Ad Hoc at Home

One of my Chefs at school suggested one (well ALL) books by Thomas Keller. For those of you not engrossed in the Culinary World, Thomas Keller is an American Award-winning Chef, whose restaurant in Napa Valley (The French Laundry) has become a culinary landmark. He is a big promoter of using local products and cooking/eating seasonally.


Ad Hoc at Home is one of his books which displays his own family-style recipes. Not only does it contain delicious (and simple) recipes, but it is very much a teacher of culinary arts. I suggest purchasing both Ad Hoc at Home and The French Laundry for those at all interested in food. The pictures are breathtaking and the knowledge is priceless. And hell, if you don't want it for a cook book, they would make excellent coffee table books!

written by Thomas Keller

Any who! I found another yummy culinary sauce at the Mouse Trap the other day and have been looking for the perfect dessert to try it on. As I was flipping through Ad Hoc at Home, I came across a Rum Pineapple Upside Cake, and thought "Caribbean Banana Caramel" would go amazingly on that!

Wonderful Culinary Sauces

I fiddled with the recipe a bit...using Bacardi Rum and a little more of it :) 


Rum Pineapple Upside Down Cake (from Thomas Keller's Ad Hoc at Home)


Pan Schmear


8 tbsp unsalted butter, at room temp
1 1/2 tbsp honey
1 tsp dark rum (*used 1 tbsp-1 1/2 tbsp Barcardi Rum)
1 cup brown sugar (*used dark brown)
1/4 tsp vanilla extract
kosher salt


1 pineapple


Cake


1 1/2 cup cake flour
2 tsp baking powder
8 tbsp unsalted butter, at room temp
1/2 cup plus 2 tbsp granulated sugar
1/2 tsp vanilla extract (*I used 2 tsp)
2 large eggs
1 tbsp plus 1 tsp milk


Preheat oven to 350 degrees F (or 325 degrees in convection oven**). Prepare the pan schmear using a paddle on a stand mixer. Spread the pan schmear in a 9 inch cake pan. Cut pineapple into slices and lay over pan schmear. 

Pan Schmear and Pineapple slices

Mix batter and spread evenly over the lay of pineapple.

Cover with Cake batter

Bake for 15 minutes, then rotate and cook another 20-25 minutes.

Allow to cool at least 15 minutes before cutting around the edge and inverting the cake.

SLICE

Drizzle with your sauce of choice, OR the Caribbean Banana Caramel....

YUM!

AND ENJOY! Very quick, simple, and delicious!




Check out Thomas Keller, his restaurants and publications!


Restaurants:
Ad Hoc - Yountville, California (North of Napa)
The French Laundry - Napa Valley
Per Se - New York City
Bouchon - Beverly Hills and Yountville, California and Las Vegas
Bouchon Bakery - Beverly Hills/Yountville, California; The Venetian in Las Vegas; Rockefeller Centre and Time Warner Centre, New York City


Books:
The French Laundry Cookbook
Ad Hoc at Home
Under Pressure: Cooking Sous Vide
Bouchon


*all can be found on Amazon (just click on the book and it'll take you right to it!)


AND don't forget to check out Earth & Vines.... Several products can be found at The Mouse Trap located on 3323 Tates Creek Rd in the Lansdowne Shopping Center.