Skip to main content

Grilled Pineapple-Lemon-Rosemary Marmalade with Manchego for #CrazyIngredientChallenge


I love the idea behind the Crazy Ingredient Challenge (CIC); it's akin to the Improv Cooking Challenge that I joined several months ago but have been woefully absent from during the last two months or so. I'll get back to it soon.

In the CIC, we are assigned two ingredients to cook and create. This month, Kelly of Passion Kneaded and Lori of Lori's Culinary Creations are hosting. So, here goes...

June's Crazy Ingredient Challenge = pineapple and rosemary

I was just going to make a pineapple-rosemary marmalade, but we have a Meyer lemon tree that's producing like crazy, so I added them in and I loved the dimension it added.

Ingredients
Grilled Pineapple-Lemon-Rosemary Marmalade
  • 3 Meyer lemons
  • 3 thick pineapple slices
  • 1 T  fresh rosemary, chopped
  • 1/2 C organic granulated sugar
  • 2 C water
To Serve
  • Manchego
  • crackers


Procedure
Peel and slice the pineapple into thick slices. Grill until nicely caramelized. Set aside, then chop when cool enough to touch.


In the meantime, wash and dry the lemon. Zest and supreme the lemons. Place the lemon segments and zest into a large, flat-bottom pan with 2 C cold water and sugar.


Bring to a boil and add the pineapple chunks. Simmer for 30 minutes. Add in chopped rosemary and continue to simmer until it reaches desired texture.

If you plan to can your marmalade, wash and sterilize your jars, prepare lids and start heating your water bath. I knew we were going to use this batch within a week, so I didn't bother.

To serve, place thin slices of manchego on top of crackers. Top with a small dot of marmalade. Enjoy!


HunngryLittleGirl

Comments

  1. Oh yum!! I have to try this. Great use of the ingredients this month

    ReplyDelete
  2. Glad you could join us this month Camilla. This would be a great start at a summer bbq party.

    ReplyDelete
  3. I wish you could send me some of those Meyer lemons through the net! I tried to grow them twice and gave up. But I love this recipe. I never would have thought to grill the pineapple before making the marmalade, it must taste wonderful.

    ReplyDelete
  4. I'd love this condiment to compliment a great cheese plate.

    ReplyDelete
  5. This looks delicious and it's pretty easy too!

    ReplyDelete
  6. This sounds delicious. I loved grilled pineapple and it sounds wonderful in this recipe.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an