Throughout this French Fridays with Dorie project, there is a part of me that totally looks forward to those weeks when "challenging" recipes are on the market.
I don't look forward to them because I am interested in trying them out (chances are, I am trying to figure out a way to change up the recipe), but because I know that there are enough troupers in the group that WILL make the recipe the right way and they will be pretty darned blunt as to how they feel about. Equally as entertaining are the rogue few who actually like said recipe.
Salmon in a jar.
That soup with the cellophane noodles.
Anything with aspic.
Yup, we've had our highs and lows over this four year journey. One thing I've learned is that I will try almost anything at least once, but at times I need to just listen to my instincts and go my own way.
This was one of those weeks.
The recipe on the docket was "caviar in aspic". Gelatin. Fish Bouillon. Caviar.
I still have occasional night terrors from the jello salads that were so popular in my childhood. They were usually something green (or red or orange) and jiggly - enscasing chunks of canned fruit and marshmallows. I spent a lot of energy eating the jello part and avoiding whatever it was that the jello was trying to hide (I half expected whatever was in there to pop out of the bowels of the gelatin mold - kind of like that scene in Alien...just saying.)
There was no way in Mars that this one was going to fly in casa Cher. I knew I was going to have to go rogue - no apologies. (This recipe was about the technique, right?)
So for the half recipe I planned on making, I nixed the fish bouillon. Traded the water for 2/3 cups of leftover champagne and 1/3 cup pomegranate cranberry juice and substituted pomegranate seeds for the caviar. But other than that, I followed the directions.
That counts for something, doesn't it?
I was slight unsure if it would set up properly, but a few hours later I had the jiggly block of stuff that I was looking for.
|Gratuitous picture of Runner Girl pretending to chew on a mini-||loaf pan.|
This post participates in French Fridays with Dorie.