Roasted Pineapple Sauce
A pan sauce that requires the making of Dawn of the Red Polynesian Inspired Beer Brined Turkey. adding roasted pineapple, stock and a splash more beer, creates a sweet and bitter sauce, that add and enforces the flavors of the beer brine, complementing the bird and the Hawaiian cuisine.
| Servings | Prep Time |
| 16guests | 5minute |
| Cook Time |
| 15minute |
|
|
Ingredients
Roasted Pineapple Sauce Ingredients:
- 1recipe Dawn of the Red Polynesian Inspired Beer Brined Turkeyrecipe here
- 1quart stock, chicken or turkey,preferably homemade, recipe for turkey stock
- 1teaspoon miso, white
Corn Starch Slurry Ingredients:
- 1tablespoon corn starch
- 2tablespoon water, warm
- 2ounce India Red Ale,from Ninkiasi Brewing Co. Dawn of the Red, to boost the flavor, if needed.
- salt, kosherto taste
- peppercorns, white,freshly cracked, to taste
Instructions
- Before the beer brined turkey goes into the oven, the addition chopped pineapple, carrots and Maui onion to the roasting pan, is the biggest technique for this recipes flavor development. As the turkey roasts, it slowly releases some of the beer brine, escaping the skin and dropping from the rack, into the bottom of the roasting pan.
- This beer | stock | drippings mixes with the fruit and vegetables, allowing the to first start off roasting, intensifying the caramelization (also re-enforced with the beer styles malt bill) and creates the base for this sauce.
- The pineapple needs to be removed from the sauce. Using tongs, remove the pieces to a bowl, then transfer to a cutting board. Drain the remaining drippings, the carrots and onions to a sauce pan, along with the stock and miso. Bring the mixture to a boil, whisking to combine all the ingredients and reduce until the volume is about a quart. Depending on how much pan drippings were collected, this could take about 10 – 15 minutes. Strain the liquid into a clean sauce pan, pressing on the reserved vegetables, to help them release any remaining liquid and flavor.
- The sauce will be slightly thicker, but not thick enough to be a sauce. Place the pan over medium heat and bring the sauce back to a simmer. In a small cup, mix together the corn starch and water, to make a thick slurry. With the sauce at a simmer, pour in a little of the corn starch slurry at a time, whisking to combine and test the thickness. The thicken you are looking for is thicker than maple syrup, but not as thick as jelly. If you add too much slurry, add a ounce or two of Ninkiasi Brewing Co. Dawn of the Red to brighten the flavor. Let the sauce cook for 2 minutes, cooking out the starch taste, then take it off heat.
- Chop the reserved roasted pineapple and add it to the finished sauce. Adjust seasonings, adding salt or white pepper to the sauce if needed.
- Ladle the sauce over the carved turkey, distributing the roasted pineapple evenly over the bird. Serve immediately or cover with aluminum foil, to keep warm.