on hosting: the pineapple

{images via here}

Monday, February 2, 2010

oh hosting: the pineapple

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Throughout America's history, the pineapple has been synonymous with hospitality. In colonial America a proper hostess showed esteem for her guests by including the fruit in the dining experience. Sweets were an extreme delicacy and any hostess who could procure the exotic fruit was considered both resourceful and thoughtful.

I saw this stationary on Jack and Lulu's website today and thought how perfect it would be as an invitation to a dinner party. It comes with gold foil lined envelopes for an extra festive touch. Since I'm creating an imaginary party. . .

. . .I have had my eye on this Kate Spade dress for some time now- a cocktail party would be the perfect excuse to break out the credit card for this little number. And while it's out, perhaps I can pick up this Verdura pineapple pendant watch (a steal at $15,000) and whimsical apron from etsy.

{image via here  }

{image via here a}

I'm a terrible chef with an even more terrible sweet tooth, so I'm going to ignore dinner and jump right into one of my favorite summer desserts via (the now defunct) Gourmet Magazine. This recipe for grilled pineapple circa 1990 is simple and slightly retro. 

GRILLED PINEAPPLE

SERVES:8

• START TO FINISH:45 MIN OR LESS

1 pineapple

ACCOMPANIMENTS:superpremium vanilla ice cream rum dulce de leche

• 
  

  
  

  Prepare grill. 

  Cut pineapple lengthwise through leaves, 

  keeping leaves attached, into 8 wedges. 

  Grill pineapple wedges, a cut side down, on a lightly oiled rack

  set 5 to 6 inches over glowing coals until just charred, 

  about 2 minutes on each cut side.

  Serve pineapple with ice cream and dulce de leche.