Pineapple Confit Infused Rum for Burnt (Food ‘n Flix)

It’s nearing the end of the month, so it must be time for Food ‘n Flix.

Food 'n Flix Club Logo

Caroline Makes is hosting Burnt for November.

burnt

We saw Burnt in November of last year at our local independent movie theater.  It was a special event for members and featured nibbles, wine and opening comments about the film by a local chef.

When we got there, all of the hors-d’oeuvres had been gobbled up but there was lots of wine left.   We partook of the free wine, grabbed some popcorn and went in to watch the film.

I don’t remember a whole lot about the film .  (Could it have been the free wine?)  I do remember Bradley Cooper looked as hot as possible, that he was trying to overcome a past event, and that he was an angry chef dedicated to his art.  Since then, I honestly get part of this plot confused with bits of The Hundred Foot Journey and No Reservations.

We did eat a late night meal at Burger King after the film though.  I do remember that vividly.

 


 

I obviously was happy to revisit the film at home when I could pay a bit more attention.  🙂

Adam Jones is a conflicted, driven, and self-centered chef.   There are lots of hints as to his past including how he treated friends and colleagues (badly) and how he self-destructed.

There is also lots of evidence on just how dedicated Jones is to his craft.  He wants to perfect perfection.  He wants to make food that people stop eating; he wants to make food that makes people “sick with longing.”

The opening of Burnt shows Jones in London wrangling to regain his chef-god status and obtain the mythical 3-Michelin star.   One of his proteges describes him as the Rolling Stone of chefs trying to become Yoda.

The plot moves quickly.  In little time we see Jones shucking his 1,000,000th oyster in New Orleans (part of his self-imposed penance) to assembling a hodgepodge culinary crew.to the opening of Adam Jones at The Langham.

The food was flying (literally) fast and furious so it was hard to keep up with all the haute cuisine.  As seems to be a recent trend with me and my FnF posts, I present another booze-laden recipe.  This infusion is based on Pain Perdu with Pineapple and Coconut (from the Official Burnt Movie Cookbook).  I was inspired by the recipe found here.

Pineapple Confit Cocktail

Pineapple Confit Infusion

1 fresh pineapple
1 vanilla pod, split
2 limes, juiced
750 ml coconut rum
3 oz. honey

Chop pineapple into about 1-inch chunks.  Place pineapple, vanilla pod, and lime juice in a large jar.  (I used a half-gallon jar.)

Eliot's Eats

Whisk together honey and about a cup of the rum.   (It’s easier if you heat the honey a bit to make it thinner.)  Pour honey mixture and the remaining rum into jar.  Seal jar with a tight fitting lid and store in refrigerator for 10 days.  Shake every day while the mixture is infusing.

Remove pineapple and strain rum through a mesh strainer back into a smaller jar or bottle; seal and refrigerate.   (After making a couple of cocktails, I poured the mixture back in the original coconut-rum bottle.  It was full.)

One important note:  DO NOT TOSS the pineapple.   Use the rum-laden fruit to snack on or actually throw it in a cobbler with a bit of butter.   Delish!  For a simple cobbler recipe, click here.  Warning:  It is a very rum-laden cobbler.  I suggest cutting the cobbler with some other fruit like blackberries.

You can serve this cocktail straight up with a bit of toasted coconut mixed with brown sugar on the rim.    If you like, you can cut the drink with a bit of tonic water (about half and half is a good start).

burnt-collage

I realize that doing a booze recipe is a bit ironic considering Cooper’s character is a recovering-from-everything addict.   I also  realized last month with my FnF posting for Beetlejuice that I have done more cocktails for my FnF posts than any other food “group.”

Why is that?  Hmmmm…..

If you are an imbiber, you might also enjoy these boozy FnF posts:

Hocus Pocus Pumpkintini

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Good Zombie Voodoo Cocktail

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Vampire Blood Cocktail

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Beetlejuice
Cocktail

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Wicked Fruit 

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Brandied Grapes

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St. Patrick’s Day Boozy Cupcakes

quiet man 1


Singleton Cosmo

2015-01-26 16.51.10


Rosemary Lemonade

rosemary lemonad


Watermelon-Pepper-Margarita Pops

How do you like this Sputnik-inspired, mid-century presentation?  :)

 

 

Please consider joining our film crew for December when Heather at  All Roads Lead to the Kitchen is hosting Krampus, that traditional feel-good holiday movie!!!  🙂  Click here for more information.

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My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Naked
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
The Paris Wife
The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls


Debra's favorite books »