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Just to add my thoughts. I was thinking what a great dipping sauce it would make for spring rolls either fresh or deep fried made from rice wrappers Add some heat either with serranos or another chili, brown sugar, vinegar, cornstarch, and a little water.
And as others have suggested to freeze it until you do decide. It's so darn good. I haven't tried it but perhaps in a flan, you could flavor the cream with the juice....
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i'm sure the op's pineapple juice is long gone, but this may cause some hounds to go out and buy some:
pineapple sangria!
http://www.epicurious.com/recipes/foo... -
USING PINEAPPLE JUICE:
fresh or frozen PA juice contains a proteolytic enzyme, bromelin, which eats protein and prevents gelatin from jelling or tenderizes tough meat if used judiciously or turns meat to mush if marinated too long. Heat inactivates the enzyme (boiling or canning.)
"foodtech"›1 Reply -
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Pineapple Party Punch
Make a pitcher of Country Time lemonade (or the equivalent) according to package directions, substituing about a third of the water with pineapple juice. Add 1/2 cup sugar (yes it's sweet) and stir until dissolved. Serve straight for the kids and with either Malibu, vodka or gin for the adults.
A seriously refreshing and addictive drink.
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pineapple pisco sour
http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=535&page=4
_____________tgif's jack daniels grill glaze
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who doesn't like jello? get some no flavour gelatin powder and make your own pineapple jello.
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I keep small cans of pineapple juice in my pantry just to make this delicious pineapple dressing for fruit salad. The recipe is from Good Cookin' from the Heart of Virginia.
Slightly warm 1 cup pineapple juice. Separate 2 eggs. Stir together 2 tablespoons softened butter, 2 egg yolks, 3/4 cup sugar and 1 tablespoon flour. Slowly add warmed pineapple juice, whisking until sugar dissolves. Beat 2 egg whites to soft peaks and whisk into pineapple mixture. Transfer mixture to heavy saucepan or top of double boiler and cook over low heat, whisking constantly, until mixture is smooth and thickened. Cover and refrigerate overnight. Next day, whip 1/2 cup heavy cream and fold into chilled dressing. Refrigerate until serving time. -
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You could use it in mashed winter squash - which you don't really have to wait until winter to find (it's a world market out there) you could use it as an acidic wash to prevent fruit from turning dark in salads, pie fillings, etc. Try braising some chicken thighs in a mixture of beer and pineapple juice or use it to flavor rice pudding.
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