This is a sweet topping for your steak tacos - or really for anything. It desperately needs the jalapeño or a dash of hot sauce to balance the sweetness of the roasted pineapple. But holy moly it's tasty. And it's fab for your tailgate!
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Summer fruit is ridiculously amazing right now - it seems like everything is ripe at the same time. Pair that with some fabby cheeses and a glass of rose wine and you're set for an amazing afternoon outside.
pitted cherries :: basil :: burratta
nectarines :: beechers flagship cheese {or white cheddar} :: basil
apricots :: blue cheese :: mint
Printable Version of the Recipe
1 package puff pastry, defrosted
2 cups pitted and roughly chopped cherries
½ cup sugar
2 tablespoons cornstarch
2 tablespoons melted butter
sugar for dusting
Preheat oven to 350 degrees.
On a floured surface, roll puff pastry dough out to approximately 16”x14”.
In a mixing bowl toss together cherries, sugar, and cornstarch.
Spread cherries out on one side of the puff pastry.
Cut a handful of air vents out on the opposite side of the puff pastry using a cookie cutter.
Pick up the unfilled side of the puff pastry sheet and lay it over top the cherries enveloping them completely.
Pinch the edges tightly to close.
Brush the top of the pastry with melted butter, sprinkle with a bit of sugar and bake 20-25 minutes until bubbly and browned.
Remove from oven and let cool slightly.
Serve at room temperature.
Oh, hey! Don't forget to watch the video!
Mr. Hedin and I decided a few weeks ago to try a juice cleanse. It lasted about a half of a day. I hated it, he loved it. The last remnant of our attempt is surprisingly good green drink that I've been having almost daily. It's especially helpful - for me - when I need to feel more focused, more energetic, and less hung over.
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Opening Day of Boating is this Saturday! Is it a big deal where you live? It's a big deal for me. It means that it's almost summer. It's almost time to hang out on the boat. To have cocktails in the sun. To smell the ocean. I adore being on the boat.
Even if you aren't on a boat this weekend, you can still feel the call of the ocean with a little Fish Food.
What is Cinco de Mayo without tacos?! If you have time, then my
are a fab choice {or sub out beef for pork!}. If you don't have time, that's where fish tacos are a marvelous choice. Fish tacos cook ridiculously fast and require very little prep. You can literally get home from work at six and be eating by seven - with time in there to set the table, drop some flowers in a vase, and pour yourself a cocktail!
Follow Alexandra Hedin's board Inspired by Cinco de Mayo on Pinterest.
have fun. be fun.
Have you made Pineapple Upside Down Cake recently? Or ever? Do you know how simple it is? Totally fabby and worthy of a weeknight party. Any night of the week.
Topping ::
3 ounces butter
½ cup packed brown sugar
5 pineapple rings
5 maraschino cherries
Cake Batter ::
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup chopped pineapple
Preheat oven to 350 degrees. Butter the bottom of an 8x8 pan and line with parchment paper.
In the bowl of a stand mixer whip together butter and brown sugar until light in color and fluffy. Using an offset spatula, evenly cover the bottom of the prepared pan with the brown sugar mixture. Place drained and dried pineapple rings on top of the brown sugar mixture and place one cherry in the center of each ring.
Clean out the mixing bowl and whip together eggs and sugar until light and airy. Add vanilla. In a small bowl, combine dry ingredients and add them to the egg mixture. Mix in flour with as few strokes as possible. Add pineapple and combine.
Pour batter over pineapple rings and smooth out with an offset spatula. Bake 35-40 minutes until a toothpick comes out clean.
Let rest 5 minutes before inverting. When slightly cooled, place a platter on the top of the pan and flip over so cake lands on the plate.
Serve warm.
I am so excited to let you in on a project we've been working on for the past two weeks - Black Cod videos + recipes with Metropolitan Market! I'm totally in love with Metropolitan Market, their gorgeous stores, their amazing staff, and I feel totally honored to get to work with them to create these short videos that help you feel more confident when you buy groceries.
Black Cod is especially delicious. It's a rich and buttery fish from Alaska that's almost impossible to screw up. Because of the high oil content {the good kind - Omega 3} the fish is really lenient when it comes to over cooking. It can be over cooked - don't get me wrong - but if you stay within the window of cooking time you will be ok.
You can check out the entire Black Cod promotion + videos and recipes on the
. And then come back and let me know what you think! I love your feedback.