Hey there! I was so happy to hear that people got out and made lemon curd this weekend!
I've felt guilty all week long for not giving you an actual recipe for something you could use it with, and since today I was asked to bring a fruit salad to our FRG (Family Readiness Group) event, I am now giving you a lemon-ish fruit salad, and it is so good. Plus, the best part of this salad is that it's light and tasty so it's good for summer, but also involves fruit available in most parts of the world year-round, so it's been a staple for those winter months, too. Or maybe the best part of this salad is that it's embarassingly easy. And since I'm making mine to take to an Army-Wife event, it kindof fits with my theme.
See, I love the 1950s and 1960s. And I love Jackie Kennedy. And I have a crush on Don Draper (ala Mad Men). And I love the outfits from that entire era. But I do not love Marshmellow Fluff, and am on the fence about Jell-o (which apparently covers about 75% of dishes from best I can tell between those two ingredients). And sometimes when I think about being an Army Wife and doing Army Wife activities (or about giving up a career to support a husband in his, or being called Mrs. by everyone my husband works with), I think about the WWII and Vietnam Army Wife. And I have days where I think "this is what Jackie would do. I just know it." Or, on less awesome days, "I am Betty Draper... minus the (marshmallow) fluff. And, you know, craziness." This salad is kindof an updated Ambrosia salad (minus the coconut, although if you're craving some, throw it on in). And makes me feel like I should be cooking in pearls instead of yoga pants.
But I wear the yoga pants just the same.
First, start by making Lemon Curd again (sorry for all the "curd." I've been told it's an offensive word, but that's just what it's called...). Put it in a bowl to cool, and turn your attention to the fruit.
Drain all the canned fruit well (this stuff gets soupy if left half-hazarly drained),
and cut-up your apples and grapes. I try to go for purple grapes and red apples to add a splash of color, but that stems from having a mother who once got upset because everything she made for supper that night was tan/orange, and she didn't like the way the plate looked... so I'm sure you can understand where I'm coming from here. Anyway, cut them up. Even the grapes. Even if they are small. Because nobody likes a goopy grape rolling around on their plate and getting into their other food or on their lap.
Add all the ingredients (minus bananas and whipping cream) to a large bowl (making sure to mix the lemon curd well... after all, this is going to keep your apples from getting that gross color), and refrigerate. Ideally overnight (this is a great brunch menu item), but if you're like me and wake up in the morning remembering suddenly remembering you need to eat food that day, first thing in the morning will do. Heck, in a pinch I've even let it sit for an hour before, but it just wasn't as tasty.
Just before serving, add a cut-up banana and some whipping cream. I tend to be a whipped cream snob, so I go for the real thing (with a little bit of sugar, and again, too much vanilla). If, however, you promote no such snobbery, this is a FAR better place for Cool Whip than most.
Stir it up, and enjoy the beautiful, tasty and flashback of it all. I'm sure if Betty Draper would have made this, she would have served it at the adults table -- isn't it a wonder that children ate totally different food from the adults? I will now cease my Mad Men ranting, and start thinking of things to keep me away from devouring this before my spouse-meeting. I'm sure it's very NOT-Jackie Kennedy to take a half-eaten bowl of anything to a pot-luck.
Overnight Fruit Salad
1 batch Lemon Curd (see previous post), about 1 1/4 cup
2 cups grapes, sliced
2 apples, cut into small chunks
1 can pinapple tidbits - well drained
1 can mandarin oranges - well drained
1 cup mini-marshmallows
1 cup Craisins
2 bananas, sliced
Add grapes, apples, pineapple, mandarin oranges, marshmallows and craisins to a large bowl. Combine. Add lemon curd and mix again. Refrigerate 5 hours, or overnight.
Add whipping cream and bananas, and be happy to know you've brought this much happiness in such an easy dish.