Ambrosia, nectar of the gods, made a misstep some time in the mid-twentieth century when it took miniature marshmallows and canned fruit sections into its company. For a dish that conferred immortality, it seemed, well, tragic. Olympian ambrosia of yore had been forgotten.
This ambrosia recipe gives the nectar new life by using pineapple and a variety of citrus, shredded unsweetened coconut in the pantry, and ginger chips, which lend a sweet-pungent heat. Silky walnut oil whisked in with the juices and zest, a little cracked black pepper elevate this to the celestial. Of course, add a splash of Grand Marnier, if you don’t mind a little extra spirit.
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1. Using a microplane, get ½ teaspoon of zest from each of the citrus fruits.
2. Cut citrus fruits into thin sections. Peel, core, and slice pineapple into thin slices.
3. Squeeze juice from rinds into mixing bowl. Squeeze lime into same bowl. Add orange and grapefruit zest. (reserve lime zest for garnish). Add a pinch of sea salt and a few grindings of black pepper. Whisk in 4 Tablespoons Walnut oil.
4. Layer slices into saucer style champagne glasses (or martini glasses or glass bowls). Sprinkle with toasted coconut and a few broken ginger chips. Repeat layering, topping with coconut and ginger chips. Drizzle citrus-walnut oil mixture over each. Garnish with lime zest and serve.
Serves 4-6.
See more of Nancy’s recipes on her blog, Good Food Matters.