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I’m writing this column in a sour mood.

I spent last week in the breezy, balmy 85 degree temps of the Dominican Republic on vacation with my family. We had a wonderful time on the beach, snorkeling, at the restaurants and just being general travel bums. I read a book in the sand, took a nap by the pool. Just did everything you’re supposed to do on a tropical vacation.

But, the sourness comes from the fact that I had to return to these disgustingly cold temperatures. I was missing some of the big things from home, including our bed and our dogs, but besides those, I could’ve spent a lot more time down there, I absolutely would’ve!

My inspiration may not be high this week, but I’ll still share some recipes that are of similar foods we had down there, as there was certainly some faves to bring back.

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MANGO LIME GRILLED CHICKEN

1 1/2 pounds chicken thighs (boneless & skinless)

1 cup cubed mango (defrosted if frozen)

3 Tablespoons lime juice (from 2 limes)

2 Tablespoons canola oil

1 Tablespoon fish sauce

1 Tablespoon brown sugar

1 Tablespoon Sriracha

3 cloves garlic (minced)

1/2 tsp kosher salt

Fresh cilantro leaves (for serving)

1 lime (halved)

This recipe should serve four people.

Combine mango, lime juice, fish sauce, oil, brown sugar, Sriracha, garlic and salt in a blender; process until smooth. Transfer to a large Ziploc bag and add chicken. Massage to coat and refrigerate for at least 4 hours, preferably overnight.

Preheat grill to medium heat.

Remove chicken from marinade (reserving the marinade) and place on grill. Grill for about 10 minutes, then flip and spoon a bit more marinade on the top. Grill chicken for an additional 10 minutes, or until the chicken has reached an internal temperature of 165 degrees and its juices run clear.

Add the reserved marinade to a small saucepan and combine with 1/4 cup water. Bring to a boil and allow to rapidly simmer for at least 5 minutes.

While the chicken finishes cooking, place lime halves on the grill, cut sides down, and allow to get a good sear on them.

Serve immediately, with cilantro, mango sauce and grilled lime on the side. 

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There were some mean pineapple upside cakes for desserts at the buffet each day. I had more than I’d care to share! This recipe makes between 18-24 mini cakes, depending on the size of the muffin tins.

MINI PINEAPPLE

UPSIDE CAKES

PINEAPPLE TOPPING

Cooking spray

2 20-ounce cans pineapple slices in juice, drained

2 Tbsp. granulated sugar

4 tsp. corn starch

24 maraschino cherries, drained and patted dry, stems removed

6 Tbsp. salted butter

1/2 cup packed light brown sugar

CAKES

1 stick salted butter, at room temperature

1 cup granulated sugar

1 tsp. vanilla extract

1 large egg plus one egg yolk, at room temperature

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1/2 cup sour cream, at room temperature

For the topping: Position racks in the upper and lower thirds of the oven and preheat to 350˚. Spray two 12-cup muffin tins with cooking spray. Pat the pineapple slices dry with paper towels and toss with the granulated sugar and cornstarch in a medium bowl. 

Cut about a 2-inch segment from each pineapple slice and place the slices in 20 of the muffin cups. In the remaining 4 cups, use the 2-inch segments to create a ring. Add a cherry to the center of each pineapple slice. 

Melt the butter and brown sugar in a medium skillet or small pot over medium heat, stirring until the sugar dissolves. Dollop a spoonful of the mixture over the pineapple in each muffin tin. 

For the cakes: Beat the butter, granulated sugar and vanilla in a large bowl with a mixer on medium speed until creamy, about 3 minutes, scraping the sides of the bowl as needed. Add the whole egg and egg yolk, beating well to combine. 

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture; beat just until combined after each addition. Fill each muffin cup with about 2 tablespoons of the batter. Spread the batter to the edges of each cup with an offset spatula (the muffin cups should be about three-quarters full). 

Bake until the cakes are golden and a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let the cakes cool in the pans on racks 10 minutes. Run a knife around the sides of each cake to loosen; carefully invert onto a platter. Serve warm or at room temperature.

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Much like the pineapple upside down cakes, I’d prefer not to share how many of these I had while on vacation. But, come spring and summertime, I’m going to be making some of my own!

PINA COLADA

2 cups ice

1 1/2 cups frozen pineapple chunks

6 oz. cream of coconut, whisked until smooth

4 oz. pineapple juice

4 oz. light or golden rum 

2 oz. lime juice

Maraschino cherries, for serving

Place 2 or 3 daiquiri glasses or any desired glasses in the freezer for 5 minutes.

In a high-powered countertop blender, combine the ice, pineapple chunks, cream of coconut, pineapple juice, rum, and lime juice. Start the blender on low speed, then increase to high speed. Blend until smooth, 20 to 30 seconds.

Divide the piña colada between the chilled glasses and top with cherries.

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They didn’t have this down there while vacationing, but it seems like something that would fit perfectly in that mood! This recipe serves 8-10.

AMBROSIA SALAD

4 oz. cream cheese, softened

1/4 cup powdered sugar

1 tsp. vanilla extract

1 cup heavy whipping cream

1/2 cup sour cream

1 (15-oz.) can mandarin oranges, drained

1 (20-oz.) can pineapple tidbits, drained

2 cups mini marshmallows

3/4 cup shredded sweetened coconut

8 maraschino cherries

1 pink grapefruit, peeled and cut into sections 

1/3 cup toasted coconut chips

To a mixing bowl, add the cream cheese, powdered sugar, and vanilla. Using an electric mixer, beat on medium speed until smooth. Transfer to a small bowl. 

Add the heavy cream to the mixing bowl and beat on medium speed until soft peaks form, 1 to 2 minutes. Add the cream cheese mixture back to the bowl and continue whipping until stiff peaks form. Fold in the sour cream. 

Add the mandarin oranges, pineapple, marshmallows, and shredded coconut to the bowl and gently fold to combine. Place the mixture in a 2-quart casserole dish or bowl to sit overnight, or up to 24 hours. 

Just before serving, top the salad with cherries, grapefruit, and coconut chips. 

TFD: "The world is a book and those who do not travel read only one page."

– St. Augustine

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