Pate Cheese Mold Recipe
My love for Pate-cheese Mold developed during high school days. Chicken is the most important ingredient in Pate-cheese Mold. Best enjoyed as an Appetizer this recipe was taught to me by a dear friend who also happens to be a great chef. This is an ideal dish to include in today's menu.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
MEAT LAYER
1 envelope unflavored gelatin
1 envelope Instant chicken broth OR 1 chicken bouillon cube
1 cup water
1 tablespoon lemon Juice
3 large stuffed green olives sliced
1/2 pound bologna
1/4 cup mayonnaise or salad dressing
1/4 cup sweet mustard relish (from a 9-ounce jar)
CHEESE LAYER
1 envelope unflavored gelatin
1/4 cup water
2 wedges (1 1/3] ounces each) Camembert cheese
1/4 pound blue cheese
1/4 teaspoon curry powder
1 egg, separated
1 cup (8-ounce carton) dairy sour cream
Green food coloring
Directions
Make meat layer: Soften gelatin with chicken broth or bouillon cube in water in a small saucepan.
Heat, stirring constantly and crushing cube, if using, with a spoon, just until gelatin dissolves.
Measure 1/4 cup into a 6-cup mold; stir in lemon juice.
(Keep remaining gelatin mixture at room temperature.)
Set mold in a pan of ice and water to speed setting; chill just until syrupy-thick.
Arrange stuffed olive slices in gelatin to make a pretty pattern.
Chill until sticky-firm.
While mold chills, remove skin from bologna; put meat through a food chopper, using a fine blade.
Mix with remaining gelatin mixture, mayonnaise or salad dressing, and relish in a medium-size bowl; spoon over sticky-firm olive layer in mold.
Continue chilling in same pan of ice and water until sticky-firm while making cheese layer.
Make cheese layer: Soften gelatin in water in a small saucepan; heat slowly just until gelatin dissolves.
Beat Camembert and blue cheeses until well-blended in a medium-size bowl; beat in curry powder, egg yolk, and dissolved gelatin.
Beat egg white until it stands in firm peaks in a small bowl.
Fold into cheese mixture, then fold in sour cream.
Tint mixture light green with a drop or two of food coloring.
Spoon over sticky-firm meat layer in mold; cover with waxed paper, foil, or transparent wrap.
Chill in refrigerator several hours, or until firm.
(Overnight is best.)
When ready to Unmold, run a sharp-tip, thin-blade knife around top of mold, then dip mold very quickly in and out of a pan of hot water.
Cover mold with a serving plate; turn upside down; gently lift off mold.
Surround with your choice of crisp crackers.
Heat, stirring constantly and crushing cube, if using, with a spoon, just until gelatin dissolves.
Measure 1/4 cup into a 6-cup mold; stir in lemon juice.
(Keep remaining gelatin mixture at room temperature.)
Set mold in a pan of ice and water to speed setting; chill just until syrupy-thick.
Arrange stuffed olive slices in gelatin to make a pretty pattern.
Chill until sticky-firm.
While mold chills, remove skin from bologna; put meat through a food chopper, using a fine blade.
Mix with remaining gelatin mixture, mayonnaise or salad dressing, and relish in a medium-size bowl; spoon over sticky-firm olive layer in mold.
Continue chilling in same pan of ice and water until sticky-firm while making cheese layer.
Make cheese layer: Soften gelatin in water in a small saucepan; heat slowly just until gelatin dissolves.
Beat Camembert and blue cheeses until well-blended in a medium-size bowl; beat in curry powder, egg yolk, and dissolved gelatin.
Beat egg white until it stands in firm peaks in a small bowl.
Fold into cheese mixture, then fold in sour cream.
Tint mixture light green with a drop or two of food coloring.
Spoon over sticky-firm meat layer in mold; cover with waxed paper, foil, or transparent wrap.
Chill in refrigerator several hours, or until firm.
(Overnight is best.)
When ready to Unmold, run a sharp-tip, thin-blade knife around top of mold, then dip mold very quickly in and out of a pan of hot water.
Cover mold with a serving plate; turn upside down; gently lift off mold.
Surround with your choice of crisp crackers.
