didn't have time so I'm doing it now so it will be available if need be. It's very pretty and tasty.
Caviar-Crowned Mold
Appetizers by Mable Hoffman
Use a pedestal cake stand or footed sandwich plate to present this spectacular looking mold.
1 Cup cottage cheese
1 Cup dairy sour cream
1 tsp. lemon juice
1 tsp. Worcestershire sauce
¼ tsp. seasoned salt
1 (.25 oz.) envelope unflavored gelatin
¼ Cup chilled dry white wine
3 hard cooked eggs
1 (2 o.) jar red or black caviar
3 green onions, finely chopped
3 slices lemon
Pumpernickel bread or rye bread, thinly sliced
In a blender or food processor, combine cottage cheese, sour cream, lemon juice, Worcestershire sauce and seasoned salt. Process until smooth, 10 to 20 seconds. In a small saucepan, sprinkle gelatin over wine; let stand 3 to 4 minutes to soften. Stir over low heat until gelatin dissolves. Gradually stir dissolved gelatin mixture into cottage cheese mixture into cottage cheese mixture. Pour into a 9 or 10 inch quiche pan or spring-form pan. Refrigerate until firm, 4 to 6 hours. Finely chop hard cooked eggs; set aside. Invert firmly set mold onto a large round platter; remove pan. Spoon caviar in a 1” ring around outer edge on top of mold. Spoon chopped eggs in a 1 ½” ring inside caviar ring. Cover remaining surface with chopped onions. Garnish center with lemon slices. Serve as a spread with pumpernickel bread or rye bread. Makes 35 to 40 servings.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Orchid/P1010012-1.jpg
Caviar-Crowned Mold
Appetizers by Mable Hoffman
Use a pedestal cake stand or footed sandwich plate to present this spectacular looking mold.
1 Cup cottage cheese
1 Cup dairy sour cream
1 tsp. lemon juice
1 tsp. Worcestershire sauce
¼ tsp. seasoned salt
1 (.25 oz.) envelope unflavored gelatin
¼ Cup chilled dry white wine
3 hard cooked eggs
1 (2 o.) jar red or black caviar
3 green onions, finely chopped
3 slices lemon
Pumpernickel bread or rye bread, thinly sliced
In a blender or food processor, combine cottage cheese, sour cream, lemon juice, Worcestershire sauce and seasoned salt. Process until smooth, 10 to 20 seconds. In a small saucepan, sprinkle gelatin over wine; let stand 3 to 4 minutes to soften. Stir over low heat until gelatin dissolves. Gradually stir dissolved gelatin mixture into cottage cheese mixture into cottage cheese mixture. Pour into a 9 or 10 inch quiche pan or spring-form pan. Refrigerate until firm, 4 to 6 hours. Finely chop hard cooked eggs; set aside. Invert firmly set mold onto a large round platter; remove pan. Spoon caviar in a 1” ring around outer edge on top of mold. Spoon chopped eggs in a 1 ½” ring inside caviar ring. Cover remaining surface with chopped onions. Garnish center with lemon slices. Serve as a spread with pumpernickel bread or rye bread. Makes 35 to 40 servings.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Orchid/P1010012-1.jpg
