Gourmet's Thanksgiving Recipes

Magazine's Suggestions For Delicious Dishes To Grace Your Table

(CBS)  SAUTÉED PINEAPPLE WITH RUM SAUCE
Serves 4
Active time: 35 min Start to finish: 35 min

Ingredients:
(3- to 4-lb) pineapple (labeled “extra sweet”), trimmed, peeled, and quartered lengthwise
5 1/2 tablespoons unsalted butter
1/2 cup walnuts (2 oz), coarsely chopped
1/4 cup sugar
2 tablespoons dark rum

Method

Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.

Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain, and wipe skillet clean.

Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.

Serve pineapple with sauce spooned on top and sprinkled with walnuts.

© Gourmet Magazine, November 2005

PINEAPPLE TANGERINE BATIDO
Makes about 12 cups
Active time: 15 min Start to finish: 1 1/4 hour (includes chilling)

Four fresh fruits bring a sunny taste of the tropics to your table. If you want to make this a virgin drink, simply omit the rum and add an extra cup of tangerine juice.

Ingredients:

(4-lb) pineapples (preferably labeled “extra sweet”), trimmed, peeled, quartered lengthwise, cored, and cut into 1/2-inch pieces (about 10 cups)
1 medium banana, sliced
3 cups tangerine juice
1/4 cup fresh lime juice
1 cup white rum

Method:

Working in 3 batches, purée pineapples, banana, and juices in a blender until very smooth. Transfer as puréed to a large pitcher. (If pineapple is particularly fibrous, pour through a medium-mesh sieve, pressing hard on and then discarding solids.) Stir in rum. Chill, covered, until cold, about 1 hour. Stir again (or blend for a frothier texture) just before serving.

Cooks’ note: Batido can be made 1 day ahead and chilled, covered.

© Gourmet Magazine, November 2005