Cold Poached Tomatoes With Cucumber And Tomato Jellies

CATEGORY	CUISINE	TAG	YIELD
Grains		Desserts, June 1996 i	4	Servings

INGREDIENTS

		**For the Tomatoes and
		Tomato Jelly**
6	lb	Tomatoes
1	T	Salt
1/8	t	Freshly ground black pepper
3	t	Champagne wine vinegar
2 1/2	t	Unflavored gelatin
2	c	Baby lettuce leaves
2	T	Extra virgin olive oil
1 1/2	t	Chevril, chopped
		For the Cucumber Jelly
2		Cucumbers, seedless
1/4	t	Salt
2	T	Fresh rosemary
1	t	Unflavored gelatin
		Freshly ground black pepper
		Champagne wine vinegar

INSTRUCTIONS

For Tomatoes: Place the 4 nicest tomatoes in simmering water for 10
seconds. cool in ice water for 15 seconds. Peel; refrigerate.  Cut
remaining 12 tomatoes into wedges. Place in food processor with 1
tablespoon salt; puree. Let drain through a cheesecloth-lined  strainer
into a nonreactive bowl for 1 hour; you should have 1 1/2  cups of
tomato juice. Add 1/8 teaspoon pepper and 1 1/2 teaspoons  champagne
vinegar. Transfer 1/2 cup tomato juice to top of a double  boiler (not
over heat). Sprinkle gelatin over; let stand to soften, 5  minutes. Set
over simmering water; whisk until gelatin dissolves, 5  minutes. Remove
from heat. Add remaining cup tomato juice to gelatin  mixture; stir to
combine. Let cool to room temperature, about 15  minutes. When cool,
refrigerate for 10 to 20 minutes. Liquid should  be the consistency of
egg whites. Meanwhile, core poached tomatoes  and scoop out almost all
seeds and flesh; freeze 10 minutes. Dip  tomatoes into gelatin mixture
to glaze; place on a plate. Refrigerate  for 25 minutes. Cover and
refrigerate remaining tomato jelly. for  Cucumber Jelly: Peel
cucumbers. Cut 1 1/2 cucumbers into chunks.  Place chunks in food
processor with salt and rosemary; puree. Let  mixture stand in a
cheesecloth-lined strainer over a bowl, 30  minutes. You should have 1
cup cucumber juice. Pour 1/2 cup cucumber  juice into top of a double
boiler (not over heat). Sprinkle gelatin  over and let stand to soften,
5 minutes. Set over simmering water and  stir until gelatin dissolves.
Stir in remaining 1/2 cup cucumber  juice and vinegar. Pour into a
nonreactive bowl, cover with plastic,  and refrigerate until just set,
about 1 1/2 hours. To serve, dice  remaining tomato jelly. Remove seeds
from reserved cucumber. Dice and  fold into cucumber jelly; add pepper.
Divide lettuce among 4 chilled  plates. Place 1 tomato on each; fill
with cucumber jelly. Spoon  remaining cucumber and tomato jellies
around tomatoes. Drizzle with  oil and remaining 1/2 teaspoons vinegar;
sprinkle with chevril and  salt and pepper to taste.  Posted to
MC-Recipe Digest V1 #154  Date: Fri, 12 Jul 1996 08:58:13 -0800  From:
Kristine <ksimpson@cwo.com>  Recipe By     : Martha Stewart Living,
June 1996

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 137 Calories From Fat: 9 Total Fat: 1.1g Cholesterol: 0mg Sodium: 3024.9mg Potassium: 1501.9mg Carbohydrates: 32.1g Fiber: 8.1g Sugar: 18.9g Protein: 6.2g