foodessa

Inspired by the Pina Colada drink: rum, coconut cream, and pineapple juice.

Add some banana to liven up your taste buds in this delicious frozen treat.

One of my favourite Caribbean pleasures got finally realized in a frozen delicacy.

Sipping Pina Colada always figures prominently as part of our holiday cheer ;o)

Here, within the Dutch Caribbean islands...

our getaway in Curaçao shot colorful rays of inspiration.

The warm and welcoming atmosphere was displayed neatly with a rainbow to lure us in.

Fruit markets in the tropics always sparks the imagination for simple recipes.

The smoothness and flavour of banana certainly found its’ honourable place with...
Pineapple, coconut cream and dark Rum.

Dark Rum is where I never waver...

it’s definitely the way to go when making Pina Colada and now ice cream of course ;o)

Once you’re done cutting up the pineapple, the labour dwindles to child’s play.

Get your handy food processor and you’ll be sensing the tropical pleasures in no time.

Pina Colada Banana

ice-cream

Yields about 6 cups (1.5L)

Printer version

INGREDIENTS:
(American / Metric measures)

Note: Other than the sugar and Rum, keep the remaining ingredients as frozen and/or as cold as possible before blending them in the food processor.

. 4 cups (1L)...about half a fresh pineapple (cut in small chunks), frozen
. 2 small, peeled bananas, frozen
. 1/4 cup (50g) coconut sugar, packed
. 1/4 cup (50ml) pineapple juice (from peels' inside juices)
. 1 can (14 fl.oz/ 400ml) coconut cream
. 3 Tbsps. (45ml) dark Rum

PREPARATION:

Tip: Before cutting the pineapple chunks to freeze...make sure to re-distribute the juices within the fruit. Here's how: Cut off the top leaf part. Turn the pineapple upside down for about 15 minutes. Quarter the pineapple lengthwise and slice off the cores. Slice the fruit into small chunks before freezing on a plastic platter. Freeze for about 30 minutes. Squeeze out the juice from the remaining peels and set aside.

1. In a large food processor, on Medium speed, coarsely chop together the frozen pineapple and banana.

2. After about a minute or so, add the sugar while it's mixing.

3. About another minute or so, add both the cold juice and coconut cream. Combine until fairly smooth. Add the Rum last.

4. Immediately transfer the ice-cream into containers to place in the freezer. Suggestion: it is best to place a piece of parchment touching the ice-cream's surface.

5. Before serving, it may be best to very lightly thaw it in the refrigerator for about 15 minutes before scooping.

It's a toss up...
Pina Colada or this luscious ice-cream.
Hmm...maybe I need to get away again to decide ;o)

Get inspired by any fruit you desire and apply this technique towards fresh, desirable tastings.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Nutty on nuts, especially in cookies.
Simplicity and aromatic ingredients turn these cookies from bland to grand.

Here's sharing a little something about a failed attempt to interpret a SIMPLE recipe.

Many years ago I was introduced to the original 'Amaretti di Saronno'...
a 'classic' macaroon cookie made from almonds, apricot kernels, sugar and egg whites.

Many pastry shops have tried to replicate and variate this very popular and incomparable cookie.

Varying from the mound-like crisp outer shell with the soft, chewy 'macaroon' bite...

the 'classic' Amaretti cookie renders a unique bitter tasting quality.

This crispy, yet tender textured cookie had remained quite memorable, however...
the bitterness from the apricot kernels did not quite appeal to my palate.

***

1 super easy recipe ... 2 very different outcomes.

Here’s a tiny tale of a failed recipe interpretation.

However, ultimately MY misinterpretation turned out a delicious cookie nonetheless.

I would proudly compete my not-so-great looking cookie in a bake sale anytime.

Don't be fooled by the cover ;o)

When these came out of the oven I was in shock.

How could this cookie look so incredibly different.

Did I forget something? What did I do wrong?

So far, during my adventure with Foodessa...

this cookie made it to the top of my baking blunders.

Yes...ONE major step went astray...
the egg whites were not meant to be whipped ahead of time.

Now, you may wonder...did the extra step (mistake) teach me to pay more attention?!?

In my defense...when my Fairy Foodessa subconsciously leads me off track...

I tend to surrender to her naughty and creative forces ;o)

After all...my cookies turned out deliziosi...give them a try and you'll thank me later.

My friend's amaretti cookie has inspired me to create a few nut-based cookie versions of my own.
First, she gave me permission to share her very popular Almond cookie.

Fil's super simple

Almond Amaretti style cookies

Note: the only thing I changed was a slight reduction in sugar.

no electric beater required

Yields 24 small cookies

PRINTER version

INGREDIENTS:
American / Metric measures

. 2 cups (260g) raw Almonds* (finely ground)
. 1/2 cup (110g) granulated sugar
. 2 xLarge (90ml) egg whites (room temp.)
. 4 tsps. (20ml) pure Almond extract
. 24 raw almonds (optional decor)

* Whole almonds should be measured flush in the cup before grinding.

PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4
. Prepare a large parchment or Silicone lined baking sheet.
. Position the rack in the center of the oven.

1. In a medium bowl, mix all ingredients until a combined paste is well formed.
2. With a teaspoon, size and hand-roll cookies. Better yet...use a small #60 size ice-cream scoop to properly portion size.
3. Place them onto a cookie sheet and leave them about 1 inch (2.5cm) apart.
Note: these cookies don't spread...they'll remain the same size. Decor: If desired, place and gently insert an almond on top of each cookie.
4. BAKE for 17 minutes. Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack.

***

After having made my friend's nutty amaretti style cookies...
here are my added inspired versions.

' AlmondCoCitretti ' cookies
Coconut Almond Citrus Marmalade amaretti
no electric beater required

Yields 24 medium-sized cookie balls

Printer Version

INGREDIENTS:
American / Metric measures

. 1 cup (130g) lightly roasted Almonds*, coarsely ground
. 1 cup (100g) unsweetened coconut, shredded
. 1/8 cup (27g) granulated sugar
. 1/2 cup (125ml) bitter-sweet citrus marmalade **
. pinch of sea salt
. 2 xLarge (90ml) egg whites (room temp.)

* Roasting nuts lightly: Whole almonds should be measured flush in the cup before grinding. Pre-heat oven at 350F/180C/Gas4. Position rack at the 2nd level from the bottom. Toast the whole Almonds (with skins) on a baking sheet for 10 minutes or until the fragrance graces the air. Let the nuts cool completely before coarsely grounding.
** Other than this particular citrus marmalade recipe, any commercial citrus marmalade can be used. You'll probably need to adjust the sugar content to a lesser quantity.

PREPARATION:.
. Pre-heat the oven to 350F/180C/Gas4
. Prepare a large parchment or Silicone lined baking sheet.
. Position rack on the 2nd level from the bottom.

1. In a medium bowl, mix all ingredients until a combined paste is well formed.
2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 24 cookies.    Press the paste into the scoop, level and release.
3. Place them onto a cookie sheet and leave them evenly apart.   Note: these cookies don't spread...they'll remain the same size.
4. BAKE for 18 minutes. Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack.

***

' WalCoretti ' cookies
Walnut Coconut amaretti
no electric beater required

Yields 16 small mounded cookies

Printer Version

INGREDIENTS:
American / Metric measures

. 1 cup (130g) raw walnuts*
. 1/2 cup (50g) unsweetened coconut, shredded
. 1/4 cup (55g) granulated sugar
. pinch of sea salt
. 1 xLarge (45ml) egg white (room temp.)
. 1 tsp. (5ml) pure vanilla extract
. fine zest of 1 orange

* Walnuts should be measured heaping in the cup before grounding.

PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4
. Prepare a large parchment or Silicone lined baking sheet.
. Position the rack in the center of the oven.

Walnut mix:

1. In a blender, place the walnuts, coconut, sugar and salt. Pulse a few times until a coarse texture is achieved.
2. In a medium bowl, add the egg white, vanilla and orange zest together.
3. Add to it the walnut mix. Combine everything until a paste is well formed.
4. Use a teaspoon or Better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 16 cookies.    Press the paste into the scoop, level and release.
5. Place them onto a cookie sheet and leave them evenly apart.   Note: these cookies don't spread...they'll remain the same size.
6. BAKE for 15 minutes. Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack.

Serving and storing suggestions apply to all above cookies:
These cookies will be ready to eat within the hour.
They are best eaten in their crunchier state.
Leave them uncovered in a plate for up to 5 days or...
freeze them into their original baking paper and into an airtight plastic freezer bag.
They never freeze solid, therefore, get them out for 15 minutes and they'll be ready to serve.

Although this post has been on my mind for a while, there's no time like the present to...

express my gratitude for learning to accept imperfections and of course, my love of cookies ;o)

Have fun making up these treats or let the creative forces...

whisk you away to sharing more of your baking originals.

Have yourselves a great week...
momentous bites and flavourful wishes everyone.