| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Desserts, June 1996 i |
4 |
Servings |
INGREDIENTS
|
|
**For the Tomatoes and |
|
|
Tomato Jelly** |
| 6 |
lb |
Tomatoes |
| 1 |
tb |
Salt |
| 1/8 |
ts |
Freshly ground black pepper |
| 3 |
ts |
Champagne wine vinegar |
| 2 1/2 |
ts |
Unflavored gelatin |
| 2 |
c |
Baby lettuce leaves |
| 2 |
tb |
Extra virgin olive oil |
| 1 1/2 |
ts |
Chevril — chopped |
|
|
**For the Cucumber Jelly** |
| 2 |
lg |
Cucumbers — seedless |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Fresh rosemary |
| 1 |
ts |
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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