Old Fashioned Sea Foam Salad Food

SEA FOAM SALAD

Steps:

• In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
• In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
• In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
• Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

OLD FASHIONED SEA FOAM SALAD

Steps:

• 1. Drain pear juice in a saucepan. Set the pears aside. Bring the liquid to a boil over high heat add the jello and stir until jello is dissolved.
• 2. With an immersion blender add the cream cheese and pears blend well.
• 3. Beat the heavy cream until stiff peaks fold into the jello mixture. Spray a bundt pan with cooking spray. Pour jello mixture into the bundt pan and place in refrigerator for several hours or overnight. Dip the pan in hot water for a few seconds to loosen the mold and turn upside down to unmold.

OLD-FASHIONED SEA FOAM CANDY

Steps:

• Butter or oil an 8 inch square baking pan; set aside.
• Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.
• Pour hot mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.
• Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper.
• Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.

OLD FASHIONED SEAFOAM FROSTING

Steps:

• Combine egg whites, sugar, salt and water in top of double boiler; place over rapidly boiling water and beat at high speed for 7 minutes or until mixture will stand in stiff peaks.
• Add vanilla and beat until thick enough to spread.

SEA FOAM

Steps:

• Place egg whites in the clean, grease-free bowl of stand mixer (you may use a large bowl and an electric mixer instead, but there is a lot of mixing required and even using a hand mixer will be an arm workout). Set aside.
• In a medium-sized, heavy bottomed saucepan, combine sugars, corn syrup, and water.
• Cook mixture over medium-low heat, stirring frequently, until sugar dissolves. Use a damp pastry brush to wipe down sides to keep sugar crystals from forming.
• Once your sugar dissolves and the mixture begins to come to a boil, stop stirring and attach your candy thermometer.
• Continue to cook to 255F (124C) but once your mixture reaches about 240F (115C), keep an eye on your temperature but return to your egg whites in your stand mixer. Add the salt and use a whisk attachment to beat your egg whites and stiff peaks form** -- this can take several minutes even on the highest speed. Be sure to pay attention to your syrup on the stovetop, and let your stiff peak mixture sit while you wait for that to reach 255F.
• Once syrup reaches temperature, remove from heat and drizzle in a slow, thin stream into the bowl with your stiff peaks while beating on high speed Be careful, go slowly or there will be some splatter! You can start on low speed and gradually increase the speed to high as you are adding the syrup.
• Continue beating the mixture until it holds its shape. the mixture will become glossy and very thick, and this will take several minutes. Beat until it is stiff enough to hold is shape when the whisk is raised from the mixture.
• Use a spatula or a wooden spoon to stir in your vanilla and chopped nuts.
• Use a pair of lightly buttered spoons to drop the mixture by 1 ½ Tablespoon-sized portions onto a wax or parchment paper lined tray, swirling each drop into a peak.
• Let the tray of Sea Foam stand until it is completely dry, this could take several hours or it may even need to sit overnight.

OLD FASHIONED SEAFOOD SALAD

Steps:

• Melt butter in a frypan.
• Place fish in frypan and pour hot water over fish.
• Bring to a simmer, cover, lower heat and cook gently for 10 minutes.
• Meanwhile slice the 4 hard cooked eggs and the pickles.
• Drain fish, cool and cut into cubes.
• Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper.
• In a separate bowl gently mix fish, egg and pickle slices and capers.
• Arrange fish mixture in individual dishes and spoon salad sauce over tops.
• Chill for 30 minutes.
• To garnish, cut remaining egg into eight pieces and chop beet slices.
• Arrange garnish on each serving. Serve immediately.