Tag: marshmallows

Ambrosia Salad

Ambrosia Salad

Easter just wouldn’t be complete without the presence of an ambrosia salad.  I love this colorful, sweet and creamy salad. Some people make it with fruit cocktail, but my family prepares this little gem of a salad with mostly fresh fruit.  Take sweet fruit and add nuts, marshmallows and cream to the bowl for a super yummy bunny treat. Even the Easter Rabbit will not be able to refuse.  Adults and children alike scramble for the last bite. If ambrosia salad is not an Easter staple for you and yours,  you’re surely missing out.

All photos taken by: Nicole Presley

Ingredients for ambrosia salad:

3/4 – cup pineapple chunks (sliced in half)

1 – cup maraschino cherries (cut in half)

1 – cup green seedless grapes (cut in half)

1 – cup seedless tangerines (peeled, and chopped into cubes)

1 – basket strawberries (sliced)

1 1/2 – cups shredded sweetened coconut

1 – cup pear (cored and sliced)

1 – cup fuji apple (cored and sliced)

2 – bananas (sliced)

3/4 – cup almonds (chopped)

3/4 – cup pecans (chopped)

1 – cup sugar

1/2 – teaspoon  vanilla extract

2 – cups sour cream

1 – cup mini marshmallows

In a big bowl combine all chopped fruit. Then add chopped nuts and mix to combine. Set to the side.

  

In a bowl add sugar, vanilla and sour cream and mix well. Then pour the sweet cream mixture over the fruit. Mix well.

Then add marshmallows to fruit and cream mixture. Mix well and serve!

 HAPPY EASTER!

Thanksgiving Dessert – Candied Yam Korean Pear Squares.

Thanksgiving Dessert – Candied Yam Korean Pear Squares.

 I don’t know if you’ve ever worked with Korean Pears  before , but it can be quite a task if you’re doing anything other than eating them fresh.  I had it in my mind that I wanted to create a pear tart using asian pears for Thanksgiving, but the truth is Korean Pears don’t change much in texture if you bake them.  After experimenting in my kitchen lab with a few Korean Pears I came up with a final dessert that made my Momma swoon.  She said “Your little candied yam korean pear squares taste like a treat someone would offer you at a friend of a friend’s house during the holidays.  You would gladly take a square gobble it down, think it was unlike anything you ever tasted yet embodied all the sweet flavors of late Autum.  Then you’d sit there looking at your plate…. dreading you didn’t eat it slower. Wishing you could ask for another piece, but your manners get the best of you so you don’t.”  She said this as she served herself another slice in the comfort of her daughter’s home.

All photographs taken by: Mando Lopez

Ingredients for candied yam Korean pear squares:

2 – Melissa’s produce- Korean pears (peeled, cored and sliced into 1/2 inch pieces)

2 – sticks of cinnamon

2 – cloves

1 – cup brown sugar

1 – tablespoon vanilla

1 1/2 – cups water

3 – cups yams or sweet potato ( peeled and cut)

1 – stick of butter (melted) plus 2 tablespoons (room temperature)

2 – tablespoons orange juice

10 – graham crackers (each cracker has the ability to become two squares-20 squares total)

1 3/4 – cups whole pecans

1/2 – teaspoon cinnamon

1/2 – teaspoon ground ginger

1 – cup mini marshmallows

Let’s start with the Korean pears.

In a saucepan over a medium flame add 1 stick of cinnamon, cloves, 1/2 cup of brown sugar, vanilla, and 1 1/2 cups of water. Bring to a boil.

In the meantime peel and cut your Korean pears.

   

Remove cinnamon stick and cloves from boiling brown sugar mixture, then add cut pears and boil for 20 to 25 minutes, or until pears can easily be pierced with a fork.  Remove from flame, and set to the side.  Reserve brown sugar liquid for a later use.

Lets’s move on to the yams.  Peel and cut yams or sweet potatoes.

In a large sauce pan filled with water halfway over a medium flame add a cinnamon stick and bring to a boil. Then add yams and boil for 15 minutes or until a fork can easily pierce through. Drain.

Place drained yams in a medium bowl and mash with a potato masher. Then mix in 2 tablespoons of room temperature butter, orange juice, 3 tablespoons of brown sugar liquid that pears poached in, 1/4 cup brown sugar. Set to the side.

Preheat oven to 350 degrees fahrenheit

Let’s make a crust. In a food processor, add graham crackers, pecans, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and ground ginger. Pulse until crumbs are formed.

   

Remove 1/2 cup of crumb mixture for a later use and set to side. Then add melted butter to the remaining crumb mixture and pulse to combine.

Spray an edge brownie pan or a metal 8×8 pan with a non-stick spray, then fill with crust mixture. Using your fingertips press down to form crust to the bottom of pan.

   

Place crust in the oven and bake for 15 minutes.  Then remove from oven and let cool for 10 to 15 minutes.

Next evenly spread in the layer of mashed yams.

   

Remove all Korean pear pieces from any remaining liquid and  place on top of mashed yams.

Place back in the oven for 25 minutes.  Then remove from oven and sprinkle with 1/2 cup of reserved crust crumbs.

 Then top with marshmallows.

Place back in oven and bake for another 10 minutes. Then turn off the oven and put under the broiler for 2 to 3 minutes or until marshmallows turn golden brown. Remove from broiler and serve warm or cold.

Happy Thanksgiving!