The Presbyterian and Pina Colada Friand

It could take a fortnight to debate whether a “Coconut Friand,” this week’s French Fridays with Doriechallenge, is a “French Friand,” a “Financier” or an “Australian/New Zealand Friand.”  No matter the derivation, it is a tea cake, and this makes me think of High Tea at The Empress Hotel in Victoria or Afternoon Tea at Brown’s Hotel in London.  Those occasions when we Americans try to act cultured, pinkies extended, as we sip tea and eat insipid, crustless cucumber finger sandwiches and cloyingly sweet dessert delicacies when what we really want is a strong libation after a day’s shopping and sightseeing.

 

I have become a California girl and my sous chef is a Los Angeles native.  When we hear the word “coconut” we think of crashing waves, balmy breezes and swaying palm trees, not some cute tea cake.  Give me a chair overlooking the ocean, a cocktail in hand and Jimmy Buffet on the radio and I am in heaven.  In this sunbaked part of Southern California–we have already reached 100+ degrees—it is pleasant, if not essential, to introduce the tropics into our lives whenever possible.  So I decided to create a culinary libation based on one of my favorite tropical drinks.  Ergo, the “Piña Colada Friand.”

The batter is super easy to prepare and can be made up to 3 days in advance.  To create this culinary libation, I took a few necessary liberties in augmenting Dorie’s recipe by adding lime zest, dark rum, and vanilla fleur de sel and using a combination of sweetened and unsweetened shredded coconut.  I put a fresh pineapple square in the bottom of each paper cup in the mini-muffin tin before pouring in the batter.  I placed the mini-muffin tins on baking pans and put them into a preheated 350 degree oven for 8 minutes, at which time I rotated the baking pans and baked for another 8 minutes.  I then removed the paper cups and let the friands cool on a baking rack.  Viola!  A “Piña Colada Friand.”

The friands looked a little naked, like the men at Muscle Beach in Santa Monica, so I decided a cover-up was needed.  I made a simple glaze from confectioner’s sugar and coconut milk and toasted some shredded coconut for color and texture.  After the friands had cooled slightly, I drizzled on the glaze and sprinkled on the toasted coconut.  The Piña Colada Friands now looked properly clothed and ready to party.

Teetotalers beware!  These friands deserve more than hot tea.  An ice cold Piña Colada is a natural pairing, but I am an aspiring mixologist diva and the simple way is not my way, for better or for worse.  After many trials and a handful of Tylenols, I found the perfect cocktail accompaniment:  The Presbyterian.  This drink is not for choir boys and, despite its name, its consumption need not be limited to Sunday brunches. 

(Adapted from a demonstration by Mark Peel of Campanile at Palm Desert Food & Wine 2012)

2 Ounces Rye Whiskey

1 Ounce Simple Syrup

1 Lime freshly squeezed

Ginger Beer to top off

Ice

Place the rye whiskey, simple syrup, and lime juice in a cocktail shaker.  Fill with ice and vigorously shake.  Fill a glass (preferably a Collins glass) with ice and pour, leaving about one inch room so you can top off with Ginger Beer.

This makes a light, refreshing cocktail that goes perfectly with the Piña Colada Friands.  So make a pitcher of Presbyterians, grab a handful of Piña Colada Friands, crank-up the volume on Margaritaville and enjoy.

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