Heavenly divine: Ambrosia

Heavenly divine…
Classic Ambrosia: food of the gods in classical mythology.
Traditionally, a fruited orange dessert, embellished with coconut and also pineapples, bananas and cherries.
A summery trifle.
The Menu Shoppe has it covered…
celebrating the classics.
Ambrosia
6 navel oranges
1 pineapple, peeled, cored, and cut into cubes
1 cup coconut, shredded fresh, or packaged
1 large banana
1 small (4 1/2-ounce) bottle maraschino cherries, drained well (optional)
Peel the oranges, taking care to remove all the white pith. Slice the oranges over a bowl or storage container so that you catch any juice, and add the slices to the bowl. Circular slices look prettiest, hold together best, and are easiest.  Add the pineapple and coconut to the orange slices and gently toss.
The ambrosia can be refrigerated up to two days, covered.  When ready to serve, slice the banana and toss it with other fruits. Add the cherries last.  Traditionally, serve the ambrosia in a prettiest glass bowl.
A unique twist, heavenly with angel food cake or pound cake.
Ambrosia Terrine
7 large navel oranges
1 2/3 to 2 cups orange juice
2 cups of coconut–fresh grated or packaged
3/4 cup pecans–chopped and toasted
3 tablespoons sugar
4 (1/4-ounce) envelopes unflavored gelatin
pinch of salt to taste
Line a 9- x 5-inch loaf pan with plastic wrap, and chill. Peel and section oranges, squeezing membranes and reserving juice in a separate bowl. Mix together orange sections and next 3 ingredients. Combine freshly squeezed orange juice with additional orange juice to make 2 cups, and boil with sugar in a saucepan. In a separate bowl, sprinkle gelatin over 1 cup additional juice, and let soften
1 minute. Pour boiling orange juice into gelatin mixture, and whisk until gelatin has dissolved. Pour orange-coconut mixture into prepared loaf pan. Cover with juice mixture, cover with plastic wrap, and chill at least 3 hours. Slice terrine, and serve immediately.
…another unique variation…
Grapefruit Ambrosia
5 lb grapefruit (preferably half pink and half red; about 6 total)
1 cup sweetened flaked coconut
2 tablespoons Campari
2 tablespoons sugar
1/2 cup salted shelled natural pistachios–toasted and coarsely chopped
Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve grapefruit segments crosswise, then transfer to a bowl. Stir in coconut, Campari, sugar, and a pinch of salt and chill 15 minutes.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in brunch, desserts, fruits, holiday, National Food Holiday, presentation and tagged , , , , . Bookmark the permalink.

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