Sunday, April 18, 2021
Home Eat & Drink Ambrosia: A Southern Staple
Copyright Forma A, Licensed by AdobeStock

Ambrosia: A Southern Staple

1710

I was born in Georgia and raised in, Texas but I never tasted Ambrosia until I was over 40. It was a staple on all my friends’ feast tables, Thanksgiving and Christmas, and guests often generously brought it to our house, but I wouldn’t touch it. A food snob from conception, I guess.

I’m assuming you know what Ambrosia is: a mixture of fruit and coconut and pecans, served in the South as a salad on Special Occasions.

My parents, neither of them born in the Deep South, eschewed it, although we never had roast turkey without oyster gravy and sauerkraut, so we did have our own idiosyncrasies. But really, in the sixties, Ambrosia was usually made with canned Mandarin oranges, sweetened coconut, cherries from a jar…what was to like? Many recipes call for heavy cream and mini marshmallows. (Of course, Food Network’s Alton Brown’s recipe calls for homemade mini marshmallows.

But when I was old, and worked at Central Market in Texas, I discovered what Ambrosia could be. That’s where this recipe was dreamed up, I think. Not bad. I’m still not a fan of sweet salads, or even fruit salads, usually, but this recipe would be good served between courses, like a sorbet, or as a dessert with a tuile-like cookie. In Utah, where folks think salad is a first-course dessert, this might be really popular. And of course there may be a Utah version I’m unaware of. Chances are, though, that the Utah version would NOT have a shot of brandy in it and I’m the first to admit that the brandy may be just the ingredient that disperses my ambrosial skepticism.

AMBROSIA

Serves 6-8

Ingredients

1 ripe pineapple

3 medium blood oranges

4 clementines

2 Ruby Red grapefruit

2 cups freshly grated coconut

½ cup chopped, toasted pecans

½ cup powdered sugar

1/3 cup brandy or fruit flavored brandy (optional)

 

Instructions

1. Toast the coconut in a 350 degree oven until it is a light, golden brown.

2. Peel and core the pineapple. Slice into thin rings, reserving the juice.

3. Peel and section the blood oranges, clementines and Ruby Red grapefruit Be sure to remove all of the white pith and reserve the juice. Keep each fruit in a separate bowl.

4. Toss each fruit with some of the sherry or brandy (if you are using the optional liquors).

5. In a clear glass, straight sided bowl, layer the pineapple slices, the blood oranges, the clementines, and the grapefruit, lightly dusting each layer with sifted powdered sugar.

6. Combine any remaining fruit juice and liquor and pour evenly over the layered fruit. The recipe can be made to this point and refrigerated for several hours until you are ready to serve.

7. Top the fruit with the toasted coconut and sprinkle the coconut layer with toasted pecans.

You know it's spring in Utah when cherry blossoms are in full bloom at the @utstatecapitol ⁠🌸😍⁠

Photo by @gravesstuart
...

Inspired by @oldsaltlake, we're celebrating #throwbackthursday with a favorite snapshot of early 20th century Salt Lake City. 🏖️⁠

Photos shared by @oldsaltlake are inspiring millennials and zoomers decades later with visions of a different city: one with easily accessible public transportation, walkable streets, local businesses (open late) and distinctive architecture.⁠

See more photos at the link in our bio. ⁠

Pictured: Women relax at what is believed to be Saltair Beach, date unknown
...

Why did Utah's only Titanic passenger not survive her journey?⁠

The descendants of Irene Corbett believe that the 30-year-old teacher sacrificed her life to save others. It's one of the many ways this remarkable figure bucked tradition and forged her own trail.⁠

Read more about Irene at the link in our bio!
...

One year ago today: a Salt Lake earthquake that even shook Moroni 👼⁠

Photo by @gravesstuart
...

"We must have done something right, cause you guys kept coming back."⁠

@bluepelatedinerslc, one of Salt Lake's signature spots for everyone from hungover college kids to vegan food lovers, will be closing its doors this May after more than two decades of service. It's the latest casualty in a brutal year for the restaurant industry. ⁠

Head to the link in our bio for a tribute to Blue Plate Diner. (And keep supporting your favorite local restaurants. ❤️)
...

Tony Caputo, a food evangelist and founding father of today’s SLC food community, passed away last night.⁠

Tony started @caputosmarket in 1997, bringing his passion for the cuisine of his heritage to Utah tables. Most days during the lunch rush you’d find Tony behind the counter slicing meat and cheeses and then, after it wound down, holding court out front. He’d often rush back behind the counter and holler over his shoulder, “you have to try this!" only to return with a sample bite of veiny cheese, a paper-thin leaf of prosciutto or a perfectly crisp amaretti cookie that he’d recently added to his menagerie of taste. For his many contributions to Salt Lake City, we awarded Tony with a Lifetime Achievement Dining Award in 2007.⁠

Today, we're sending love to @caputosmarket and the many people whose lives were touched by Tony. A full tribute is on our website now. ❤️
...

Why is the Pleasant Grove theme park Evermore suing one of the most powerful women in music? Long story short: a playground for those who would choose lore over folklore is taking on Taylor Swift over the name of her most recent album. Both parties have their reputation on the line in a battle of undercover Swifties and novelty mug disputes. Will Evermore hit the gold rush? Or did they cross the wrong mad woman? The full story is at the link in our bio. ...

Even in the exploration boom of the 1800s, nobody dared to explore the terrain flowing through the Green and the Colorado Rivers.⁠

That is, nobody until Major John W. Powell said the 19th Century equivalent of “Hey man, hold my beer while I try this.”⁠

Read more about his dangerous expedition at the link in our bio!⁠

Photo of Powell’s expedition courtesy Library of Congress Prints and Photographs Division⁠
...

A brand new issue of Salt Lake magazine is coming your way! ⁠

We can't wait to share these stories with you. This issue includes our annual Blue Plate Awards celebrating those surviving and thriving in the restaurant biz. Plus, we take a road trip to Wyoming and ask why the only Utah passenger on the Titanic didn’t survive her journey.⁠

A note from our editor Jeremy Pugh, including beautiful tributes to Mary Brown Malouf from our friends in the community, is online now. Read more at the link in our bio ❤️⁠

Subscribers: Look for this issue in your mailbox soon. The magazine will be on newsstands March 1! 📬
...

Today, we are thrilled to announce the winners of the 2021 Blue Plate Awards! ⁠🎉⁠

These prizes honor the growers, food evangelists, grocers, servers, bakers, chefs, bartenders and restaurateurs who do more than put good food on the table—they make our community a better place to live. This year, just surviving as a local business deserves an award, but each of our Blue Plate winners did more than that. They made us grateful for every person involved in the essential act of feeding us.⁠ 🍽⁠

At the link in our bio, we have the full list of winners, a celebration of feats of COVID creativity and a tribute to restaurants we lost this year. If you’re hungry for more, pick up a copy on newsstands March 1! Plus, check out our Instagram for spotlights on some of the Blue Plate winners. ⁠

This year’s Blue Plate Awards are the first without our beloved Executive Editor Mary Brown Malouf. We dedicate them to her, our town’s biggest food fan, critic and champion. xoxomm⁠ 💙
...

2021 Blue Plate Award winner: @ricobrandut for Staying in Beansness⁠

Last summer, it seemed that Rico would be another victim of rapid gentrification in Salt Lake. Luckily, Rico was able to find a new home in Poplar Grove and now plans to add even more employees. It’s a last-minute happy ending for a community leader who literally wears his mission on his sleeve, courtesy a tattoo in bright red block letters: “pay it forward.” 💙⁠
...

2021 Blue Plate Award Winner: @spicekitchenincubator for Keeping the Spice Flowing⁠

This year Spice Kitchen Incubator, already an essential resource for refugees, became, well, even more essential. 💙⁠
...

2021 Blue Plate Award winner: @thestore_utah for Special Deliveries ⁠

As grocery delivery becomes the new norm, The Store offers a personal touch that only an independent grocer can provide. Last March, high-risk and elderly customers began calling in their grocery lists over the phone, and The Store’s general managers personally delivered food to their homes. 💙⁠
...

2021 Blue Plate Award winner: @cucinaslc for Preserving Neighborhood Connection⁠

Cucina’s outdoor spaces became a place where the neighborhood could gather safely. Owner Dean Pierose offered free coffee in the mornings and encouraged his regulars to linger and commiserate together, preserving a semblance of society during a socially distanced time. 💙⁠
...

X
X