Emerils Ambrosia Salad Parfaits Food

AMBROSIA SALAD

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Spread the pecans on a small baking sheet and bake, stirring once halfway through, until lightly browned and toasted, 6 to 8 minutes. Transfer the pecans to a medium bowl and cool completely.
• Whip the heavy cream in a medium bowl with an electric mixer to stiff peaks. Stir in the sour cream by hand until combined. Stir in the marshmallows, pineapple and coconut. Gently fold in the mandarin oranges. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to overnight.
• Right before serving, roughly chop the pecans. Fold the pecans and maraschino cherries into the ambrosia salad. Transfer to a serving bowl and serve immediately.

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

EMERIL'S AMBROSIA SALAD PARFAITS

Steps:

• In a large bowl, combine all the fruit. Add the lemon juice, mint and sugar. Mix well and set aside. In a cold bowl of an electric mixer, combine the cream, sugar and vanilla. Using an electric mixer fitted with a whip attachment or hand-held mixer, whip the cream until soft peaks form. To assemble, spoon some of the fruit mixture in the bottom of each parfait or martini glass. Sprinkle some of the coconut over the fruit. Spoon some of the whipped cream over the coconut. Continue layering until all of the ingredients are used. Serve immediately or chill until ready to serve.

AMBROSIA YOGURT PARFAITS

Steps:

• In medium bowl, mix yogurt and pineapple. Into each of 4 parfait glasses, place 1/4 cup of the cereal.
• Spoon 2 tablespoons yogurt mixture on top of cereal in each glass.
• Top each with 1/4 cup cereal, then with 1/4 of the banana slices.
• Spoon 2 tablespoons yogurt mixture onto banana in each; top each with orange segments.
• Spoon remaining yogurt mixture over orange segments.
• Sprinkle with coconut.
• Garnish with strawberries.

EMERIL'S CHICKPEA SALAD

Steps:

• In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil.
• Then add feta and stir gently to combine.
• Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
• Serve with bed of lettuce and tomatoes, spoon mixture over leaves.

AMBROSIA PARFAITS

Steps:

• Mix yogurt and pineapple.
• Spoon 2 tablespoons yogurt mixture into each of 4 parfait glasses; top with banana. Spoon 2 tablespoons yogurt mixture onto banana; top with orange segments. Spoon remaining yogurt mixture onto orange segments. Sprinkle with coconut. Garnish with strawberries.

EMERIL'S SPINACH, ORANGE AND CANDIED ALMOND SALAD

Steps:

• Lightly grease a 10" square of parchment paper with butter or vegetable oil and set aside.
• Use a salad spinner to rinse the baby spinach thoroughy. Remove as much moisture as possible from the spinach or your salad will be soggy. Set aside to drain.
• SIMPLE SYRUP: In a small saucepan combine 3 tablespoons of sugar and 1 tablespoon of water over medium-high heat. Swirl the mixture occasionally until the sugar turns a golden amber color*. This should take about 3-4 minutes.
• Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. *Be careful not to burn the sugar/nut mixture or yourself! Transfer nuts to parchment paper, using a spatula to spread into a thin layer, and set aside to cool completely.
• With a sharp knife, peel the orange, remove the bitter white pith and cut the fruit into segments. (Use a small bowl to catch the orange juice that drips.) Reserve the segments in a separate bowl. Reserve the orange juice.
• SALAD DRESSING: Combine 1/4 cup of the reserved fresh orange juice, remaining 3 tablespoons sugar, the Champagne or white vinegar, olive oil, fresh orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a non-reactive container with a lid and refrigerate until ready to eat.
• Put the fresh spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, break the caramelized almonds (at this point the almonds have turned to "brittle") into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

EMERIL'S LATE-NIGHT PARFAITS

Steps:

• Remove the ice cream from the freezer and let it soften slightly, about 5 minutes at room temperature.
• Into the bottom of four parfait or ice cream dishes, scoop about 2 tablespoons of the vanilla ice cream. Top with about 1/2 tablespoon of the cookie crumbs, and drizzle with 1 1/2 teaspoons of the liqueur. Continue layering the ingredients, ending with liqueur on top.
• Serve immediately, garnished with the chopped nuts.

EASY AMBROSIA PARFAIT

Steps:

• In a large bowl, toss the pineapple chunks, mandarin oranges, apple and pear chunks, grapes and blueberries together.
• In a separate bowl, whisk the whipped cream into the marshmallow cream.
• Spoon 2 tablespoons of fruit into the bottom of 10 parfait glasses.
• Add the whipped marshmallow mixture and sprinkle with coconut.
• Keep repeating layers until the glass is full.

AMBROSIA PARFAITS

Steps:

• Mix the yogurt cheese and coconut in a small bowl.
• Layer with the fruit salad and marshmallows in 4 parfait glasses or water goblets.