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24 comments to “Lottie + Doof + Floriole Dinner (Pineapple Upside-Down Cake)”

  1. Tim!

    Ed and I had a BLAST last night –thanks so much again for the wonderful hospitality and food! That pork was divine…Ed’s a picky eater and even HE cleaned his plate. Great work!!!

  2. Yowza I’m sorry to have missed this!

  3. I’m determined to get tickets next time around. I was sad I was too slow this time!

  4. This looks so fabulous! I only wish I was an itty bitty bit closer to Chicago so that I could come and join in the fun. Charred onion dip + housemade potato chips look divine, naughty, wonderful.

  5. How lovely! I expected nothing less.

  6. looks like it was a lovely event, even amidst the “snowpocalypse!” Congrats!

  7. It was so wonderful, Tim — all of it. Good to see you. Let’s talk soon.

  8. sounds like everyone was so happy to be @ this wonderful event & partake in such fabulous fare!
    thx for the pineapple upside-down recipe!…like the brandied cherries ingredient!

  9. Thanks for a great time, delicious food & terrific music! We will do it again! Come and see us!

  10. Very, very nice. Everything looks and sounds like it was great.

    Tim, what is your favorite source for pink peppercorns? Thanks!

  11. Thanks for all of the friendly words! Glad to see some who attended the dinners checking in. Whitney and Janine, we’ll see you next time!
    Pam, I like the pink peppercorns that The Spice House sells. They have a website. We actually found through the course of making/testing these recipes that different sellers (and even different batches from same seller) have different intensities. Makes it a little hard to plan for. You can taste the ice cream base before straining out the peppercorns to try determining if the flavor level is right, and then steep longer if you’d like more pepper. (keeping in mind that flavors will be duller when frozen)

  12. Jess Gordon says:

    February 4th, 2011 at 2:31 pm

    Looks amazing! so great that you collaborated with Floriole. I will have to come next time around. Keep me posted.

  13. What an amazing dinner! Too bad the San Francisco Bay Area is not closer to Chicago. I am impressed by the guests that braved the bad weather. Nicely done!!

  14. Congratulations! I so wish I could have been there. Now I am left hungry and envious.

  15. Did you actually make it in the skillet, or transfer the hot sugar to the parchment lined 9 inch cake pan? I’m hoping that you answer- the skillet- because that’s less work, and I like that.

  16. Hi Suzanne,
    I am here to dash your hopes. I made it according to recipe. You can make it in a 10-inch cast iron skillet, but that isn’t what I did. I like the straight sides of a cake pan. If you do it in the skillet, cook the caramel for just a couple of minutes because it will continue to cook off heat.

  17. Wow, looks like an amazing dinner! And beautiful pictures as always.

  18. Wow, Tim, this looks + sounds amazing! I am excited to try my hand at the pineapple upside-down cake!

  19. Love this recipe, just a few questions though…

    Place the whole cherries in the center of the whole pineapple slices..all of the cherries go in the middle of the one slice? Or a cherry in each half-center?

    Topping: pour in buttered and lined 9-inch cake pan
    Cake: “Scrape batter into fruit-lined skillet”

    As per your earlier post, I’m guessing that the batter goes in the 9 inch pan?

    Does a non-stick 10-inch work here?

    I grew up on homemade potato chips…:-)

    Thanks so much.

  20. Hi Melanie,
    Ugh. Sorry for all of those typos. I think I corrected it now.
    Yes, everything as you assumed. 10-inch non-stick should work fine (although I haven’t tried), the cake will be pretty flat in that sized pan, but I think it will work. Still use parchment.

  21. Oh man, I can’t believe I missed this. The menu looks amazing. I suppose that for your spring dinner you wouldn’t consider maybe making the menu a little more vegetarian/pescatarian friendly?

  22. Katie, thanks! The menu was totally vegetarian friendly, with the exception of the piece of pork. We substituted a really lovely vegetable tart for anyone who didn’t want to eat meat. Hope to see you next time!

  23. Stunning!! brilliant idea to pair pink peppercorns with ice cream and pineapple upside down cake!

  24. Ambika Kumar says:

    August 6th, 2012 at 9:34 pm

    Hi, i love your blog and this looks like a fantastic recipe:)
    I am baking this cake for a surprise birthday party for a friend tomorrow and i have a couple of questions….
    For the caramel topping can i use white sugar instead of brown?
    And how long can this cake sit out? Will it become too soggy if i bake it in the morning for the evening party?