--original recipe from The Pacifica House Hawaiian Cookbook, 1965, p. 71. This book was edited by Donald Frank FitzGerald. The Hawaiian foods consultant was Sybil Henderson; introduction and history of Hawaiian foods by Erma Meeks Boyen. This little paperback book was 96 pages.
Published in 1965, this culinary glimpse of the past offers dozens of recipes that attempt (sometimes successfully, sometimes less so) to blend Asian and Pacific flavors with 1960’s mainstream USA tastes. Then-exotic food items like pineapple, papaya, coconut and macadamia nuts figure prominently in such delights as Cheese ‘n’ Pineapple Pupus, a concoction that involves dipping cubes of fresh pineapple first into Luau Mayonnaise, then into shredded coconut and grated cheddar cheese. Another pseudo Polynesian dish, Macadamia Nut Stuffed Eggplant, involves a somewhat standard preparation of stuffed eggplant (thankfully without pineapple or coconut) sprinkled with chopped macadamia nuts for that authentic island touch.My mother made this Ambrosia for guests during the December holidays. When I was about 14, I was intrigued by the name “ambrosia” because I had learned that in ancient Greek mythology “ambrosia” was the food of the Greek Gods.
–Review from Pickled Plum Studio, “Food, photography and vintage housewares,” The Pacifica House Hawaii Cookbook, November 2, 2012
I suspect that my mother served it because it gave a break from the heavy calory treats served throughout the December holidays. Since she was always serving it during the December holidays, I thought it might be a modern Yuletide recipe--especially with all the oranges.
She must have bought the cook book when I was age 4--maybe 5—when we were still living in Florida. The fact that I always remember Christmas Ambrosia from when my family was still living in Florida. I recently also came across the following recipe labeled "Christmas Ambrosia" in another of my mother's cookbooks.
Christmas Ambrosia
Grate the meat of two coconuts, reserving the milk [coconut water] for later use. Place a layer of the coconut in a deep serving dish; slice an orange, cutting each slice in four pieces, placing them evenly over the coconut. Sprinkle about three teaspoons sugar over this. Then add another layer of coconut; a layer of sliced bananas; two teaspoons sugar; a layer of coconut; a layer of pineapple slices which have been sliced in two; 3 tablesppons of sugar; a layer of coconut; a layer of bananas; two teaspoons sugar; a layer of coconut. Garnish the outer edge of the dish with orange slices which have been quartered placing the points toward the center. Pour the milk of coconut [coconut water] evenly over the entire bowl. Sprinkle with a little sugar. Place in refrigerator for three hours.
"Christmas Ambrosia is a tradition at our house. We have had it every Christmas ever since I can remember." --Mrs. B. V. Seals, Seattle, WA.
--Lora Lee Parrott, Meals from the Manse Cookbook: Favorite Recipes from the Wives of Great Preachers with Devotional Gems for Homemakers, 1950, 1966, p 40.
Apparently, this recipe named "Christmas Ambrosia" inspired my mother to serve the other recipe for ambrosia during the winter holidays. She would have thought there was too much sugar in Mrs. Seals' recipe.
I suppose the oranges in the recipe are what caused me to assume for all these years that it must be an obscure Florida dish.
It's interesting that both recipes contained coconut. I never did like the flaked or shredded coconut in my mother's version of this holiday recipe.
If I make this dish for an upcoming Yule feast, it will not contain any coconut--which should please my husband.
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