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La Belle Cuisine
According to Greek mythology, ambrosia
(meaning "immortality") was the
food of the gods on Mt. Olympus. We Southerners
quite often add Ambrosia
to our Holiday menus. When I envision a
typical Southern Christmas menu,
it is automatically included. The problem however with publishing an
ambrosia recipe is that it usually starts a controversy. Most families have
their own favorite version. If we had to narrow it down to the bare
essentials, ambrosia
would have to include oranges and coconut. Others
insist on pineapple and/or bananas. And
some folks don’t consider it
complete without pecans. Marshmallows? We vote a
resounding "nay".
Add them if you wish. Variety is, after all, the spice of
life. Enjoy!
We shall begin , then, with
the very simple. classic version...
Christmas
Ambrosia
My Mother's Southern Desserts:
More than 200 Treasured Family Recipes
for Holiday and Everyday Celebrations
by James Villas with Martha Pearl Villas,
1998, William
Morrow and Co., Inc.
 
“If ever
Mother were a purist about her vast repertory of classic Southern
desserts, ambrosia would be at the top of the list as one specialty that
defies
modification in any shape for form. ‘People who add grapefruit,
pineapple,
grapes, bananas, and Lord knows what else to ambrosia simply
don’t under-
stand ambrosia,’ she lectures sternly, forever convinced
that it’s the simplicity
of this subtle combination of orange and
coconut traditionally served at
Christmas that makes it the prefect foil
to fruitcake, elaborate pies, rich
cookies, and other aggressive Yuletide
treats. I’ve never once known Mother
to make ambrosia except at
Christmas – served, of course, in one of her finest
cut-crystal bowls.
Here fresh coconut and orange juice are obligatory.”
6
large oranges
1/2 cup granulated sugar
2 cups grated fresh coconut
1/4 cup fresh orange juice
Peel
the oranges, cutting away all the white pith, then carefully remove
the
orange sections from the membranes that surround them and discard
any
seeds. Arrange a layer of orange sections in the bottom of a large
crystal
bowl and sprinkle a little of the sugar and coconut on top. Repeat
the
layers till the ingredients are used up, ending with a layer of coconut.
Drizzle the orange juice over the top, cover the bowl with plastic wrap,
and chill well before serving in crystal compote dishes.
Yield:
6 servings
Martha’s
Sweet Note:
To remove fresh coconut from the shell after draining
the milk
(using an ice pick or screwdriver), preheat oven to 400° F. and bake
the
shell for about 115 minutes. While it it still hot, split the shell with a
hammer. The
meat should come out easily and cleanly, but if it doesn’t, pry
it from the shell
with a small, heavy knife and remove any brown skin
with
a vegetable peeler.
Mary Margaret’s Ambrosia Bowl
One 15 1/4-ounce can pineapple chunks
[Naturally, a fresh pineapple would
be better]
2 tablespoons Cointreau or light rum
4 large navel oranges, peeled, sliced crosswise
4 tablespoons confectioner's sugar
4 medium bananas, sliced diagonally
One 3 1/2-ounce can flaked coconut
Maraschino cherries (optional garnish)
Drain pineapple, reserving juice. Set pineapple aside. Combine reserved
pineapple juice and Cointreau or rum, mixing well; set aside. Layer half
of orange slices
in a large serving bowl (preferably, your prettiest crystal bowl!) and sprinkle them with
confectioner's sugar. Top with half the
banana slices and half of the pineapple. Sprinkle
with half the coconut. Repeat the layers of orange slices, confectioner's sugar, bananas and
pineapple. Pour pineapple juice mixture over fruit. Sprinkle with
remaining coconut.
Garnish with maraschino cherries, if desired.
Chill 3 to 4 hours. 8 to 10 servings.
Gigi’s Ambrosia Cream Cheese Mold
1 envelope unflavored gelatin
1/2 cup cold water
One 15 1/2-ounce can chunk pineapple
(do not use fresh pineapple)
1/3 cup sugar
Juice of 1 lemon
6 ounces cream cheese,
room temperature
1 orange, peeled, sectioned and diced
1/2 cup flaked coconut
1/2 cup finely chopped pecans or
walnuts (optional)
Orange slices
Maraschino cherries
Soften the gelatin in the cold water; let mixture stand 5 minutes. Drain
the pineapple, reserving juice. Add enough water to juice to make 1 cup.
Place juice in a
2-quart saucepan. Heat to boiling. Add gelatin mixture
and stir until dissolved. Remove
from heat; stir in the sugar, lemon juice,
and softened cream cheese, using a wire whisk
to blend. Chill until gelatin
is partially set. Fold in the pineapple chunks, diced
orange, coconut and
nuts (if using). Spoon mixture into lightly oiled 1-quart mold. Chill
until
firm. Unmold, and garnish with orange slices and maraschino cherries.
Serves 6.
Ambrosia
Arnaud’s
The New Orleans Restaurant Cookbook
by Deirdre Stanforth, 1967, Doubleday & Co., Inc.
1 dash lemon juice
1 ounce applejack brandy
1 ounce brandy
1/2 ounce Cointreau
Champagne
Shake lemon juice, brandies, and Cointreau with ice and strain
into
a champagne glass. Top with champagne.
Michele's Christmas
Ambrosia
Cheesecake
Candied Orange Peel
1 large thick-skinned orange
1/2 cup cold water
1/4 cup Grand Marnier
2 tablespoons sugar
Pineapple Topping:
One 9-ounce can crushed pineapple
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1/2 cup pineapple juice
1 egg, beaten
1 tablespoon butter
Coconut Crust:
1 /4 cups flaked or freshly grated coconut
1/4 cup coarsely chopped almonds or
macadamia
nuts, toasted
3 tablespoons butter, melted
Filling:
2 pounds cream cheese, room temperature
1 1/2 cups sugar
One 15-ounce can cream of coconut,
such as Coco Lopez
1/4 teaspoon salt
1/4 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 vanilla bean, split
5 large eggs
1 1/2 cups sweetened shredded coconut
For Candied Orange Peel: Using vegetable peeler cut peel
from
orange
in 1-inch-wide strips. Cut away any white pith from peel.
Cut peel into
3-inch-long 1/8-inch-wide julienne. Blanch peel in small
saucepan of
boiling water 1
minute. Drain; rinse peel under cold water. Repeat
blanching and rinsing of orange peel
twice. Cook 1/2 cup water, Grand
Marnier and sugar in heavy small saucepan over low heat,
swirl-
ing pan
occasionally, until sugar dissolves. Increase heat and bring to
simmer.
Add
peel and cook until glaze forms and almost all liquid eva-
porates,
swirling pan
occasionally, about 10 minutes. Transfer peel to
waxed
paper-lined plate. separating each
piece to prevent sticking. Cool
completely. (Can be prepared 2 days ahead. Cover and let
stand at
room temperature.)
For pineapple topping: Drain the crushed pineapple,
reserving syrup
and setting aside 3 tablespoons for use in the cheesecake. Blend the
pineapple
and remaining syrup with sugar, cornstarch, salt, lemon juice
and zest, and
1/2 cup
pineapple juice. Cook, stirring, over medium heat
until the mixture is clear and thickened.
Quickly blend in beaten egg,
stirring constantly. Add butter and cook, stirring, a few
minutes longer.
Remove from heat and set aside while making cheesecake.
For Coconut Crust: In a small bowl stir together the coconut
and
chopped almonds or macadamia nuts. Add melted butter and stir until
well combined.
Press coconut mixture evenly onto the bottom of a
10-inch springform pan. Set aside.
For Filling: Using electric mixer beat cream cheese in large
bowl until
light. Add sugar and beat until blended. Add cream of coconut, salt and
lemon
and orange zests. Scrape in seeds from vanilla bean. Beat until combined. Add eggs 1 at a
time, beating until combined. Pour filling
gently into crust-lined pan. Bake until crust
browns slightly, about 1
hour and 20 minutes. Transfer to a wire rack to cool.
Finishing Touches: When the cheesecake has completely
cooled,
spread
the Pineapple Topping over it. Sprinkle Candied Orange
Peel decoratively
over the Pineapple Topping. Cover and refrigerate overnight. Run a small sharp knife around
pan sides to loosen cheese-
cake. Release pan sides.
Devour!
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