Pineapple rum relish

Adapted from https://www.ainsley-harriott.com/recipe/tamarind-allspice-ginger-glazed-ham-with-pineapple-rum-relish/

3 cm root ginger, grated; 1 medium-hot red chilli, deseeded and finely chopped; 1 tsp mild curry powder; 2 star anise; ¼ tsp ground cloves; 125g light soft brown sugar; 100ml apple cider vinegar; 2 tbsp spiced rum (or orange juice); 1 medium-large pineapple, peeled, cored, and flesh chopped into 1 cm chunks, reserve any juice; 40g sultanas; zest of 1 orange; ½ tsp sea salt

Heat 1 tbsp oil in a saucepan over a low-medium heat and fry the ginger and chilli for 30 seconds until fragrant. Add the spices and cook for a minute. Add the sugar and stir, cooking until dissolved. Increase the heat and pour in the vinegar and rum and let it bubble for a minute. Add the pineapple and any of its juice, sultanas and orange zest. Season with the salt and bring up to a boil.

Reduce the heat to medium-low and simmer, stirring occasionally, for 40-50 minutes or until reduced and jammy but still with plenty of texture. Remove from the heat and allow to cool.

Pina Colada Cheesecakes with Lime Syrup

https://www.mckenziesfoods.com.au/recipe/pina-colada-cheesecakes-with-lime-syrup

Ingredients:

100g sweet biscuits; 1/4 cup McKenzie's Shredded Coconut; 40g butter, melted; 250g cream cheese, cubed and softened; 1/2 cup coconut cream; 1/4 cup caster sugar; 1/4 tsp finely grated lime rind; 1 tbs white rum; for serving McKenzie's Shaved Coconut (Dried); for serving Pineapple wedges and mint

Lime syrup: 1/4 cup caster sugar; 1/4 cup water; 1/2 tsp finely grated lime rind

Directions:

Place biscuits in a food processor and pulse until fine crumbs. Remove to a bowl and combine with coconut and butter. Mix well. Spoon between 6 serving glasses and chill.

Beat cream cheese, coconut cream, sugar and lime until smooth. Fold in rum and spoon between serving glasses, cover and chill.

For syrup, combine ingredients in a small saucepan. Bring to the boil, then reduce to a simmer and cook for 3-4 minutes until thickened slightly. Chill.

For serving: top the cheesecakes with some pineapple, shaved coconut, mint and a drizzle of lime syrup.

Grilled pineapple with lychee and ginger salad

“The CSIRO Total Wellbeing Diet: Complete Recipe Collection” CSIRO, Australia, intro. By Dr. Manny Noakes 2015

½ ripe pineapple, peeled; ¼ cup (60ml) white rum; vegetable oil spray; 16 fresh lychees, peeled, seeded and quartered; 1 X 1.5cm piece ginger, or to taste, peeled and cut into very fine strips; small handful mint leaves

Cut the pineapple in half lengthways, then cut out the hard core. Cut each half into slices about 5mm thick. (I cut mine into smaller pieces) Place in a shallow dish, pour over the rum, then cover and leave to stand for 1 hour. Drain well, reserving any liquid.

Heat a chargrill plate or large heavy-based frying pan over medium heat. Once hot spray with vegetable spray. Working in batches, cook the pineapple slices for 2-3 minutes on each side until golden

Meanwhile, combine the lychees, ginger and the reserved soaking liquid in a bowl and toss to combine well.

Divide the pineapple slices among plates, scatter over the lychee mixture and the mint leaves, drizzle with juices and serve.

Rum, pineapple and mango punch

https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/rum-pineapple-and-mango-punch

Serves 6

1 cup finely chopped pineapple; 2 cups (300ml) chilled pineapple juice; ½ cup (125ml) passionfruit pulp; ½ cup (125ml) spiced rum; ½ cup (125ml) coconut rum; 2 cups (500ml) chilled ginger beer; 1 cup (250ml) mango nectar; 1 mango sliced, stoned, peeled, finely chopped; ice cubes to serve; mint sprigs to serve

1. Divide half the chopped pineapple among the holes of an ice cube tray. Pour over enough o the pineapple juice to cover. Place in the freezer until firm.

2. Place pineapple cubes, remaining chopped pineapple and pineapple juice, passionfruit pulp, combined rum, ginger beer, mango nectar, chopped mango, ice cubes and mint sprigs in a large jug. Stir to combine. Serve immediately.

Verdict from the family - more rum in the punch next time please! 

Pineapple Rum Cake

https://thepineappleeverything.com/blogs/pineapple-news

Dangerously Delicious Pineapple Rum Cake

“Easy Tips & Tricks from the website:

Using your favourite boxed cake mix will make this so much easier for you. However, if you prefer making it from scratch, that works too!

Use an instant vanilla pudding mix, NOT a cook & serve.

Prepare a 10-inch bundt pan by spraying it generously with a floured baking spray.

Use pineapple tidbits, NOT crushed. You’ll toss the pineapple into 2 tablespoons or so of the dry flour/pudding mixture, to suspend the pineapple in the batter and prevent it from sinking to the bottom of the cake.

Drain the pineapple well and reserve the pineapple juice!

Use a dark rum for a bolder flavour.

This cake is freezable so if you'd like to preserve some for a later date, that works too! Once you'd like to reserve, let it thaw for at least 12 hours in the fridge.”

Pineapple Rum Cake Recipe:

Ingredients: 1 box of yellow cake mix; 1 box of instant vanilla pudding; 2 ½  cups of pineapple pieces drained well with juice reserved; ½ cup reserved pineapple juice; 4 eggs; ½ cup canola oil; ½ cup dark rum

Rum Glaze: 1/2 cup unsalted butter; ¼ cup reserved pineapple juice; 1 cup granulated sugar; ½ cup dark rum

Instructions:

The Cake:

Preheat oven to 160°C (325°F). and prepare a 25cm (10 inch) bundt pan by generously spraying it with a floured baking spray. You can also generously butter it and sprinkle with flour.

Drain pineapple pieces in a colander placed over a medium bowl to reserve the juice.

In a large bowl, whisk together the cake mix and instant vanilla pudding mix.

Place the pineapple into a small bowl and toss with two tablespoons of the cake/pudding mixture. Coat completely.

Add the eggs, ½ cup pineapple juice, canola oil, and ½ cup of rum in the cake mix.  Mix completely.

With a rubber spatula, fold in the coated pineapple pieces.

Gently pour batter into the pan and bake for 55-60 minutes or until a toothpick or cake tester inserted into the middle comes out clean.

The Rum Glaze:

Into a medium saucepan over medium heat, combine the butter, sugar and pineapple juice. Bring to a boil and cook for 5 minutes, stirring constantly.

Remove from heat and add ½ cup of dark rum. Mix well.

Glazing the cake: 

Remove cake from oven and let sit for 5 minutes.

While still in the pan, poke holes with a skewer all the way around the bottom of the cake. Using 1/3 of the glaze, gently brush the bottom of the cake, allowing the glaze to soak into it.

Let cake sit for 10 minutes before inverting it onto a cooling rack on top of a rimmed baking sheet.

Gently brush the remainder of the glaze all over the cake, pausing at times to give the cake time to absorb it. Using two hard spatulas, slowly and gently transfer the cake to a serving plate. Cool completely.

If serving the next day, cover the top with toothpicks and gently cover with a tent of aluminium foil when completely cooled.

The cake can be frozen for up to a month. Cool completely, wrap in plastic wrap and then in aluminium foil. 

Ideal for a lunch in the garden with extra syrup and yoghurt, mmm, Anne

Cheers! Seven years of the Pineapple Princesses!

Ann and I launched this tribute blog to Ruby Borrowdale, the home economist behind the Golden Circle Tropical Recipe Book seven years ago today with a recipe for Sweet and Pungent Lamb. 

After cooking our way through the entire book we continued to find pineapple recipes from many different, mostly retro sources. It still provides challenges and amusement so I imagine the Pineapple Princesses may still be going strong with new additions to the approximately 700 recipes already collected in another seven years time, Anne.

   

The Singapore Sling was first created by a bartender at the Raffles Hotel in Singapore

Here, Greg the bartender, mixes up his own delectable version !

"Easy . . . equal parts . . .  I used nip/shot glass.    

One nip gin, one nip pineapple juice, a squeeze of lime and the remainder tonic water . . . pour over ice in shaker.... shake . . . and garnish with a wedge of lime."

Rodney the bartender, at the Penrith Panthers Club, preparing a delicious 'Stormy Monday'  of pineapple juice, a dash of Bitters, Malibu, Southern Comfort and a wedge of pineapple.

This delicious FRENCH MARTINI was imbibed at The Flying Duck Restaurant, Vacy NSW: 
a combo of pineapple juice, Vodka and Chambord

Cin cin!

Pineapples of the Caribbean

The Caribbean: Central and South American Cookbook. Tropical cuisines steeped in history: All the ingredients and techniques and 150 sensational step-by-step recipes by Jenni Fleetwood and Marina Filippelli 2004 London

Fruits of the Tropics Salad

Serves 8

Ingredients: 1 large pineapple, peeled and cored; 300ml/1/2 pint/1 ¼ cups double (heavy) cream; 200ml/7 fl oz/ scant 1 cup crème fraiche; 60ml/4 tblspn icing (confectioners’) sugar, sifted; 10ml/2 tspn pure vanilla essence (extract); 30ml/2 tblspn white or coconut rum; 3 papayas (paw paw), peeled, seeded and chopped; 3 mangoes, peeled, stoned (pitted) and chopped; thinly pared rind and juice of 1 lime; 25g/1 oz/1/3 cup coarsely shredded or flaked coconut, toasted

Cut the pineapple into large chunks, place in a food processor or blender and process briefly until chopped. Tip into a sieve paced over a bowl and leave for 5 minutes so that most of the juice drains from the juice. 

Whip the double cream to soft peaks, then fold in the crème fraiche, sifted icing sugar, vanilla and rum.

Fold the drained chopped pineapple into the cream mixture. Place the chopped papaya and mangoes in a large bowl and pour over the lime juice. Gently stir the fruit mixture to combine. Shred the pared lime rind. Divide the fruit mixture and the pineapple cream among eight dessert plates. Decorate with the lime shreds, toasted coconut and a few small pineapple leaves, if you like, and serve at once.

Cook’s tip: It is important to let the pineapple juice drain thoroughly, otherwise, the pineapple cream will be watery. Don’t throw away the drained pineapple juice – mix it with fizzy mineral water for a refreshing drink.

Caribbean Spiced Rice Pudding

Serves 6

Ingredients: 25g butter; 1 cinnamon stick; ½ cup brown sugar; 2/3 cup ground rice; 5 cups milk; ½ tsp allspice; 1/3 cup sultanas; 75g mandarin oranges, chopped; 75g pineapple, chopped

1 Melt the butter in a non-stick pan. Add the cinnamon stick and sugar. Heat over a medium heat until the sugar just begins to caramelise. Remove from the heat.

2 Carefully stir in the rice and three-quarters of the milk. Slowly brig to the boil, stirring all the time, being careful not to let the milk burn. Reduce the heat and simmer gently for about 10 minutes, or until the rice is cooked, stirring constantly.

3 Add the remaining milk, the allspice and the sultanas. Leave to simmer for 5 minutes, stirring occasionally.

4 When the rice is thick and creamy, allow to cool slightly, then stir in the mandarin and pineapple pieces.

Australia's first pineapple recipe

Australia’s First Cook Book, The English and Australian Cookery Book, by An Australian Aristologist, Edward Abbott 1864 London (facsimile)

Aristology – the art of cooking and dining

Pineapple Rum: sliced pineapples, put into rum, and hence the name. The rum should be of a brown transparent colour, smooth, oily taste, strong body and consistence, and good age. Jamaica is the very best spirit of this kind.

I love the confidence with which the following nutritional information is given!

And Companion Volume: 1864-2014 Sesquicentenary Edition by some Australian Aristologists, The Culinary Historians of Tasmania 2014 Hobart

Georgia O'Keefe's rum sauce with pineapple fritters

A Painter’s Kitchen: Recipe from the Kitchen of Georgia O’Keefe, Margaret Wood 2009 Santa Fe, New Mexico

                                             

In this recipe book the rum sauce accompanies a Norwegian Apple Pie Cake but I thought it would be delicious on fritters - and it was! Anne

Rum Sauce

½ cup brown sugar: ½ cup cream (half and half of heavy cream); ¼ cup rum; ½ cup whipped, heavy cream (optional)

In a small saucepan, combine the brown sugar and cream over low heat. Stir constantly. Add the rum slowly when the cream mixture begins to thicken. This sauce should be the consistency of heavy cream, drizzle over warm apple pie cake. For added richness, whip ½ cup heavy cream and spoon the whipped cream on top of the cake before drizzling the rum sauce.

Pineapple Cocktail Hour.

I was hunting for some eager volunteers to test out my shiny new-but-genuine-retro cocktail shaker (thanks for the wonderful Christmas present Colleen and Richard!) when our son Ky suggested that free alcohol would always be welcomed by his housemates! He was right! Anne.

Party Prescriptions, compiled for your pleasure. All proceeds 1st Red Hill Scout Group Building Fund, Canberra 1963 

Rum Base Cocktails – Pineapple Fizz

1 glass Rum; 2 tblspn powdered sugar; 2 tblspn pineapple juice

     

To serve: Shake well in ice, strain into glass and fill with soda water

Pineapples, Passion Fruit and Poi: Recipes from Hawaii by Mary Lou Gebhard & William H. Butler, Illustrations by Hide Doki, 1967

Haleakala Specter

“Atop Haleakala one may see himself reflected in the rainbow there … Even sober persons can see their reflections there. Let us know what you see after a couple of these” Mary Lou Gebhard & William H. Butler.

2 tblspn rum; 1 tblspn pineapple juice; ½ tblspn lemon juice; ½ tsp brown sugar

Shake without ice. Pour into glass filled with crushed ice. Decorate with slice of orange. Serve in highball glass.

Ky, Daniel and Jorg’s inventive blend.

Crush together 1 tspn brown sugar with “a whole bunch of orange zest” in a bowl

Add ½ standard shot of rum (“for moisture, to get a nice thing going”)

The preferred method of “mulling” would be with a mortar and pestle but as they don’t have one . . . they improvised with a bowl and spoon

Tip into the cocktail shaker with a “whole lot of pineapple juice” and the juice of ½ orange squeezed in with the “brute force of a man” (Ky's words not mine!)

½ shot rum (however there was some disagreement about this, so whatever you think is a good thing)

2 shots Malibu coconut blended rum (this turned out to be a great flavour decision)

A splash of orange and mango juice  

“Shake it like a Polaroid picture” (which apparently is a quote from an Outcasts' song, fancy me not knowing that!) 

The evening was alot of fun - thanks guys!

I managed to get these two photos out of focus even before I tasted their concoction!