Pineapple Coleslaw

Thanks for the link to this recipe Leila

https://frommybowl.com/pineapple-coleslaw/#tasty-recipes-3232

PINEAPPLE COLESLAW

INGREDIENTS

1/2 Small Head Green Cabbage, shredded (about 4–5 cups); 1/2 Red Onion, diced; 2 Jalapeños, diced and seeds removed; 1 cup Shredded Carrot; 1 1/2 cup Fresh Pineapple, diced into 1/4” cubes; 1/2 bunch Cilantro, stems and leaves finely chopped; Juice of 1 Lime; 3 tbsp White Vinegar; 1 tsp Salt

INSTRUCTIONS

Wash, Chop, and prep all of the vegetables.

Combine all ingredients in a large bowl, and mix until everything is well incorporated.

Serve as desired; you can serve this immediately, but it is best chilled. I would recommend storing it in the fridge for at least 3 hours, preferably overnight.

I couldn’t access all the right ingredients …  red onion, jalapeños or cilantro . . . so I mixed in chopped red pepper and parsley instead, it was delicious with cold roast lamb and a sprinkling of chili flakes, Anne

Julekage (Danish Christmas Fruit Loaf) with candied pineapple

The Cooking of Scandinavia, Foods of the World Series by Dale Brown and the Editors of Time-Life Books, photographed by Richard Meek 1969 Netherland

The cover of the book - no Julekage there ...

This is Julekage.

Julekage (Danish Christmas Fruit Loaf)

To make 1 large loaf: 1oz (28g) active dry or compressed yeast; 2oz (4 tblspn) castor sugar; 1/5 pint, 4oz (236ml) lukewarm milk; 1 saltspoon salt; 2 saltspoons vanilla; 2 salt spoons grated lemon rind; 2 eggs, lightly beaten; 2 saltspoons grated cardamom; ¾ to 1 lb (3 cups) sifted flour; ¾ cup mixed candied fruits (lemon, orange, cherry, pineapple) I used candied pineapple, mango and ginger; 1 tblsp flour; 1/4lb (125g) unsalted butter, softened

Sprinkle the yeast and 1 tblsp of the sugar over the lukewarm milk. Let the mixture stand in the cup for 2 to 3 minutes, then stir gently to dissolve them. Set in a warm place, perhaps in an unlighted oven. When the yeast begins to bubble in about 8 to 10 minutes, stir it gently, and, with a rubber spatula, transfer it to a large mixing bowl.

Stir in the salt, vanilla, lemon rind, eggs, cardamom and the remaining sugar. Then add ¾ lb (3 cups) of sifted flour, a little at a time, stirring it first and then kneading it with your hands until the dough becomes firm enough to be formed into a ball.

Shake the candied fruits in a small paper bag with 1 tblpsn of flour. (The flour will prevent the fruits from sticking together and enable them to disperse evenly throughout the dough). Now the add the fruits and the softened butter to the dough and knead for about 10 minutes, adding more flour if necessary, to make the dough medium soft. The finished dough should be shiny and elastic, and its surface blistered. Shape into a ball and place in a large buttered bowl. Dust the top lightly with flour, cover with a kitchen towel and set in a warm, draught-free spot (again, an unlighted oven is ideal). In 45 minutes to 1 hour the dough should double in bulk and leave a deep impression when two fingers are pressed into the centre.

After removing the dough, preheat the oven to 350°F (180°C). Punch the dough down with your fists and knead again quickly. Shape it into a fat loaf and put it into a lightly buttered 1 ½ quart loaf tin. Cover again with the towel and let the dough rise in a warm spot for 15-20 minutes until it is almost double in bulk.

Bake the julekage in the centre of the oven for 45 minutes. Remove the loaf from the tin and let cool on a cake rack. It will keep well for 2 to 3 weeks if wrapped in aluminium foil and refrigerated.

Pineapple glazed crullers

These delicious crullers were made from a combination of instructions

https://eatonsquareedibles.com/2014/02/01/crullers/  and

https://www.youtube.com/watch?v=DcuwFH-JHJg

Pineapple glazed crullers

Ingredients: 1 cup cream; ½ tspn baking soda; ¼ tspn cream of tartar; 1/8 tspn nutmeg; ¼ teaspoon salt; 1 egg; ½ cup sugar; 125g butter at room temp, cut into pieces; 3 cups flour; 3 cups oil for frying

Method: In a deep frying pan heat oil, it should reach 325°F/180°C before you start frying your first batch.

In small bowl combine cream, baking soda, nutmeg, salt, and cream of tartar and set aside.

In a kitchen aid fixed with the paddle attachment cream the butter and sugar until light and fluffy. Add eggs and beat until combined.

Turn off mixer and switch your paddle attachment to the dough hook attachment.

Add flour a cup at a time and alternate with cream mixture until all is combined.

Turn out onto a lightly floured surface and knead until soft. If dough is too wet add a bit more flour.

Using a piping bag and star nozzle squeeze the dough onto squares of grease proof paper in a donut shape, turning the piping bag as you go to create a twist.

Drop them into the hot oil sliding them off the grease proof paper squares and fry until golden brown (this doesn’t take long)

Using a slotted spoon remove the crullers from the oil and place onto paper towel to drain and cool.

Glaze:

1 cup icing sugar; pineapple juice

In a medium size bowl using a whisk combine icing sugar with pineapple juice a little at a time until you make a smooth, not too thick, glaze. When the crullers have cooled drizzle with glaze.

Makes 12. Best eaten the day they’re made.

Pineapple punch with Ella the chilled barmaid

Thanks to this website                                                            https://thepineappleeverything.com/blogs/the-pineapple-blog/refreshing-pineapple-processo-punch and to Ella, Anne

                                     

Refreshing Pineapple Punch

INGREDIENTS:

1 bottle Prosecco (I used Sweet Moscato); small handful mint; 2 cups pineapple chunks with juice (I used cubes of fresh pineapple); 2 cups pineapple juice; 1/2 cup mango juice; 1/2 cup white rum, optional; ice

INSTRUCTIONS:

Place mint in the bottom of your pitcher.

Top with ice to bash it a bit and release the flavours.

Add pineapple with juice, then pineapple juice, mango juice and white rum.

Give it a stir, if desired, and then open your Prosecco.

Pour half of the bottle of Prosecco into the pitcher.

When serving, fill glasses halfway and then top with additional Prosecco.

Garnish with a pineapple wedge.