Monday, March 21, 2011

Alton Brown's Ambrosia

Wow, what a wonderful & beautiful weekend it has been in SE Georgia!  Doesn't it make you feel great when the weather starts warming up and you start doing that first yard work after being cooped up inside all winter?  We worked outside on Saturday, except for Savannah, who socialized at the baseball tournament.  I watered all my new fruit trees, which takes a while since I have to haul the water to them.  Then I picked up limbs and sticks on what felt like all 202 acres!!!  Wes cut grass, Greg played bushhogged and rode the tractor.  Then after working all day, I went fishing with Greg.   Mosquitoes were terrible, fish weren't biting, but time together was great.  I love days like this!

So, are you sick of salads yet?  We aren't!  This really isn't your typical ambrosia.  This is creamy and calls for fresh oranges and pineapple, not canned.  Don't skip toasting the pecans, they give the salad great flavor.  This may sound a little strange, but I like to sprinkle shredded cheddar cheese on top of my individual serving. 

Alton Brown's Ambrosia

1/2 c. heavy cream
1 tbsp. sugar
1/2 c. sour cream
3 c. miniature marshmallows
1 c. orange segments
1 c. fresh pineapple, chopped
1 c. flaked coconut
1 c. toasted, chopped pecans
1/2 c. drained maraschino cherries

Whisk cream and sugar until stiff peaks form.  Add sour cream, stir in remaining ingredients. Refrigerate 2 hour before serving.

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