Wednesday, January 6, 2016

Hawaiian Shake

     A Cool Refreshing Hawaiian Style Milkshake!
     When somebody says pineapple, the chances are that the listener will think of Hawaii.  This is because Hawaiian pineapple is featured on the labels of many food products and Hawaiian pineapple is a selling point in advertising campaigns.
     Hawaii produces megatons of pineapple each year.  From what I can gather after talking to many Hawaiian friends, too much of a good thing does start to get old fast.  Many Hawaiians say that they really dread the thought of eating pineapple, because there is so much of it.  There are also ecological reasons why the locals frown upon pineapple farming too.
     Becoming burnt out with a local harvested food product happens in many regions.  Some people in Florida who have eaten tons of stone crab over the years, never want to see another stone crab as long as they live.  Believe it or not, there are people in Maine that are totally over the thrill of lobster.  Corn on the cob in Indiana?  Local people have had enough for three lifetimes.  Food burnout happens anywhere that too much of one product is produced.
     Trying to bring some excitement back into common food items that become burnt out by creating new recipes sometimes works.  This idea can reach a dead end, if a person has had so much of a particular food item during their lifetime, that every new idea has already been exhausted.  Even a fancy presentation of the food may not help the cause.

     There is one recipe to resort to that never seems to burn out in popularity.  That is unless a person works in an ice cream parlor.  Milkshakes seem to be an indulgence that people are always willing to sip on, no matter how many milkshakes they have had over the years.
     Health food nuts curse milkshakes as being an evil temptation.  People on a diet usually have their willpower broken by a craving for rich fatty food.  Milkshakes happen to be the number one weight loss diet killer.
     I honestly cannot count how many times that I have heard somebody on a weight loss diet say, "You know what?  I need a break from this diet ... I am going to have me a milkshake!"

     Today's milkshake recipe is obviously made with fresh pineapple.  Instead of wasting a perfectly good looking pineapple shell, why not use it for a milkshake glass.  In the tropics, cocktails are often served in hollowed pineapples or coconut shells.  A Hawaiian Milkshake in a pineapple shell adds to the irresistible charm.
     When making a Hawaiian milkshake, one must simply go all the way.  Going all the way also means topping the Hawaiian Shake off with fresh whipped cream, maraschino cherries and a teeny little cocktail umbrella.
     The sight of a cocktail umbrella instantly brings back memories of vacations in sunny places and smiling faces.  To many people, a drink is not a tropical drink unless it has a teeny little umbrella garnish.  It does not matter if the drink is a fruit punch or whether the drink is a piña colada, it has to have a teeny little umbrella garnish if the drink is served to tourists on vacation.  Fun is what teeny little umbrellas are all about!   

     Pineapple Shell Preparation:
     There actually is a special kitchen tool for hollowing a pineapple, but it is not commonly available.  A boning knife is what most chefs use to hollow a pineapple.  A sharp edge scoop spoon can also be used, but it does rough the fruit up.
     • Care must be taken not to poke the knife through the shell, or the milkshake will leak all over the place.
     • First, cut vertically and parallel to the outer shell to create 3/8" to 1/2" border.  The border will be the thickness of the pineapple cup.  A firm pineapple only needs a thin wall, while a soft ripe pineapple will require a thicker wall when used as a cup.
     • The pineapple fruit can be carved out by cutting vertical slices in a "tic tac toe" pattern, then a spoon can be used to break large chunks of fruit out of the shell.  The spoon can be used to break the core free from the bottom of the pineapple cup.  The spoon can be used to smooth the inner surfaces, so the pineapple cup has a uniform shape.
     • Dent de loup is a French precision knife cut.  Dent de loup translates to wolves tooth.  Dent de loup knife cut refers to "V" shaped notches.  Use a paring knife to cut "V" shaped notches on the rim of the pineapple cup to create a nice looking effect.   
     • Trim all of the fibrous pineapple core off of the pineapple fruit pieces that were removed from the shell.  Place the pineapple fruit pieces in a container and set them aside.
     • Chill the pineapple shell in a refrigerator till it is needed.
     • Trim the green pineapple top, so it looks like a long triangular spear.  Chill the pineapple top spear till it is needed.

     Pineapple Coconut Puree:
     This recipe yields enough for 1 large milkshake.  (About 1 1/4 cups.)
     Step 1:  Place 1 1/3 cups of chopped fresh pineapple in a stainless steel sauce pot.
     Add 2 tablespoons of grated coconut.
     Add just enough water to cover the pineapple pieces.
     Add 1 1/2 tablespoons of sugar.
     Step 2:  Place the pot over medium low heat.
     Simmer till the pineapple becomes very tender.
     Step 3:  Remove the pot from the heat and allow the ingredients to cool.
     Puree the pineapple coconut mixture.
     Step 4:  Return the pineapple puree to the sauce pot.
     Place the sauce pot over low heat.
     Simmer and reduce, till the excess liquid evaporates and a thick puree is formed.  Stir occasionally.
     Step 5:  Place the coconut pineapple puree in a container.
     Chill the puree to less than 41ºF.
     Whipped Cream: 
     This recipe yields about 2 cups of whipped cream.
     Frozen whipped cream topping is junk.  Its not even whipped cream.  Canned pressurized whipped cream is only slightly better, but it is convenient.  A gourmet milkshake is better with fresh whipped cream.
     Whipping fresh cream with sugar in a chilled bowl produces the best whipped cream.  A cake mixer with a whisk attachment works best.  Whipping cream for too much time will produce butter.  Stop the mixer when stiff peaks first appear.
     Place 1 cup of cream in a chilled bowl.
     Add 4 drops of pure vanilla extract.
     Add 1/2 tablespoon of sugar.
     Whisk till medium stiff peaks appear.
     Load the whipped cream in a star tipped pastry bag.
     Keep it chilled till the whipped cream is needed.

     Hawaiian Shake:
     This recipe yields 1 extra large milkshake or 2 medium size milkshakes.
     Making a little bit of extra milkshake is a tradition!  Fancy milkshakes have to be assembled quickly, so be ready to work fast.
     Step 1:  Place 20 ounces of French Vanilla Ice Cream in a milkshake blender.
     Add 5 ounces of chilled coconut milk.
     Add all but 2 tablespoons of the reserved concentrated pineapple coconut puree.  (Leave 2 tablespoons in the container for later in the recipe.
     Blend till the ingredients are thoroughly combined.
     Step 2:  Pour the milkshake into the chilled pineapple shell cup, but leave a 1/2" empty space at the top.
     Step 3:  Spoon the reserved 2 tablespoons of pineapple coconut puree on top of the milkshake.
     Use the pastry bag to pipe some whipped cream on the milk shake
     Step 4:  Insert the pineapple green leaf top spear garnish, so it stands straight up.
     Place a few maraschino cherries on the milkshake around the whipped cream.
     Step 5:  Spear 1 maraschino cherry with a teeny cocktail umbrella.
     Place the cocktail umbrella garnish on top of the whipped cream.
     Serve any extra milkshake on the side in the blender cup.

     Break out the Hawaiian music and grass skirts!  This Ninth Island style Hawaiian Shake is pure tropical heaven!

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