This light and refreshing dessert is the perfect balance of sweet and tart. Instead of firing up the grill, you can cook the pineapple in an oiled grill pan over medium-high heat.
Grilled Pineapple with Mango Whipped Cream and Lime-Butter Sauce
2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons unsalted butter
1 tablespoon light rum
1 ripe pineapple, peeled and sliced into 1/4-inch thick rounds
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter
7 tablespoons fresh lime juice
Here is the main course from Rudi’s “Father’s Day” menu. Enjoy!
6 to 8 servings
12 tablespoons (1 1/2 sticks) salted butter
1/4 pound white or sweet onion, very finely minced
5 cups heavy cream
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
Here is the second course from Rudi’s “Father’s Day” menu. Enjoy!
Chilled Red Pepper Soup with Roasted Red Bell Peppers
9 large red bell peppers, divided
2 tablespoons extra-virgin olive oil
1 large onion, chopped
6 medium garlic cloves, minced
1 cup dry white wine
4 cups low-sodium store-bought chicken broth or stock, or homemade
1 (28-ounce) can whole tomatoes, drained, seeded, and chopped
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco hot pepper sauce
1 tablespoon rice wine vinegar
Salt and freshly ground black pepper
Fresh thyme sprigs, for garnish
Thanks to Mariner Linda Bair for sharing with us this heartwarming story about her last cruise with her father-in-law.
My husband’s father passed away one year ago at the age of 97. One of the happiest memories we have of him is the Alaska cruise on the Volendam that we shared together. We remember his joy in the breathtaking scenery, his delight in the beautiful ship and his amazing compliments about the superior meals and service we received. This weekend we’ll celebrate Father’s Day, and even though he is no longer with us, we’ll spend part of the day reviewing the photo album of our Alaska cruise and celebrate his wonderful life and remember how much we love and miss him.
Over the next few days we’ll be featuring one dish a day from Rudi Sodamin’s “Father’s Day” menu so you can make a delicious four-course meal for dad this Sunday. Enjoy!
The Father’s Day menu celebrates the joyful dynamics of coming together in a different context. The meal pairs some sophisticated ingredients, like lobster, with a homey presentation–in a macaroni-and-cheese bake. You’ll also find the caramelized goodness of grilled pineapple paired up with the tropical flavors of mango whipped cream and a lime-butter sauce.
Because I was putting this menu together in honor of fathers, I also had some fun playing with the cliched notions of “guy food.” I incorporated ingredients that would probably be at the top of the list of ingredients that are popular among dads of all ages. Tabasco and Worcestershire sauce flavor the soup and give it some extra kick. The onion sauce in the Lobster Macaroni and Cheese gives a no-fuss, familiar feel to this upscale take on a favorite dish. This is a fun menu that is packed with delicious flavor. — Rudi Sodamin
Traditionally, this salad also includes slices of steamed potato, which makes it filling enough for a luncheon. I’ve left them out here so it can be enjoyed as a light salad appetizer.
Lemon Parsley Dressing
Grated zest and juice of 1 large lemon
¼ teaspoon salt
2 teaspoons Dijon mustard
2/3 cup grapeseed or sunflower oil
Freshly ground black pepper
2 teaspoons minced fresh flat-leaf parsley