This weekend we came out to the “country” – aka my Mom’s place in the suburbs – to be closer to the beach, to sleep in without the sounds of busses and drunk hipsters, and to grill baby, grill! Even though I grew up here, it seems so quiet now after living in the city for so many years – especially at night. And groceries? So much cheaper! So I spent a better part of the weekend whipping up some delicious recipes for you that perfect for the 4th of July, barbecues and outdoor fun! And since, I’m not quite ready to go off the rails of my diet, they are all pretty healthy!
First up is this rustic rum & pineapple shortcake. I’ll be honest, Joe and I sat around for about 20 minutes trying to figure out what to call this thing. (Grilled Boozy Bread & Fruit was also a strong contender. ) Let me explain why this dessert will rock your world this summer:
It’s so easy!!!! It has 5 ingredients (that you probably already have on hand)and is ready in about 15 minutes. It’s sweet and savory all at the same time – so people with a sweet tooth (like me ) will love it – and non-dessert people (like Joe) will love it too. It’s great for that – Oh no, we forgot to buy dessert, what can we make in a pinch? – moment. But it’s delcious enough to be worth planning ahead for too. And if you’re serving kids? I’ll give you my simple trick on how to skip the booze and keep it just as delicious. So let’s talk about just how easy/ yummy this is!All you need to do is through a few slices of Italian loaf (or bread of your choice) on the grill with some pineapple. If you have a gas grill you are pretty much set and can walk away. With a charcoal grill (what we have) check up on it every few minutes to make sure it’s not burning. While it’s grilling, whip up your coconut whip and chill it in the freezer (It get’s a little melty on the hot fruit and bread – can you tell from the pictures?) Soak the bread in rum for a couple of minutes and voila – you are done! Now go get yourself a glass of white wine (or a beer, whatever), put your feet up and enjoy the rest of your barbecue.
One of the amazing things about running is that on Saturdays (when I have my long run) I can splurge little bit. The fact that I’m losing weight is so motivating though it makes me not want to destroy my diet. So I restrained myself and only had one of these (instead of eating them ALL). I still have an (annoyingly) long way to go, but I just don’t want to give up this time!
Also, if you want to skip the rum (aka, you are serving this to kiddies), just soak the bread in the pineapple juice left over from the can. Tastes great and it’s alcohol free! PS: Did you notice this was my first outdoor shoot ever? The wonders of having access to a backyard!!!
Throughout the week I’ll be posting the other awesome grilling recipe i’ve come up with for you! I’m especially proud of them because for some of them I used the charcoal grill all by myself – from start to finish! This of course means there was some food burning incidents, but overall there was a lot of improvement in my grilling skills!
Keep an eye on Instagram where I’ve been posting pics of my grilling adventures and beach escapades. I so if you aren’t already, definitely follow me Facebook, Twitter, Instagram and Pinterest! That way you’ll never miss a recipe, get tons of behind the scenes pics of the food I’m cooking, styling and eating! Plus the summer trips I’m taking and tons of Oreo and NYC pics!
- 1 loaf Italian Bread (or bread of your choice)
- 1 large can of Pineapple Rings (8)
- 1 cup of Rum
- 1 can full fat Coconut Whip
- 1/2 cup Powdered Sugar
- Cut bread length wise and then 4 equal parts so that you have 8 pieces (exclude ends if desired). Place bread and pineapple rings on hot grill, and cook until each side is lightly charred.
- Meanwhile, whip fat of coconut milk with powdered sugar to create coconut whip. Place in freezer to chill and firm.
- Once bread is cooked, fill a shallow container (like a small baking sheet or rectangular tupperware with 1 cup rum (or enough to fill it a 1/8 of an inch deep with rum) and place the bread, cut side down, in the rum. Let it sit and soak until about half of the bread is soft, and the other is still crispy from the grill.
- Flip over and serve with pineapple ring and a dollop of coconut whipped cream.