Admittedly I haven't been through all of the recipes in the book yet - but this past weekend, with it's blazing sunshine made me crave some summer BBQ food, so I reached for this book for some inspiration. Immediately the "Hawaiian Burgers" and "Carmen Miranda Cake" called my name - so I gave them a whirl - they were great! Here are the recipes:
Hawaiian Burgers
1 1/2 pounds ground beef
1/3 cup chopped green onions
2 tablespoons Worcestershire sauce
1/8 teaspoon black pepper
1/3 cup pineapple preserves (I bet an Asian style pineapple dipping sauce would work too)
1/3 cup BBQ sauce
6 Pineapple slices
6 hamburger buns split and toasted
1) Combine beef, onions, Worcestershire and pepper in a large bowl. Shape into six 1/2-inch-thick patties.
2) Combine preserves and BBQ sauce in a small saucepan. Bring to a boil over medium heat.
3) Grill, covered 8-10 minutes (or uncovered 13-15 minutes) until cooked through (160*F), turning and brushing often with sauce. Grill pineapple 1 minute or until browned, turning once.
4) Serve burgers with pineapple on toasted buns.
Broiling Directions: arrange patties on a rack in broiler pan. Broil 4 inches from the heat until cooked through (160*F), turning and brushing often with sauce. Broil pineapple 1 minute, turning once.
*I also added blue cheese to this, mmmmm, And I think next time I will also add bacon as well.
Carmen Miranda Cake
1 1/3 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup granulated sugar
3 eggs
1/2 cup vanilla yogurt
1 teaspoon vanilla
3/4 cup (6 ounces) frozen tropical fruit punch concentrate
2 tablespoons honey
1 tablespoon dark rum
2 teaspoons cornstarch
2 cups fruit chunks (pineapple, peach, star fruit, kiwi, watermelon, berries, grapes)
1) Preheat oven to 350*F. Grease and flour 8x4 loaf pan. Sift together flour, baking powder and salt in a medium bowl (tip: if you hold your sifter higher above the bowl you will get more air in your flour mixture - makes for a better batter in my experience)
2) Beat butter and sugar iin a large bowl with electric mixer until fluffy. Beat in eggs one at a time. Beat in yogurt and vanilla. Gradually add your flour mixture and beat until blended. scrape down side of bowl as necessary. Spread batter in prepared pan.
3) Bake 50 to 60 minutes or until toothpick inserted into centre come out clean; cool 20 minutes. Turn out onto wire rack to cool completely.
4) Meanwhile, prepare glaze. Combine fruit punch concentrate and honey in a small saucepan. Bring to a boil over medium heat, stirring to dissolve honey. Boil 5 minutes. Mix rum and cornstarch together in a small bowl; stir into hot fruit mixture and cook 1 minute or until thickened. Let glaze cool to room temperature.
5) Set cake on wire rack over baking sheet. Brush thick coat of glaze over cake top, allowing some to flow down sides. Arrange fruit chunks on top. Pour remaining glaze over fruit and cake top. Let stand at room temperature at least 1 hour before serving.
