Tuesday, July 13, 2004

GingerAle Salad with Buck's Fizz

2 1/2 tablespoons unflavoured gelatin
1/2 cup water or cranberry juice, boiling
1/4 cup sugar
1 cup gingerale
1/4 cup fresh lemon juice (or more, to taste)
a pinch of salt
1/2 cup chopped & peeled fresh pears
1/2 cup chopped & peeled fresh peaches
1/4 cup canned pineapple, drained & crushed
1/3 cup toasted walnuts, chopped.

1. Place 1/4 cup cold water in a large bowl; sprinkle gelatin on top. Let soak until soft, about 5 minutes. Pour in boiling water or cranberry juice; stir until dissolved. Add sugar; stir until dissolved. Add ginger ale, lemon juice and salt; stir. Taste to make sure it is lemony enough; add more juice if needed. Pour into 4 cup mold; refrigerate until just thickened. Stir in fruits & nuts; chill until completely set, for 4 hours or overnight.
2. To serve: dip the bottom and sides of the mold into a bowl of warm water; dry bottom and invert mold onto serving plate. Lift off mold.

Yields 6 to 8 servings...

Buck's Fizz


1 teaspoon grenadine
2 measures fresh orange juice
4 measures Champagne

...into frosted glass, garnish with orange slice.

PLEASE SEND US PIE RECIPES! jaywatts@gmail.com

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