Glazed Horsd'Oeuvres Recipe
Ingredients
| Water | 1 2/3 Cup (16 tbs) | |
| Black pepper | 1/8 Teaspoon | |
| Bay leaf | 1/2 | |
| Dried dill | 1/2 Teaspoon | |
| Gelatin package | 1 | |
| Salt | 1/2 Teaspoon | |
| Dash of cayenne | ||
| Vinegar | 3 Tablespoon | |
| 14 open-faced appetizer size sandwiches or 6 open faced sandwiches | ||
Directions
Combine water, pepper, bay leaf, and dill; cover and simmer for about 10 minutes.
Strain.
Dissolve gelatin and salt in the hot liquid.
Add cayenne and vinegar.
Chill until syrupy.
Place sandwiches on a rack.
Pour a thin layer of the syrupy gelatin over each.
Chill until set but not firm; then pour a second layer of gelatin over each.
Chill until firm about 1 hour.
Strain.
Dissolve gelatin and salt in the hot liquid.
Add cayenne and vinegar.
Chill until syrupy.
Place sandwiches on a rack.
Pour a thin layer of the syrupy gelatin over each.
Chill until set but not firm; then pour a second layer of gelatin over each.
Chill until firm about 1 hour.
Chef
