This classic aspic recipe is updated with flavors of cranberry and port! We asked our friends Noah Fecks & Paul Wagtouicz to recreate a Thanksgiving meal from 1947 inspired by the classic food photography of Gourmet Magazine.
You will need:
1 teaspoon canola oil
24 oz cranberries (about 6 cups)
1 cup white sugar
1 cup cranberry juice, unsweetened
1⁄4 cup water
1 envelope unflavored gelatin (0.35 oz)
1⁄4 cup ruby port (optional)
mint leaves, fresh (optional)
- Use canola oil to grease well a 2-cup bombe mold or ceramic mold.
- Zest entire lemon then juice it. Strain the juice and set aside.
- Sprinkle gelatin over water in a small bowl, allow to Pumpkin Bourbon Pecan Pie 108 | Sweet Paul winter 2012 soften, and set aside.
- In a saucepan, combine cranberries, sugar, lemon zest, lemon juice, and cranberry juice and bring to a boil.
- Reduce heat to simmer and leave half covered for 15 minutes.
- Remove from heat and allow to cool for 10 minutes.
- Pour mixture into a food mill fitted with the finest disc and process mixture, discarding any remaining skins.
- Add ruby port to mixture, remove 1⁄4 cup, and let the rest sit in the refrigerator covered with plastic wrap or foil.
- Add softened gelatin to remaining mixture, combining well with a whisk.
- Pour mixture into mold and cover loosely with towel.
- Allow to cool 2–3 hours.
- Fit mold with lid or cover tightly with plastic wrap or foil and chill overnight.
- To serve, dip mold in a bowl of warm water for 10 seconds, then loosen using a plastic or soft knife. Turn upside down on serving dish and un-mold. Pour reserved 1⁄4 cup of sauce over the mold and garnish with mint leaves.
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