This
brunch dish is a imitation crab and melon salad derived from a
special chicken salad. That salad was created for especially for
Queen Elisabeth's coronation back in 1953. For our treat, instead of
mayonnaise, is a blend of orange and coconut flavored Greek style
yogurt. It is served “Vol au Vent”. That's French for “in a
puff pastry”!
Low
fat Crab, honeydew melon, cantaloupe, yogurt with some nuts and a few
grapes, what a brunch treat!
Ingredients:
- ½
cup chopped red onion
- 1 cup honeydew melon
- 1 cup cantaloupe
- 5oz Greek style yogurt with orange
- 5oz Greek style yogurt with coconut
- 1 tbs mayonnaise
- ¼ cup walnuts
- Old Bay Seasonings
- salt
and pepper to taste
Directions:
Follow
package directions for the puff pastry shells:
pre
heat oven to 400 degrees
While
that bakes, cut up the melons.
Chop
the onion
In
a large bowl, gently toss the crab meat, melon, grapes, onion, and
eggs.
In
a medium sized bowl mix half a 5 oz container of orange flavored
yogurt with half a 5 oz container of coconut flavored yogurt. Stir
in 1 tbs of mayonnaise and the old bay seasonings.
Gently
fold the dressing into the salad.
Remove
the “tops” of the puff pastry shells and over-fill with the
salad.
What
a wonderfully rich, yet modern take on this classic!
For
our music:
https://www.youtube.com/watch?v=bAXb1gnxoAg
What
a dish to put before my Master!
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
Dan White
http://www.amazon.com
No comments:
Post a Comment