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 . . .