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  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!

1 comment:

  1. Oh, wow! The candelabra! The ham! What a treat! I've so enjoyed following along with your pineapple exploits this year - here's to a 2017 filled to the brim with pineapple-goodness. Merry Christmas!