Avocado Tuna Mold!
So recently, anitakay posted this delightful looking aperitif ... guess who made it and served it to his unsuspecting coworkers? Well, it WAS Halloween...
No video this time (I have an annoyingly large cast/bandage on my left arm that's not exactly camera friendly) but I did take pictures...
I started by mashing the avocado. Those things are difficult to work with ... slippery.
Next, I got my gelatin started
And then I mixed in the sour cream and the mayonaise, and the other ingredients
I then put it in the lovely copper seashell mold I found for 35 cents at the thrift store, and left it to set overnight in the fridge. The next morning, I prepared the tuna layer. This involved really nothing more than preparing the gelatin, adding the tuna and veggies, then pouring it on top of the avocado layer. Here's the gelatin tuna mixture:
Here is the avocado gelatin, all set up and pretty:
I let it set for the rest of the morning in the fridge at work. It certainly looks colorful and pretty while still in the mold.
And then, the grand unveiling:
And the results? Like so many other recipes of this ilk, it was salty! Unfortunately, it also was yet another recipe where the whole wasn't greater than the sum of its parts. Each individual taste was there, refusing to blend into something pleasing. It was edible, and in some ways even tasty, but not something I'll ever make again. Great eye appeal, however.
Here's my co-workers' thoughts:
"Nice fresh veggie/tuna taste, but as with all molds, the gelatinous form is unappealing to me. Very tasty when I keep my eyes closed."
"It makes me want to rock and roll all night."
"I like the avocado topping. (I don't eat fish)"
No video this time (I have an annoyingly large cast/bandage on my left arm that's not exactly camera friendly) but I did take pictures...
I started by mashing the avocado. Those things are difficult to work with ... slippery.
Next, I got my gelatin started
And then I mixed in the sour cream and the mayonaise, and the other ingredients
I then put it in the lovely copper seashell mold I found for 35 cents at the thrift store, and left it to set overnight in the fridge. The next morning, I prepared the tuna layer. This involved really nothing more than preparing the gelatin, adding the tuna and veggies, then pouring it on top of the avocado layer. Here's the gelatin tuna mixture:
Here is the avocado gelatin, all set up and pretty:
I let it set for the rest of the morning in the fridge at work. It certainly looks colorful and pretty while still in the mold.
And then, the grand unveiling:
And the results? Like so many other recipes of this ilk, it was salty! Unfortunately, it also was yet another recipe where the whole wasn't greater than the sum of its parts. Each individual taste was there, refusing to blend into something pleasing. It was edible, and in some ways even tasty, but not something I'll ever make again. Great eye appeal, however.
Here's my co-workers' thoughts:
"Nice fresh veggie/tuna taste, but as with all molds, the gelatinous form is unappealing to me. Very tasty when I keep my eyes closed."
"It makes me want to rock and roll all night."
"I like the avocado topping. (I don't eat fish)"