Pineapple Cocktail Hour with Merilyn

Our lovely and adventurous dancing diva cousin Merilyn's lockdown project has been to experiment with the fine art of cocktail concocting!! Anne

Presenting:

Cocktail Hour with Merilyn, #14

I think I'll call this one THE HARRIS FARM SPECIAL. Bought a $2 pineapple this week, so I blended some, added two kinds of rum, triple sec, lime juice and some mint, shake shake shake. It's boozy... I think there are 3 shots of rum and 1/2 a triple sec!

I think the proportions were 60ML pineapple juice (blended pineapple but through a sieve), 45mL aged rum, 45mL white rum, 22.5mL triple sec, the juice of one fat lime (maybe 45ML?), 8 mint leaves, shaken with ice, then strained.

Verdict: Top notch.

Pineapple and apple slice

This was a very nice slice, suitable for dessert, served warm with cream or custard. Not too difficult and I am sure you could substitute fruit. Apricots would be good, maybe with some slivered almonds on top, Ann

Australian Family Circle Cookbook Rigby Publishers 1982

Pineapple and Apple Slice

Ingredients:

185 g butter; 2 teaspoons grated lemon rind; ¾ cup sugar; 2 eggs; 2 Tablespoons crystallised ginger, chopped; 1 ½ cups plain flour, sifted; 470 g can crushed pineapple, well drained; 3 medium cooking apples, peeled, sliced, lightly cooked and well drained

Method:

Beat butter with lemon rind and sugar until creamy.

Add eggs, one at a time, beating well after each addition.

Mix in ginger and flour.

Spread half mixture into greased lamington or slab tin.

Mix pineapple and apple, spread evenly over cake mixture

Cover with rest of cake mixture.  Place in little spoons full and spread carefully so as not to disturb fruit.

Bake in moderate oven 45-50 minutes until browned.

Serve warm or cold, cut into squares and dusted with icing sugar.  Accompany with cream, custard or ice cream if desired.

Note: A 470 g can of pie apples can be used instead of fresh apples.

Pineapple chocolate truffles

The Lunchbox Book: Over 100 mix-and-match recipes to tempt your kids with – easy to make and great fun to eat, Emma-Lee Gow and Janet Smith 1988 London

Sweet Treats: Truffles

Makes about 12

50g (2oz) plain, milk or white chocolate; 25g (1oz) polyunsaturated margarine; 50g (2oz) sponge cake, crumbled; 25g (1oz) icing sugar, sifted; 10ml (2tsp) orange, apple or pineapple juice; chocolate vermicelli, to coat (optional)

1 Break the chocolate into squares and place in a small heatproof bowl with the margarine. Stand the bowl over a saucepan of simmering water and stir until the chocolate has melted.

2 Stir in the cake crumbs, icing sugar and fruit juice. Cover and chill in the refrigerator for about 30 minutes or until the mixture is firm enough to handle.

3 Dust your fingers with icing sugar and divide the mixture into twelve and roll into small balls. Coat in the vermicelli if using.

4 Put the truffles in petit four cases. Chill I the refrigerator until ready for transporting.

Packing and storage: Wrap in plastic wrap or foil for transporting. Store in the refrigerator for up to 2 – 3 weeks.