Judys Broccoli Salad Food

SWEET AND CRUNCHY BROCCOLI SALAD

Steps:

• Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
• Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
• Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.

JUDY'S BROWN SAUCE

Steps:

• Working in batches, place the apples, plums and onions into the work bowl of a food processor, and grind until fine. Transfer the ground fruit and onions into a large pot, and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat, and simmer until brown and thickened, about 3 to 4 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

JUDY'S STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
• In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
• In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

SOUPLANTATION'S JOAN'S BROCCOLI MADNESS SALAD (SWEET TOMATOES)

Steps:

• Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.
• About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.
• Serve on chilled salad dishes.

CHARRED BROCCOLI SALAD

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Trim the bottom inch off of the broccoli stems and discard or save in your freezer for a soup. Quarter the broccoli lengthwise into large pieces and place in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place the broccoli on the direct heat side of the grill and char on all sides, about 1 to 2 minutes per side. Move to the indirect side of the grill, close the grill lid and roast until cooked through, 2 to 3 minutes.
• In a mixing bowl, whisk together the buttermilk, sour cream, scallions, vinegar, dill, brown sugar and mustard. Season to taste with the fresh nutmeg, salt and pepper. Remove the broccoli to a serving platter and drizzle with as much of the buttermilk dressing as you'd like. Top with the dried cherries and peanuts. Serve!

BROCCOLI SALAD. JUDYS RECIPE RECIPE

Steps:

• Mix broccoli, onions, celery,grapes in a large bowl. Set aside Mix mayo, vinegar, sugar. Add to above Just before serving add bacon and cashews