Most families have special foods for special occasions and ours is no different. When I think of Easter, I always remember a large, cut glass bowl filled with Pineapple Snow.
It's no surprise that family recipes can be an acquired taste. One man's delicacy is another's nightmare. My father is known to love eggs pickled in beet juice. Although I've never tried this Easter "treat", I am getting more and more interested in the idea. Regardless of their taste, the bright, white eggs soaking in the dark purple liquid are very pretty to look at.
Pineapple Snow is not, fortunately, much of an acquired taste. Some people may shy away from foods containing gelatin, an item that seems to have lost popularity over the years, and I generally agree. But, whether it’s nostalgia or just because I think it tastes so good, Pineapple Snow is a firm favorite.
For years I wondered where the recipe came from. My grandmother was famous for it, making it on every holiday, including Easter. Although she died over thirty years ago, it's one of my clearest associations with her. After my other grandmother passed away, I inherited her ca. 1940's Joy of Cooking. In it, I found... Pineapple Snow! The original recipe is clearer than the one that's been passed along to me, and I have included it here for you to enjoy. Please note that it is taken directly from Mrs. Rombauer herself... And, if you’d like to be able to print your own, illustrated version of this recipe, drop me a note at jakegariepy@dapperanddreamy.com and I’ll send one right out!
Pineapple Snow
Soak 1 tablespoon gelatin in 1/4 cup cold water.
Heat 2 cups canned, crushed pineapple, undrained in a large saucepan and stir in 1 cup sugar and 1/8 teaspoon salt. When these ingredients are boiling add the soaked gelatin.
Remove the pan from the fire and stir in the gelatin until it is dissolved. Chill the jelly until it is about to set. (Here's my little hint... I put the hot pineapple mixture into a large, lightly oiled glass baking pan. Once it's almost set, I break the mixture into small bits with a fork...).
Whip 2 cups heavy cream and 1/4 c. sugar until stiff. Fold in the pineapple. Place the pudding in a wet mold (me again... or a cut glass bowl). Chill it thoroughly. Unmold and garnish with Maraschino cherries and more whipped cream.