Grapefruit Aspic With Grapes & Celery

Crisp Mixed Greens and Avocado Slices, Honey Mayonnaise, and Toasted Almonds – 4 to 6 servings

  • 1 envelope (tablespoon) unflavored gelatin
  • ½ cup cold water
  • ½ cup boiling water
  • 1/4 cup sugar
  • 1½ tablespoons lemon juice
  • 1 ½ large ruby red, pink, or white grapefruit, or ½ of each, peeled, seeds removed, separated into sections, membrane removed, and juice reserved
  • ½ cup seedless red or green grapes, or 1/4 cup each (may cut grapes in half horizontally, if desired)
  • 1/3 cup chopped celery
  • Crisp mixed greens of choice as desired
  • 1 firm ripe medium avocados, peeled, seeds removed, thinly sliced and immediately sprinkled with lemon juice to prevent discoloration for garnish
  • Honey Mayonnaise as desired for garnish
  • Toasted slivered blanched almonds as desired for garnish (optional)

In a 1-cup measure, soften gelatin in cold water; in a medium bowl, dissolve softened gelatin in boiling water.  Stir in sugar and lemon juice.  Add grapefruit sections, grapes, celery, and reserved grapefruit juice to gelatin mixture.  Spoon mixture into a very lightly oiled 4-cup mold or 4 to 6 individual molds.  Chill aspic(s) in the refrigerator until gelatin mixture is firm.  Unmold aspic(s) onto a chilled serving plate or chilled salad plates lined with crisp greens; arrange avocado slices around the large aspic or individual aspics.  Pass Honey Mayonnaise in a sauceboat or garnish each salad with a dollop of Honey Mayonnaise and a sprinkle of toasted slivered almonds.   

Honey Mayonnaise

  • about 1 cup
  • 3/4 cup commercial mayonnaise or commercial reduced-fat or no-fat mayonnaise,
    • or 3/4 cup Homemade Mayonnaise
  • 1½ to 2 tablespoons honey
  • 1 tablespoon lemon juice (see note)

In a small bowl or 1-cup measure, combine all ingredients, blending well with a wire whisk.  Dressing may be stored, sealed, in an airtight container for up to 1 week.

Note: Preferably use freshly squeezed juice.

Homemade Mayonnaise

  • about 1 1/4 cups
  • 2 egg yolks
  • 2 tablespoons cider vinegar or lemon or lime juice
  • 2 tablespoons water
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • ½ teaspoon salt or to taste
  • Pinch of freshly ground white pepper
  • 1 cup salad oil (corn or canola or safflower oil or a combination)

In a small heavy saucepan, stir together egg yolks, vinegar, water, sugar, mustard, salt, and pepper, blending well with a wire whisk.  Cook over very low heat, stirring constantly, until mixture begins to bubble.  Remove from heat.  Allow mixture to stand at room temperature for 4 minutes.  Pour mixture into a blender container; cover and blend at high speed.  While blending, very slowly add oil in a fine stream.  Blend until mixture is thick and smooth.  Occasionally turn off blender and scrape down sides of container with a rubber spatula, if necessary.  Cover and chill if not using immediately.  May store mayonnaise, sealed, in an airtight container for up to 1 week, if desired.

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