Grilled Pound Cake With Pineapple Salsa And Tequila Whipped Cream Recipes

GRILLED PINEAPPLE WITH POUND CAKE AND RUM-CARAMEL SAUCE

Steps:

• Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm.
• Heat the grill to high.
• Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks.
• Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired.

GRILLED POUND CAKE WITH TEQUILA-SOAKED PINEAPPLE

Steps:

• Preheat a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill.
• In a small saucepan, whisk together the brown sugar, tequila and 1/4 cup water. Set the pan on the grill (or a side burner on medium-high heat) and cook, stirring, until the sugar is dissolved and the mixture comes to a boil. Remove from the heat and let stand until cool.
• Put the pineapple slices in a baking dish and pour the cooled syrup over them, tossing gently to coat. Let stand at least 5 minutes and up to 30 minutes.
• Whip the heavy cream in a bowl to the soft-peak stage. Refrigerate until ready to use.
• Spread the butter on both sides of each pound cake slice and grill, turning once, until light golden, about 1 minute per side. Drain the pineapple, reserving the syrup, and grill, turning once, until grill marks appear, about 1 minute per side.
• To assemble, place each pound cake slice on a dessert plate and top with 2 pineapple rings. Drizzle a little of the tequila syrup over each plate, top with a dollop of whipped cream and garnish with a mint sprig and some chopped mint.

GRILLED PINEAPPLE SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
• Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
• Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

GRILLED POUND CAKE WITH PINEAPPLE "SALSA" AND TEQUILA WHIPPED CREAM

Steps:

• 1. Place the cream in a chilled mixer bowl or in a large metal bowl. Beat with a mixer until soft peaks form, starting on the slow speed and gradually increasing the speed to high. The total beating time will be 6 to 8 minutes. When soft peaks have formed, add the confectioners' sugar, cinnamon, and tequila. Continue beating the cream until stiff peaks form, about 2 minutes longer. Don't overbeat the cream or it will start to turn to butter. The tequila whipped cream can be made several hours ahead. Refrigerate it, covered, until ready to serve.
• 2. Lightly brush each slice of pound cake with butter on both sides. Cook the pound cake, following the instructions below for any of the grills, until lightly toasted. If desired, rotate each slice a quarter turn after 1 minute to create a handsome crosshatch of grill marks. You may need to cook the pound cake slices in more than one batch.
• 3. Place the pound cake slices on plates. Top each serving with a spoonful of Pineapple "Salsa" and a dollop of tequila whipped cream, garnish with a sprig of mint, and serve at once.
• CONTACT GRILL:
• Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the slices of pound cake on the hot grill, then close the lid. The pound cake will be done after cooking 2 to 4 minutes.
• GRILL PAN:
• Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the slices of pound cake in the hot grill pan. They will be done after cooking 2 to 4 minutes per side.
• BUILT-IN GRILL:
• Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the pound cake slices on the hot grate. They will be done after cooking 2 to 4 minutes per side.
• FREESTANDING GRILL:
• Preheat the grill to high; there's no need to oil the grate. Place the pound cake slices on the hot grill. They will be done after cooking 3 to 5 minutes per side.
• FIREPLACE GRILL:
• Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the pound cake slices on the hot grate. They will be done after cooking 2 to 4 minutes per side.

GRILLED POUND CAKE SUNDAES

Steps:

• Prepare grill for direct heat cooking.
• Stir together melted butter, 1/4 cup sugar and cinnamon. Set side.
• Coat both sides of pound cake with cooking spray or brush with additional melted butter.
• Grill pound cake over direct heat until lightly browned, turning once, 30 seconds to 1 minute per side.
• Remove pound cake from grill. Place one piece of cake each on six serving plates.
• Brush tops of pound cake slices with butter mixture.
• Grill pineapple slices over direct heat until lightly browned, turning once, 1 or 2 minutes per side. If using canned pineapple slices adjust cooking time accordingly.
• Toss strawberries, grapes and oranges with 2 Tablespoons sugar.
• Cut each pineapple slice into quarters.
• Top grilled cake with fruit, caramel topping if using, and ice cream.

GRILLED POUND CAKE WITH BERRIES

Steps:

• In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside. , In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving., Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.