Guacamole with Tomatillos and Poblanos
Arroz con Pollo
Stewed Black Beans
I could use a break from the cold, snow, and gray skies, but a vacation to somewhere warm and sunny is not in the cards right now. So for now, the best way for me to escape the current weather conditions is through food. This menu will certainly do the trick.
Pineapple Upside-Down Cake is a classic dessert that has either gotten lost in grandma's recipe files or just forgotten about. I always wanted to enjoy Upside-Down Pineapple cakes, but they usually have canned pineapple slices and maraschino cherries and I am just not a fan of those ingredients. I found this recipe for Pineapple Coconut Upside-Down Cake in Delicious. magazine a few years ago. The recipe called for caramelized fresh pineapple slices, dried coconut, and lemon juice. I knew right then that it was a winner for me.
For a single layer, this is a big, dense cake. I bake it in an 8-inch by 2-inch diameter cake pan and it fills the entire pan. Like many sweets and savories, baking this a day ahead seems to improve the flavor and texture when eaten on that second day. The pineapple juices seep into the inverted cake, keeping it moist and tender. Serve it with lightly sweetened whipped cream--mmm, so good! I will be dreaming about a warm and tropical getaway tonight.