Posted on 02/24/2016 3:00:19 PM PST by Jamestown1630
Back in the 1970's-80's our family had a friend, a young Naval officer, who traveled all over the world and frequently came home with exotic gifts for everyone.
I remember a Summer when he visited and brought us a big bag of what must be one of the loveliest soaps ever made - Macedonia Soap, from Spain. It had a light, citrus scent and a kind of 'fizzy' spirit; I always felt effervescent after showering with it, and the memory of that soap still epitomizes Summer for me.
I've tried for years to find it again, even to stamping my foot and demanding that friends traveling to Spain look for it there; but I've had no luck, and don't think it's being made anymore.
However, in the process of searching I learned how it got its name: the soap - a clear glycerin bar with brightly-colored chunks of milled soap captured inside - is named after the Italian fruit-and-wine dish 'Macedonian Salad'.
Here is a short article, and a recipe for Macedonian Salad; it would be wonderful for a Summer evening party on the lawn or porch:
http://www.divinacucina.com/2014/02/macedonia-italian-fruit-salad/
I think my favorite fruit salad is the Waldorf Salad as we know it today, with walnuts, grapes and sometimes raisins in it. The original recipe, created at the Waldorf-Astoria Hotel in the late 1890s, contained only apples, celery, and mayonnaise on a bed of iceberg lettuce. At some point, walnuts were added; and over the years many other variations developed. (I've also found some recipes that use candied walnuts, and that would be a great tweak.)
Here is the version I like, from 'The Joy of Cooking':
Waldorf Salad
1 cup diced celery
1 cup diced cored, peeled apples
1/2 cup coarsely chopped walnuts
1/2 cup seedless red grapes, halved, optional
1/2 to 3/4 cup mayonnaise
Combine celery, apples, walnuts, and grapes in a medium bowl. Stir in mayonnaise.
Serve at room temperature or chilled.
-JT
An old one is a bag of thawed frozen mixed fruit and a box of vanilla pudding (the powder). Stir together.
Stick or cup blender until well mixed, pour into champagne saucers, and freeze.
Top with whipped cream and a dash of nutmeg for serving.
Thank you!
My mom used to make a fruit salad with grapes, diced peaches, pairs nuts and baby marshmallows with whipped cream for dressing. She used different fruit a lot of the time. It was a simple easy salad.
One of my coworkers made a very similar salad. I tried to duplicate it but have never been successful. She used multicolored pastel mini marshmallows. Do you recall what your mom put in the dressing?
Don’t know for sure but I think she just used coolwhip.
LOL!
-JT
Thank you!
Does fruit in salad count? This is a really yummy salad, however watercress can be hard to find. I substitute spring mix when necessary.
Citrus Salad with Watercress, Pecans, and Dried Cranberries
Serves 4 to 6
2 red grapefruit
3 seedless oranges
1 teaspoon sugar
Salt and pepper
1 teaspoon unsalted butter
1/2 cup pecans, chopped coarse
3 tablespoons extra-virgin olive oil
1 bunch watercress, torn into bite-sized pieces (4 cups)
1 small shallot, minced
1 teaspoon Dijon mustard
2/3 cup dried cranberries
1. Using sharp knife, cut away peel and pith from grapefruits and oranges. Cut each fruit in half from pole to pole, then slice crosswise into 1/4-inch-thick slices. Transfer fruit to bowl and toss with sugar and ½ teaspoon salt. Set aside for 15 minutes
2. Melt butter in 8-inch skillet over medium heat. Add pecan and ½ teaspoon salt and cook, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer pecans to paper towel-lined plate.
3. Drain fruit in colander, reserving 2 tablespoons juice. Transfer fruit to platter, arrange in even layer, and drizzle with oil. Whisk reserved juice, shallot and mustard in medium bowl. Add watercress, 1/3 cup cranberries, and ¼ cup pecans and toss to coat. Arrange watercress mixture over fruit leaving 1-inch border around edges. Sprinkle with remaining cranberries and pecans. Season with salt and pepper to taste. Serve immediately.
Dragon Fruit always shows up on the tv show Chopped. It’s quite pretty.
I am a big fan of Suzanne Goin’s food. Have eaten in her LA restaurants several times and love her rustic approach to cooking.
file:///recipes/fruit-savory/Chef%20Suzanne%20Goin%E2%80%99s%20Savory%20Fruit%20Salad%20Recipe.html
We eat a lot of watermelon in the summer. These are really good recipes. Have tried most of them, plan to do them all again this summer.
http://www.foodandwine.com/blogs/2015/07/01/7-best-watermelon-salads
I went to the link you provided, started wandering, and wound up at this recipe; it would be very nice for Thanksgiving:
http://www.billyparisi.com/mini-cornmeal-cupcakes-with-maple-butter-cream/
-JT
After writing so much about Spanish soap last night, I found myself browsing the Spanish import stores again; Liz, look at this blue-and-white with stags and swallows and rabbits:
https://www.tienda.com/gifts/for_her.html
Just gorgeous....bunnies and even a wild boar.
JT, we REALLY need a set of these.
They’ll have to stay at your house. There’s not a nook or cranny left in mine, for *stuff*.
I need a new house.
-JT
OKAY-—we’/ll sign a lend/lease plan.
:-)
These days when I see something like this, I realize that my lust could be satisfied by one large, pretty dish to hang on the wall, instead of a ‘set’. I’m going through a deer/stag phase this year, so that would be the one I’d get. (Trouble is, there’s not much space on the walls left, either ;-)
-JT
Those muffins would be great. I like cornmeal in a sweeter type cake recipe.Thanks.
This is one of the most popular salads I make when I have a lunch/brunch or dinner. I will do a “theme” kind of thing with bourbon in the recipes.
http://www.foodnetwork.com/recipes/melon-salad-with-bourbon-maple-vinaigrette.html
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