Friday, March 6, 2015

Let’s Pretend It’s July

I think we can all agree that winter has overstayed its welcome by many weeks. ENOUGH ALREADY!!!


You might think this Avocado Mousse is a warm weather recipe, but it’s SO good that you'll be happy to have it in the house for snacking on while you’re cooped up. Also the only things you might have to run out to get are the avocados, fresh dill and a mango. (If you don’t have the tomatoes for the relish, you can substitute red pepper.)

This is wonderful to make in a loaf dish and serve sliced. Or pour half into a bowl for dipping and pipe the other half on bread, crackers, endive, celery – whatever you have. Serve the relish drizzled on top. I use a slotted spoon to dot it on. 

It's also good on toast. The relish is so pretty!

And don't waste the marinade left in the bowl. Add it to your next salad...with or without your regular dressing.

The other bonus is that you can use this same recipe and easily make a salmon mousse. Instead of the avocados, substitute a large can of salmon (get rid of the skin and bones) OR 2 small cans of tuna. Just add 1/2 teaspoon of paprika and a good pinch of cayenne and you’re good to go.

Avocado Mousse

Printable recipe here.

¼ cup chopped onion
3 tbls. lemon juice
1 envelope gelatin
½ cup boiling water
½ cup mayonnaise
2 perfectly ripe avocados, peeled and pitted
1 tsp. salt (You need ALL the salt)
2 tbls. chopped fresh dill
1 cup heavy cream or 1 cup plain yogurt (any kind you like) or half of each

Put onion and lemon juice in blender. Sprinkle gelatin over. Pour over ½ cup boiling water. Cover and blend for 30 seconds or until completely blended.

Add other ingredients, except cream or yogurt. Blend. Scrape down sides of blender and blend again.

Pour in cream and/or yogurt. Blend until completely smooth. Pour into 1½ quart loaf pan which has been rinsed out with cold water. Cover with plastic wrap. Refrigerate for 2 hours or overnight. Carefully unmold onto wet plate. Serve with Mango Relish.

Mango Relish
(adapted from Epicurious’ Papaya Tomato Relish)

3 tablespoons white wine vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup diced grape or plum tomatoes
1/2 cup diced red pepper
1/2 cup diced mango
3 tbls. chopped red onion
2 tsps. chopped fresh dill

Whisk together vinegar, sugar and salt in a bowl until sugar is dissolved. Then stir in tomatoes or red pepper, mango, onion, and dill. Let stand at room temperature for an hour or two until ready to serve.

NOTE:  You can substitute papayas, nectarines or even peaches for the mango in the relish.


The Short (dis)Order Cook said...

There isn't much I don't love with avocados. Bring it on. Love the relish too.

I check the long-range forecast daily. Today may very well be the last frigid day of Winter 2015. It may not quite be spring weather, but at least it doesn't seem to drop below freezing in the coming weeks.

Sue said...

Hi Rach,
I am so with you. Avocados are the best.

I'm also hoping for major thawing starting right this second!