Wednesday, January 01, 2020

Maya Kosoff: Seafoam Salad

Did everyone see the thread on Twitter about weird Thanksgiving family recipes?  If you didn't, you sure missed out on some doozies.  But I have to say, the item that basically started it all, the seafoam salad, is actually pretty delicious.  It's refreshing lime, with a creamy yet sandy texture, and I'm just not sure how you can not like it.  I can especially see this being a good palate cleanser on Thanksgiving or great with grilled fish on a hot day.  I actually recommend this dinosaur of a recipe.

Seafoam Salad
Adapted from Maya Kosoff (@mekosoff) on Twitter

1 (6-ounce) package lime Jell-O
2 (15-ounce) cans pear halves in juice
1 (8-ounce) package cream cheese, at room temperature
2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla paste
Strawberries, for serving

Spray a Bundt pan lightly with Pam.

Put Jell-O powder in a big bowl.  Add water to pear juice to equal 2 cups and heat just to boiling.  Pour over Jell-O powder to dissolve.  Add one cup cold water; let cool slightly.

Place pear halves in a blender and puree until the consistency of applesauce.  Set aside.

In a mixer bowl, beat cream cheese with 3 tablespoons of heavy cream until smooth.  Add the pureed pears, a little at a time, until the mixture is smooth and creamy.  Slowly whisk in the cooled Jell-O mixture until well combined.

In a separate bowl, whip heavy cream with sugar and vanilla until stiff peaks form.  Gently whisk the whipped cream into the lime mixture.  Pour the lime mixture into the prepared Bundt pan and refrigerate until firm, about 4 hours.

Makes 16 servings

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