Tuesday, May 13, 2008

Mother's Day

We celebrated Mother's day at Roy's - founded by award winning Chef Roy Yamaguchi, Roy’s is world-famous for its innovative Hawaiian Fusion Cuisine. I had been a few years ago at their location in Maui as well as the one here in Chicago. I was able to have their Hawaiian Ono which was amazing and Roy’s Melting Hot Chocolate Soufflé is to die for! It is a flourless chocolate cake with a hot, molten center; served with raspberry coulis and vanilla ice cream.

This the Upside Down Pineapple Cake. Both of the dessert's take 20 minutes so you must order them when they take your dinner order.

Here is the recipe:

6 oz. butter
¾ cup dark brown sugar

Combine together over medium heat and stir until mixture is smooth
Pour into an 8 inch pan and chill for approx ½ hour.

1/4 c. butter, softened
1/2 dark brown sugar
1 egg
2 tbsp. pineapple juice
1/2 tsp. vanilla
1 c. cake flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 cups diced pineapple

Prepare the cake butter:
Cream butter and sugars.
Add eggs, pineapple juice and vanilla.
Alternate the addition of the milk and dry ingredients

To Bake:
Place 2 cups diced pineapple ontop of glaze.
Pour batter over pineapple.
Bake @ 375* for 30-35 mins. Or until toothpick comes out clean when it’s inserted in the center and the top is golden brown.
Turn out onto a plate.

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