Vanilla Roasted Pineapple With Buttermilk Sherbet Recipes

SIMPLE PINEAPPLE SHERBET

Steps:

• In a small heavy bottomed saucepan over medium heat, add the pineapple, sugar, water or pineapple juice, lemon juice and zest. Stir just until sugar melts. Let cool to room temperature.
• Transfer pineapple mixture to a food processor, with 1 cup buttermilk. Puree until smooth. With the motor running, gradually add remaining buttermilk, until smooth and well blended.
• Pour into a freezer-safe dish and place in the freezer. Freeze until firm, at least 2 hours. Eat and enjoy!

PINEAPPLE BUTTERMILK SHERBET

Steps:

• In a large bowl, combine all ingredients; stir until sugar is dissolved. Pour into an 8-in. square dish. Cover and freeze 1 to 1-1/2 hours or until mixture begins to harden. , Stir; freeze 3-4 hours longer or until firm, stirring occasionally. To use, remove from freezer 20 minutes before serving.

RASPBERRY BUTTERMILK SHERBET

Steps:

• Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
• Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.

BUTTERMILK SHERBET

Steps:

• Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.

ROASTED PINEAPPLE CARPACCIO

Steps:

• For the Pineapple: Peel the pineapple and leave whole. In a saute pan, melt the butter and add the brown sugar and vanilla beans. Cook to caramelize the sugar; then place the pineapple in and cook on all sides until brown. Add some water to the pan and continue cooking, turning the pineapple with tongs and basting occasionally until cooked through to the core. It may take 1 hour or more. Chill, then slice thin on an electric slicer set on #12 or slice thinly by hand.
• For the Coconut Cilantro Dressing: Whisk the ingredients together and chill.
• For the Macadamia Nut Brittle: In a saucepan, boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate--you're looking for a topaz color. Turn off the heat and stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silicone baking mat and let cool. Chop and keep in an airtight container.
• For the Crystallized Cilantro Leaves: Place egg white in a small bowl and whisk it slightly to break it up a bit. Dip the individual leaves in the egg white and wipe them off on the edge of the bowl to remove any excess. Dip into granulated sugar on both sides. Let dry.
• For the Coconut Butter Cookies: In a mixer with a paddle attachment, whip the butter until very light and fluffy, warming the bottom of the bowl with a torch if needed. Add the sugar and continue whipping; then add the rum and vanilla and mix. Toss together the coconut, flour, and salt; then add to the butter mixture and mix until blended.
• Butter a small sheet pan and line it with plastic all the way up the sides. Spread the dough evenly into the pan, cover it with plastic and freeze. Cut into 2-inch strips and roll in flour. Wrap and freeze or cut into 1/8-inch bars and place on parchment lined sheet pan. Bake in a preheated 250 degree F. oven until crisp but barely any color, about 10 minutes. Let cool.
• To make the Coconut Strips: Heat a whole coconut over a gas flame to slightly char all sides. Wrap it in a tea towel and whack it on the floor to break it open. Carefully pry the meat from the shell in as whole pieces as possible. With a vegetable peeler, peel off thin strips of the fresh coconut meat to end up with curves of fresh coconut. Store in simple syrup, chilled to cover.
• To serve the dish: Place 5 to 7 slices of pineapple on a plate in a flower pattern, with 1 in the center, surrounded by the others. Brush the surface of all the slices with the coconut cilantro dressing. Cover the plate with plastic wrap and warm it in the microwave oven for about 1 minute. Remove the plastic wrap and sprinkle with freshly ground black pepper and macadamia nut brittle.
• Place a quenelle of lime sherbet in the middle and drape coconut shavings in an X over the sherbet. Place 2 crystallized cilantro leaves on top. Serve with a side of coconut shortbread cookies using colorful origami paper under the cookies and stacking them in a criss-cross tower, like bruscetta with the carpaccio.

PINEAPPLE SHERBET

Steps:

• Add pineapple chunks, lime juice, and vanilla to a blender; blend until smooth, scraping down the sides of the canister as needed; set aside.
• Warm the milk in a saucepan over low heat; stir in the sugar and salt until dissolved; cool 10 minutes.
• Pour the milk mixture into the blender with the pineapple puree; blend until as smooth as possible.
• Strain through a fine-mesh sieve into a bowl; pressing against the solids with the back of a wooden spoon to release as much liquid as possible.
• Discard the solids and refrigerate mixture until cold, at least 4 hours, or overnight.
• Whisk the mixture, then freeze in your ice cream machine according to manufacturer's directions.
• Serve at once (will be soft) or transfer into a large freezer container; seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.

"MA JESSIE'S" PINEAPPLE/BUTTERMILK SHERBET

Steps:

• 1. Combine: first three ingredients thoroughly. (buttermilk, sugar and pineapple)
• 2. Pour: into old-fashioned ice tray (with ice cube divider removed), or into other similar sized metal pan or mold.
• 3. Place: tray (or pan) in freezer and freeze to a mush.
• 4. Remove: from tray and put into a mixing bowl.
• 5. Add: last two ingredients (egg white and vanilla).
• 6. Beat: until light and fluffy.
• 7. Return: mixture to tray or mold and place in freezer until firm.

PINEAPPLE SHERBET

Steps:

• In a bowl, combine all ingredients; mix well. Cover and freeze for 1 hour. Stir; return to freezer for at least 2 hours before serving.

PINEAPPLE BUTTERMILK SHERBET

Steps:

• In a bowl, stir together the buttermilk, pineapple, and sugar until the sugar has dissolved.
• Cover the bowl with plastic wrap and place it in the freezer.
• After about an hour, when the mixture has begun to harden, stir it with a fork until it becomes slushy.
• Cover and return to the freezer for another hour or two, until it is very stiff but not frozen solid.
• Stir it again with a fork and serve.
• If the sherbet has frozen hard, remove it from the freezer to soften for about 30 minutes before serving or whirl it in a food processor, scraping down the sides several times, for about 2 minutes, until well blended and smooth.