One of the important pieces of the bed and breakfast stay is, of course, the food. Over the last several years I think we have learned new tricks and definitely new recipes. Then again we are still learning and will continue to learn. Making one dish for the entree’ is usually a rather quick decision, but then more thought is needed to decide what to make for the all important side dishes. The idea is to compliment and enhance the main dish. As I said. learning…
We like to start the morning meal with a fruit dish. When November rolls around the fresh fruit selection becomes a challenge. Sure strawberries can be bought almost all year long, but the quality of those berries is questionable, and just strawberries is just not our style. This weekend I decided to try a twist on pineapple, cooking as my grandmother with a bit of this and a tad of that. After coring the pineapple, I sliced several rings. Next I melted about 1 T. of butter in a pan and blended in 2-3 T. of brown sugar. The pineapple rings were then placed in the sugar mixture to brown, turning 2 or 3 times. Meanwhile, I prepared a sauce by bringing 1/2 c. of cran-raspberry juice to boil and blending in 1 T. of clear jel to thicken. To serve I placed the grilled pineapple rings on a plate, scattered some pomegranate seeds on top and drizzled the sauce over all. According to the guests, this side was a definite keeper!