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Saturday, 31 December 2016

Festive Pineapples

 
 
Floating pineapples . . .

Mexican Cooking, including Latin American and Caribbean Recipes, Bay Books Round the World Cooking Library, recipe contributions by Susan Bensusan, New York 1977
 
 
Ensalada de Noche Buena - Christmas Salad

4 to 6 servings

1 cup diced cooked beets; 1 cup diced fresh pineapple; 1 cup diced apple; ½ cup mandarin oranges (canned; ½ cup diced bananas; ½ cup peeled and sliced guava; 2 tblspns lemon juice; 6 tblspns pomegranate seeds (optional); 1 cup light cream; sugar

Toss the beets and fruits together lightly in a glass bowl. Sprinkle wit lemon juice to prevent discolouring and decorate with pomegranate seeds. Serve with light cream and sugar.
 

 

Royal Flying Doctor Women’s Auxiliary Historical Cookbook, Boulder WA
 
 
Christmas Cassata

Chocolate cake (one day old); almond essence; 1 cup cream; 50g chopped glace cherries; 2 large egg whites; 50g chopped glace pineapple; 3 tblspns icing sugar; extra whipped cream, cherries, pineapple; pink colouring; 1 tblspn rum

Method: Split chocolate cake to ½” thickness. Use a loaf tin, lined with foil. Beat cream until thick. Beat egg whites stiffly, add sugar, beat until dissolved. Divide into half. To one half add pink colouring, rum, cherries. To second half add almond essence, pineapple. Put alternate spoonfuls into prepared tin, spread evenly on top, cover with more cake and sprinkle with a little rum. Cover with foil, freeze until set. Turn out and spread all over with whipped cream. If liked decorate with cream, put through an icing pipe, decorate with cherries and pineapple. Freeze until set, wrap and keep frozen until required.





Ninety-nine Tempting Pineapple Treats made with Crushed and Grated Hawaiian Pineapple, 1925 Association of Hawaiian Pineapple Canners
 

 

Punches and Drinks: Pineapple Julep

Chop fresh mint leaves to make ¼ cup, add ½ cup powdered sugar and rub well together. Add 3 cups sirup drained from Crushed or Grated Hawaiiaan Pineapple, ¼ cup lime juice and 3 cups ice water. Allow to stand in a cold place at least 1 hour. Serve in glasses with a cube of ice in each and garnish with a sprig of mint.

 
 

 
Or you can wear it as a hat . . .
 

Saturday, 24 December 2016

Seasons Greetings, may everyone dream of pineapples

French Cooking Today, A Homemaker's Practical Encyclopedia, Heron Books & Marie-France magazine, 1969 Paris


Christmas Dinner: Pineapple Candelabra

“An idea for Christmas: the Pineapple Candelabra. For a holiday dinner party, make this delightful centrepiece with a silver or china compote dish and oval platter.

You will also need a box of multicoloured Swedish candles, a few pine-tree branches, and a large, attractive pineapple.

Put the compote dish in the centre of the platter, slice off the bottom of the fruit and stand it in the middle of the compote. Make as many holes in the sides as you have candles, (use a skewer) and push the candles into place. Decorate the dish and platter with the leaves, and a few gleaming balls.”




4 Ingredients: Christmas, Kim McCosker 2011 Queensland, Australia
 
 
 

Festive Fruit Fizz
 
Serves 8
1 cup watermelon, cut into cubes; 10 strawberries, hlled and halvd; 1 cup fresh, sweet pineapple cubes; 1 litre Lemonade (or sparkling mineral water)
 
Put cubes of watermelon, strawberries and a pineapple pieces on a baking tray and freeze for several hours or until frozen. Process the frozen fruit in a blender until smooth. Spoon blended fruit mixture into a pitcher, add ic cold lemonade or sparkllng mineral water and serve.
Tipsy Tip: Add a little vodka for the adults.


 

                          
     

Unusual Coleslaw http://unusualcoleslaw.blogspot.com.au/  Posted: 19 Dec 2016
 
Glazed Ham
Plumrose shoulder ham; 1/2 cup brown sugar; 1 desspn corn flour; white vinegar 1 desspn; pineapple rings; pineapple juice; 2 tspn french mustard
 
Method: Fasten pineapple rings to ham with tooth picks. Mix other ingredients together and pour over ham, bake 20-30 minutes in moderate oven. Basting frequently.
Source: contributed by D. Frances in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.79.

 

 
Thanks for recipe Vicki, I made a few adaptations to the recipe as we had a mini ham this year!
 

Monday, 12 December 2016

Marching Koalas' pineapple cheesecake

Marching Koalas Celebrity Cook Book, Hunter Region High Schools Band 1991 Newcastle NSW
Recipe contributed by Anita and Richard Face MP
 
Ukrainian: Pineapple Cheese Cake
 
“A nutritious and tasty cheese cake with a refreshing flavour of pineapple. This cheese cake has no pastry crust.”
 
750g ricotta cheese; 1 cup sugar; 5 eggs, separated; ¼ tsp salt; 2 tblspn plain flour; grated rind and juice ½ lemon; 1 cup crushed pineapple with juice; ¼ cup walnuts chopped fine OR almond flakes
 
Press the cheese through a sieve.
Beat the egg yolks until light. Add the sugar gradually and continue beating.
Bat in salt, grated lemon rind and lemon juice.
Combine with the cheese and mix thoroughly.
Stir in flour and pineapple.
Beat the egg whites until stiff and fold into mixture.
Butter a glass baking pan very generously with soft butter and coat with fine breadcrumbs.
Spoon the mixture into pan and sprinkle the top with chopped nuts.
Bake in a slow over for 1 hour.
At the end of the baking period, turn off the heat and let the cake stand in the oven until almost cool. Open the door during the last part of the cooling period. Do not remove the cake from the pan.
Cool completely before cutting. Keep it in a cool place.


Tuesday, 6 December 2016

Pineapple for Weight Watchers

Weight Watchers Cookbook, Over 250 New Recipes  1978  UK



Pineapple Sponge Custard 

6 tspns self-raising flour; artificial sweetener to taste; juice and rind of 1 small lemon; 2 standard eggs; 140ml skim milk; 4 slices canned pineapple, no sugar added, with 4 tblspns juice
 
Preheat oven 180°C. In a large bowl, mix flour, the sweetener, pineapple juice, lemon juice, rind, egg yolks, and milk, stirring all the time. Whisk egg whites until stiff and slowly fold into liquid mixture using a wooden spoon, reserving 1 slice of pineapple for garnish, cut remainder into 1 cm pieces and arrange in the base of a 600ml soufflé dish. Gently pour egg mixture over the fruit. Put dish in a deep baking tin, add hot water to come 3cms up the sides of the dish and bake for 55 minutes, or until golden brown and firm to the touch. Decorate with pieces of pineapple. Divide into 2 equal portions and serve at once.

Makes 2 servings.
 

Rum and Pineapple Yogurt    
 
140ml natural unsweetened yoghurt; artificial sweetener to taste; few drops yellow food colouring; 110g canned, crushed pineapple, no sugar added; few drops rum flavouring.

Mix all ingredients together and chill.

Makes 1 serving.

Thursday, 1 December 2016

"Pineapple Rag"

And now for a brief musical interlude ... "Pineapple Rag" by the wonderful Scott Joplin.