Friday, 23 August 2019

Strawberry, Pineapple and Orange Conserve

Jams and Pickles, Supplement to the Australian Home Journal 1930s

Strawberry, Pineapple and Orange Conserve

Peel, core and shred fine 1 pineapple.

Pick over stem and wash 1 quart (4 cups) of strawberries.

Remove the peel from 3 large navel oranges, keeping it as whole as possible. 

Remove the pulp of the oranges with a sharp knife, discarding as much of the pith as possible and saving all juice. Boil the peels in plenty of water until very tender, then remove and with a spoon scoop out the bitter white inside leaving just the orange outer part. With a sharp knife cut the skins in tiny thin strips about ½” (1cm) long.

Now put the pineapple in a large enamel pan and add a pint (2 cups) of water. Boil for 20 minutes.

In the meantime, put the orange pulp and juice in another enamel pan with 2 ½ cups of sugar and boil for about 15 minutes.  Then add the rind and continue cooking slowly.

When the pineapple is cooked add the strawberries and 4 ½ cups of sugar. Bring to the boil, then add the orange and let it all boil together for 22 minutes, no longer.

Skim the jam while cooking, and stir carefully to prevent sticking.
Put in sterilised jars and the next day seal with wax.

More tips from the 1930s:

Saturday, 17 August 2019

Sweet and sour meatballs

Bandon Grove School Building Centenary Cookbook 1882-1982 reprinted in 2016 to celebrate the “Back to Bandon Grove School Gathering”.

“The Bandon Grove School Building Centenary Committee are proud to present, recipes that have been tried and proved and an advertisement for the culinary skill of their members and residents, past and present.” A. P. Forster

Sweet and Sour Meatballs (contributed by Jean Jenkins)

Meatballs: 1 ½ lbs mince; 1 medium onion; 1 dstp Worcestershire sauce, relish or PMU; 1 dst curry powder; salt and pepper; 2 ozs butter to sauté

Sauce: 1 oz butter or marg; 2 medium carrots; 1 onion; 1 cucumber (optional); 15oz can pineapple pieces; salt and pepper; ½ cup water; 1 chicken stock cube; 1 tblsp cornflour; 1 tblsp Soy sauce; 2 tbslp tomato paste

Meatballs: Combine all ingredients in bowl and make into small balls, sauté in hot butter or marg. Moving occasionally to keep meatballs round in shape. Remove from pan when browned.

Sauce: Peel carrots and cut into small strips. Slice onion and sauté carrot and onion in hot butter for a few mins. Dice cucumber and place with drained pineapple. Blend cornflour with water. Add vegetables with Soy sauce, tomato paste, reserved pineapple juice and crumbed stock cubes. Stir until sauce boils and thickens. Return meatballs into pan with pineapple and cucumber. Simmer for 10-15 mins. Season with salt and pepper, serve.

Tuesday, 6 August 2019

Sarah Bernhardt garnished with pineapple

It was so time consuming to make these delectable biscuits (for another blog I write that I decided if I decorate them with edible gold dust and a piece of candied pineapple I could also include them in the Pineapple Princesses’ collection of recipes.

One of my parents’ nicknames for me as a child was “Sarah Bernhardt” I can’t imagine why 😊  
So I have a soft spot for this French actress, who I found out recently, was also a sculptor.

Sarah Bernhardt biscuits were created in 1911 by Johannes Steen, a Danish pastry chef as a tribute to Sarah Bernhardt when she visited Copenhagen for the publication of her memoirs in Danish, Anne

Sarah Bernhardt Cookies

Makes about 54 Cookies

Ingredients: 8 oz. whole blanched almonds; 1 3⁄4 cups confectioners' sugar; 4 egg whites; 8 egg yolks; 1 cup granulated sugar; 2 cups unsalted butter, softened; 4 tbsp. cocoa powder; 16 oz. semi-sweet chocolate

1. Heat oven to 350°. Line two baking sheets with parchment paper; set aside. Process almonds in bowl of food processor until finely ground, 1 minute. Add confectioners' sugar and process for 2 minutes. Scrape bottom and insides of bowl to loosen clumped almond mixture, then continue to process until very finely ground, 3 minutes more; set aside.

2. Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until stiff, glossy peaks form, about 3 minutes more. Transfer whites to a large bowl. Fold in almond mixture a third time. Transfer to a large pastry bag fitted with a 1⁄2" plain pastry tip. Pipe 1" rounds about 1⁄2" apart onto baking sheets. Set aside for 10–12 minutes; bake 15–18 minutes, until stiff. Leave to cool.

3. Combine granulated sugar and 3⁄4 cups water in a 2-qt. saucepan over medium high; heat until a deep-fry thermometer reaches 242°, about 20 minutes. Meanwhile, whisk egg yolks in a medium bowl with a hand mixer; slowly add sugar syrup, then butter and cocoa powder. Mound 1 tbsp. to the bottom of buttercream onto each meringue. Freeze for 15 minutes. Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Place chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside. Dip cookies, buttercream side only, in chocolate to fully coat. Place meringue-side down on a baking sheet and refrigerate until chocolate has hardened.