Pineapple Cognac Shrimp w/Risotto

Before we were married, my husband and I spent two weeks vacationing overseas.  He wanted to go to Italy and I wanted to go to Scotland so we did one week in each.  While in Italy we had this amazingly delicious meal of Pineapple Cognac Shrimp.  We even went back for seconds!  I have attempted to recreate this meal.  It's not the prettiest dish but I've got the flavors pretty close.  Suggestions for improvement are welcome!

Risotto

·         Arborio rice

·         ½ Cup Cognac

·         1½  Cup Pineapple juice

·         2-3 Cups stock (seafood, veggie, or chicken)

Shrimp

·         1 lb. shrimp, peeled & deveined

·         ½ Pineapple, cored and cut into bit-sized pieces

·         Olive oil

·         Salt & Pepper

Cognac Sauce

·         2 Tablespoons butter

·         1 large shallot, finely chopped

·         1 Tablespoon brown sugar

·         ½ Cup pineapple juice

·         1 Cup stock (seafood, veggie, or chicken)

·         1/3 Cup cognac

·         ¼ Cup cream

Cook the rice according to the instructions on the box using the liquids listed above.  Start with the cognac and juice and then move on to stock.  Use seafood stock if you can but veggie or chicken stock will work too.  (If you've never prepared risotto before, I suggest getting all your other ingredients measured out and and ready to go; peel and devein the shrimp ahead of time too.  The risotto needs near constant attention to cook.)

Melt butter over medium heat, sauté shallot until tender (3-5 minutes).  Add brown sugar; stir to dissolve.  Add juice, stock, and cognac.  Simmer to reduce down to ½ cup (15-20 minutes).  Stir in cream.

Just before the rice and sauce are ready, heat olive oil in a pan and then add the shrimp and pineapple.  Season with salt and pepper.  Cook the shrimp 3 minutes on each side or until no longer translucent.  Combine the pineapple, shrimp and sauce.  Serve with Risotto.

Witch's Notes:  With cognac, pineapple, and shrimp this dish has all the making for a romantic rendezvous.  Choose your spell's words carefully.  I suggest including a time frame.  Describe the tender romance or, if you prefer, an erotic experience for the evening or weekend.  Care not for the past, nor the future but for the time of this specific encounter.  You can always brew up another spell when the time is ideal for the next encounter.  Leaving it open ended could bring unwanted attention or worse so remember, as with any spell, be careful what you wish for.  Enjoy and have fun!

Pear Cupcakes with Ginger Butter Cream Frosting

At my company's holiday dinner party this year I had a fabulous desert.  Poached Pear with Ginger Ice Cream.  It was so delicious.  I've been dreaming of the combination of pears and ginger ever since.  After an afternoon glued to Cupcake Wars I had an idea to turn those flavors into a cupcake.  Only I'm not much of a baker.  So I channeled Sandra Lee, the Queen of Semi-homemade cuisine and went into the kitchen to see what I could do and this is what I did:

Cupcakes
 2 tablespoons butter
4 bosc pears diced small
1/3 cup brown sugar
1/2 cup pear vodka
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1 box of cake mix (I used Duncan Hines white cake)
3 eggs
1 tablespoon vegetable oil
1/4 cup water
approximately 2 shots of Pear vodka

Frosting
2 sticks softened, unsalted butter
3 cups powdered sugar, sifted
1/4 teaspoon salt
1/4 cup milk
2 teaspoons ground ginger

Heat oven according to instructions on box.  Peel pears, cut in half lengthwise, scoop out seeds, and cut into a small dice.  Melt butter in skillet over medium to medium-high heat.  Add pears, brown sugar, and vodka.  Stirring occasionally, cook until most of the liquid has evaporated/cooked down into a near caramel sauce-like state and then remove from heat. (I intended to add pictures but I'm having some technical difficulties.  I will try to add them later.)

Combine cake mix, water, vodka, eggs, oil and cooked pears in a mixing bowl.  Beat with electric mixer until well combined.  Fill 24 lined cupcake tins 2/3 full and bake.  My cupcakes baked in 18 minutes.  Start with the low end of time instructions on the box and let them go a few minutes longer if necessary.

While the cupcakes bake, beat the butter with a mixer until it is quite creamy.  Add the sifted powdered sugar a little at a time, mixing well.  Add remaining ingredients and beat until well blended.  If you wish to have a thinner frosting, add more milk in small quantities until your reach the consistency you're looking for.  And if you prefer a thicker frosting, simply add more powdered sugar.

Witch's Notes:  Both pears and ginger are known to hold properties for love.  Ginger holds some heat so it can give you a little boost in the bedroom too!  Tailor a spell for love or something a little spicier to your needs, chant it over your bowls as you stir clockwise.  Maybe your can serve these to your significant other for dessert on Valentine's Day ;-)