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

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t