Pineapple Tarte Tatin

Beautifully Caramelized Fruit Tarte Tatin

The history of the upside-down cake goes back hundreds of years when cooks made cakes in cast iron skillets.  It was much easier to add fruits and create syrups in the bottom of a skillet then add batter to cook it, over a fire.  They would then plop out the cake onto a plate to serve.  In the early Twentieth Century the Dole pineapple company requested ways to use the sliced pineapple and low and behold the American Pineapple upside-down cake was born.  This recipe is one of my favorites.  It takes a little more time as it’s made in the style of a French Tarte Tatin, with a few extra steps to caramelize the pineapple, but it is well worth the effort.  I hope you enjoy it.

Caramelize in 12 inch Cast Iron Skillet

Preparation:

·              1/2 cup butter

·         1/2 cup brown sugar

·         1 large pineapple cored, sliced into 7-8 1/2-inch rings

·         1/4 cup rum

·         1/2 cup heavy cream

·         Butter a 10-inch round Spring Form with bottom lined with parchment paper.  Dust Pan with cinnamon sugar (1/4 cup sugar mixed with 1 teaspoon cinnamon)

Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a golden brown. Remove from skillet and set aside. Pour rum and cream into the skillet and cook over low heat for 5 minutes, or until thickened, stirring constantly with a whisk.  Remove from heat and set aside.

Cake:

Mix the Cake

·              Preheat oven to 350 degrees

·         2 cups flour

·         3/4 teaspoon baking powder

·         1/2 teaspoon baking soda

·         3/4 teaspoon salt (omit if using salted butter)

·         3/4 cup softened butter

·         1 1/3 cups sugar

·         3 eggs, separated

·         1  teaspoon Vanilla

·         1/2 teaspoon Almond extract

·         1/4 cup fresh pineapple juice

·         1/2 cup buttermilk or (substitute for buttermilk, i.e., in a measuring cup add 1 tablespoon lemon Juice then fill up to the 1 cup line with milk, let stand 10 minutes use the ½ cup required and save or discard the balance.)

Dust with Cinnamon Sugar

Directions:

Arrange pineapple rings to cover bottom of pan. Arrange Cherry halves inside and around rings. Pour caramel sauce over pineapple and set pan aside.

Sift together flour, baking powder, soda and salt. Set aside

In a large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and Almond Extract. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture.  Whip egg whites to soft peaks and fold into the batter. Bake at 350 degrees about 1 hour, or until a tooth pick comes out clean.  Let cool for 5- 10 minutes then invert onto a serving plate and release spring form. Allow to cool then refrigerate.

Try other fruit variations, such as apples or fresh white peaches, when in season.

Enjoy.....David

Homemade Soft Pretzels

Soft Pretzels with Mustard

I love soft pretzels, hate stale ones that you get from the stores and frozen is worse, love Philadelphia style, but not going to use the gas to find them.  So I decided to make some.  It’s not hard to do but it does take a couple of hours of your time (mostly waiting).  Actually the pretzel or Bretzel in German was introduced into North America, by the Pennsylvania Dutch (a very inventive lot of German Immigrants) during the 19^th century and America fell in love with them. This variety of soft pretzel is called "Laugenbrezel" (lye pretzel) because it is dipped in a lye solution before baking.  (Baking soda in our modern kitchen).  Go ahead, be inventive, give them a try and I hope you enjoy them.

Mix the Dough (use a hook)

Ingredients

·        1 1/2 cups warm (110 to 115 degrees F) water

·        1 tablespoon sugar

·        2 teaspoons kosher salt

·        1 package active dry yeast

·        4 1/2 cups all-purpose flour, approximately

·        1/2 Stick of unsalted butter, melted

·        Olive Oil for Bowl

·        10 cups water

·        2/3 cup baking soda

·        1 large egg yolk beaten with 1 tablespoon water

·        Pretzel or Sea salt

Directions

1.     Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using a dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. 

Cover with Plastic wrap allow dough to double in size

   Remove the dough from the bowl, clean the bowl and then oil it well with Olive oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

2.     Preheat an oven to 450 degrees F. Line 2 baking sheets with parchment paper and lightly brush with the olive oil. Set aside.

3.     Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or Dutch oven.

Roll between your hands and Shape

Boiling Baking Soda Water

4.     In the meantime, turn the dough out onto a slightly floured work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, hold both arms out and cross your right hand and arm under the left, then holding the ends of the rope cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. 

Before and after Baking

5.     One at a time, place the formed pretzels into the boiling water, for 30 seconds. Remove from the water using a large flat spatula. Arrange on the parchment lined baking sheet, then brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. These can be frozen.  If stored, place in a microwave for 15 to 30 seconds to heat and soften.  Top with Mustard and enjoy.