Monday, 28 December 2015

Pineapple Relish, Jam and Marmalade

The Produce Companion: From balconies to backyards, the complete guide to growing, pickling and preserving, Meredith Kirton and Mandy Sinclair 2015 Australia

Chutneys and Relishes: Pineapple and Ginger Relish
1 tblsp olive oil; 1 onion, finely chopped;2 tblspn grated ginger; 1 long red chilli, seeded if desired, finely sliced; 1 medium pineapple (weighing about 850g) peeled, cored and chopped; 1 red capsicum (bell pepper), seeded and finely chopped; 370g (2 cups) soft brown sugar; 500ml (2 cups) brown (malt) vinegar
Heat the oil in a large saucepan over medium heat, until softened, then add the ginger and chilli and fry for another 30 seconds, until fragrant. Stir in the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 minutes, or until the pineapple is soft and the mixture has thickened.
Ladle the hot relish into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cooma Methodist Church Ladies Aid Recipe Book of Genuine Recipes 1940s
With the desire to be of service, this book is sent forth on its mission. Those who have contributed to it have done so gladly, willing to pass on what they have tried and proved to be acceptable . . . I cannot but feel that its usefulness will soon win for it a necessary place in the home of every housewife who desires to deliver dainty dishes to even the most particular.” Edward M. Biddle, Minister Cooma-Bombala Circuit

Melon and Pineapple Jam (Mrs W. Roberts, Five Dock)
3 1/2kg prepared melon; 1kg prepared pineapple; juice of 3 lemons; 4 1/2kg sugar; 1 litre water
Sprinkle 2 cups sugar on melon and let it stand overnight. Next morning ass pineapple, juice of lemons and water and let simmer until the melon is soft; this will take about 2 hours, then add remainder of sugar and boil quickly until the juice forms a syrup.
The Cuisine of the South Pacific, Gwen Skinner, photography by Michael Willison, 1983 New Zealand

Fiji – Pineapple, Pawpaw and Ginger Marmalade
2 lemons; 2 cups water; 2 cups fresh pineapple, shredded; 2 cups fresh firm pawpaw, diced; 4 cups sugar; 4 tsp fresh ginger
Slice lemons paper thin and cook in 2 cups water for half an hour. Add remainder of ingredients, bring to a rolling boil, turn heat down and cook until thick, stirring constantly. Jar immediately.

Tuesday, 22 December 2015

Glace Fruit Balls

Glace Fruit Balls from Unusual Coleslaw

90g (3 oz.) walnut pieces; 60g (2 oz.) glace apricots; 2 slices glace pineapple; 125g (4 oz.) dark chocolate; 1/2 cup coconut; 60g (2 oz.) red cherries; 60g (2 oz.) green cherries; 60g (2 oz.) butter; 60g (2 oz.) packaged cream cheese

Method: Chop glace fruit and nuts finely. Put chocolate in top of double saucepan until melted. Remove from heat. Add butter and cream cheese. Mix well. Put into fridge for several hours to firm up. Roll teaspoons into balls and toss in coconut.
Source: contributed by Mrs. E. Wood in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.53.

Now, this is a Christmas Tree!!! Thanks Vicki for the link and the recipe, the Glace Fruit Balls were (rich) delicious! Anne

The pineapple, the symbol of hospitality, is well-known and much-loved in Savannah, Georgia. At The Marshall House, we love it so much, we’ve been decorating our Christmas tree as this fabulous fruit for more 15 years!”

And, the website includes DIY instructions!

Friday, 18 December 2015

Christmas Cake

Family Favourites with currants, sultanas, seeded raisins, c1950s Melbourne. Published by The Australian Dried Fruits Association as a service to housewives

White Christmas Fruit Cake
1 cup seeded raisins; 1 cup sultanas; 225g candied pineapple; 225g candied cherries; 225g blanched almonds; 100g citron peel (I used mixed peel); 2 oranges; 1 cup butter; 1 ½ cups sugar; 6 eggs; 225g desiccated coconut; 1 tsp rose-water; 3 cups self raising flour
Shred pineapple, cherries and blanched almonds and cut citron peel into thin slices.
Mix fruits, cover them with 3 tblsp orange juice and allow them to stand overnight to soften.
Wash butter to free from salt, then cream it with sugar.
Add well beaten yolks of eggs, then the coconut to which was added 30 minutes previously the rosewater.
Beat in 11/2 cup orange juice alternately with sifted flour.
Fold in stiffly beaten egg whites.
Add fruits and nuts and then the raisins chopped and dredged lightly with flour.
Pour into a well greased tin and bake slowly 3 to 4 hours.

Monday, 14 December 2015

Illuminated Pineapple

Super Natural Cookery: Recipes for Vegetarian Gourmets, Written by Jim Corlett, Illustrations by Dave Colin New Zealand 1978

Les Doigts d’Ananas aux Doigts

“These are, if you want it in English, fingers of pineapple eaten with the fingers. Simply cut the pineapple from top to bottom 8-12 times to make long sections – as shown below.

Serve with a candle in the top, and congratulate yourself on having avoided the messy cutting off of the rind. Besides, it’s perfectly correct as it is perfectly Hawaiian” Jim Corlett.

Flaming Pineapple  

If you have the patience, you can peel the pineapple, and then cut it into cubes. Sprinkle on a bit of raw dark brown sugar, or spread on one of the more exotic honeys, such as cactus or citrus blossom. Grill for a moment until the pineapple is thoroughly warmed and the sweetener melted in. Remove from heat and garnish with ‘roses’ made from whipped double cream piped on with a pastry tube. If your views on alcohol will allow you to use a bit in cooking, pour a brandy over the cubes, and set on fire at serving time.
We tossed some freshly picked blueberries on top of the cream and the flavours were wonderful!

For all the fun, and pure pineapple, merely soak the leaves in brandy, and fire them. Spectacular in a dark room for a party.

Just to be safe we put our pineapple outside on a rock. Les sliced the top leaves off and dried then in a slow oven before soaking in alcohol. We pegged the leaves back on with a toothpick. It really was spectacular and the pineapple remained totally unharmed and edible! Anne

Saturday, 12 December 2015

Piney Pink Surprise

Woman’s Day magazine, August 1969 USA

Piney Pink Surprise (+ creamy base)
The creamy base can be used for their recipes “Florida Honey-Nut”, “Tangy Beet Mold” and “Green Grapes Elegant”. I used it for “Piney Pink Surprise”.
Creamy base:
1 ½ cups cold liquid; 2 envelopes unflavoured gelatin; 225g cream cheese, softened; 2 tblspn lemon juice
In saucepan, sprinkle liquid with gelatin. Heat slowly, stirring, til gelatin dissolves. Do not boil. Stir in cheese, lemon juice, seasonings; cool; chill till thick as unbeaten egg white. Gently stir in solids; put in 5 to 6 cup mold; chill till firm. Unmold. Good for salads, main dishes and desserts.
Piney Pink Surprise:

Use red tropical-fruit punch for liquid, cream cheese, 1 tsp grated orange rind, 450g can unsweetened crushed pineapple (drained), ½ cup finely chopped toasted almonds. Serve as a salad or dessert.

Friday, 4 December 2015

Pineapple to the rescue

Recipes to the Rescue: 350 recipes for those with allergies and food intolerances, Jann Bonner, Lindy Kingsmill and Suzanne Morrow  1988 Victoria, Australia
Pineapple and Fish Tartlets
Free of dairy products, wheat, corn, sugar, eggs, soy, orange and nightshades, serves 8
1 quantity pizza base, rolled and cut into rounds to fit into small pastry tins, greased lightly

125g boneless fish fillets (eg ocean parch) steamed and flaked; ½ - ¾ cup cooked brown rice; ½ cup chopped fresh pineapple; 2 tblspn chopped and toasted cashews or almonds; ½ cup pineapple sauce

Pineapple sauce:
¾ cup unsweetened pineapple juice; 1 tspn apple cider vinegar; ¼ - ½ tspn fine grated ginger; 1 tblsp chopped chives; 1 tblspn arrowroot mixed in 1 tblspn water
Lightly bake bases for 5 – 10 minutes.
Combine all ingredients for filling in a bowl, except sauce. Spoon filling into pastry cases.
Heat ingredients for sauce in a pan and stir till thickened. Pour over 1 – 2 teaspoons of sauces, just enough to flavour and combine ingredients.
Bake in a moderate oven for 10 minutes until heated through.
Serve with a parsley and cress garnish.
I used caged parsley as garnish – caged parsley is what you grow when you have lots of rabbits living in your yard!