mango tapioca ambrosia

It seems I’m always thinking.  Depending on the day depends on what it’s about and sometime it works, but sometimes it doesn’t.  The one constant thing, however,  is I am always thinking about what I can make and how I will make it.   And that is exactly what happened on the day I was looking through one of my food magazines and saw a recipe for a mango and tapioca parfait.  I wanted to make it.

But I didn’t have a chance to make it as soon as I had hoped to,  which was perhaps, a blessing in disguise. I just couldn’t find small pearl tapioca anywhere!  I honestly think it is a rare commodity in my area, but if you have as much trouble finding it as I did, check your local asian market.  They will have it.  During the search, however, I was looking through my friend, Patrick Evans-Hylton’s new cookbook, “Dishing up Virginia”, and came across his Ambrosia recipe.  I now wanted to make that too.

Here’s where the thinking part came in.  What if I combined the mango parfait with the ambrosia recipe?  Now that was something worth thinking about and I have to say,  this one thought was with me almost every day.  How would I combine them, what would I take out and what would I keep?  For days I had both recipes open on my counter, reading and re-reading.  Thinking, thinking, thinking.

I may have blown a brain cell with all my thinking but I honestly believe I came up with a really great combination.  I have Patrick’s Ambrosia in a whole new way.  I don’t think Patrick would really mind me taking liberties with his recipe, in fact,  I’m almost positive he would love the fact that I did!

So the next time you see a recipe you like (including this one), think about popping a few brain cells, taking a few liberties and see what you come up with.  I think it could be something amazing!

See…..there I go again…. always thinking.  However, I believe this time it worked and it was a good thing.

mango tapioca ambrosia

Prep Time 45 minutes

Ingredients

  • 1/4 cup small pearl tapioca
  • 1 1/4 cup whole milk
  • 1/2 vanilla bean, split and seeds scraped
  • kosher salt
  • 1/2 can unsweetened coconut milk (1/2 of a 14 oz can)
  • 1 large egg yolk
  • 1 1/2 Tablespoon sugar
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup peeled and diced mango
  • 1 cup fresh pineapple, chopped
  • 1 Tablespoon finely grated lime zest
  • 1 Tablespoon fresh lime juice
  • 1 banana
  • 3 ounces fresh or frozen coconut, toasted
  • 1/2 cup chopped pecans, toasted
  • maraschino cherries (optional)

Instructions

  1. In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt. Bring to a simmer over moderate heat and cook, whisking occasionally, until tapioca is translucent and tender, about 20 minutes. Whisk in the coconut milk.

  2. In a small bowl whisk the egg yolk with the sugar. Gradually whisk in half the warm tapioca in a steady stream. Continue whisking and pour egg mixture back into the saucepan. Cook the pudding over moderate heat, stirring occasionally until thickened, about 5 minutes. Transfer the pudding to a bowl and let cool to room temperature. Discard the vanilla bean. (i usually cover with plastic wrap directly covering the top of the pudding to avoid “skin”)

  3. Whip the cream with an electric mixer in a medium chilled metal bowl until thick; fold in the sugar and vanilla and beat until stiff peaks form. Cover and refrigerate until ready to use.

  4. In a medium bowl, combine the mango, pineapple, lime zest and lime juice. Take half to a food processor and purée until smooth. Add purée to the other half of the diced mango and pineapple. Slice banana and add to the purée mixture to prevent browning.

  5. Once tapioca has cooled enough, fold whipped cream into it.

  6. To assemble begin with the fruit mixture, top with tapioca and whipped cream mixture, add toasted coconut, and then toasted pecans. Repeat until you have about two layers of everything. I use jelly canning jars and got six out of this recipe. Top with a maraschino cherry if desired.

Bacon Marmalade with Piquant Pimento Cheese

I was looking through a magazine the other day and there was a photograph of an appetizer that really interested me and I wanted to try.  It was a jar that was half filled with pimento cheese and topped with a bacon marmalade.  I’m sure there are variations of this everywhere, but I have never seen one.  My only problem was,  there was no recipe.  Thank you to the internet and cookbooks,  it wasn’t an issue.

Let me regress for just a moment.  I have to say that I think bacon should have its own food group.  Let’s face it, everything is better with bacon.  And I know,  even all you diet fanatics will agree with me.  Face it….what’s a few more miles to run when you have bacon on your plate?  You know it’s worth it.  Bacon has found its place in our world.  We have chocolate with bacon, bacon and eggs, bacon candy, bacon wrapped everything……. and now, we have bacon marmalade.  Yes, after making this, I will tell you that this is worth the extra five miles you will have to run. Pair it with pimento cheese and another five or six-mile run and we have a winner….. and you will thank me for it!

The Piquant Pimento Cheese was from my friend Patrick Evans-Hylton’s new cookbook, “DISHING UP VIRGINIA”.  For the past several weeks I’ve had an obsession with making pimento cheese and I’m not sure why because I’ve not been one that really ate pimento cheese.  Having made this however, I am now a huge fan and will use this in so many ways, because it is that good.

The bacon marmalade was adapted from a couple of online recipes, the stronger part coming from Lance Mayhew.  I looked more to his idea because he had bourbon in it and seriously….what could be better than that?    This turned out to be everything I imagined it would.  In this we have bacon smokiness, sweet, salty, and a little kick.  I could not only see this with the pimento cheese on a cracker but on a burger,  with the pimento as a grilled cheese sandwich, on a steak….you name it.

Try this recipe, buy Patrick’s book and definitely combine everything you make with bacon marmalade.  Bacon…the new food group.

Bacon Marmalade with Piquant Pimento Cheese

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes

Ingredients

PIQUANT PIMENTO CHEESE

  • 4 ounces sharp cheddar cheese (1 cup)
  • 4 ounces white cheddar cheese (1 cup)
  • 1 roasted red bell pepper, seeded and chopped
  • 1 small onion, finely chopped
  • 1/2 mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper

BACON MARMALADE

  • 1 1/2 pounds smoked bacon, cut into 1 inch pieces
  • 1 1/2 onions, finely chopped
  • 2 large cloves garlic, minced
  • 1/2 cup bourbon ( I used Jack Daniels)
  • 6 Tablespoons brown sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup maple syrup
  • 2 cups freshly brewed coffee
  • 6 dashes hot sauce (I used Frank’s)
  • 6 grinds fresh black pepper

Instructions

  1. For the Piquant Pimento Cheese
  2. Combine the sharp cheddar, white cheddar, bell pepper and onion in a large bowl.
  3. Whisk the mayonnaise, vinegar, salt, celery seed, black pepper and cayenne together in a medium bowl; then pour over the cheese mixture. Mix well and taste, adjusting mayonnaise and seasonings for texture and flavor. Refrigerate at least two hours before serving. Store covered in the refrigerator for up to 3 days.
  4. For the Bacon Marmalade
  5. In a large, heavy bottomed pot, fry the bacon over medium heat until the bacon begins to crisp. Remove the bacon from the pot and let drain on a paper towel lined plate.
  6. Add the chopped onion and garlic to the rendered bacon fat and cook until the onion becomes translucent. Remove the onion and garlic mixture from the pot and discard the fat. Add the bacon and onion garlic mixture back to the pot with the next five ingredients. Bring to a boil over high heat and then reduce heat to low, while maintaining a simmer.
  7. Simmer for 2 hours, checking the pot every 30 minutes. If the ingredients become too dry, add 1/2 cup water when needed.
  8. After 2 hours, most of the liquid should be reduced. If it is too watery, simmer for up to an additional 30 minutes. Remove from heat and let rest for 30 minutes to cool. Add hot sauce and pepper. Stir to incorporate.
  9. Transfer the contents to a food processor. Pulse the contents 5 or 6 times to incorporate all the ingredients together. Do not over blend, or you will lose the texture.
  10. To Serve
  11. Place Piquant Pimento Cheese in the bottom of a small glass cup or bowl. Top with Bacon Marmalade. Serve with crackers.

Pin It on Pinterest