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COLD SALMON MOUSSE 3 tablespoons lemon juice 2 tablespoons cold water 2 envelopes unflavored gelatin 2/3 cups boiling water 2 stalks of celery, each one cut into pieces 1 small onion, cut into 2 pieces 1/4 medium cucumber, peeled and cut into 4 pieces 1/2 carrot, cut into 2 pieces 2 sprigs parsley 1/2 cup homemade mayonnaise* 1 cup heavy sweet cream 1/4 teaspoon white pepper 1 teaspoon salt 3 sprigs fresh dill 1 pound fresh salmon steaks, poached, with skin and bones removed and cut into pieces (or 2 seven and three quarter ounce cans drained salmon) Place lemon juice and cold water in food processor. Sprinlke gelatin on top and let stand for 1 minute. Add boiling water and blend for about 10 seconds. Add remaining ingredients and process until mixture is throughly smooth. Pour into a five-cup mold (fish shaped is always nice for fish deshes). Chill overnight or for several hours, until firm. Unmold and serve on a bed of salad greens, garnishing with lemon slices and pimentos. ‘HOMEMADE MAYONNAISE (Because homemade mayonnaise contains no preservatives it should be used within 5 days) 1 egg 1 teaspoon dry mustard 1 tablespoon wine vinegar 1/2 teaspoon salt 1/4 teaspoon lemon pepper 1 cup vegetable oil Place all ingredients, except oil in food processor. Blend for about 10 seconds. Add oil slowly to processor in a steady stream. Mixture will begin to thicken. Process the mixture longer for thicker mayonnaise. Yields 1 cup. For a dessert, serve a quick lemon-lime mousse. 11/2 teaspoon grated lemon zest (optional) 1/2 teaspoon grated lime zest (optional) 1/4 cup lemon juice 1 tablespoon lime juice 3 egg yolks 1/2 cup sugar 2 tablespoons cornstarch pinch of salt 2/3 cup milk 1 cup heavy cream 1. Put stainless steel mixing bowl in freezer to chill. 2. Prepare the zests and juice the fruits. 3. In a medium saucepan, combine the zests, citrus jui ces, egg yolks, sugar, cornstarch and salt. Whisk in the milk. 4. Place saucepan over medium heat and cook, stirring constantly, until the custard has thickened and comes to a boil, about 10 minutes. 5. Remove saucepan from heat and transfer custard to the chilled stainless steel bowl. Cover tightly with plas tic wrap, placing it directly on the surface of the custard to prevent a skin from forming. Place in freezer to quick-cool, stirring occasionally to evenly distribute the cold (no more than 30 minutes). 6. When the custard is cooled, in another bowl whip the heavy cream until stiff peaks are formed. Fold the whipped cream into the custard. Spoon the mousse into individual dessert bowls and refrigerate until serving time. The mousse has about 390 calories per standard serv ing. If you are watching your weight, offer half a stand ard serving, and add summer fruit wedges, slices and chunks around the mousse. MB 22 ’’НАШЕ ЖИТТЯ”, ЧЕРВЕНЬ 1997 Видання C оюзу Українок A мерики - перевидано в електронному форматі в 2012 році . A рхів C У A - Ню Йорк , Н . Й . C Ш A.
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