GRAPEFRUIT ASPIC WITH GRAPES AND 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.
- 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.
- 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.