Neiman Marcus Seafood Salad Recipes

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NEIMAN MARCUS' MANDARIN ORANGE SOUFFLE



Neiman Marcus' Mandarin Orange Souffle image

Mother and I loved to dine at Neiman Marcus' Zodiac Rooms until just before here death - I would move from menu item to menu item through the years, but Mother always had the salad luncheon platter and never waivered - it may have changed over the years, tuna or shrimp or chicken salad, etc... but one thing that never was never altered was the Mandarin Orange Souffle - "the number one 'ladies lunch' item throughout the country. The "cooking time" here refers to cooling time - a lovely cool molded addition to any luncheon.

Provided by Metlantis

Categories     Lunch/Snacks

Time 4h15m

Yield 6 Individual Souffles, 6 serving(s)

Number Of Ingredients 7

1 1/4 cups orange juice (preferably from concentrate, thawed and diluted)
1 (1 tablespoon) envelope unflavored gelatin
1 cup sugar
2 large egg yolks
1 1/2 tablespoons fresh lemon juice
1 cup heavy cream
1/2 cup canned mandarin orange section (4-ounce can)

Steps:

  • Pour 1/4 cup of the orange juice into a small bowl, sprinkle the gelatin over, and stir to dissolve.
  • Seat aside to let the gelatin soften.
  • Prepare and ice bath in a large bowl.
  • Pour the remaining orange juice into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks.
  • Over medium heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. Do not allow the mixture to boil.
  • Add the softened gelatin mixture (which will have a rubbery texture) and the lemon juice.
  • Stir until incorporated and then transfer the "custard" to a clean mixing bowl; sit the bowl in the ice bath to cool.
  • While the custard is cooking, stir it occasionally.
  • Using a wire whisk or an electric whisk, whip the heavy cream until soft peaks form.
  • With a spatula, gently fold some of the whipped cream into the cooled custard mixture to "loosen" it, then add the rest of the cream mixture and fold in until fully incorporated.
  • Place three or four of the mandarin orange sections in the bottom of six individual 5-ounce fluted plastic dessert molds and then fill the molds with the orange souffle mixture.
  • Place the molds on a cookie sheet and cover with plastic wrap.
  • Transfer to the refrigerator and chill for at least 4 hours, and preferably overnight, until firm.
  • Carefully unmold.
  • .

NEIMAN MARCUS CHICKEN SALAD



Neiman Marcus Chicken Salad image

Make and share this Neiman Marcus Chicken Salad recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 10m

Yield 6 cups

Number Of Ingredients 9

1 lb cooked chicken breast, cut into 1/2 inch cubes
1 cup mayonnaise
1 cup celery, thinly sliced
1 cup purple grapes, halved
1/2 cup sliced almonds, toasted
1 tablespoon parsley, minced
1 teaspoon kosher salt, plus more to taste
1/2 cup whipped cream
fresh ground black pepper, to taste

Steps:

  • Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.
  • Serve on lettuce leaves, in a hollowed out tomato or as the filling for a sandwich.

NEIMAN MARCUS CHICKEN SALAD



Neiman Marcus Chicken Salad image

Again another Neiman Marcus recipe that DiBS helped find. It's the whipping cream that makes this so special.

Provided by Kathies Kafe

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/4 cups cooked chicken breasts (diced & chilled, approx. 4 breasts)
1 cup celery (finely chopped)
1 cup green seedless grape (halved)
1/2 cup toasted almond (slivered)
2 tablespoons parsley
1 teaspoon salt (optional)
1 cup mayonnaise (not salad dressing)
1/2 cup whipping cream (whipped stiff)

Steps:

  • Combine all ingredients.
  • Chill and Serve.
  • (Prep time includes poaching chicken. Although this says approximately 4 chicken breasts I personally find that to be more than 2 1/4 cups of diced chicken).

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