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Cucumber Aspic

Brayden's picture
Ingredients
  Boiling water 2 Cup (32 tbs)
  Lemon flavored gelatin 6 Ounce
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Green food color 3 Drop
  Cucumbers 2 Cup (32 tbs)
  Cucumbers 2 Medium, grated (Pared 2 Cups)
  Celery 1⁄2 Cup (8 tbs), finely chopped
  Celery 1⁄2 Cup (8 tbs)
  Prepared horseradish 2 Tablespoon
  Onion 1 Tablespoon, grated
  Onion 1 Tablespoon
  Dill 2 Teaspoon, snipped
  Fresh dill 2 Teaspoon
  Cucumber slice 20
  Cherry tomatoes 1 Pint, washed
  Cherry tomatoes 1 Pint
  Crisp salad greens 1 Cup (16 tbs)
  Salad greens 1 Cup (16 tbs)
  Dairy sour cream 1⁄2 Pint
Directions

GETTING READY
1) Line the bottom of a 5 ½ cup ring mold with cucumber slices.
2) Place the ring mold in a refrigerator.

MAKING
3) In a bowl, stream boiling water over gelatin; stir to dissolve.
4) Stir in vinegar, salt, and few drops green food color.
5) In a bowl of ice, place the gelatin bowl, stirring occasionally, until mixture is consistency of unbeaten egg white for about 35 minutes.
6) Gently fold in grated cucumber, celery, horseradish, onion, and dill, until well blended.
7) Spoon the celery mixture into the chilled ring mold.
8) Put the ring mold in refrigerator until firm at least 3 hours.

FINALIZING
9) Gently run a small spatula around edge of mold.
10) Invert over platter and place a hot, damp dishcloth over inverted mold, and shake gently to release.

SERVING
11) Fill center with tomatoes and garnish the edge with salad greens.
12) Drizzle the Cucumber Aspic with sour cream and serve cold.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Gelatin
Interest: 
Party
Preparation Time: 
40 Minutes
Servings: 
8

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