Это предварительный просмотр рецепта "Dessert Salads Go Green – Part Three.".

Рецепт Dessert Salads Go Green – Part Three.
by Mary Cokenour

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Dessert Salads Go Green – Part Three.

Fruit salads have been

making the rounds of recipe books, and personal recipe cards, since about 1910

thanks to the canning industry.

Depending on the author, some of these recipes began to pick up their

names by location, such as “Golden Gate Salad” and “Watergate Salad”. In 1922, Helen Keller published a recipe

called “Golden Gate Salad”, consisting of canned diced pineapple, nuts, marshmallows,

whipped cream, other fruits and celery.

The reason for the name simply being that the first time she tried such

a salad was in California, probably the San Francisco area. Helen’s recipe also appeared in a 1925

cookbook, “Favorite Recipes of Famous Women” (Florence Stratton, author) with a

notation of, “It is best made with fresh fruits, but it can be made of canned

fruit. At home we often serve it instead

of dessert, with a little more whipped cream.”

“Watergate Salad”,

however, has rather an obscure pedigree; with a humble beginning of Ambrosia

and the addition of chopped pistachio nuts; creating Pistachio Salad. In 1975, Kraft Foods offered consumers a new

flavor in the Jell-O pudding line, pistachio; a recipe for Pistachio Pineapple

Delight appeared on the box. This

dessert salad picked up names, along its United States journey, such as

Pistachio Delight, Shut the Gate Salad, Green Goop, Green Fluff or Green Stuff. It was not until The Denver Post, in the

Empire Magazine of June 27, 1976, published a recipe for Watergate Salad;

stating that the recipe was developed by a sous chef at the Watergate Hotel in

Washington, D.C. When scandal hit the

White House, and President Richard Nixon, the recipe took off like

wildfire. At the same time, a Watergate

Cake was developed with “cover-up icing and full of nuts”; along with other satirically

named recipes such as Nixon's Perfectly Clear Consommé and Liddy's Clam-Up

Chowder. Kraft even changed the name on

the pistachio pudding box to Watergate Salad to keep up with the presidential

scandal.

Perusing through my Utah

based cookbooks, lime Jell-O made many an appearance in recipes; pudding, not

so much. Even the use of pistachios was

kept to the more garden type salads, or as a main ingredient for salad

dressing. Various bloggers, from Utah,

mentioned family reunions in which Pistachio Salad was present; the recipes being

variations of the original Jell-O pudding recipe. Does that mean Utahns aren’t cracked up about

pistachios? Au-contraire! Located in Hurricane, Utah, Red Rock Ranch

Pistachio Orchards (http://rpistachios.com/) has been producing a unique variety of pistachios

for over ten years. The dry climate of

the desert gives the nuts sweeter flavor and greener coloring; while high in

fat, they are low in carbohydrates.

Here is the original

recipe for Pistachio Pineapple Delight (1975), later renamed as Watergate Salad

(1976).

Combine Ingredients. Refrigerate 1 hour.

Makes 8 – about ½ cups

servings each.

Mary Cokenour