For many of us, there’s always a question of what to bring as a hostess gift when you’ve been invited to share a yom tov or other special meal with friends. A bottle of kosher wine is good in many instances, but I always want to bring something just a little bit different, so I bring wine and fruit.My favourite fruit of choice is the pineapple. In fact, in tropical climates, pineapples are a symbol of home hospitality and are often given as housewarming gifts, holiday gifts, get well gifts, or for just about any other occasion where a gift would be appropriate.The pineapple is so versatile that the fruit can be eaten as is or topped with yogurt, or broiled and topped with brown sugar and nuts, used as an ingredient in a salad dressing, a marinade, a main course or even a dessert like the classic pineapple upside-down cake. Whatever your pineapple modus operandi is, the following recipes will make your “gift” one that’s never returned.
Note: If fresh pineapple is too expensive or not readily available you can use the canned in its own juice kind for the following recipes.
2 seedless cucumbers coarsely chopped
1 red onion, diced fine
1 bunch parsley, chopped
1/4 cup lemon juice
2 tbsp. soy sauce
1 tbsp. sugar
1/4 tsp. chili sauce
2 tbsp. fresh mint, chopped (optional)
Cut cucumber lengthwise in quarters. Slice each quarter into 1/4-in. slices. Peel pineapple and cut into quarters. Remove core. Cut each quarter in half and slice into 1/2-in. slices.
Combine cucumber, pineapple, onion and parsley leaves in a bowl.
In another bowl, combine lemon juice, soy sauce, sugar and chili sauce. Pour over salad and toss together. Serve on a platter. Serves 6 to 8.
Submitted by Randi Percelle St. Louis Mo.
2 to 3 cups bite size pineapple chunks
2 to 3 cups bite size cantaloupe chunks
1 to 2 cups seedless grapes
2 cups strawberries sliced
1 cup blackberries or blueberries or raspberries
Honey Dressing
1/2 cup sugar
1 tsp. prepared dry mustard
1 tsp. paprika
1/4 tsp. salt
1/2 cup honey
1 tbsp. lemon juice
1/4 cup rice wine or apple cider vinegar
1 cup oil
1 tsp. onion, grated
1 tsp. celery seeds
1 tbsp. poppy seeds
In a large bowl, combine the fruit and toss gently. Cover and refrigerate.
In a blender, combine the sugar mustard, paprika, salt, honey, lemon juice and vinegar. Blend until combined and then slowly add the oil while the blender is on. Pour the dressing into a bowl and add the onion, celery seeds and poppy seeds. Mix to combine, cover and refrigerate until ready to serve. To serve, spoon the dressing over the fruit and toss to combine. Serves 6 to 8.
You can also serve this over salad greens.
2 lb. cooked chicken (or turkey – I use leftovers)
1 to 2 cups diced pineapple
3 or 4 stalks celery, sliced
1 red pepper, diced
1 cup mayonnaise
2 tbsp. non-dairy creamer or soy milk
1/2 tsp. celery salt
1/4 tsp. pepper
1 cup toasted pecans
In a large bowl combine the chicken, pineapple and celery and mix to combine.
In a small bowl, combine the mayonnaise, milk, celery salt and pepper. Add the mayonnaise mixture to the chicken and toss to combine. Chill for at least 30 minutes. Sprinkle the pecans over top just before serving. Serves 6.
Submitted by Charlotte Janovski Chicago, Ill.
1 pineapple cut into chunks, drained (save the juice; you won’t need to use all the pineapple.)
1/3 cup packed light brown sugar
1/3 cup unsalted butter or margarine, melted
1/4 tsp. cinnamon
Cupcake Batter:
1 cup flour
3/4 cup sugar
1/2 tsp. baking powder
1/4 cup butter, room temperature
1/2 cup reserved pineapple juice or milk or water
1/4 tsp. cinnamon
1 egg
Preheat the oven to 350. Spray a nonstick muffin pan with vegetable spray. Place the pineapple chunks on paper towels to drain completely.
In a small bowl, combine the brown sugar and melted butter. Divide the mixture evenly among the muffin pan cups. Arrange the pineapple chunks decoratively on top of the sugar mixture but only just cover the bottom – don’t put too much pineapple in each one. Set the pan aside.
In the bowl of an electric mixer blend together the butter, sugar and pineapple juice, beating for 2 minutes until smooth. Beat in the egg until combined and then add the flour and baking powder, Mix to combine. Spoon the batter over the fruit in the muffin pan, filling each cup three-quarters full. Bake for 30 minutes, or until a toothpick inserted into the cupcake comes out clean. Cool the pan for 5 minutes, then place a wire rack on top of the muffin pan and invert. Let the pan stay on top of the cupcakes for about 15 seconds to make sure that they release from the pan. Remove the pan and let cool completely on the rack. Makes 12.
Modified from bigoven.com.
