Wednesday, 28 January 2015

12 Pineapple Quickies

The pineapple cookbook, 12 favourite recipes from the Dole kitchen, Honolulu, Hawaii

Stir a cup of well drained crushed pineapple into mashed sweet potatoes and sprinkle with a dash or two of nutmeg. Top each serving with a chunk of butter.

Mix fresh or frozen whole strawberries with a little brown sugar and cinnamon, then combine with drained chilled pineapple chunks. Refreshing zip to an easy dessert.

Add drained pineapple chunks, or crushed pineapple, to coleslaw for a bright flavour change.

Combine a cup of drained crushed pineapple with a small jar of orange marmalade. Marvellous combination for ice cream, waffles, even toast!

Stir a cup of drained pineapple chunks into Harvard beets for a delightful new taste combination.

Top chilled pineapple chunks with sour cream and a sprinkling of brown sugar.

Sprinkle pineapple slices with sugar and nutmeg, then dot with butter. Bake in a hot oven about 10 minutes. Excellent with ice cream!

Fold crushed pineapple and mandarin oranges into sweetened whipped topping or cream. Marvelous mousse!

Stir two tablespoons of horseradish and one tablespoon mustard into a drained #2 can of crushed pineapple. Tingly relish for meats and sandwiches.

Fill cornucopias of salami with drained crushed pineapple. Secure with toothpicks for a quick trick appetizer.

Top pineapple slices with mounds of kidney bean salad. Add crumbled blue cheese for a new flavour.

Wrap pineapple chunks with half slices of bacon and hold with toothpicks. Brown until bacon is crisp. Appetizing!

Thanks Kylie and Sue for these wonderful additions to my pineapply t towel collection!! Anne

Friday, 23 January 2015

Pineapple Ethnodelicious

This tiny, lovely still life was painted by Amy Linsell.

Ethnodelicious: Eat, Travel, Collect by Dorinda Hafner & William & Dorothy Hall, 2005, South Australia

This book takes the reader on a tour of the world, discussing the foods of different cultures and showcasing some exquisite objets d'art alongside the recipes. A great concept! Anne.
New Caledonia: Pawpaw and Pineapple Salad (which they teamed with Cassava Meatloaf)
2 cups ripe pawpaw, peeled and diced into cm pieces; 2 cups ripe pineapple, peeled and diced into cm pieces; 6 tblspn fresh lemon juice
Mix all ingredients together in a medium salad bowl. Cover and allow to marinate for an hour, and then serve as an accompaniment to hot cooked meat, fish or taro dishes.

Saturday, 17 January 2015

Pineapple Fun

Let’s Cook a Treat: A step-by-step guide, Helen Drew and Angela Wilkes 1996 United Kingdom

Silly Sundaes: Butterfly Ice Cream

I called for assistance from a couple of experts for the construction of these pineapple butterflies. Thanks Rebecca and Angelica! Great Job! (They substituted the ice cream with Honey Jumble biscuits as it was such a hot evening!)

Party Prescriptions, compiled for your pleasure. All proceeds 1st Red Hill Scout Group Building Fund, Canberra 1963 

Non-alcoholic drinks and Punches:  Pineapple Cup

1 large pineapple; 1 cup barley water; 1 tspn grated lemon rind; juice 1 lemon; slices of lemon; 1 bottle soda water

To serve: Squeeze juice from the pineapple and add it to the strained barley water, lemon rind and strained lemon juice. Allow to stand for half an hour. Add the soda water and serve in tall glasses with cracked ice, garnished with thinly sliced lemon.

Raffaellu is following in his parents' vintner footsteps as he creates this delicious Pineapple Cup. He used Golden Circle Pineapple Juice instead of juicing an actual pineapple.

Maria gave some skilled advice on the correct etiquette of using a ladle!

Pascal, official taste tester.

And, as you can see it was very popular. Note to self: bring double the amount of ingredients next time! Anne.

Wednesday, 14 January 2015

Mulled Pineapple Juice

“Cookery: The Australian Way”  8th Edition Shirley Cameron, Home Economics Victoria 2011; Photos by Mark Roper

The First  Edition 1966 was reprinted 11 times

Mulled Pineapple Juice
Serves: 4   
Cookery utensil: saucepan                                                                                                                           
Preparation time: 10 minutes
Ingredients: 3 cups (750ml) pineapple juice; 1 cinnamon stick; 1 tblsp (20ml) lemon juice
1 Place pineapple juice and cinnamon stick in saucepan and simmer for 2 minutes.
2. Remove cinnamon stick and add lemon juice
3. Serve hot in warmed glasses 

Sunday, 11 January 2015

Perfect Pineapple Peaches

150 delectable Dessert Recipes, edited by Culinary Arts Institute, Sydney 1973
“A good dessert is a happy ending to an enjoyable meal.”

Baked Peaches Hawaiian
8 firm medium peaches; ½ cup sugar; ½ cup canned unsweetened pineapple juice
Pour boiling water over peaches, rub off skins and place peaches close together in baking dish. Sprinkle with sugar, add pineapple juice, cover and bake in moderate oven (180°C) about 20 minutes. Remove cover and brown fruit slightly. Serve hot or cold. Serves 8.

Thursday, 8 January 2015

The pineapple on the pizza controversy.

I realise that pineapple on a pizza is a very contentious issue within some groups of friends.

People have a strong dislike, or a love, of this versatile ingredient piled under the mozzarella.
However, I doubt anyone could resist a pizza constructed by Bruce and Judy in their owner-built-oven in such an idyllic setting on a warm summer’s night with good friends and a glass of wine. It was magical - pineapple and all! Anne.


Sunday, 4 January 2015

United tastes of pineapple

United Tastes of America: Over 120 delicious recipes from around the USA, Dorinda Hafner 1997

I was really pleased when I spotted a recipe containing pineapple in this book as I was so keen to include the cover photo illustrating the author's joyful attitude to food and diversity, Anne.

Fruit Punch
“This makes a refreshing drink in hot weather, so it is always a hit with summer guests. You can use any fruit of your choice according to the season, what’s available and how much. It is best prepared a few hours in advance” Dorinda Hafner.
Serves 15
8 ripe pieces of either unpeeled apricots or peeled peaches, or 1 kg strawberries or ripe pineapple, diced; 125g caster sugar; 250ml dry sherry; 4 bottles of reisling; crushed ice
Put your chosen fruits into a huge container, sprinkle with the sugar and drizzle the sherry over the top. Cover and leave to stand for 4-6 hours.
Stir in the wine, add crushed ice and serve immediately.

A delicious cooler on a hot summer afternoon under the persimmon trees. We made a downsized version using some lovely white wine from Leeton NSW (thanks Elizabeth!) Anne