This recipe
is from a packet of recipes from the Nut Tree Restaurant in Vacaville,
California. This recipe is one of my Mom's favorite things to eat when we would
eat there in the 1960's. Serve the Marshmallow Dressing with fruits-
watermelon, fresh pineapple, cantaloupe, bananas, grapefruit, apples, cherries,
strawberries, blackberries, grapes and served with cottage cheese, orange nut
bread and a fresh orchid for decoration.
Fruit Salad
with Marshmallow Dressing
1 cup sugar
2/3 cup
light corn syrup
1/2 cup hot
water
2 egg whites
Dash of salt
1/4 teaspoon
vanilla
1/4 cup
mayonnaise
1 Tablespoon
grated orange rind
Combine
sugar, corn syrup and hot water. Heat slowly, stirring, until sugar dissolves,
then boil without stirring to firm ball or thread stage (248 degrees on candy
thermometer). Beat egg whites with salt. When stiff, gradually beat in the hot
syrup, beating until thick and fluffy. Add vanilla. Fold in mayonnaise and
orange rind.
Makes 1 1/2
cups.
From cookeatshare.com
-Preparing one of the Nut Tree “vintage” recipes always brings back fond
memories of the indoor aviary, rocking hobby horses, toy shop, kiddie train,
and of course - the restaurant/bakery. A specialty of the Nut Tree was Fruit
Salad with Marshmallow Dressing. It was served as a large luncheon plate with
fruits in season, cottage cheese and nut bread. However I like to serve it as
dessert. The sauce is for dipping large chunks of fruit fondue style, or as a
topping for a dish of fresh fruits. A colorful platter of fresh fruit and this
yummy sauce make a conversation piece as well as dessert. Present it on a
turntable in the table center, and guests will appreciate the ease of service.
Ingredients
1/2 cup hot
water
2/3 cup
light corn syrup
1 cup sugar
2 egg whites
Dash salt
1/4 teaspoon
vanilla extract
1/4 cup
mayonnaise
1 tablespoon
grated orange zest
Selection of
fresh fruits (pineapple, bananas, apples, cantaloupe, strawberries, etc.)
Directions
Combine
water, corn syrup and sugar in a deep saucepan. Heat over medium heat, stirring
until sugar dissolves. Increase heat and boil slowly without stirring to firm
ball stage or thread stage (248 degrees F. on candy thermometer.) Do not
overcook.
Meanwhile
beat egg whites with salt. When stiff, gradually beat in the hot syrup, beating
until thick and fluffy. Fold in vanilla, mayonnaise and orange zest.
Yield: 1 1/2
cups. Figure 12 servings, each serving = 2 tablespoons.
If sauce
becomes too thick, thin with a small amount of hot water.
FRUITS: For
use as a dipping sauce fondue-style prepare fruits in large pieces. For use as
a topping, prepare fruits in bite-size pieces, and/or add smaller fruits like
berries to the array.
