PINEAPPLE CHEESECAKE WITH GUAVA GLAZE
I was helping my sister prepare food for a wedding reception for her son and we decided to make this. It is adapted from a recipe by Emeril Lagasse. It was a hit at the reception. There was none left over. Enjoy!
Provided by Jolayne Cooper
Categories Other Desserts
Time 2h15m
Number Of Ingredients 13
Steps:
- 1. Make the guava glaze: combine the frozen guava concentrate and 3 tablespoons lime juice in a non-reactive saucepan and cook until the mixture reduces by one third. Remove from the heat and transfer to a non-reactive container. Chill thoroughly.
- 2. Combine the pineapple, pineapple juice, and 1/4 cup lime juice in a medium saucepan and cook over low heat until most of the liquid has reduced and the pineapple is very tender, about 20 minutes. Be careful not to let the pineapple burn towards the end of the cooking time. Remove from the heat and puree until very smooth. Chill thoroughly before proceeding. You should have about 1 cup of puree.
- 3. Preheat the oven to 325 degrees F.
- 4. Make the crust by combining the graham cracker crumbs, sugar, and melted butter in a medium bowl and stir to mix well. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake until golden brown and fragrant, about 10 minutes. Transfer to a wire rack to cool while you prepare the cheesecake filling.
- 5. In the bowl of an electric mixer combine the cream cheese and sugar until very smooth, stopping to scrape down the sides of the bowl as necessary. Add the eggs 1 at a time, mixing thoroughly between additions. Add the pineapple puree and vanilla. Transfer the mixture to the prepared springform pan and bake until the cheesecake is set in the center and lightly golden around the edges, 55 minutes to 1 hour. Carefully remove from the oven and transfer to a wire rack to cool. Refrigerate at least 4 hours and up to overnight before serving.
- 6. Move chilled cheesecake to a serving platter and spread some of the glaze on top. Serve additional glaze alongside for those who want to add more. Garnish the plate with chopped crystallized ginger if desired.
- 7. Note: The guava glaze and pineapple puree used in this recipe may be made up to 1 week in advance and stored in non-reactive, airtight containers in the refrigerator.
SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE
Provided by Chris Schlesinger
Categories Fruit Ginger Shellfish Backyard BBQ Lime Mango Shrimp Bell Pepper Summer Grill Grill/Barbecue Guava Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
- Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.
GUAVA-LIME GLAZE
Provided by Chris Schlesinger
Categories Sauce Quick & Easy Lime Orange Summer Chill Guava Boil Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine nectar, orange juice and vinegar in heavy medium saucepan. Boil until reduced to 2/3 cup, about 30 minutes. Cool completely. Mix in lime juice. (Can be made 1 day ahead. Cover and chill.)
GRACE'S GUAVA CAKE
Much better than good old momma's apple cake! This recipe happened when my cousin Jess happened to be sleeping over and we decided to make ourselves a tasty midnite snack. You "sweet tooth"s out there, be ready to get your tastebuds tickled!
Provided by ambernova
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Grease baking pan and preheat oven 180 C or 350 degrees F.
- Cream butter, sugar, and almond essence.
- Add eggs, one by one, followed by the guava pulp.
- Add the flour/baking powder mixture, little by little.
- When it's all in, beat on high speed for approximately a minute.
- Clean mixer.
- Fold in shredded guava using a spatula.
- Bake 45-55 minutes.
- Decorate when cool.
- To make topping, combine powdered sugar, almond extract, guava juice, and lime juicetill smooth.
- Glaze over cooled cake, then top with peanuts and coconut.
Nutrition Facts : Calories 4155.3, Fat 159.4, SaturatedFat 69.1, Cholesterol 616, Sodium 1330.5, Carbohydrate 649.3, Fiber 12.2, Sugar 445.8, Protein 42
GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE...
I am a huge Bobby Flay fan, so I found one of his recipes for the Zaar World Tour: Grilled Pork Tenderloin a La Rodriguez With Guava Glaze and Orange - Habanero Mojo. MmmMmmmm!
Provided by Elmotoo
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a grill to high.
- Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
- Guava Glaze: Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
- Orange-Habanero Mojo: Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.
Nutrition Facts : Calories 587.8, Fat 18.2, SaturatedFat 3.4, Cholesterol 147.4, Sodium 258.4, Carbohydrate 57.8, Fiber 1.7, Sugar 41.2, Protein 48.9
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- Remove membrane on the bone side of the ribs. Place ribs and water in Instant Pot and cook on manual, high pressure for 12 minutes. Release pressure immediately and let them cool a bit.
- Meanwhile, prepare glaze by placing the guava paste and the water in a small saucepan; heat over low heat. Using a fork, mash the guava paste until melted and smooth—about 5 minutes. Add the soy sauce. Remove from the heat and add the lemon or lime juice.
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