I love the holiday season! Always have, and likely always will. I enjoy the good-natured spirit that most people are exuding, and the way this time of year makes us feel a little more blessed, a little more giving, and a little more cheery. I know the whole thing has become far too commercialized, but it's still amazing to watch the faces of small children light up when they get near the toy section of their favorite store, or to see some of the kids' reactions upon seeing Santa Claus in the mall. I love the smell of Christmastime, when a walk through a neighborhood reveals all of the baking that is going on inside of oven-warmed homes. I enjoy sipping on a cocoa and strolling through the streets of a small town holiday festival. I look forward to watching some of my favorite movies and shorts. It's A Wonderful Life, Love Actually, Rudolph, Elf, and Christmas Vacation are a few of my favorites that I watch every year at about this time.
And maybe that's what it is to me. The traditions. The things that each family does year after year to make their celebration meaningful time after time. Perhaps it's certain cookies or candies that you just know are going to be on the table because they've been there for four generations. It could be the way the entire family meets for church on Christmas Eve. Maybe for you, it's knowing that, for the 22nd year in a row, you'll volunteer at the soup kitchen or local shelter to give something to those less fortunate than yourself. It doesn't matter what the tradition is, as long as it's something that makes you feel good and helps make your holiday season that much better!
On this episode of The Hungry Cowboy, I'm offering up a recipe for a new Christmastime tradition, just in case you're in the market. It's a quick, easy, and very tasty treat to add to your holiday spread. Whether you try it just this once or end up making it a part of your annual celebration, I hope you all enjoy a very blessed holiday season, full of the warmth of friends and family. God bless, and Merry Christmas!
Rum Roasted Pineapple
1/4 cup macadamia nuts
1/4 cup crushed gingersnap cookies
1/4 cup sweetened coconut
1/4 cup coconut milk
1 Tbl dark rum
Preheat oven to 350 degrees. Whisk coconut milk and rum together. Mix together coconut, cookies and macadamia nuts by hand.
Cut pineapple into four quarters and remove the core. Place pineapple on a baking sheet and brush with half of the coconut milk/rum mixture.
Press the coconut/cookie/macadamia nut mixture onto the pineapple. Drizzle the remaining rum mixture over the pineapple pieces.
Bake in the oven for about 10-12 minutes, until the coconut is toasted. Enjoy!