Monday, February 28, 2011

Pineapple Dinner Party

This was the invitation:
Last Death Throes of Winter Dinner Party Potluck


Dinner party why?
1. Because we got a new (old) dinning room table
2. We haven't had one in a while
3. We like the company
4. ... there is just no good reason not too!

Time to come out of winter hibernation! Celebrate the soon to be warmer weather with tropical fare. Bring something with pineapple in the ingredients.... or something tropical... or be a renegade and just bring something totally unrelated to the tropical theme (freakin' anti-conformists!).

Yup, we will be making pina coladas (I know, awesome right!?)!

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To protect the innocent, I am not including any of the photographs of our dinner party participants, but let it be said that after dinner, Pictionary was involved. Scandalous, yes?

I will now list the amazing food that was served at this fabulous tropical dinner party:
  • layered dip (refried beans, home made corn salsa, salsa fresca, guacamole, and lettuce)
  • pineapple souffl√©
  • mango salsa, guacamole, pineapple salsa verde
  • pineapple upside-down cake
  • Caribbean sweet potato casserole
  • fresh tropical fruit
  • chocolate mint and blueberry lemon vegan cupcakes (from Pearl's on Grove Ave.)
  • pastries and fresh bread
  • and of course, pina coladas

I made the Caribbean casserole again, just threw some pineapple in and upped the amount of rice (It was a Friday, after work, and I was strapped for time!). I did however whip up a vegan pineapple upside-down cake that was pretty darn yummy, and served as a great breakfast a la leftovers for the rest of the weekend!


Pineapple Upside-Down Cake

1 1/4 cups flour
1/2 cup sugar
3 tbsp brown sugar
1 tsp baking soda
1/2 tsp salt
1 bottle of maraschino cherries
1 20 oz can pineapple slices in unsweetened pineapple juice
1 cup pineapple juice reserved from can of slices
1/3 cup unsweetened applesauce (1 of those snack size containers you take for lunch)
1 tbsp white vinegar
1  angel food cake pan
non-stick spray (or whatever you use)

Preheat oven to 350 degrees.

Mix together all dry ingredients

 In separate bowl, mix pineapple juice, applesauce, and vinegar.
Spray cake pan with non-stick spray all the way up the sides too.

Lay pineapple rounds and cherries in a design on the bottom of the pan (this will be the top, so make it look pretty! ) and sprinkle with brown sugar.

Quickly mix the wet ingredients with the dry. This is fun and very much like making the volcano thing in elementary school!

Pour into pan immediately and bake for about 30-35 minutes or till center is firm.
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Next week is a Mardi Gras themed dinner party... F'sure, dawlin! (for a comprehensive list of Nawln speak, click here!)

P.S
REGISTER NOW FOR MY VEGAN COOKING CLASS!!!

Vegan Cooking Class!

WBCH is offering a new class for all you would be cooks out there! We are very excited to be offering a Vegan cooking class starting Wednesday, March 16 and going on  every Wednesday for six weeks from 6-8pm with the last class being April 23rd. The classes will $50 for the series or $10 per class if taking them individually. These classes are open to the public . Please call or email Jessica Turner to sign up today!
jturner@wbch.org  (804)643-2717 ext 324
The vegan diet is free of all animal products including meat, eggs, dairy and any by products. Utilizing this diet correctly can embrace a healthful and environmentally conscience lifestyle.  The class will be taught by Jenn Hurst, writer for the blog River City Vegan. WBCH is happy to be able to provide educational classes for the entire community.


 

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