Moulded Cider Waldorf Recipe
Ingredients
| Apple cider | 4 Cup (16 tbs) | |
| 2 3-ounce packages pineapple-grapefruit-flavored gelatin | ||
| Salt | 1 Teaspoon | |
| 2 tart medium apples | ||
| Celery | 1/2 Cup (16 tbs), diced | |
| California walnuts | 1/2 Cup (16 tbs), broken | |
Directions
Bring 2 cups of the cider to boiling; add gelatin and salt; stir to dissolve gelatin.
Add remaining cider.
Pour 7 cup of the gelatin mixture into a 5-cup melon mold; chill both portions of gelatin till partially set.
Cut half of one apple (unpared) in thin wedges.
Following the lines of the mold, arrange apple wedges in gelatin.
Chill till almost firm.
Meanwhile, pare and dice remaining apples; fold diced apple, celery, and nuts into remaining gelatin.
Spoon over gelatin in mold.
Chill till firm.
Add remaining cider.
Pour 7 cup of the gelatin mixture into a 5-cup melon mold; chill both portions of gelatin till partially set.
Cut half of one apple (unpared) in thin wedges.
Following the lines of the mold, arrange apple wedges in gelatin.
Chill till almost firm.
Meanwhile, pare and dice remaining apples; fold diced apple, celery, and nuts into remaining gelatin.
Spoon over gelatin in mold.
Chill till firm.
Chef
