Classic Waldorf

THE ORIGINAL WALDORF SALAD



The Original Waldorf Salad image

"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.

Recipe From cooking.nytimes.com

Provided by The New York Times

Categories     dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 1 serving (as a main course)

Number Of Ingredients 5

1 medium ripe apple
1 stalk celery, chopped
1/4 cup mayonnaise
Salt and pepper
2 cups lettuce, torn into bite-size pieces
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Calories517
UnsaturatedFat38 grams
Carbohydrate30 grams
Fat45 grams
Fiber7 grams
Protein2 grams
SaturatedFat7 grams
Sodium909 milligrams
Sugar20 grams

Steps:

  • Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
  • In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.

CLASSIC WALDORF RED CAKE



Classic Waldorf Red Cake image

This beautiful tall cake is moist and tender. Sometimes called Red Velvet Cake, this classic cake not only tastes delicious, but adds great flair to a holiday dessert table.

Recipe From allrecipes.com

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 1h55m

Yield 12

Number Of Ingredients 15

2 ¼ cups all-purpose flour
1 ½ cups granulated sugar
2 tablespoons unsweetened cocoa powder
3 teaspoons baking soda
1 ¼ cups vegetable oil
¾ cup Almond Breeze Original almondmilk
3 eggs
1 (1 ounce) bottle liquid red food color
1 teaspoon vanilla extract
1 tablespoon vinegar
⅓ cup all-purpose flour
1 cup Almond Breeze Original almondmilk
1 cup vegan buttery sticks, softened
1 cup granulated sugar
2 teaspoons vanilla

Steps:

  • Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.
  • In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.
  • Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.
  • In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.
  • In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.
  • Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.

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