|WHIMSICAL. And delicious! And alcoholic!|
I know I talk this magazine up, but Everyday Food really does seem to hit a good balance, proffering numerous affordable and interest-piquing dishes and desserts without falling into the traps so many other food publications do (recipes with overly-esoteric or wicked pricey ingredients, for example).
Now, I'll eventually get down to the pineapple black bean salsa, or the pineapple jerk pork chops, but I was a little TOO excited to see the recipe for pineapple-and-ginger infused rum. I've made infused spirits before, but always with vodka, and always using the zest of citrus fruits. This recipe constituted some new ground, and for every bit of enjoyment I'll wring from the liqueur, I'll gain in equal measure from the soon-to-be pineapple rum cake WITH RUM INFUSED PINEAPPLE.
So, win-win, right?
Although I often use recipes as a jump-off point for creativity, in this case I followed the recipe closely. The hardest part by far was securing a 2 Qt-ish glass jar, it not being canning season -- I eventually found a big jar of Mott's apple sauce, which I emptied into another container and washed. Then, in went thin, inch-long slices of fresh ginger root.
|I'm still pretty entertained by the fronds atop the jar.|