This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Vegetable Aspic
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serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 teaspoon unflavored gelatin
3/4 cup unsweetened apple juice
1/3 cup cider vinegar
1 cup frozen English peas, thawed and drained
1 cup frozen French-style green beans, thawed and drained
1 can (14 ounce size) artichoke hearts, drained and chopped
2 ounces jarred diced pimiento, drained
2 tablespoons chopped ripe olives
1 tablespoon finely chopped onion
1 1/2 teaspoon prepared horseradish
1/8 teaspoon black pepper
non-stick cooking spray
8 lettuce leaves
directions
Combine gelatin and apple juice in a small saucepan and let stand for 1 minute.
Cook over medium heat for 1 minute or until gelatin dissolves, stirring constantly. Remove from heat and stir in vinegar. Chill until mixture reaches consistency of unbeaten egg white.
Combine peas, green beans, artichoke hearts, pimiento, olives, onion, horseradish, and pepper in a large bowl. Add gelatin mixture, stirring gently.
Spoon mixture into 1/2-cup molds coated with cooking spray. Cover and refrigerate overnight or until set.
Unmold onto individual lettuce-lined serving plates.
added by
glewis
nutrition data
Nutritional data has not been calculated yet.
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