St Tropez Salad Recipes
ST. TROPEZ SALAD
This is a recipe from Harold's Restaurant, in Portsmouth, Ohio (burned to the ground now), which was the finest restaurant in south-central Ohio for half a century. I'd flag this one for a try later if you're not going to use it right now. Cooking time includes "chilling" time in the refrigerator. Enjoy!
Provided by Bone Man
Categories Spinach
Time 25m
Yield 1 large salad, 1 serving(s)
Number Of Ingredients 10
Steps:
- Place the mixed greens and spinach on a chilled salad plate.
- Arrange the hearts of palm on the chilled greens.
- Cut the artichoke hearts into pieces and place on the greens. Arrange the orange pieces on the salad. Sprinkle the feta cheese on top.
- Dress the salad with the lemon oil dressing and the champagne dressing.
- Garnish with the alfa sprouts and the parsley sprigs.
Nutrition Facts : Calories 405.4, Fat 13.1, SaturatedFat 6.4, Cholesterol 59.3, Sodium 2215.9, Carbohydrate 61.9, Fiber 22.7, Sugar 16.4, Protein 22.3
GATEAU SAINT TROPEZ
Provided by Food Network
Categories dessert
Time 1h56m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- At least 1 day before you plan to serve the dessert, combine the flours, salt, and 2 tablespoons of the sugar in a mixer fitted with a dough hook, and mix. Dissolve the yeast in the water. With the mixer running at low speed, add the yeast mixture to the flour mixture. Add the eggs and mix well. Add the butter and mix at medium speed until smooth, about 10 minutes. Do not skimp on the mixing time; this is how the dough gets kneaded. Place the dough in a deep container, cover tightly with plastic wrap, and then refrigerate overnight. The next day, turn the dough out onto a floured work surface. Flour your rolling pin and roll the dough into a 12-inch circle, about 1/2-inch thick. Transfer to an ungreased cookie sheet. Loosely drape plastic wrap over the dough and let rise in a warm place until doubled in bulk, 1 to 2 hours.
- Meanwhile, make the custard by combining the milk and vanilla bean in a small saucepan and bring just to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. Whisk the egg yolks and granulated sugar together until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
- Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into a bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to use. (The custard can be made up to 2 days in advance and kept refrigerated.)
- Preheat the oven to 350 degrees F. Remove the plastic wrap from the dough and sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown, 15 to 20 minutes. After 10 minutes, rotate the pan to ensure even cooking. When baked, immediately remove to a wire rack and let cool to room temperature.
- Not more than 2 hours before serving, use a serrated knife to slice the round of brioche horizontally in half. Spread the bottom generously with the custard. Place the top brioche on and press lightly. Using a heavy, large serrated knife, cut into wedges, and serve topped with powdered sugar. Serve within 2 hours.
ST. TROPEZ HOLIDAY CRANBERRY MOUSSE
Make and share this St. Tropez Holiday Cranberry Mousse recipe from Food.com.
Provided by Carolyn M.
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple well, reserving all juice. Add enough water to juice to make 2 cups. Heat to boiling in saucepan.
- Add jello, stir to dissolve. Remove from heat.
- Add cranberry sauce, stir to dissolve. Add lemon juice, peel and nutmeg.
- Chill until mixture thickens slightly.
- Blend in sour cream, then fold in pineapple and pecans. Chill until firm.
Nutrition Facts : Calories 364.1, Fat 16.4, SaturatedFat 7.1, Cholesterol 29.9, Sodium 162.2, Carbohydrate 54.2, Fiber 1.8, Sugar 51.3, Protein 3.9
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