It’s hard to believe Thanksgiving is almost here.
My life has been nothing short of Thanksgiving every day. But for Thanksgiving Day, there are some traditions we hold true to. First there’s the turkey. The way the turkey is prepared may differ from year to year but the turkey itself is traditional. My favorite way is for Mr. B to smoke the big guy. That won’t happen this year since the smoker is buried somewhere in the storage unit.
You may think me a bit strange but Thanksgiving Dinner is not a favorite! My absolute favorite is the leftovers from this feast! Love the sandwiches, the rest of the repast and the informality of the relaxed atmosphere. The “busy-ness” is over and it’s time to relax. If the rest of my family would be happy, I would make dinner the day before and leftovers would be the feast.
There is one recipe that is truly a family favorite. It’s our Fruit Salad. I remember having it as a kid and it was one of my favorites then. I think everyone that has ever tasted it has fallen in love. This may seem far-fetched but this is such a favorite that when all the kids are together, I have to triple this little gem. To be honest, it’s not a recipe that I have readily shared. But the time has come. How can I keep something so delicious to myself?! The glorious thing about this recipe is not only the flavor and texture but you make it 24 hours ahead of time. This is a must-do or it just won’t be the same.
Holiday Fruit Salad
2 cans Pineapple slices in heavy syrup *see note
1 large can Fruit Cocktail well-drained
1/2 bag large Marshmallows cut in quarters**see note
3 large Bananas sliced
Dressing – Part I
2 each Eggs beaten
4 tablespoons Sugar
4 tablespoons Vinegar
Dressing – Part II
1 pint Heavy cream
* Note: Drain syrup and use to dip the banana slices in to keep from turning brown.
**Note: You can use the mini-marshmallows but the flavor is not the same. To cut the marshmallows, dip scissors in a glass of water as necessary.
Drain the pineapple and cut slices into approx. 1″ pieces (reserving the juice). Drain and add the fruit cocktail. Slice the bananas, dipping in the pineapple juice. Cut marshmallows in quarters and add.
Dressing – Part I:
In a small, heavy saucepan combine beaten eggs, sugar and vinegar. Stir constantly, cooking to a pudding consistency. (Be careful, this stage will be achieved quickly.) Remove from heat and cool completely.
Dressing – Part II
Whip heavy cream adding sugar and vanilla to taste. Gently fold in the egg mixture. Fold into fruit salad.
Cover with plastic wrap. Chill 24 hours before serving.
Yield: 8 servings