Rum-Roasted Pineapple Ice Cream
For Roasted Pineapple:
1 Fresh Pineapple, peeled, cored and cut into 1/2-inch cubes
1 tablespoon Spiced Rum
2 tablespoons Sugar
For Ice Cream:
2 cups Heavy Cream
¼ cup Spiced Rum
4 large Egg Yolks
½ cup Sugar
1/2 cup Heavy Cream, whipped to soft peaks
- Preheat the oven to 300 degrees F.
2. Place the pineapple in a bowl and toss the pineapple in 1 tablespoon of rum.
3. Spread out the coated pineapple on a baking sheet lined with a silicone baking sheet. Sprinkle with 2 tablespoons of sugar amount and bake for approximately 1 ½ hours, checking after the first hour to see if the pineapple has taken on a little color. Set aside and allow to cool completely.
4. In a heavy-bottomed saucepan bring 2 cups cream and ¼ cup rum to a gentle boil. Add pineapple, and remove from heat.
5. In the bowl of an electric mixer fitted with the whisk attachment, whisk yolks and ½ cup of sugar until pale and thickened, about 2 minutes.
6. Temper the cream mixture into the egg mixture by slowly streaming small amounts of the cream into the egg mixture while the whisk is on a low speed.
7. Once the eggs and cream are incorporated, return the mixture to the saucepan and continue to whisk over medium heat until thickened, about 3 minutes. The mixture will be thick enough to coat the back of a spoon. Cool until chilled thoroughly or until mixture measures 40°F.
8. In the bowl of an electric mixer fitted with the whisk attachment, beat the remaining amount of cream until soft peaks form. Gently fold into cooled cream and yolk mixture.
9. Transfer to an ice cream machine and freeze according to the manufacturer's instructions, 20 to 30 minutes on average. Transfer to a separate freezer container and allow cream to ripen in the freezer for at least 4 hours.
- Garnish with roasted pineapple chunks and fresh mint leaves.
Chef Pam Manley CC, Tallahassee Campus
11/2 lbs small raw shrimp, cleaned
3 Limes, juiced
2 Lemons, juiced
1 Orange, juiced
¼ c Green Onions, sliced
1/4 cup Cilantro leaves, chopped
1/2 Serrano Chile, seeded and finely chopped
1/2 Red Onion, diced
Salt and Pepper to taste
- Bring a small pot of water to a simmer. Quickly blanch the shrimp in the water for 30 seconds and remove from heat. They will not be fully cooked!!
- Shock in a bowl of ice cold water.
- When cool, slice shrimp in ½ along the center line. Lay out shrimp in the bottom of glass baking dish or shallow bowl.
- Combine the citrus juices and the herbs.
- Pour lemon, lime, and orange juices over them and refrigerate for 3 hours. The juice will "cook" the shrimp.
- Wrap and refrigerate for about 1 hour.
- Toss with remaining ingredients and refrigerate for one hour or longer until needed. Us as much or as little of the Chile depending on your heat tolerance!
White chocolate fruit terrine
10 ounces White Chocolate, finely chopped
3/4 cup Whipping Cream
2 oz Port Wine
1 1/2 t Gelatin Powder
1/4 teaspoon Clear Vanilla Extract
1/8 cup each Hazelnuts, Pistachios, or nuts of choice, toasted and roughly chopped
1/2 cup dried Apricots, chopped
1/4 cup Dried Cherries or Craisins
1/8 cup Dates, pitted, chopped
- Line a mold, tray or baking dish with plastic wrap, and spray lightly with non-stick spray. Set aside.
- Sprinkle Gelatin powder over Port Wine and Vanilla Extract to “Bloom”.
- Let sit for about 5 minutes until it has absorbed all the liquid.
- Place chocolate in a bowl set over a pan of hot water (off the heat) to melt.
- In a small sauce pan, bring Cream to a scald.
- Pour cream over chocolate; stir until smooth.
- Stir in Gelatin/Port mixture until well mixed.
- Stir in chopped nuts and fruit until evenly distributed.
- Scrape chocolate mixture into mold, pushing down and smoothing the surface.
- Cover and chill until firm.
- To unmold, dip mold to just below rim in hottest tap water for about 30 seconds.
- Invert onto a flat surface and tap to release.
- Slice terrine with a warm knife to serve.
*This can be done in a flat tray and cut into any shape desired*
Cheese Tortellini with Roasted Chicken, Porcini Mushrooms & Peas in a Tomato Cream Sauce
Chef Richard Chaney
2 tbsp Butter
1 onion, chopped
½ cup porcini mushrooms, sliced
2 ½ cups crushed tomatoes (28-ounce can)
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup heavy cream
1 pound cheese tortellini
1/4 pound roasted chicken breast, cut into 1/4-inch dice or julienne strips
3/4 cup frozen or fresh peas (defrost if frozen)
Fresh Basil ¼ cup, cut into fine strips
In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Add mushrooms and cook for one minute. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for another minute.
At the same time, in a large pot of boiling, salted water, cook the tortellini until just al-dente, about 4 minutes for fresh, 12 minutes for frozen. Drain the pasta and add it to the pan with the sauce. Stir in the cooked chicken and peas and cook until warmed through, about 2 minutes.
Garnish with fresh basil strips