Ambrosia

A great addition to an Easter buffet.  Feel free to substitute store bought marshmallows.  It won't make that much of a difference.

While this is not the classic Ambrosia salad served in the South, I have had it like this many times and love it.  Guess that's the child in me.  It reminds me of a fruit salad my mother used to make years ago.  Maybe it's time to revive that one.  Stay tuned...

Serves 6

Ingredients

• 1/2 cup heavy cream
• 1 tablespoon sugar
• 4 ounces sour cream
• 6 ounces homemade mini marshmallows, approximately 3 cups
• 1 cup clementine orange segments, approximately 6 clementines
• 1 cup chopped fresh pineapple
• 1 cup freshly grated coconut
• 1 cup toasted, chopped pecans
• 1/2 cup drained maraschino cherries

Directions

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.


Recipe courtesy of Alton Brown, Food Network

Neiman Marcus Fruit Salad With Poppy Seed Dressing

This recipe is all about the striking presentation and if you hurry, you can find all the fruits above at your local supermarket except maybe be figs, but they are around! 

Now don't think for a moment that I have ever served this recipe in this beautiful fruit basket.  A beautiful green bowl has usually done it for me, but after discovering this simple tutorial,  I think I will give it a shot next time I have a group for brunch.

Choose whatever fruit is in season—summer watermelon and strawberries, fall apples, pears and grapes—and be creative!


Serves 6


For the Poppy Seed Dressing

1/2 cup sugar

1 teaspoon dry mustard, such as Colman's

1 teaspoon kosher salt

6 tablespoons white wine vinegar

1 tablespoon grated onion, plus the juice released by grating

1 cup safflower or canola oil

1-1/2 tablespoons poppy seeds


For the Fruit Salad

4 cantaloupes

1 honeydew melon, peeled, seeded, and diced

3 fresh purple figs, quartered

6 black cherries

12 blackberries

2 tablespoons pomegranate seeds, for garnish

To prepare the dressing, place the sugar, mustard, salt, and vinegar in the bowl of an electric mixer. Add the grated onion and onion juice and mix on low speed. Turn the mixer to high and gradually add the oil in a steady stream until well incorporated. Continue to mix on high speed for 10 minutes longer, until the dressing is very thick. Stir in the poppy seeds, transfer the dressing to an airtight container, and reserve in the refrigerator.

To prepare the fruit salad, first make the melon baskets. Take 3 of the cantaloupe melons and use a sharp paring knife to make large V-shaped incisions into the circumference of the melons until the melons separate into 2 halves (see the photo). Cut off no more than about 1-1/2 inches from the bottom of the melon halves so that they will stand flat. Still working on the rind side, use the knife to carefully make another incision in a V-shape about 1/4 inch below the original V-shaped cuts, cutting just 1/2 inch into the flesh. Then, starting at the top point of each wedge, cut downward into the wedge between the flesh and the rind. Gently pull the top edge of each point away from the flesh, forming a flower petal shape (see the photo).

Stand the remaining cantaloupe and the honeydew melon on a cutting board and peel away the rinds using a long paring knife. Cut the melons in half, remove the seeds, and then cut the flesh into small dice. Transfer to a bowl. Add the figs, cherries, and blackberries and mix gently. Spoon equal amounts of the fruit mixture into each melon basket and garnish with the pomegranate seeds. Serve the poppy seed dressing on the side.

Chef's Note: The dressing can be used on any salad containing fruit.


from:
Neiman Marcus Taste: Timeless American Recipes
by Kevin Garvin with John Harrisson


Read more: Recipe: Neiman Marcus Fruit Salad in a Melon Basket with Poppy Seed Dressing http://www.globalgourmet.com/food/cookbook/2007/nieman-marcus-taste/fruit-salad-melon-basket.html#ixzz0z5mJEQeH