The Molded Meal – Jeff Smith The Frugal Gourmet

There is more to molded food than jello. In this episode of The Frugal Gourmet, Jeff Smith presents a very fun, attractive and convenient way to present food. Mold it! Just about anything can be molded as demonstrated at the end of the video when he pulls out beautiful molds made from leftovers. Just imagine not having to cook once your guests arrive. All you’ll have to do after viewing this video is take your beautifully prepared molds out of the oven and refrigerator to serve. Watermelon juice, Avocado and Chicken Mousse, Salmon Mousse, Pork Tongue Mousse, and an ice cream bomb are some of the recipes prepared in this video. So go ahead, make a few molds and enjoy your guests instead of cooking.

recipes:  Avocado Chicken Mousse and Salmon Mousse

Avocado Chicken Mousse – The Frugal Gourmet

  • 2 cups cooked chicken
  • 2 ripe avocados
  • 2 envelopes unflavored geletin
  • 2 cups chicken broth (warm)
  • 1/2 cup sour cream
  • 1/2 yellow onion (cut up)
  • juice of 1/2 lemon
  • salt and pepper

Directions:

Place avocado and chicken in food processor.  Dissolve the gelatin in the warm broth and stir to dissolve.  Add broth to processor with remaining ingredients.  Process until smooth and it starts to thicken.  Spray a decorative mold with cooking spray.  Add mixture.  Chill very well.  Carefully unmold to serve.  Serve with assorted crackers and bread.  A white wine would pair up nicely with this dish.

Salmon Mousse – The Frugal Gourmet

  • salmon fresh or canned  (14-15 ounces)
  • 3/4 cup clam juice (warm)
  • 2 envelopes gelatin
  • 6 flat anchovy fillets (small ones)
  • capers (about 2 teaspoons)
  • 2 green onions (chopped)
  • juice from 1/2 lemon
  • dill (fresh or dried)
  • 8 drops of tabasco
  • 1 3/4 cup sour cream

Place salmon in food processor.  Dissolve the gelatin in the warm clam juice and stir to dissolve.  Add broth to processor with all of  ingredient except sour cream.  Process until smooth.  Add sour cream and blenc.  Spray a decorative mold with cooking spray.  Add mixture.  Chill very well.  Carefully unmold to serve.  Serve with assorted crackers and bread.

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