Calypso Rum Pineapple Ginger And Brown Sugar Marinadeglaze Recipes

CALYPSO RUM, PINEAPPLE, GINGER AND BROWN SUGAR MARINADE/GLAZE

Steps:

• Mix all the ingredients together, store in a clean bottle or jam jar and allow to blend for at least 24 hours.
• Marinade your choice of meat or poultry in the marinade/glaze for at least 4 hours - but preferably 24 hours.
• Cook over a barbeque basting well - and reserve a little of the marinade/glaze to dribble over the top of the cooked meat/poultry.
• (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!).

EASY (& FLAMELESS!) PINEAPPLE FOSTER

Steps:

• In a small bowl, mix together rum, brown sugar, and cinnamon. Then in a glass baking dish (or other container), lay out the pineapple rings and pour the rum mixture over them. Toss to coat, then let soak for at least 15 minutes, flipping the pineapple midway through.
• When you are ready to cook the pineapple, strain out the extra rum sauce from the pan of pineapple, and transfer it to a small saucepan. Bring the sauce to a simmer over medium-high heat, then reduce heat to medium-low and simmer for about 6-8 minutes, or until reduced by half. Set aside.
• While the sauce is cooking, heat a grill pan or saute pan over medium-high heat until hot. Lightly grease the pan with cooking spray. Add pineapple slices in an even layer (you may need to do this in multiple batches) and cook for 1-2 minutes per side until browned and grill marks appear. Transfer to a serving plates, and set aside. Repeat with remaining pineapple.
• Top each pineapple ring with a scoop of ice cream and drizzle with rum sauce. (If desired, you can also lightly dust the pineapple with some extra cinnamon.) Serve immediately.

BROWN SUGAR GLAZE

Steps:

• In a small saucepan whisk 1/2 cup brown sugar with butter and cream over low heat until the sugar dissolves; remove the pan from the heat.
• Whisk in icing sugar and molasses.
• Let sit at room temperature or chill until the mixture is desired texture, then spread or drizzle over cake or sweet rolls.
• Store any unused glaze in the fridge.

BARBEQUED PINEAPPLE

Steps:

• Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
• Preheat grill for high heat. Lightly oil grate.
• Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.

CARAMELIZED PINEAPPLE WITH RUM

Steps:

• Preheat broiler and line a shallow baking pan with foil.
• Trim pineapple leaves to about 2 inches. Quarter pineapple lengthwise, reserving 2 quarters for another use. Cut and discard cores from remaining quarters. With a sharp knife cut fruit from rinds, keeping rinds intact and reserving them. Cut pineapple crosswise into 1/4-inch-thick slices.
• In a small saucepan cook butter, 2 tablespoons brown sugar, and rum over moderate heat, stirring, 1 minute. Add pineapple, stirring to coat, and cook mixture 1 minute.
• Put reserved rinds in baking pan and with a fork and spoon return pineapple pieces to rinds, arranging in original shape. Spoon remaining butter mixture over pineapple and sprinkle tops with remaining tablespoon brown sugar. Broil pineapple about 3 inches from heat until slightly charred and heated through, about 8 minutes.
• Serve caramelized pineapple with ice cream.

EASY PINEAPPLE-GINGER GLAZE

Steps:

• In small bowl, mix all ingredients with whisk until well blended.
• Brush glaze over ham during last 45 minutes of baking.

JAMAICAN CHICKEN CALYPSO

Steps:

• 1. Drain the pineapple, reserving the liquid. Store pineapple chunks in the refrigerator.
• 2. Combine the pineapple juice, rum, lime juice, soy sauce, brown sugar, garlic, curry powder, ginger, cloves, and red pepper in a medium bowl; stir well.
• 3. Place chicken in a 13x9x2 inch baking dish. Pour the marinade mixture over the chicken; cover tightly, and marinate in the refrigerator for 8 hours.
• 4. Drain the chicken, reserving marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Set marinade aside.
• 5. Bake chicken, uncovered, at 375° for 40 minutes, basting occasionally with the reserved marinade. Add reserved pineapple chunks and orange segments to chicken. Bake an additional 10 to 15 minutes or until the chicken is done. Garnish if desired with lime wedges.

PINA COLADA BREAD WITH PINEAPPLE GLAZE

Steps:

• Preheat oven to 350.
• Grease 9 x 5 in loaf pan. (Wilton Cake Release works best).
• Sift dry ingredients (including jello) together into bowl.
• In seperate bowl beat butter or margarine until creamy.
• Beat in white and brown (NOT POWDERED) sugars slowly.
• Beat in eggs (and rum if desired) THOROUGHLY.
• Slowly beat in dry ingredients.
• Finally beat in mashed bananas until well mixed.
• Pour into greased loaf pan.
• Center loaf pan in oven.
• Bake for 1 hour to 1 hour and 15 minutes OR until toothpick inserted in CENTER of loaf comes out clean.
• While loaf is baking prepare pineapple glaze.
• Sift powdered sugar into bowl.
• Beat powdered sugar together with pineapple juice until smooth.
• Pour over cooled loaf and sprinkle with toasted coconut.