TasteFood

Thanksgiving Side: Spiced Acorn Squash with Coriander and Lime

Spiced Acorn Squash with Coriander and Lime

Have you noticed that fall and winter vegetables are often rock-hard?  It's as though Mother Nature is providing a protective shield for her bounty to hunker down for the colder weather.  Unlike the squishy, juiciness of summer berries and tomatoes, autumn's pumpkins and squash can double as paperweights and door stops. Drop a butternut squash on your foot, and you might break a toe.

Yet appearances can be deceiving. Cook a winter squash and before your eyes it will undergo a culinary transformation.  Its ugly-frog exterior, all bulbous, mottled and flecked, morphs and softens with roasting, exposing its inner sweetness.  And with some squash, such as acorn and delicata, what was once an impermeable skin becomes edible, complimenting its buttery, vividly colored interior flesh.  No sloucher in the nutrient department either, winter squash and pumpkins, are treasure troves packed with iron, potassium, Vitamin A, and rich sources of beta-carotene.  

So go ahead and continue to use these rock-hard seasonal sculptures as table decorations or bowling balls.  But, I promise you, if you cook them they will transform into the Prince Charming of winter vegetables. 

Spiced Acorn Squash with Coriander and Lime

The spice and citrus add brightness to the buttery squash. Do not even think of peeling the skin. Acorn squash skin is edible once cooked, adding texture and nuttiness to the flavors of the dish. Serves 4 as a side.

2 small or one large acorn squash, stem ends removed, halved and seeded
2 tablespoons extra-virgin olive oil
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 red serrano chile pepper, stemmed, seeded, ribs removed, finely chopped
Juice of one lime, about 2 tablespoons
2-3 tablespoons chopped fresh coriander/cilantro leaves

Prepare:
Pre-heat oven to 425 F. (200 C.)
Cut squash in 3/4" wedges.  Toss squash with oil, sugar, paprika, cumin, salt and pepper in a large bowl until squash is evenly coated with spices.  Arrange squash in one layer on baking tray, flesh-side down.  Roast in oven until tender and golden, about 45 minutes.  Remove and cool slightly.  Transfer to large bowl and toss with chile pepper, lime juice and cilantro leaves.  Serve warm or at room temperature.

Beet Gratin with Gruyère and Thyme

Beet Gratin with Gruyère and Thyme

I am a beet convert. It took a good long time for me to reconcile their earthy taste. I gazed at beets from the sidelines, attracted to their vibrant magenta and ochre hues, cognizant of their nutrient-rich flesh, yet I shuddered at their redolence of dirt. As a cook, I wanted to love them. As a parent, I wanted to serve them. So, I willed myself to eat beets until I learned to appreciate them.  

At first, I took baby steps. I nibbled small bites. I prepared them with limes and oranges, letting the acidity of the citrus tame their earthiness. I grew bolder and roasted beets in olive oil, discovering that fire and char nicely counteracted their dirt-like flavor. My go-to beet became the golden variety, which is pleasantly mild and nuttier in taste. And, eventually, I succeeded. Now, I am a full-fledged beet eater. I order beets in restaurants, and I cook with them. Yet, while I no longer shudder at eating a completely naked beet, I continually craft recipes that embrace the beet while tempering their earthy nature.

This recipe for Beet Gratin does just that. It's unambigous in its ingredients, allowing the beets to shine through in a cast of minimal characters. The co-stars of the dish happen to have their own strength and assertiveness, helping to tone down any earthy qualities that might be lurking in each bite. Layers of beets are thinly cloaked in olive oil. Gruyère cheese is sprinkled between the beets along with fresh thyme and a trace of nutmeg. The presentation is simple and absent of any gratin goopyness. The beets release their juices while cooking, saturating the gratin with their brilliant color, while the flavors meld together. When I made this, it was so good, everyone at the table was reaching for seconds. As a cook and as a parent, I find that a very good thing.

Beet Gratin with Gruyère and Thyme

I prepared this recipe in individual ramekins. A gratin dish will also work for family style serving. Red beets, golden beets or a combination may be used. Serves 4.

Unsalted butter
4 medium-sized red beets, peeled
Extra virgin olive oil
4 ounces Gruyere cheese, finely grated
2 tablespoons fresh thyme
Ground nutmeg
Salt
Freshly ground black pepper 

Preheat oven to 350 F. (180 C.) Butter 4 ramekins. Thinly slice beets with a mandoline. Arrange one layer of sliced beets in each ramekin (one slice may fit perfectly.) Lightly brush with olive oil. Sprinkle with cheese, a little thyme and a pinch of nutmeg. Lightly sprinkle with salt and pepper. Repeat layering process until ramekins are full, pressing down lightly. Bake in oven until gratins are bubbling, cheese is golden and beets are tender, about 45 minutes. Serve warm with fresh thyme sprigs as garnish.

If you like this you might enjoy these TasteFood recipes:

  Spiced Sweet Potato Fries 

  Curried Butternut Squash Soup

  Potato Gratin

or these beet recipes from the foodblogs: 
Beet Hummus from Simply Recipes
Beet Salad from Wright Food
Pickled Beet Dip from A Veggie Venture
Chilled Corn and Golden Beet Soup from No Recipes
 

 

Indian Spiced Lentils

It's the time of year when I like to take a culinary holiday in my kitchen. October is behind us, finished in a flourish of pumpkins and candy. Thanksgiving is looming, and thoughts are rife with turkey, stuffings, and pies. Before we know it we'll be sipping gløgg and baking Christmas cookies, poring over recipes for roasts and trifles. At this time in early November there is a brief lull, lending a moment of quiet respite. During this time I crave recipes that are sturdy and exotic, influenced by traditions that are not associated with Hallmark greeting cards. It's a window of reflection, healthy eating and escape. It's also an opportunity to earn extra points in the diet category, so that we are fit and robust, ready to hit the ground running when the holidays are upon us.

Indian Spiced Lentils 

Influenced by the spices of India and the Middle East, this salad is economical in ingredients and rich in flavor and nutrients. Makes 6 servings.

Olive oil
1 large yellow onion
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon tumeric
1 cup green lentils
1 1/2 cups chicken stock (or water for vegetarian option)

4 scallions, thinly sliced, white and green parts divided
1 green jalapeno pepper, minced
1 red serrano or jalapeno pepper, minced
1 tablespoon pomegranate molasses
1 teaspoon salt
1/2 teaspoon freshly ground black pepper 
1/2 cup cilantro leaves
1/2 cup Italian parsley leaves

Heat 1 tablespoon olive oil in a medium saucepan. Add onion and sauté 2 minutes. Add garlic and spices and sauté 1 minute. Add lentils and stir to coat. Add stock. Bring to a boil, cover and simmer until the lentils are soft but chewy, about 40 minutes. Transfer lentils to a large bowl.

Heat 1 tablespoon olive oil in a skillet. Add white part of scallions and peppers. Sauté briefly until peppers brighten in color, 2 minutes. Remove from heat and add to lentils. Stir in pomegranate molasses, salt and pepper. Taste to adjust seasoning. Add green scallions, cilantro and parsley and gently toss to combine. Serve warm or at room temperature.

If you like this, then you might enjoy these other recipes from TasteFood:

Kale, Bulgur and Carrot Salad

Baked Root Vegetable Purée

 Pearl Couscous Salad

Post-Halloween Detox: Spice Roasted Pumpkin Seeds

 
Candy overload? Try this healthy respite, updated from the TasteFood archives.

Looking for a healthy diversion from all of the Halloween candy in your house? Pumpkins are not just good for decoration and their sweet nutrient-rich flesh. Their seeds are high in iron, fiber and protein, rich in amino acids and zinc.  So when you are carving up pumpkins or squash for decoration or baking, be sure to save  your seeds.  Clean and dry them before roasting for best results.  Then, when you find yourself peeking into your kids' Halloween stash, reach instead for Spice-Roasted Pumpkins Seeds for a healthy, savory snack.

Spice-Roasted Pumpkin Seeds

2 cups pumpkin seeds
2 teaspoon cumin seed
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon cayenne, or more to taste
2 tablespoons olive oil

Clean and dry seeds:  
Rinse the seeds. Arrange in one layer on a baking tray and leave seeds out to dry at least 3-4 hours or overnight.

Roast the seeds:
Preheat oven to 375 F. (190 C.) Toast the cumin seeds in a dry skillet over medium heat until fragrant, one minute.  Grind cumin to a fine powder in a mortar with pestle.  Whisk cumin, paprika, salt, cayenne and oil together in a medium bowl.  Add dried pumpkins seeds and toss to coat well.  Arrange in one layer on baking sheet.  Bake until golden brown, about 20 minutes.  Cool and store in air-tight container.

 

In Season: Apple Tarte Tatin

 
 
Fall season means baking with apples, and one of my favorite ways to bake with apples is to make a Tarte Tatin. I have posted this recipe before on TasteFood, but, dang, it's so good, I have to post it again. The method of making a Tarte Tatin is classic to which this recipe stays true, except in its use of a sour cream based pastry which I discovered years ago in Bon Appetit. The pastry is delightfully easy and quick to make with crisp and flaky results. So far, this season I have made at least 4 Tarte Tatins. With each rendition, they have gotten even better, and I would like to share a few small tips with you to ensure delicious results.

Tarte Tatin is an upside down fruit tart. Traditionally, apples are used, however pears, apricots, nectarines and peaches work well, too. The beauty of using apples is that they are firm and do not release too much liquid while cooking and remain relatively intact. To start, the apples cook in boiling butter and sugar until the liquid caramelizes. Cook the caramel until it turns a deep amber color. It shouldn't be too pale, nor should it overcook since it will quickly burn. Be sure to keep an eye on the caramel as it cooks, rotating the skillet to ensure even cooking. Once the right stage of coloring is achieved, remove the skillet from the heat and quickly top the fruit with the pastry. The pastry will begin to melt from the heat of the skillet, so be efficient, using a knife to push the pastry down between the sides of the skillet and the apples. Pop the skillet in the oven and bake until the pastry is a deep golden brown. It should be firm when tapped. 

These simple tips, with a little practice and finesse, will transform apples, butter and sugar into a squidgy and caramelized fruit dessert. I can't think of a more rewarding practice - can you?

 

Apple Tarte Tatin
Serves 10-12

For the Sour Cream Pastry:
1 1/2 cups all-purpose flour 
3 tablespoons sugar 
1/2 teaspoon salt 
3/4 cup chilled unsalted butter, cut in pieces 
1/3 cup full fat sour cream 

Apple Filling:
1/2 cup unsalted butter, room temperature, cut in 4 pieces 
1 cup plus 2 tablespoons granulated sugar, divided 
6 large Granny Smith apples, peeled, cored and halved
1 egg, beaten to blend, for glaze

Prepare Pastry:
Combine flour, sugar and salt in bowl of food processor. Pulse to blend. Add butter and pulse until butter is size of peas. Add sour cream and pulse until moist clumps form. Gather dough into ball, flatten and wrap in plastic. Refrigerate at least 2 hours. (Can be made one day ahead; refrigerate until use. Pastry dough may also be frozen up to one month in freezer before rolling. Allow to defrost in refrigerator overnight.) Remove pastry from refrigerator and let sit at room temperature for 15 minutes before rolling out.  

Prepare Tart:
Arrange butter in bottom of large oven-proof skillet with sloping sides (preferably cast iron.) Sprinkle 1 cup sugar evenly over butter and pan. Cook over medium heat until butter melts, the sugar is partially dissolved and the mixture is bubbling, about 2 minutes.  Arrange apples closely together, core-side up, in a circular pattern in the skillet. If necessary, cut remaining apples in quarters to fill in the spaces. Sprinkle with 2 tablespoons sugar. Set skillet over medium-high heat. Boil until a thick amber coloured syrup forms, turning skillet to ensure even cooking, about 30-40 minutes. 
While the apple mixture is cooking on stove, preheat oven to 425 F. Roll out pastry on floured surface or parchment paper to a round shape to fit size of skillet. Remove skillet from heat. Lay pastry over apple mixture. Cut 3-4 slits in pastry. Brush pastry with some of the egg glaze. 

Bake tart until pastry is deep golden brown and firm when tapped, about 30 minutes. Remove tart from oven and cool on rack one minute. Cut around edge of skillet to loosen pastry. Invert the tart onto a platter, using oven mitts. If any of the apples or caramel are stuck in the pan, remove with a knife and arrange on top of tart. Cool tart slightly before serving. Serve warm or at room temperature with dollop of whipped cream or vanilla ice cream.

If you like this, you might enjoy these recipes from TasteFood:

Apricot Tart Tatin

Caramelized Pineapple and Mango Napoleon 

Chocolate Rum Raisin Bread Pudding with Spiced Rum Sauce 

or these tart recipes from the foodblog village:
Caramelized Nut Tart from Simply Recipes
Apricot Tarts with Frangipane from Savour Fare 
Raspberry Chocolate Tart from Dianasaur Dishes 
Brioche Plum Tart from Chez Us 

Tomato Confit

 

It's amazing where you discover the darnedest things: Last week I discovered a recipe for Tomato Confit in the wilderness of a national park. I was on kitchen duty for my daughter's school outing to a Bay area national seashore. Each autumn the students spend several days immersed in nature, nestled in a camp high in the hills overlooking the Pacific. Kitchen duty is a full-time volunteer position. We rise before dawn and spend the day preparing 4 meals for 80 hungry children and adults. While it's hard work, it's great fun in a spectacular setting and rewarding to make the best food possible for all. This year we hired a kitchen manager, Sebastian, an alumni of the school who currently sous-chefs at the acclaimed Napa restaurant Oenotri.  He was easily convinced to trade in his wine country chef whites and come to the beach for a few days to help out his old school.

One night for dinner we prepared an Italian themed menu which included a variety of pasta dishes. Sebastian made a tomato sauce as one of the accompaniments which consisted of heirloom cherry tomatoes, olive oil and salt. It's was simple and intense. The tomatoes cooked and broke down in a generous amount of oil for an hour or so, resulting in a thickened and rich confit. Delicious with pasta, for sure, yet extremely versatile, I wanted to experiment with the recipe and made a Tomato Confit at home this week. I made a large batch, so I could divide it up and freeze for later use. I saved one cup and used it as a topping for crostini. I think I'll use my next batch as an extra ingredient in a cheese fondue. I suspect it will be delicious - I'll be sure to let you know how it turns out.

 

Tomato Confit

Cherry tomatoes may be substituted for heirloom cherry tomatoes. Makes 4 cups.

4 pints (about 4 pounds) heirloom cherry tomatoes
1 cup extra-virgin olive oil
2 teaspoons sea salt
1/2 teaspoon sugar, optional

Combine tomatoes and olive oil in a large saucepan or soup pot. Simmer over medium-low heat until tomatoes begin to break down, stirring occasionally and breaking tomatoes apart with a spoon. Continue to cook until all the tomatoes have broken down and sauce is thick, about one hour in all. Add salt and taste for seasoning. If necessary add sugar. 

Crostini with Goat Cheese and Tomato Confit:
Cut 8 - 1/2 inch slices of a baguette. Brush slices with olive oil and bake in a 400 F. oven until golden brown, 10-12 minutes. Stir 1/2 cup fresh goat cheese, 1 minced garlic clove and a pinch of salt and freshly ground black pepper together in a small bowl. Spread goat cheese on each baguette. Top with a teaspoon of tomato confit. Garnish with rosemary sprigs.

Pasta with Tomato Confit:
Bring 1 cup tomato confit, 1 cup heavy cream, 2 rosemary sprigs and 1 teaspoon freshly ground black pepper to a simmer. Cook 10 minutes until slightly reduced. Remove rosemary sprigs. Toss with 1 pound freshly cooked penne and 1/2 cup grated Parmegiano-Reggiano cheese.

If you like this you might enjoy these recipes from the village of foodblogs:
Fennel Lemon and Garlic Confit from the Kitchn
Red Onion Confit with Port Wine from Delicious Days
Sweet Pepper and Onion Confit from Just Bento
Chorizo Caramel Confit from Seattle Food Geek

 

 

Smashed Potatoes and Celery Root with Horseradish and Parmesan

Celery root teams up with potato and spicy horseradish for a satisfying smash. Popular in Europe and less used in the U.S., celery root, also known as celeriac, is the dark horse of tubers. Don't let it's gnarly, bulbous exterior put you off. Once you peel away the skin a milky white interior is revealed, fragrant with celery. Its smooth and mellow flavor adds a delightful dimension to mashed potatoes, gratins, soups and stews. 
   

Smashed Potatoes with Celery Root and Horseradish and Parmesan

Nutrient-rich potato skins fleck this side dish, adding flavor and texture. Makes 8 servings.

6 large yukon gold potatoes with skin, cut in 1" pieces
2 medium celery roots, peeled, cut in 1 inch chuncks
1 bay leaf
3 thyme sprigs, tied in cheese cloth with kitchen string
Salt
1/2 cup unsalted butter, cut in large pieces
3/4 cup sour cream or creme fraiche
2 tablespoons finely grated fresh horseradish plus 2 tablespoons for topping
1 teaspoon black pepper
1/4 cup finely grated Parmigiano-Reggiano cheese

Combine potatoes and celery root in large pot. Cover with cold water. Add bay leaf, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cook, partially covered until potatoes and celery root are very tender. Drain thoroughly. Transfer to a large bowl. Add butter and smash with a potato masher. Stir in sour cream, horseradish and black pepper. Add more salt to taste. Transfer potatoes to a buttered casserole or baking dish. (Potatoes may be prepared up to one day in advance to this point. Let cool completely, then cover with plastic wrap and refrigerate.)
Preheat oven to 350 F. (180 C.) Mix 2 tablespoons horseradish with cheese in a small bowl. Sprinkle over top of potatoes. Bake in oven until top is tinged golden brown and potatoes are heated through, about 25 minutes. Serve immediately. 

  

Condiment Spotlight: Homemade Harissa

If you are looking for a condiment that multi-tasks while tasting stand-alone delicious, then look no further. I have been making this variation of harissa for years, and it's positively addicting.  

Harissa is a red pepper sauce traditionally found in North African cuisine. Used as a condiment in Tunisia, Algeria and Morocco, harissa is a paste of hot red peppers combined with other ingredients which vary from home to home and by region. In this version, serrano or red jalapeno chiles are blended with roasted red bell peppers which add smoky sweetness to the fiery chiles.

The beauty of harissa is its versatility. It may be used as a garnish, marinade or dip. Stir it into soups and stews or mix it with couscous and rice. Serve it as an appetizer with veggies for dipping or bread for mopping. It elevates anything it garnishes and is guaranteed to fire up your tastebuds.
  

Harissa 

The consistency of this harissa will resemble a salsa. Makes about  1 1/2 cups. 

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 large red bell peppers, roasted, peeled and seeded, coarsely chopped
2-3 small red serrano or red jalapano chiles, stemmed, minced with seeds
3 garlic cloves
1-2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fresh coriander and/or mint leaves 

Toast cumin seeds, coriander seeds, and caraway seeds in a dry skillet over medium heat until aromatic, about one minute. Transfer to a mortar with pestle or spice grinder. Grind seeds to a fine powder. Combine ground seeds, red peppers, chiles, garlic and 1 tablespoon olive oil in bowl of food processor. Process until smooth, adding more olive oil, if necessary, to desired consistency. Add salt and pepper. Let sit at least one hour and up to 24 hours before serving. (Refrigerate before use.) Serve garnished with coriander or mint leaves. 

Try serving Harissa with these TasteFood recipes:

 Lamb Kefta and Vegetable Couscous






 

Moroccan Spiced Chicken under a Brick

 Pearl Couscous Salad

Lasagna Night

 

My daughter announced the other day that she had just finished her 15th day of school. I was stunned. I could have sworn we had been back in the school routine for at least 3 months.

Since the beginning of September life has been a whirlwind of family activity revolving around school, carpool, activities, homework, dinners, entertaining and birthdays. As the children have grown older, it seems that time has sped up even faster with more and more commitments to attend to, including my work. I've already lost track of days, my car keys, a pair of flip flops and multiple shopping lists. 

Yesterday was another blur, when at the end of day the inevitable question "What's for dinner?" was directed to me and drew a blank stare. Luckily I had a stash of ricotta in the refrigerator, along with lasagna sheets in the pantry. A quick tomato sauce was easily prepared, and with a little assembly accompanied by a glass of red wine, a homey lasagna was produced to the satisfaction of all of us.

Lasagna

This recipe creates a dry and hearty lasagna, with little excess liquid and chunks of vegetables in the tomato sauce. If you prefer meat in your tomato sauce, add 1/2 pound browned ground beef along with the tomatoes. 
Serves 4-6.

For the tomato sauce:
1 tablespoon olive oil
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
1 sweet red pepper, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano 
1 28 ounce can Italian plum tomatoes with juices
1 small can tomato paste
1 dried bay leaf
1/4 cup dry red wine
1 teaspoon salt
1 teaspoon freshly ground black pepper

For the ricotta filling:
1 pound fresh ricotta
1 large egg
1 large garlic clove, minced
1/4 cup finely grated Pecorino Romano cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

For the lasagna:
1 pound dried lasagna sheets
Fresh mozzarella, grated
6 ounces fresh mozzarella, grated
1 cup grated Parmigiano-Reggiano cheese

Prepare the sauce:
Heat oil in a deep skillet over medium heat. Add garlic, onion, carrot, red pepper and saute until the onion wilts, about 4 minutes. Stir in basil and oregano and saute one minute. Add tomatoes with juice, tomato paste, bay leaf and wine. Bring to a boil and simmer uncovered 20 minutes. Add salt and pepper and taste to adjust seasoning.
 
Prepare the ricotta filling:
While the sauce is simmering combine all the filling ingredients in one bowl and mix well.

Assemble the lasagna:
Preheat oven to 375 F. (190 C.)
Spoon a thin layer of tomato sauce in bottom of a deep baking dish. Lay a layer of dried lasagna sheets over the sauce, breaking the pieces if necessary to fit. Spread a layer of ricotta lightly over pasta.  Drop spoonfuls of the tomato sauce over the cheese without covering the sauce (or the lasagna will be very wet). Evenly sprinkle with Parmigiano-Reggiano and mozzarella cheese. Repeat layering process until the last amount of ricotta has been used. Top the ricotta with tomato sauce and cheese. Bake in oven until bubbly and turning golden brown, about 45 minutes. 

If you like this you might enjoy these other recipes from TasteFood:

 Spinach Ricotta Cannelloni

Chicken, Leek and Mushroom Fricassée

 Halibut Stew with Chorizo and Kale

Caramelized Pineapple and Mango Napoleons

Expecting guests for dinner this weekend? In the mood for something fruity and stacked? Napoleons are fun to make and impressive to serve. They are also an elegant way to showcase the season's fresh fruit. Don't let the presentation intimidate you. With some planning Napoleons are also easy to prepare, since the components may be prepared in advance. All that's required is some last minute assembly, which is fun to watch or, better yet, get your guests involved.
 

Caramelized Pineapple and Mango Napoleons
Makes 10

For the phyllo layers:
1 package frozen phyllo sheets, defrosted overnight in refrigerator
3/4 cup unsalted butter, melted
1/2 cup granulated sugar

For the filling:
2 mangoes, skin and pit removed, cut in 1/4" dice
Juice of one lime, about 2 tablespoons
1 fresh pineapple, ends trimmed, rind removed, cut in quarters lengthwise and cored
1/2 cup brown sugar
2 cups heavy cream
2 tablespoons confectioners sugar, sifted
1 teaspoon vanilla extract
Shredded coconut
Runny honey for garnish
  

Prepare the phyllo dough:
Preheat oven to 350 F. (180 C.) Line 2 baking sheets with parchment paper. Unroll phyllo dough. Place one sheet on work surface. (Cover remaining dough with plastic wrap and damp kitchen towel to prevent drying.) Lightly brush phyllo sheet with butter. Sprinkle lightly with granulated sugar. Place second phyllo sheet on buttered phyllo dough. Brush with butter and sprinkle with sugar. Repeat with 2 more sheets. With a sharp chef's knife cut stacked phyllo sheets in half lengthwise. Cut each half into 5 equal width rectangles. (5 across the sheets' long side x 2 across the short side). With a spatula, transfer the squares to prepared baking sheets. Bake in oven until golden, about 8 minutes. Remove from oven and cool completely on racks. Repeat this process 2 more times, so you will have a total of 30 rectangles. (Phyllo squares may be prepared one day in advance. Store in an airtight container at room temperature. Separate layers of phyllo dough with parchment paper.)

Prepare the filling:
Toss the diced mango with the lime juice in a bowl and set aside. 
Cut each pineapple quarter in slices 1/4" thick. Arrange slices in one layer in 2 skillets. Sprinkle brown sugar over pineapple. Cook over medium heat, turning pineapple, until caramelized. Transfer pineapple to a plate to cool completely. 
Beat cream in bowl of electric mixer until traces from the whisk are visible in the cream. Add confectioners sugar and vanilla. Continue to beat until soft peaks form.

Assemble the napoleons:
Arrange 12 phyllo sheets on individual dessert plates or platter. Spread each sheet with one tablespoon whipped cream. Gently press diced mango into whipped cream in one layer. Top with a little more whipped cream (this will help the phyllo layers to stay put) and sprinkle with coconut. Top cream and mango with a second phyllo layer and repeat process with mango, whipped cream and coconut. Top with a third phyllo sheet. Spoon cream over the top. Gently lay 1-2 pineapple slices on the cream. Drizzle with honey. Sprinkle with coconut. Serve immediately.

If you like this, you might enjoy these recipes from TasteFood:

Grilled Nectarines and Apricots with Yogurt, Honey and Thyme

Ginger Pear Streusel Cake

Spiced Plum Crostata