ST402676@brownvm.brown.edu (tamar more) (10/10/90)
I just got back from catering my sister's wedding. It seemed to be a great success, and i thought i would post some of the more interesting recipes i used. Where I have a source for the recipes, i will note that, though many i just made up as i went or combined pieces of different recipes. There were quite a few different dishes, so i will post one or two at a time. I guess the best place to start is in the beginning, so here is one of the appetizers: (a word of warning. I often don't measure, or do it only by eye, so i don't always know exactly how much i used. On the other hand, take that as reassurance that quantities just aren't that critical...) SALMON MOUSSE 2 envelopes unflavored gelatin 1/2 cup water 1 cup mayonaise 1/2 lb salmon garlic (a few cloves) lemon juice (as desired, probably a tablespoon or two) 1 cup sour cream parsley and scallions (again, to taste. about a tablespoon of each) dissolve the gelatine in a little water and then add the rest of the water. warm water will keep the gelatine liquid for a while so you can add it to the mousse without risk of lumps. work the gelatine in the water with your fingers to take out any lumps. If using fresh salmon, cook it by your favorite method. I microwaved it with a little lemon juice and dill. chop the parsely and scallions. beat together everthing except the gelatin/ water mixture (i use a food processor, but i imagine a mixer or whisk would do) and pour in the gelatine as you beat. adjust the flavors. if you want a less smooth mousee, you can mix in some unbeaten pieces of salmon. oil a mold and pur the mousse in. refrigerate until it sets. when ready to serve, loosen from the edges of the mold and unmold. decorate with capers, parsley, etc. z SMTP BROWNVM 10/10/90 ' SMTP@brownvm.brown. ST402676@BROWNVM 10/10/90 Undeliverable Mail