"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Sunday, July 13, 2008

Grapefruit Ambrosia

Grapefruit Ambrosia is meant to be a sophisticated spin on an old Southern classic.

But you know what, people? Campari (yech) just can't compare with the restorative yum factor of Cool Whip and mini-marshmallows.

THIS is what ambrosia is supposed to be:



I'm sorry. I can't help it. I grew up in Georgia, Texas and North Carolina. And actually, if you really want to get nit-picky about it, not only should ambrosia have Cool-Whip and mini-marshmallows, you should also mix pistachio pudding mix (dry) into the Cool-Whip.

So call this what you want--Grapefruit and Coconut Salad, perhaps. But it ain't ambrosia. Sorry.



P.S. People who still haven't made this yet. Do not buy a bottle of Campari. You will be so mad, because it's the most disgusting liquor on the planet. I happen to have it at work because somebody here actually likes it, but you should just go to a local bar and beg them to give you 2 tablespoons in a little ziplock bag. They'll probably feel sorry for you and not charge you anything.

P.P.S. Gourmet people--what's with the photo for this recipe on Epicurious? It has nothing to do with the actual recipe, though it might be a grapefruit, but it sort of looks grilled with a little toast thing next to it.

4 comments:

Jessica said...

Tell me more about Campari! What is it? And I totally agree with you about Ambrosia--whether you like it or not, it should have little marshmallows in it and often be green.

Melissa Bach Palladino said...

It's kind of like drinking hair tonic. Hair tonic that's been dyed red.

Liz C said...

I'm ashamed to admit that your description of your home-style ambrosia has me drooling. I grew up in the midwest and ours was much the same. Hadn't heard of the pistachio pudding, tho. We used it in cool whip to frost & fill cakes. Yum!

Campari is kind of like bitters, I think. It's used for flavoring. Campari & seltzer is supposed to be good for am upset stomach. I'd never drink it straight!

Melissa Bach Palladino said...

You know, the salad was excellent the next day. The coconut had leeched its sweetness into the whole thing (totally drowning out the Campari) and it was amazingly refreshing.