Best Alton Brown Ma Maes Congealed Christmas Salad Recipes

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CRANBERRY CONGEALED SALAD



Cranberry Congealed Salad image

Before you begin, gather ingredients and equipment. Measure out ingredients.

Provided by Alton Brown

Categories     side-dish

Time 7h5m

Yield 24 ounces; enough for 8 side servings

Number Of Ingredients 9

2 ounces pecan halves
6 ounces (by weight) light agave syrup
6 ounces (by weight) honey
2 ounces 100 percent cranberry juice (see Cook's Note)
2 ounces freshly-squeezed orange juice
1/2 ounce crystalized or candied ginger, finely chopped (about 2 tablespoons)
1/4 teaspoon five-spice powder
1 pound fresh or frozen whole cranberries
Whipped cream, for serving, optional

Steps:

  • Toast the pecans in a medium saucepan over medium-low heat. Once they darken a bit and smell nutty, remove to a cutting board and chop roughly once cool.
  • Combine in the same saucepan: the light agave syrup, honey, cranberry juice, orange juice, candied ginger and five-spice powder. Bring this mixture to a boil over medium-high heat, then reduce the heat to maintain a simmer for 5 minutes.
  • Add the cranberries to the saucepan, boost the heat to medium and bring to a boil. Reduce the heat to maintain a simmer. Cook for 15 minutes, stirring often, until the cranberries begin to burst open, and the mixture thickens. (I usually use the back of a wooden spoon to pop the berries against the side of the pan.)
  • After 15 minutes (no more or the pectin will start to break down) remove from the heat and stir in the pecans. Set aside to cool for 5 minutes.
  • Spoon the mixture into a 3 1/2-cup silicone mold of your choice, cover with plastic wrap and cool on the counter for 30 minutes. Place on a sheet pan before refrigerating for at least 6 hours. (Overnight would be better.)
  • Turn out of mold and serve as a side or top with whipped cream and serve as dessert.

CHRISTMAS SALAD



Christmas Salad image

Not only does this colorful salad double as a beautiful centerpiece for your holiday buffet table, it also solves the problem of soggy lettuce. The citrus dressing goes in a bowl and the salad is arranged around the dressing to look like a wreath. Guests can serve themselves and drizzle on the dressing as desired.

Provided by Food Network Kitchen

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 cup pecan halves
1/4 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
2 tablespoons honey
5 ounces baby arugula
2 heads frisee, roughly chopped
1/2 head radicchio, thinly sliced
2 navel oranges
2 tablespoons champagne vinegar
2 tablespoons Dijon mustard
1/2 cup olive oil
1/2 cup pomegranate seeds
1 ounce feta cheese, crumbled

Steps:

  • Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes.
  • Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter.
  • Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl.
  • Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter.
  • To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath.

HAIL CAESAR SALAD



Hail Caesar Salad image

Provided by Alton Brown

Yield 6 to 8 servings

Number Of Ingredients 10

1 loaf day old Italian bread
3 garlic cloves, mashed
9 tablespoons extra virgin olive oil
1/4 teaspoon plus 1 pinch kosher salt
2 eggs
2 heads romaine lettuce, inner leaves only
7 grinds black pepper
1 lemon, juiced
6 drops Worcestershire sauce
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 350 degrees.
  • Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
  • Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
  • Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
  • In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.

COLD-FASHIONED POTATO SALAD



Cold-Fashioned Potato Salad image

Provided by Alton Brown

Categories     side-dish

Time 59m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/2 pounds red potatoes, large diced
3 tablespoons cider vinegar
3/4 cup mayonnaise (homemade if possible)
1 teaspoon mustard powder
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
  • In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

Alton Brown is a celebrity chef who is renowned for his show "Good Eats," which aired on Food Network from 1999 to 2012. He is a culinary innovator who has brought complex cooking techniques to the masses by simplifying them and making them easier to understand. Ma Mae's Congealed Christmas Salad is a recipe that Alton Brown often prepares during the holiday season. In this article, we will explore what this recipe entails and why it is so beloved by Alton Brown's fans.

What is Ma Mae's Congealed Christmas Salad?

Ma Mae's Congealed Christmas Salad is a holiday dish that is typically made up of a combination of chopped fruits and nuts that are mixed with gelatin. The ingredients can vary, but they typically include canned fruit, such as pineapple and mandarin oranges, as well as chopped walnuts or pecans. The mixture is then set in a mold and served chilled. The dish is often served as a side dish during holiday meals, and it can be a refreshing and delicious way to balance out the more savory flavors of the main course.

The Appeal of Ma Mae's Congealed Christmas Salad

One of the reasons that Alton Brown is so well-loved is his ability to take classic recipes and put his own unique spin on them. With Ma Mae's Congealed Christmas Salad, he takes a retro holiday recipe and gives it a modern twist, which makes it appealing to a new generation of foodies. In addition to being a delicious, refreshing side dish, Ma Mae's Congealed Christmas Salad also has an element of nostalgia that makes it popular with those who grew up eating this dish during the holidays.

The History of Congealed Salads

Congealed salads, also known as Jell-O salads, have been a popular dish in America for decades, particularly during the mid-twentieth century. This style of salad was popularized in the 1940s and 1950s, and it was considered a staple dish at church potlucks, family gatherings, and holiday events. The dish was typically made by combining fruit and nuts with a flavored gelatin and then setting it in a mold. It was often served with mayonnaise or cream cheese on top, which might seem strange by today's standards, but it was a popular combination at the time.

Alton Brown's Take on Congealed Salads

As a self-professed food nerd, Alton Brown has always been interested in the science behind cooking. When it comes to Jell-O salads, he has taken a more scientific approach to the recipe. In his version of Ma Mae's Congealed Christmas Salad, he adds fresh ginger and cranberries to the mix, which gives the dish a zesty flavor and a unique texture. He also uses a combination of canned and fresh fruit, which adds depth to the flavor profile. One of the key differences between Alton Brown's version of the dish and the more traditional versions is that he adds a layer of whipped cream on top instead of mayonnaise or cream cheese. This gives the dish a light, airy texture that balances out the denser fruit and gelatin mixture.

The Importance of Presentation

One of the things that sets Alton Brown's version of Ma Mae's Congealed Christmas Salad apart is the way he presents it. Rather than serving the dish in a plain, unadorned mold, he uses a bundt pan to create a more visually appealing presentation. He also adds fresh cranberries and mint leaves as a garnish, which makes the dish look festive and elegant. By taking the time to present the dish in an attractive manner, Alton Brown elevates it from a simple side dish to a show-stopping centerpiece.

Conclusion

Ma Mae's Congealed Christmas Salad is a dish that has been around for decades, but Alton Brown's unique take on the recipe has revived it for a new generation of foodies. His use of fresh ingredients and scientific approach to cooking has turned this retro dish into a modern classic. By taking the time to create an attractive presentation, he has shown that a simple side dish can be transformed into a work of art. Whether you're a longtime fan of congealed salads or a newcomer to the world of retro recipes, Alton Brown's Ma Mae's Congealed Christmas Salad is sure to be a hit at your next holiday gathering.
Alton Brown's Ma Mae's Congealed Christmas Salad recipe is a traditional Southern dish made with cranberry sauce, pineapple, and marshmallows. It is a perfect side dish for Thanksgiving or Christmas dinner, and it is easy to make. However, there are some tips that you need to know to create a perfect Ma Mae's Congealed Christmas Salad. In this article, we will discuss valuable tips that will help you create a perfect Ma Mae's Congealed Christmas Salad recipe.

Use Fresh Ingredients

The key to creating a great Ma Mae's Congealed Christmas Salad is using fresh ingredients. The cranberry sauce should be made fresh from cranberries, and the pineapple should be cut fresh. You can also use canned pineapple, but fresh pineapple gives a better flavor. Also, use fresh cream instead of canned cream for the salad dressing to add richness to the salad.

Follow the Measurements Carefully

Like any recipe, the measurements in the recipe must be followed carefully. For example, the amount of gelatin used to make the salad is essential as it provides the salad's structure. Also, the amount of sugar added to the cranberry sauce and cream is vital for the salad's taste.

Chill the Salad for Long Enough

A congealed salad needs to be chilled long enough to set, and it should be refrigerated overnight. Once you have poured the salad into the mold, refrigerate it for at least six hours. You can also refrigerate it overnight to ensure that it has set correctly.

Use a Mold

To create a perfectly shaped salad, it is essential to use a mold. You can use a bundt pan or any other ring-shaped mold. Once the salad is poured into the mold, place it in the refrigerator and let it set. Once it is set, invert the mold onto a plate and serve.

Experiment with Different Ingredients

You can experiment with different ingredients to create a unique twist on the traditional recipe. Instead of cranberry sauce, you can use raspberry or strawberry sauce. You can also add chopped nuts like walnuts or almonds or use mandarin oranges, peaches, or pears to add more flavor.

Add More Color

You can add more color to the salad by adding other fruits like grapes or cherries, which will create a more vibrant looking salad.

Use Whipped Cream Instead of Cool Whip

You can substitute the cool whip with whipped cream to give your salad a richer taste. You can also add a few drops of vanilla extract to the whipped cream to add more flavor. However, whipping the cream takes some time, so plan accordingly.

Serve with Garnish

To create a more festive look, you can garnish the salad with fruits or nuts. You can add cherries or cranberries or sprinkle chopped nuts on top of the salad. This will create a beautiful presentation on your dinner table.

Use a Non-Stick Spray

Before pouring the salad mixture into the mold, spray it with non-stick spray. This will ensure that the salad slides out of the mold easily and retains its shape.

Conclusion

In conclusion, Ma Mae's Congealed Christmas Salad is a traditional Southern dish that is easy to make. By following these valuable tips, you can create a perfect salad that will be an excellent addition to your Thanksgiving or Christmas dinner. Experiment with different ingredients, add more color, and use a mold to create a beautiful presentation. Chill the salad for long enough, and serve with garnish and whipped cream to add more richness. With these tips, you will undoubtedly impress your guests with your delicious and beautiful looking salad.

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