EGGNOG
FLAN SALAD
1/4 c. cold water
1 tsp. unflavored gelatin
1 c. sour cream
Garnish: sliced kiwi fruit
Additional mandarin oranges
1 (6 oz.) pkg. lemon gelatin
1 (16 oz.) can pear halves in juice
3/4 c. dairy eggnog
1 (11 oz.) can mandarin oranges,
drained
Curly endive leaves
Soften unflavored gelatin in 1/4 cup of cold water; set aside.
Drain pear halves, reserving juice. Dice pears; set aside. Add
water to pear juice to measure 2 cups. Bring pear juice mixture
to boiling, stir in lemon gelatin and the unflavored gelatin
mixture. Stir until gelatin is dissolved; cool. Blend sour cream
and eggnog, stir into gelatin mixture. Chill until set to the
consistency of unbeaten egg whites. Fold orange sections and
diced pears into partially set gelatin. Turn mixture into an
oiled 9 1/2" flan pan or 6-cup mold. Chill until firm. Just
before serving, unmold salad onto serving platter. Garnish with
curly endive, additional mandarin orange sections and kiwi
slices, if desired. Cut into wedges. Makes 12 servings.
VARIATION: To make eggnog
salad mold, follow as directed above, except omit unflavored
gelatin and 1/4 cup of cold water, and halve the remaining
ingredients, using 1/3 cup eggnog. Pour partially set mixture
into an oiled 8"x4"x2" loaf pan. Unmold, garnish.
Makes 4 to 6 servings.
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