Friday, October 12, 2012

Rosie's Road Recipes.

The Hawthornes are on the road somewhere in Georgia,
so I thought I'd offer up another recipe I found
in my Georgia Travel Magazine,
just a little something to tide you over
until I can finish my post about
Battleship North Carolina, 
which is moored in Wilmington, NC.

I love a broccoli salad.
In fact, I posted about a broccoli and cauliflower salad
I made not too long ago.

Here's the salad I made.
I usually use a mayonnaise and Balsamic vinegar dressing;
however, this recipe has a little twist in the dressing.
I'll have to try it when we get home.

This is a restaurant recipe,
so scale down accordingly.

Broccoli Salad

4 cups raw broccoli florets
2 cups sliced raw mushrooms
1/2 cup dried cranberries
1/2 cup toasted whole almonds
1 11-ounce can mandarin oranges, well-drained
1/2 red onion, thinly sliced
6 slices bacon, cooked crisp and crumbled

1 egg
1 egg yolk
1 tsp dry mustard
1/4 cup tarragon vinegar
1 1/2 tsp cornstarch
1/2 mayonnaise
3 TB butter

Mix florets, mushrooms, cranberries, almonds, and oranges.
Combine the first six dressing ingredients in a double boiler.
Cook over medium heat until thickened,
whisking constantlhy.
Remove from heat.
Add the butter and mayonnaise
and whisk until smooth and creamy.
Toss with broccoli mixture.
Top salad with crumbled bacon and red onion rings.

Notice I didn't put the amount for the sugar up there.
That's because the recipe called for 1 1/2 cups of sugar,
which frankly makes my teeth hurt just thinking about it.
I think the most I'd go is 1/4 cup.

I wish someone would try this 
and let me know about the sugar content.

This post brought to you by the wonders of my smart phone.


tortittat said...

I often make a salad using a store bought bagged broccoli slaw mix (shredded broccoli stems, red cabbage, carrots) adding water chestnuts, scallions, mandarin oranges and toasted almonds. I believe I will try it with that dressing.

Rosie Hawthorne said...

tortietat, what do you think about the amount of sugar called for in the recipe? Doesn't that sound like a lot to you?

tortietat said...

Imonna try it this evening and will add the sugar in increments. Will post my findings later on.

Tammy said...

Hi Rosie! Your salad sounds delicious...I especially like the creaming dressing but I do agree that 1 1/2 cups is a lot of sugar...Honestly I would think that for a dressings just a couple of tablespoons would be more like it because I don't care very much for overly sweet dressings.
Personally, I would actually try using honey for this one...hmmm I wonder though how it would taste. I'll have to save this and remember to try it next time.


Rosie Hawthorne said...

Tortietat, let me know how it turns out.

Tammy, the honey sounds really good. I don't like overly sweet dressings either. A few tablespoons of sugar sounds right to me.

tortietat said...

I made the dressing with 1/4 cup sugar, but used rice vinegar because I didn't feel led to buy the tarragon variety for just one recipe. It's very good, but tastes very much like my regular dressing for broccoli salad made from mayo, red wine vinegar, sugar and salt. The advantage I can see in making this very thick and silky concoction is that it will most likely hold up better than the other variety which tends to get runny.

tortietat said...

I'm sure the tarragon vinegar would have changed the flavor enough that it wouldn't have been so similar to my normal mixture.

Rosie Hawthorne said...

Tortietat, thanks for taking one for the team. I knew the sugar in the recipe had to be a typo.

Rosie Hawthorne said...

Also, I have fresh tarragon growing. Makes a big difference.

Rosie Hawthorne said...

Perhaps, substitute some basil for the tarragon. Same flavor profile.