Palace Court Salad Sheraton Hotel Recipes

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PALACE COURT SALAD - SHERATON HOTEL



Palace Court Salad - Sheraton Hotel image

When I was a child my grandpa took me to the famous Garden Court restaurant in the Sheraton-Palace Hotel in San Francisco, CA. He felt it was his duty to introduce his grandchildren to alternate areas of life,such as this nod to "fine dining". He always ordered this salad. I was so intimadated to be in this "fancy"...

Provided by Martha Price

Categories     Other Salads

Time 15m

Number Of Ingredients 17

3/4 lb fresh cooked shredded crabmeat
1/2 c finely minced celery
4 - 6 Tbsp mayonnaise
1 tsp fresh lemon juice
1/4 tsp salt
6 c finely shredded iceberg lettuce
6 slice large tomatoes (1/2 inch slices)
6 large cooked artichoke bottoms
6 hard-cooked eggs, peeled and finely chopped
GREEN GODDESS DRESSING
5 or 6 anchovy fillets, mashed (don't let these scare you - it blends in)
1 green onion, minced, both white and green portions
1//4 c minced fresh parsley
2 Tbsp minced fresh tarragon
3 Tbsp tarragon vinegar
1/2 c minced fresh chives
3 c mayonnaise

Steps:

  • 1. To make the seafood filling: mix just enough mayonnaise into the shredded crabmeat and celery to hold it all together. Too much mayonnaise will mask the delicate crab flavor.
  • 2. Arrange shredded lettuce on six large salad plates. For each serving, place a tomto slice in the center of the lettuce and top with an artichoke bottom. On each artichoke bottom mound 1/6 of the crab mixture, spoonful by spoonful, until a tower of crab results. Scatter chopped egg around the artichoke bases.
  • 3. Chill salads well before serving with Green Goddess dressing. Garnish with lemon wedges.
  • 4. GREEN GODDESS DRESSING: Put all ingredients in blender or large bowl and mix thoroughly. Makes about 3 and 1/2 cups. Serve chilled.

KENTUCKY BUTTER CAKE



Kentucky Butter Cake image

An easy to make scrumptious butter vanilla cake with a four ingredient glaze that creates an amazing crust and soaks into the cake keeping it moist for days.

Provided by Beth Pierce

Categories     Cakes

Time 1h5m

Number Of Ingredients 16

BUTTER CAKE
3 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c unsalted butter
2 c sugar
1 c milk
1 Tbsp white vinegar
4 large eggs
2 tsp vanilla
BUTTER GLAZE
1 c sugar
1/2 c unsalted butter
3 Tbsp brandy (water can be substituted)
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees. Generously grease and flour a 10 inch bundt pan (12 cup).
  • 2. In a large bowl whisk together flour, baking powder, baking soda and salt. Cream butter and sugar until light and fluffy; approximately 5 minutes.
  • 3. Mix milk and vinegar together in separate small bowl or measuring cup.
  • 4. Add eggs one at a time to butter/sugar mixture stirring just until incorporated. Add the vanilla. Stir in milk/vinegar mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Spoon into prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Remove from the oven but do not remove from the pan.
  • 5. Poke holes in the butter cake using the smaller end of a chopstick or similar sized instrument. Go close but not all the way through to the bottom. In small saucepan add sugar, butter and brandy. Place over medium low heat and stir very frequently until melted. Do not allow to boil. Remove from heat and stir in vanilla. Slowly and carefully pour over poked holes. Allow the cake to cool for 30 minutes from the time of removing it from the oven before inverting.

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