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 . . .

 

6 / 99 Tempting Pineapple Recipes

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

“We want to buy 100 of them – the very best recipes that the Women of America have discovered for serving Hawaii’s ‘King of fruits’. You may have the one that we want.”

Hot Desserts: Baked Apples and Pineapple   

(Recipe contributed by Helen Louise Johnson)

Pare and core 6 large apples.

Mix ¾ cup of Crushed or Grated Hawaiian Pineapple with ¼ cup sugar, 1 tblspn melted butter and ¼ cup chopped raisins.

Fill the centers of the apples with this mixture and arrange in a shallow baking dish.

To the remainder of the mixture add 1 tblspn lemon juice and ½ cup water and pour around the apples.

Bake until tender but not until they lose their shape, basting frequently with the liquid in the pan.

Pies and Tarts: Pineapple Turnovers

   

Roll pastry thin, and cut into 10cm squares.

Thoroughly drain the sirup from 1 cup of Crushed or Grated Hawaiian Pineapple. On the center of each square place a tablespoon of the drained pineapple and 1 tspn each of sugar and butter.

Moisten the edges of the pastry and fold together in the form of triangles, pressing the edges firmly together.

 Fry until brown in deep hot fat, rain on brown paper, sprinkle with powdered sugar an serve immediately.

Hot Desserts: Pineapple Puffs  

Cream 1/3 cup fat, add 1 cup sugar gradually, creaming well together. Add 2 beaten eggs. Mix and sift 2 tspn baking powder, 1 ¾ cups flour and ¼ tspn salt. Add alternately with ½ cup Crushed or Grated Hawaiian Pineapple to the creamed mixture. Pour into greased and floured muffin pans and bake 25 to 30 minutes in a moderate oven.

Serve sprinkled with powdered sugar or with a hot pudding sauce.

Cakes, Cake Fillings, Frostings and Sauces: Pineapple Roll 

Add ¼ cup sugar to 1 cup well-drained Crushed or Grated Hawaiian Pineapple, heat until the sugar melts and set aside while cake is being made. Mix and sift 1 1/3 cups flour, ¼ tspn salt, 1 cup sugar and 2 tspn baking powder; add 2 beaten eggs, stirring constantly, and ¼ cup hot water. Beat until smooth and spread in a large greased pan. Bake in a moderate oven about 12 minutes.

Turn out onto a paper thickly sprinkled with powdered sugar and spread with the pineapple. Trim off the crusty edges with a sharp knife and roll up like a jelly roll. A strip of paper or cloth may be pinned around it until it cools to keep it in shape. Serve cut in slices.

Make sure that you don’t overcook the cake or you won’t be able to roll it up!

Pineapple Pancakes    

Mix and sift 2 cups flour, ½ tspn salt and 4 tspn baking powder.

Add 1 beaten egg, mixed with 1¼ cups milk, 1 cup Crushed or Grated Hawaiian Pineapple and 1 tblsp melted fat.

Bake on a hot greased griddle.

Delicious with bacon and maple syrup!

Pineapple Cookies    

Beat 1 egg, add ½ cup sugar slowly, ¼ cup chopped California walnuts, ½ cup thoroughly drained Crushed or Grated Hawaiian Pineapple and ½ cup flour that has been mixed and sifted with ¼ tspn salt and 2 tspn baking powder.

Drop by spoonfuls on an inverted greased pan and bake in a moderate oven 20 to 30 minutes.

In the future I will add ½ tspn cinnamon to the dry ingredients.

All delicious! Anne

Mum's Pineapple Cake

Mums Cake Book Sydney, 1925, recipes contributed to Mums Cake Recipe Competition

Pineapple cake

Ingredients:

50g butter; 6 tblsp sugar; 3 eggs; 4 tblsp flour; ¼ cup milk; 1 tsp Mums Baking Powder; 6 tblspn pineapple chopped small

Method:

Beat sugar & butter to a cream, add eggs, one at a time, beating in well. Sift in flour and Baking Powder. Add milk, and lastly pineapple. Bake in a moderate oven for about 1 hour.

Mother's Day picnic by the Williams River

I thought of that as I ate a second slice!

 Bent scones?

Ananas la via Italiana ?

Davis Dainty Dishes, 1^st ed 1922 ; 1927

Sweet Napoli   

Ingredients:

2 cups of clear gelatine jelly; ½ tin preserved pineapple; 4 tblsps sugar; 4 tblsps of macaroni; 1 cup custard

Directions:

Wet a border mould, and coat it with jelly, cut the pineapple in dice and put in. Then pour I the remainder of the jelly coloured with a few drops of cochineal. Boil the macaroni in milk till quite tender, sweeten, drain, and set it aside to cool. When the jelly is firmly set, turn out and fill with the macaroni, pouring over it the custard, and serve.

Plain jelly can be made, using 1 dstsp of gelatine, to each cup of hot water, and sweetened as required.

I think I would have to be very hungry to attempt the next recipe from 'Davis Dainty Dishes'! Luckily it doesn't use pineapple so I don't feel at all tempted! Anne