My dad is famous for many creative things in our family: his poems, pancakes, Sierra backpack trip planning, his broccoli salad and more. Today I will share his broccoli salad recipe. I often request this dish when we are gathering for a family holiday or a movie night potluck. Here it is.
This is a simple salad but is always well received. I usually double the recipe.
1 1/2 heads of broccoli cut stems into 1/4” or so squares and the heads into 1/2” or so buds
1 lb. bacon well cooked and broken into small pieces
1 small re onion finely chopped
1 cup golden raisins
1/2 cup sunflower seeds
Put above in one bowl and toss before adding dressing:
1 cup mayonnaise
1/2 cup sugar or sugar substitute
2 tbls. vinegar of your choice
Spicy Cheese Straws
- 2/3 cup freshly grated Parmesan (about 2 ounces)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed and unfolded
- an egg wash made by beating 1 large egg with 2 tablespoons water
Preheat oven to 425°F and butter 2 large baking sheets.
In a bowl toss together Parmesan, spices, and salt. On a lightly floured surface roll out pastry sheet into a 16- by 10-inch rectangle and brush with some egg wash. Cut pastry in half crosswise, forming two 10- by 8-inch rectangles. Sprinkle Parmesan mixture over 1 rectangle and top with other rectangle, egg-wash side down, pressing firmly to force out any air pockets. Roll out pastry slightly to make layers adhere (rectangle should be about 10 1/2 by 8 1/2 inches). Brush pastry with some egg wash and with a sharp large knife or pastry wheel cut lengthwise into 1/4-inch-wide sticks.
Arrange cheese straws about 1 1/2 inches apart on baking sheets, pressing ends onto baking sheets. Bake cheese straws in batches in middle of oven until golden, about 10 minutes. Transfer cheese straws to a rack and cool. Cheese straws may be made 2 days ahead and kept in an airtight container. Recrisp cheese straws in a 425° F oven until heated through, about 5 minutes.
Part 1: The shortbread
1 cup flour
1 tsp baking powder
1/2 cup butter
1/8 tsp salt
1/2 cup sugar
Add 1 egg and mix.
Press into a greased 9" x 9" pan.
Bake 30 minutes at 350 degrees.Set aside to cool.
Part 2: The custard
4 egg yolks, well-beaten
1 whole egg, slightly beaten
1 cup sugar
grated rind and juice from 2 lemons
Cook slowly over medium to low heat in the top of a double boiler until it thickens. Stir constantly. Must be patient-- this is a real, old-fashioned lemon custard.
When thickened, remove from heat and cool.
Part 3: The topping
1 egg, well-beaten
3/4 cup sugar
1 cup shredded coconut (I am assuming she means unsweetened coconut here.)
Part 4: Assembling parts 1 - 3
When the shortbread and the custard are both cool, spread the custard evenly on the shortbread.
Then spread the coconut topping onto top of the lemon custard.
Bake 20 minutes at 350 degrees, or until the topping begins to become very lightly brown.
Cut into long narrow bars.
You may roll the bars in powdered sugar if needed to keep it all together.