Tuesday, 31 March 2015

Pineapple Flowers

Thanks Julia for alerting the Pineapple Princesses to the delicate delights of dried pineapple flowers.

I had a go – hmmmm – my niece and culinary wiz Katrina had a go and voilà! If they tasted anywhere near as delicious as Katrina’s dehydrated mango slices they would be delectable!

They’re beautiful Katrina, thanks!

Katrina used a dehydrator but if you don’t have one here are some quirky instructions on making them in an oven.

On a less mouth-watering note, Katrina’s husband Tom recently reminded me of this hard-to-believe-anyone-even-thought-it-up recipe for a Liver Sausage Pineapple from Better Homes and Gardens New Cookbook 1960s!

Mix 1 pound liver sausage with 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/4 cup mayonnaise. Shape around a jelly glass. Soften 2 teaspoons unflavored gelatine in 2 tablespoons cold water, dissolve over hot water; add 1 cup mayonnaise; chill. Frost “pineapple,” score; stud with sliced stuffed olives. Top with real pineapple top.


Why Tom was looking at the “world’s worst recipe” I don't know, but I hope he wasn’t cooking dinner that night! Anne.

1 comment:

  1. The flowers turned out beautifully - how pretty. (The liver pineapple is a dish I hope never to appear on any buffet I am near!)