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From Dorothy McNett's recipes at www.dorothymcnett.com. A great make-ahead recipe to use as an appetizer or as a salad. Plate it with lots of dark green kale leaves along with thin bread slices and vegetables to dip and spread.
1 envelope unflavored gelatin
Brush a bit of olive oil on the bottom and sides of a 1 to 1 1/2 quart ring mold or other suitable dish for unmolding. Set aside. Combine gelatin and wine or water in batter bowl or mixing bowl and allow to stand about 5 minutes. Heat the broth (about 45 seconds in microwave) and add to the gelatin. Stir to dissolve the gelatin. Add the lemon juice and chopped onions. Allow to stand about 10 minutes to cool. In meantime, peel and mash the avocados. As long as the gelatin mixture is not really hot, blend in the mashed avocados, sour cream, ricotta and cayenne. Pour into the oiled dish and refrigerate several hours or overnight. When ready to serve, unmold onto a beautiful plate or platter and surround with greens and other goodies for eating.
Recipe created 2013-04-01.