Sep.7.2010
Friends and benefits
I trust you have all had lovely summers and are starting to feel the thrill of fall? Leaves changing colors, a chill on the breeze, and the return of pumpkin lattes at Starbucks? And of course, actual pumpkins – pumpkins make us very happy around here. Are we getting ahead of ourselves? OK, the real reason for this post is to share some pictures of a fun evening we had a few weeks back – it was a Breast Cancer awareness night/fundraiser hosted by Mamaroneck Shares. The town closed down the main strip on Mamaroneck Avenue and had a big block party. Bands played, restaurants put tables out in the street and children ran amok. It was a perfect evening. Here at Siren, this night held a special place in our hearts, as we have a dear friend (we’ll call her “Karen” – because that’s actually her name) who was diagnosed with breast cancer in the past year. She underwent surgery and treatment and is now cancer-free, thank God. In celebration, we stayed open late and featured Karen’s own catering specialties – nipple cupcakes, sangria, pink ribbon cookies, and fruit salad – not just any fruit salad, but a fruit salad so delightful that we have been prodded repeatedly for the recipe. I will post it, people.

Pink Ribbon Couture

Sun setting, moon rising

It's a good night when an Irish band is playing outside your door.

The Quilt - made by Kristin (right) for Karen (left) signed by many, including Maria (middle).

Nipple cupcake, anyone?

Let the Ribbon speak.
2 fresh pineapples, halved lengthwise, stems intact
1 large container of fresh pineapple chunks or rings, cut into bite-sized pieces
1 container of strawberries, stemmed and halved – or – cherries, pitted and halved
1 large jar of mandarin oranges, drained
½ cup orange marmalade or apricot jam
2 TBSP light rum
Sliced almonds, toasted and cooled
Sweetened coconut flakes
Directions:
· Halve the pineapples lengthwise, keeping stems on for presentation. Cut flesh out of center of each pineapple and into small (bite-sized) chunks.
· In a large bowl, mix together all the pineapple, strawberries/cherries and mandarin oranges.
· In a small saucepan, combine orange marmalade/apricot jam and light rum over low heat, stirring until mixture is warmed through and has a loose consistency. Let cool slightly.
· Pour marmalade mixture over fruit and add toasted almonds and coconut flakes. Mix well.
· Spoon fruit into center of each pineapple half, mounding the fruit high.
· Sprinkle more almonds and coconut on top.
Enjoy! For more tasty creations, contact Sambella Catering at (914) 574-3523.


















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