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A dramatic presentation for your dinner table. Chilling time not included in the preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 2 tablespoons gelatin
- 1⁄2 cup water
- 2 cups tomatoes, cooked (canned is fine)
- 1⁄2 teaspoon salt
- 1 pinch pepper
- 1 bay leaf
- 1 stalk celery, minced
- 1 tablespoon cider vinegar
- 1 teaspoon onion juice
- 1 1⁄2 tablespoons gelatin
- 1⁄4 cup water
- 2 cups cottage cheese, sieved
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon paprika
- 1⁄2 cup whole milk
- For the red gelatin: Soften gelatin in cold water for five minutes.
- Heat tomatoes, add seasonings, bay leaf, and celery; simmer for ten minutes.
- Add gelatin, vinegar and onion juice and stir until gelatin is dissolved; strain and pour into a fluted mold (a spritz of cooking spray in the mold before filling will facilitate unmolding of gelatin).
- Chill until firm.
- For the white mold: soften gelatin in water for five minutes.
- Combine cheese, salt, paprika and milk in the top of a double boiler.
- Heat; add dissolved gelatin and blend thoroughly.
- Pour into a fluted mold the same size as used for the tomato gelatin and chill until firm (a spritz of cooking spray in the mold before filling will facilitate unmolding of gelatin).
- Unmold both and cut each into the same number of wedges.
- Arrange alternating colors into ring (it will make two rings) on a pretty plate.