There are a lot of different ways to come up with a recipe. You can try to replicate one you try at a restaurant, or give a group of ingredients you love a difference spin (For instance, I dare you to find a scenario where Caprese doesn't work: pasta, sandwiches, alone, it's always awesome), or sometimes you treat it like a math equation. If x and y are both delicious, then z will be awesome (given that x + y = z). I mean, I wouldn't try it with roast chicken and chocolate cake, but with roasted pineapple, jalapeno, and citrus, yeah, the math comes out alright.
It's about understanding balance and what "goes." Sort of like how Jonathan Adler can merge 70s tackiness with Palm Springs and it looks amazing, or JCrew mixing plaids. Sweet with acid and spice always works. It's always exciting, and I'm yet to meet someone who doesn't like that combination. Slam dunk, every time.
This is one of those situations. It could've just as easily been mango lime with thai chili, or pear lemon and ginger, so if you're feeling creative, go for it! Come up with your own "perfect" combination. Enjoy!
For 1 quart (4 cups)
1/3 cup lemon juice (about 2)
1/2 cup lime juice (about 4)
6 rings fresh pineapple, roasted
1/2 red jalapeno, thinly sliced
6 tblsp agave
2 cups hot water
Preheat oven to 450 F. On a sheet pan, lay down the pineapple and half of the sliced jalapeno. Roast until the pineapple is browned at the edges. A few black spots aren't a bad thing. Pop 4 of the roasted pineapple rings and half of the roasted jalapeno into a blender, and puree. Add water if needed to help the blender get going. Strain into a pitcher. Juice the lemons and limes, and put all of the used halves into a bowl and cover with 2 cups of hot water. Let it sit for about 10 minutes. The hot water pulls all of the natural oils out of the citrus skins and adds so much flavor. Add the water and juices to the pitcher, and finish with the agave nectar. Add the remaining pineapple and sliced jalapeno to the pitcher to add color and texture. Chill in the fridge until ready to serve.
Preheat oven to 450 F. On a sheet pan, lay down the pineapple and half of the sliced jalapeno. Roast until the pineapple is browned at the edges. A few black spots aren't a bad thing. Pop 4 of the roasted pineapple rings and half of the roasted jalapeno into a blender, and puree. Add water if needed to help the blender get going. Strain into a pitcher. Juice the lemons and limes, and put all of the used halves into a bowl and cover with 2 cups of hot water. Let it sit for about 10 minutes. The hot water pulls all of the natural oils out of the citrus skins and adds so much flavor. Add the water and juices to the pitcher, and finish with the agave nectar. Add the remaining pineapple and sliced jalapeno to the pitcher to add color and texture. Chill in the fridge until ready to serve.
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9 comments:
This drink looks so yummy! Love this idea :)
Looks so pretty and delicious! I just made a maple-jalapeño bourbon cocktail, and you're totally right about the sweet-citrusy-spicy combo. Just great.
This is the prettiest! I can't wait to make it as it gets warmer here in Michigan!
Thanks for yet another delicious recipe Claire! (Going to have to wait until it heats up here in Seattle, but when it does, this will be the first thing I make!) Finally found your show on TV last Saturday and loved it!
All my favourite flavours in one glass! Yum! Stunning photos too :-)
Roasted pineapple in a cocktail! I never would have thought of that, it's brilliant. I just posted a somewhat similar recipe on my blog, with pineapple juice, cilantro and serrano pepper.
I am sure this will have a distinctive taste that will make me crave for more...Thanks for sharing!
The description on how to make this recipe and the ingredient list needs to be clarified.
In the ingredients list, it calls for half a jalapeno and six pineapple rings. In the description of preparing, it says to blend four of the six rings but doesn't say how much of the pepper to blend. Do I blend the entire roasted pepper and toss in the other un-roasted half in later? Or do I blend some unknown portion of the half a jalapeno I roasted, and toss the remaining into the final mix?
I don't want my drinks turning out uncomfortably hot to the taste.
Hi, So sorry for the confusion! If you're worried about the heat, only add half of the roasted jalapeno slices when blending. Or, just add the slices to the finished lemonade, rather than blending them in. You can always add more if you want more heat. Hope this helps!
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