Roasted Pineapple With Kahlua Glaze Food

GLAZED ROASTED PINEAPPLE

Steps:

• Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

BAKED PINEAPPLE WITH BROWN SUGAR AND KAHLUA

Steps:

• Preheat oven to 400°F. Arrange pineapple in single layer in baking dish. Sprinkle with brown sugar. Dot with butter and sprinkle with cinnamon. Drizzle Kahlúa over. Bake until pineapple juices bubble, 25 minutes.
• If necessary, transfer juices to small saucepan and boil until thickened to sauce consistency. Arrange pineapple on plates. Top with ice cream. Spoon sauce over and serve hot.

ROASTED SPICY PINEAPPLE WITH PASSION FRUIT GLAZE

Steps:

• Preheat an oven to 350 degrees. In a small saucepan, mix together the sugar, water and vanilla bean and cook until golden brown. Add the rum, ginger, chiles, banana, passion fruit and mix well. Allow to cool then blend in a food processor. Strain and set aside. Place pineapple in a shallow baking dish and brush on glaze. Bake for 1 1/2 hours, basting every 15 to 20 minutes. Save the warm sauce in the baking dish for plating.

PINEAPPLE GLAZE FOR BAKED HAM

Steps:

• Place all ingredients in a small saucepan including the juice/syrup from the pineapple.
• Turn heat on to medium and stir constantly to prevent burning.
• Continue to heat until mixture thickens and comes to a boil.
• Allow mixture to boil for approximately 1 minute.
• If mixture refuses to thicken, add more cornstarch- a little at a time.
• (Be sure to mix your cornstarch with a little cold water in a cup to make a smooth liquidified mixture before adding it to the hot sauce.) Pour finished sauce into a serving bowl, complete with a ladle, and let your guests pour it over baked sliced ham.

KAHLUA CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 325. Mix all ingredients for cake together (except the chocolate chips) for about 4 minutes with electric mixer. Add 1°C Chocolate Chips. Pour into greased & floured Bundt Cake Pan. Bake at 325 for 50-60 minutes.
• Once cake is cooled and transferred to a cake plate, melt remaining 1 cup of chocolate chips and whipping cream on top of stove, stirring constantly until thoroughly melted. Add more whipping cream until you achieve the desired consistency. Spread over top of the cooled cake.

KAHLUA SPIRAL GLAZED HAM

Steps:

• 1. FOLLOW DIRECTIONS CALLED FOR ON HAM PACKAGE TO MAKE HAM. My recipe said to remove disc over bone. Place ham FACE DOWN in pan large enough with a 2-3 inch side. Add 1 cup of water. Then cover ham tightly with aluminum foil, or a tight fitting lid. Bake in preheated 325 degrees F. oven at 15 minutes per pound, or until ham is warm. I baked mine for 2 hours, and then added the glaze during the last 15 minutes of cooking time.
• 2. Please NOTE I AM GIVING YOU THE DIRECTIONS I USED TO MAKE AND GLAZE THE HAM, NOT THE ONES IN THE ORIGINAL RECIPE.
• 3. Add equal portions of brown Sugar, Kahlua, & Stone Ground Mustard, in a medium sauce pan. Place over medium high heat, and then bring to a boil.
• 4. Cook glaze until it begins to simmer and becomes thick & syrupy. Mine took about 5 minutes
• 5. Remove ham from oven and brush glaze over ham, and into all the nooks and crannies, then return ham to oven for about 10 minutes till glaze adheres to ham.
• 6. Remove from oven, Place on platter, add garnishes if desired, separate slices, and serve with extra glaze, you will definitely get requests for extra, so be prepared. SEE THE SEPERATED SLICES IN PROFILE PICTURE ABOVE.

SO EASY PINEAPPLE SHORT RIBS

Steps:

• Set oven to 350 degrees F.
• Season the ribs with seasoning salt (or white salt) and pepper all over.
• In a large oven-proof pot, heat oil over medium heat, add in the ribs working in batches and brown on all sides.
• Then add in the chopped onion, garlic, pineapple chunks with the juice, broth, chili sauce, cider vinegar, honey, Worcestershire sauce red pepper flakes or cayenne (if using) mix to combine and to coat the ribs.
• Cover the pot and bake for 1 hour.
• Remove from the oven, season sauce with salt and pepper (or more cayenne pepper).
• Place back in the oven uncovered for another hour or until the ribs are tender.

APRICOT-KAHLUA GLAZED ROASTED TURKEY

Steps:

• I prefer to brine my turkey before roasting so just about any brine recipe will do. There are several very good ones posted on Recipezaar.
• After brining rinse turkey and pat dry with paper towels. Rub turkey with softened butter and sprinkle inside and out with salt and pepper. Place in roasting pan with a cup of water (or broth) in the bottom of the pan.
• In a bowl combine preserves and Kahlua mixing well.
• Spread half of the mixture over the turkey and place in 350 degree oven.
• About half way through the roasting spread the other half over bird. Basting often with juices.
• Continue roasting until bird is cooked through and golden brown. If the breast is getting too brown tent with foil.

PAN-ROASTED CHICKEN WITH PINEAPPLE-CHILE GLAZE

Steps:

• Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
• Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40-45 minutes.
• Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12-15 minutes; season glaze with salt.
• When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.