1/3 cup grated Parmesan

  • Preheat the oven to 350°.
  • Grease a 9 X 5 inch loaf pan with cooking spray and set aside.
  • Melt the butter in a medium skillet over medium-high heat and saute the celery and onion until softened, 3- 5 minutes.
  • Transfer the mixture, plus the drippings, to a large bowl.
  • Add the hot sauce to the bowl and stir to combine.
  • Add the chicken, blue cheese, salt, pepper, eggs and 1 1/2 cups of the panko and mix until well combined.
  • Press the mixture into the prepared loaf pan, pressing more in the center of the loaf to create a divot. This will allow the meatloaf to bake evenly and not create a mound after it is baked.
  • Spread half of the sauce over the top of the meatloaf.
  • Mix the Parmesan with the Panko and sprinkle the mixture on top of the sauce.
  • Bake until the center is set and the top is golden brown, 45 minutes to an hour.
  • Let rest 10-15 minutes before cutting to serve.
  • Garnish the meatloaf slices with remaining heated sauce and chopped celery leaves.

**NOTE: Use jalapeno ketchup if you want a bit more spice.

HAPPY BIRTHDAY DADDY ~ PINEAPPLE UPSIDE DOWN CAKE

Today would have been my dad’s 80th birthday I can’t believe he’s been gone 25 years. I still sometimes pick up the phone to call him and talk before I realize…

ANYWAY I digress. My cousin also passed away back in 1998 and her sister and I bake a cake for her every year on her birthday – most times we even make significantly different flavors, but I always make the same one on daddy’s birthday, Pineapple Upside Down Cake, his favorite.

This year I decided to try a new recipe from Damaris Phillips – I just LOVE her.  She is so much fun, and REAL, plus she likes to experiment so I know she’d be okay with the changes I made to her recipe.

PINEAPPLE UPSIDE DOWN CAKE
Total:1 hr 15 min          Active:25 min          Yield: 8 to 12 servings

TOPPING
2 1/2 tablespoons unsalted butter
1/2 cup lightly packed brown sugar
1/2 teaspoon molasses
20-ounce can sliced pineapple, drained and juice reserved
20-ounce can crushed pineapple, drained and juice reserved
1/3 cup golden raisins
1/4 cup finely chopped dried apricots
1/2 cup pineapple rum

  • Soak raisins and apricots in the rum.
  • In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar.
  • Cook, stirring constantly, until the sugar melts, about 2 minutes.
  • Remove from heat.
  • Drain apricots and raisins well.**
  • Arrange the pineapple slices in the skillet.
  • Fill in the spaces with the chopped apricots and golden raisins.
  • Follow by a thin layer of crushed pineapple. Set aside.

CAKE
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/3 QUALITY flaked coconut
1/2 cup whole milk
2 teaspoons PURE vanilla extract
1/4 cup reserved pineapple juice (from the cans)
3/4 cup granulated sugar
1/2 cup unrefined coconut oil
1 LARGE egg

  • Preheat the oven to 350°.

Combine the cake ingredients in this fashion:

  • In one bowl, whisk together the flour, baking powder, coconut and salt.
  • In a second bowl, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes.
  • Beat in the egg.
  • Add half of the flour mixture and mix on low until just combined.
  • Add the milk mixture and stir until just combined.
  • Add the rest of the flour and mix until combined, about 1 minute.
  • Pour the batter over the pineapple slices in the skillet and spread evenly.
  • Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes.
  • Be sure and check after 20 minutes to make sure the top isn’t getting too brown. If it is, cover loosely with aluminum foil.
  • Let cool for 15 minutes.
  • Cover with a large serving plate and invert the cake.
  • ENJOY!

NOTE: YOU CAN NOW USE THE LEFTOVER RUM FOR A COCKTAIL WHILE YOU WAIT!