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Monday, May 16, 2011


I'm a big fan of Lucinda Scala Quinn's new show 'Mad Hungry.' I greatly appreciate that she makes meals at home for her family using unprocessed food. She is the head food editor at Martha Stewart Living, yet her recipes are not pretentious. She also doesn't like wasting food, maximizing ingredients or leftovers. This recipe is a great example. I was skeptical, but since I had a fresh pineapple in the house, I gave it a try. The results were refreshing and delicious. From now on, I will make this with every pineapple I buy. It only makes about a quart, but I would think it freezes well to 'stock up' for the desired quantity. I tweaked the recipe only slightly. My only caveat is that the longer it sits, the stronger the clove flavor becomes.


4 cups water
Peel of 1 pineapple, washed (scrub it well before cutting up the pineapple)
1/2 cup sugar (for a really ripe pineapple, use ~1/4 to 1/3 cup)
3 whole cloves (orignial recipe calls for 2)
1/2-inch piece fresh ginger, sliced into 2-3 chunks
Ice, for serving

1.Bring 4 cups water to a boil in a medium saucepan over high heat.

2.Place pineapple peel, sugar, cloves, and ginger in a large heatproof pitcher. Pour boiling water into pitcher and stir to combine. Let stand at room temperature for 24 hours; strain. Transfer to refrigerator to chill; serve over ice.

Recipe adapted from LSQ

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