Melinda Lee - Clear Channel, Los Angeles
Once upon a time, I found somewhere a wonderful dressing for fruit salad – which
also can be used as a “dip” for dipping fresh fruit! (Previous
contenders had been too heavy, or sour, or just boring.) The citrus-y Honey
Cream Dressing
below immediately became a favorite with listeners.
Not long after that discovery, I went to a party at which a guest, Linda Black,
arrived bearing a beautiful fresh fruit platter AND a really marvelous dipping
sauce to serve alongside. Linda gave me the recipe on the spot and I shared
it on the radio the very next morning.
Recently, a discussion began on the FOODTALK broadcasts when a listener called
to describe a distinctive lime dipping sauce that had been served by a friend
who refused to give up the recipe. Of course, this started a major quest to
find it for our caller, and the third recipe listed below from Andie (who seems
to have a line on everything!) is, I am certain, exactly the one described.
Our listener, Rick, sent a distinctively tasty dip he had enjoyed at The
Village Kitchen Shoppe in Glendora, and finally, another listener (who didn’t
sign his or her name to the e-mail) contributed the marshmallow orange dip
listed below – which can be made with any flavor of juice (including
exotic nectars) to convey the delightful flavor of your choice.
Now we have a collection of lovely dipping sauces – the lightest
of which (or thinned-with-cream-or-juice versions of even the heaviest) will
make
delicious dressings for fruit or combination salads, as well as dips.
HONEY CREAM DRESSING FOR FRUITS
Makes about 2 cups
2 eggs
1/2 cup, honey
1/2 cup, lemon juice
1/2 cup, orange juice
1/2 cup, heavy cream – whipped to soft peaks
2 teaspoons, grated orange rind
Beat the eggs in a small saucepan and stir in the honey, lemon juice and orange
juice. Place the saucepan over low heat and cook, stirring constantly, until
the mixture coats the back of a spoon. Remove from heat and cool to room temperature.
Fold in the whipped cream and orange rind. Chill and serve in a sauceboat with
fresh fruit salads.
LINDA’S FRUIT DIPPING SAUCE
Makes about 2 cups
6 pieces, candied ginger – chopped in food processor
2 cups, sour cream
1 to 2 tablespoons, honey (to taste)
6 mint leaves – chopped
Combine sour cream, honey and mint leaves. Blend ginger into mixture.
ANDIE’S LIME DIP (OR DRESSING) FOR FRUIT
Andie makes a wonderful lime dip or dressing for fruit salad (also great on
chunky chicken salad) using cream cheese, sour cream and Rose's Lime Marmalade.
This is, without doubt the very recipe a listener called to request several
weeks ago. A hostess of that listener’s acquaintance had refused to share
the recipe.
Makes about 3 cups
1/2 cup, Rose’s lime marmalade
Rose’s Lime juice – if needed to thin
(or substitute regular lime juice)
up to 1 cup, sour cream
12 oz cream cheese
1/4 teaspoon kosher salt
lime zest for garnish
Heat the lime marmalade until it melts, add some of the sour cream and blend
the mixture in a blender until the shredded lime peel is chopped very, very
fine. If it is a little thick, add a little bit of the Rose's lime juice (or
even plain lime juice).
Cream the cream cheese (easiest in an electric mixer) until it is fluffy,
then slowly pour in the marmalade/sour cream mixture until it is thoroughly
incorporated. Add the salt. Taste the dip and add more sour cream if needed
to balance the flavors.
Before serving, sprinkle lime zest over the top to add a touch of color.
“HAWAII” LEMON DIP FOR FRUIT
Our listener, Rick sent us this dip recipe he got from the Village Kitchen
Shoppe in Glendora.
Makes about one cup
1 cup, sour cream
3 tablespoons, powdered sugar
1/2 teaspoon, lemon zest
1 tablespoon, Hawaiian Punch concentrate
Juice of 1/2 lemon
Combine all ingredients and chill.
MARSHMALLOW ORANGE DIP FOR FRUIT
Use any kind of juice to flavor this dip to your taste – exotic nectars
like mango or papaya would add a tropical taste, for example – maybe
with a bit of coconut cream. Thin it with additional juice to make a salad
dressing.
Makes about 2 cups
8 ounces, Philadelphia cream cheese – softened to room temperature
One small jar, marshmallow crème
Orange juice as needed to thin to desired consistency
In a food processor or blender, beat the cream cheese until fluffy, adding
the marshmallow cream by spoonsfull until thoroughly incorporated. The carefully
beat in the juice by droplets until desired flavor and texture has been achieved.
Serve at room temperature.
