Tropical Extravaganza Recipes

Steps:

• Lay the kiwi down on a large serving plate along the edges. In the center, place the top of the pineapple. Place a coconut half on top of the green of the pineapple and press down until the coconut is balanced. In a small pot, place the chocolate and cream. Melt together on medium heat, stirring constantly. Dip the strawberries and star fruit in the chocolate and place around the pineapple. Spoon the sorbet into the coconut and sprinkle with shredded coconut. Place the raspberries around the top of the coconut and serve.

Steps:

• Prepare brownie mix according to package directions. Before baking, stir in 1 cup chocolate chips. When brownies are done, remove from oven and spread pecans, toffee and remaining 1 1/2 cups chocolate chips on tops. As chocolate melts, gently mix the topping together. Let brownies cool. Mix eggs, condensed milk, sugar, cream, half-and-half, salt and vanilla together. Refrigerate mix for several hours or overnight. In a small saucepan, mix 2 cups of the milk mix with the cocoa and heat through. In the top of a double boiler, melt the unsweetened chocolate. Very slowly stir in the heated cocoa and milk mixture until well mixed. Add to remaining milk mixture and refrigerate. Chop brownies into small pieces (1/4-inch) and put in the freezer. Put milk mixture in ice cream freezer and begin freezing. After 10 minutes add frozen brownie pieces and finish freezing.

Steps:

• For the dark chocolate and salted caramel ganache: In a saucepan, melt the sugar with the water over low heat, until it becomes a caramel-colored liquid, approximately 6 to 8 minutes. Add the butter and stir until it's all incorporated. Add the cream and stir until it becomes a thick and rich caramel. Add the chocolate and stir until it's melted and incorporated in the caramel. Remove from the heat. Let cool and reserve in an airtight container.
• For the raspberry mango filling: Put the raspberries, mango, sugar, lemon zest, and lemon juice in a saucepan and bring to a boil, skimming the surface of the jam regularly. Simmer for about 20 minutes. Let cool. Blend the mixture to reduce to a puree. Pass through a fine sieve to remove the seeds. Reserve in an airtight container and keep refrigerated.
• For the lemon cream: In a stainless steel bowl, mix the sugar, butter, eggs, lemon zest, and lemon juice together. Place the bowl over a pot of boiling water. Cook's Note: Do not let the bottom of the bowl touch the water, you do not want to scramble the eggs.
• Cook for approximately 2 minutes, until the cream thickens. Remove from the heat. Pass through a fine sieve. Cover with plastic wrap so that it is directly on top of the cream (to prevent a skin from forming). Let cool and keep refrigerated.
• For the doughnuts: In a food processor, sprinkle the yeast over the warm milk and stir to dissolve; let stand for 5 minutes. Add the sugar, salt, beaten eggs, vanilla, and butter. Blend thoroughly. Add the flour and then using a stand mixer with a dough hook attachment, beat until smooth. You can also knead the dough by hand for about 5 minutes. Cover the dough with plastic wrap and chill at least 4 hours or overnight.
• Roll the dough out on a floured surface to 1/2-inch in thickness. Cut the dough into 1 inch-round doughnuts using a circular cookie cutter (or alternately, a can). Cover with a plastic wrap and let rest for 1 hour in a warm place. Heat oil in a deep fryer to 360 degrees F and fry the doughnuts in batches for 1 to 1 1/2 minutes, until lightly browned on both sides. Drain on a paper towel-lined baking tray.
• Fit a pastry bag with a 4 mm pastry tip and insert the tip into the side of the doughnut. Gently squeeze the bag as you slowly pull the tip out of the doughnut. Using this technique, fill the pastry bag with the prepared dark chocolate and salted caramel ganache, raspberry-mango jam, and lemon cream, changing the pastry bag after filling the desired amount of doughnuts with each filling. Sprinkle the doughnuts generously with powdered sugar. Serve warm.
• Cook's Note: Chilling the dough makes it easier to roll it (does not stick as much). The dough will keep in the freezer for up to 3 months.
• You can also use any good quality jams to fill the donuts.

Steps:

• Preheat oven to 350 degrees F.
• Place the tomatoes in a medium bowl. Drizzle with 2 ounces oil and season with salt and pepper. Place seed side down on a lightly oiled baking sheet. Place in the oven and bake until the skins wrinkle and the tomatoes are soft, about 30 to 40 minutes.
• Remove from the oven and cool. Peel the skins from the tomatoes and place in a colander over a bowl, to drain for about 20 minutes, occasionally pressing them to release juice. Reserve tomato juice for a later dish.
• Heat 1-ounce of oil in a saute pan over high heat. Add in the onions and cook until translucent, about 3 to 4 minutes. Add in garlic and chiles and cook for 1 minute. Remove and cool.
• In a medium bowl, combine the roasted tomatoes, parsley, scallions, oregano, and basil with the onion mixture. Add in the flour and bread crumbs and season with salt and pepper. Add more bread crumbs, if needed. Add sugar if tomato mix is acidic. Shape mixture into 2-ounce patties.
• Heat the remaining oil in a medium skillet over high heat to reach 375 degrees F. Turn heat to medium-high heat and place the patties into the skillet in small batches. Cook on both sides until golden brown. Add more oil as needed. Remove patties and drain on paper towels. Season with salt while warm.