This recipe is from Francois Payard’s Simply Sensational Desserts.  The title of the book says it all!  The recipes are simple and fail-proof.  I return to this book repeatedly for new ideas and old favorites.

1/2 Cup                     Diced fresh or canned pineapple, drained

One  9 1/2″                Tart shell from sweet tart dough, rolled out and fitted into tart pan with removable bottom , unbaked

7 Tablespoons            Unsalted butter, softened

1 Cup                          Granulated sugar

2 1/2 Cups                 Unsweetened dried shredded coconut (sweet coconut will work in a pinch)

2                                  Large eggs

Confectioner’s Sugar

Freshly Whipped Cream

1.  Preheat oven to 350 F.

2.  Scatter the pineapple pieces over the bottom of the tart shell, gently pressing them into the dough.  Place the tart shell into the freezer for five minutes.

3.  Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for one minute, until well blended.  Beat in the coconut and then beat in the eggs, one at a time, mixing well after each addition.  Remove the tart shell from the freezer and, using a rubber spatula, gently spread the filling evenly over the tart shell.

4.  Bake the tart for 50-55 minutes, until the top is a deep golden brown and the center of the tart is set.  Cool the tart completely on a wire rack.  Remove the sides of the tart pan.  Cut into slices and place on plates.  Dust with confectioner’s sugar and garnish with freshly whipped cream.  Refrigerate tart if not serving immediately; when you wish to serve the tart, allow it to come to room temperature before eating.

For news about our other inn, what’s fresh at the restaurant, and the goings’ on around the island, see Tucker House Inn Blog, Coho Restaurant Blog, and Experience San Juan Island Blog

Lodging and Dining-Friday Harbor, San Juan Island, WA. Harrison House Suites and Tucker House Inn
Coho Restaurant

One of our romantic guests, surprised his sweetie with this beautiful cheese plate that Shay prepared. It featured Quail Croft Farms Goat Cheese (made here on the Island), Spanish Manchego and Seastack, a Pacific Northwest soft-ripened Cheese from Mt. Townsend Creamery, in Port Townsend, WA (on the Olympic Peninsula). We served it with a bottle of Coho’s house wine, Mona Vino.

If you would like us to whip up something special, just let us know. It would be our pleasure.

Lodging and Dining-Friday Harbor, San Juan Island, WA. Harrison House Suites and Tucker House Inn
Coho Restaurant

Smoked Hazelnut Crusted Lamb Chops

• 3-4 Tbsp. course-grained Dijon mustard
• 1/2 c. Italian seasoned bread crumbs
• 1/3 c. chopped hazelnuts
• 1/4 c. fresh parsley
• 1 Tbsp. fresh thyme
• 1/2 tsp. pepper

Depending on how many chops you are doing, you might need to double or triple the recipe. Spread rub evenly over lamb and bake or smoke until internal thermometer registers 150 degrees (medium-rare).

Lodging and Dining Friday Harbor, WA San Juan Island Harrison House Suites and Tucker House Inn Coho Restaurant

Lodging and Dining-Friday Harbor, San Juan Island, WA. Harrison House Suites and Tucker House Inn
Coho Restaurant

Tucker House Inn and Harrison House Suites, both Best Places to Kiss, were featured in the Best Places to Kiss Cookbook just released. The Tucker House’s Broiled Portobello Mushrooms stuffed with Italian sausage are included on page 33. The Harrison House’s Molten Chocolate Cake with cherry sauce is included on page 112. We feature this yummy chocolate cake at Coho Restaurant for special dinners.

Coho’s chefs are planning several exciting wine dinners for early 2009 including a special St. Valentine’s Dinner with chocolate and red wine; a sake tasting with sushi and other Japanese favorites; and an Italian dinner featuring Sicilian cuisine!

Thanksgiving is in 4 days and Christmas right around the corner and we are not only busy planning holiday dinners, parties and weddings, but looking forward to our 2009 wine dinner calendar. Coho Restaurant is going to kick off our first 2009 wine dinner with a focus on Spain on Friday, January 23rd. (Of course we are ringing in the New Year with a sparkling wine dinner on the 31st of December!) We will enjoy 8 courses and 7 Spanish wines and end with a wonderful 1927 Spanish Sherry! We are working on the final wine pairings on Tuesday and will post the menu shortly. Other ideas for 2009 include a Japanese-inspired meal with sushi and sake, Italian, Greek and Portuguese. Mediterranean food is always one of my favorites and their wines are such great food wines. Please let us know if you have a favorite wine maker or cuisine that we should highlight as part of our wine dinners.

We have no sooner finished one one dinner that we are busy planning our next dinner for October 11th – Flights of Reds. We had a staff tasting earlier this week to decide on the menu and pairings. It was alot of hard work but someone has to do it:)! We are really excited about showcasing these voluptuous reds from Cuillin Hills, Northwest Totem Cellars, Pomum Winery and Stephenson Cellars. Each are very small boutique wine makers who take meticulous care in handcrafting their wines. We are also thrilled that at least 3 out of the four will join us on the 11th for dinner. It should be another great evening. For reservations, please call us at 360 378 3660. Hope to have you join us.

Here is our working menu so far:

Flights of Reds
Cuillin Hills Winery, Northwest Totem Cellars
Pomum Winery & Stephenson Cellars
October 11th, 2008 – 6 p.m.

Antipasto
Prosciutto Wrapped Bread Sticks, Roasted Red Peppers, Calamata Olives, and Sardinian Pecorino Romano
Cuillin Hills Cabernet Franc – 2006 Reserve

Insalata
Warm Spinach Salad with Bacon and Blue Cheese
Cuillin Hills Columbia Valley Claret – 2006

Pollo
Chicken with Mole
Stephenson Cellars Merlot 2005

Carne
Braised Short Ribs with Soft Polenta
Cuillin Hills 2006 ‘The Dungeon’ Syrah
Northwest Totem Cellars Syrah 2005

Intermezzo
Cilantro or Grapefruit Rosemary Sorbet

Carne
Venison Tenderloin with Blackberry Veal Glace and Roasted Root Vegetables
Stephenson Cellars Syrah 2005
Pomum Cellars Syrah 2005

Verdura
Savory Pizza with Roasted Garlic, Caramelized Onions, Broccoli Rabi and Fontina Cheese
Stephenson Cellars Cabernet Sauvignon 2005
Northwest Totem Cellars Cabernet Sauvignon 2005

Dolce
Hot Molten Chocolate Cake, Brandied Cherries and Cinnamon Ice Cream
Pomum Cellars Shya Red 2005
Northwest Totem Cellars Low Man Red 2005

Digestivo
Northwest Totem Cellars
Late Harvest Viognier 2006