Ambrosia

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Ingredients:

1 Granny Smith apple

1 navel orange

3/4 cup shredded coconut

1/2 cup toasted sliced almonds

1/2 cup heavy cream

1 tablespoon sugar

4 oz. sour cream

Juice of 1 lime

Preparation:

Peel and core apple then cut into 1/2 inch cubes.  Coat apple pieces well with lime juice.  Set aside.  Peel orange and cut into 1/2 inch pieces.  Whip cream and sugar until stiff peaks form.  Whip sour cream into whipped cream.  Drain apple pieces and pat dry.  Fold the apple, orange, coconut, and almonds into cream mixture.  Chill for at least two hours.

Variation:

You can add maraschino cherries, pineapple or substitute your favorite fruits.

History:

I had an extra apple from a pie recipe and a fresh orange from my tree that needed to be used.  This is what they became.  It's strange that I would like this because I hated coconut as a kid.

Scallop Ceviche

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Ingredients:
1 1/2 lbs. bay scallops
1 mango
1 Serrano chili
2 limes
2 lemons
5 leaves basil, chopped
3 leaves mint, chopped
1/2 tsp. black Pepper
Pinch of salt
Tortilla chips

Preparation:
Dry scallops with paper towels then cut into quarters and place in bowl.  Juice limes and place in bowl with scallops.  Toss and put in refrigerator to cure for at least 30 minutes to 1 hour.

Peel mango then chop into quarter inch pieces.  Juice lemons and combine lemons and mango into separate bowl.  Seed and finely chop chili.  Add chili, basil, mint and black pepper to mango.

Drain scallops and add to mango.  Taste, add salt and adjust seasonings as necessary.

Serve with tortilla chips.

Variation:
Substitute sea bass, shrimp or other white fish for scallops.

History:
Chef George (at Chef Tech Cooking School) tossed this together in an effort to use some bay scallops (with water) that were purchased by mistake.  It ended up being the favored dish during the seafood class that included fried calamare.