Best Harry Family Mustard Mold Recipes
MUSTARD MOUSSE
A wonderful accompaniment, to Easter ham, or anything else that would be complimented by a light mustard-y flavor and an attractive presentation. For a sit-down meal, you might also prepare this in small, individual cups or molds. Adapted from Cookery For Entertaining.
Provided by RecipeMonster
Categories < 60 Mins
Time 40m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the gelatin over the lemon juice and let it stand for about 5 minutes to soften.
- In a medium-size saucepan whisk the eggs and add the sugar, mustard, salt, vinegar and water. Beat until well blended.
- Add the softened gelatin mixture.
- Place the saucepan over moderate heat and cook, stirring constantly, until the mixture begins to thicken;do not allow the mixture to boil.
- Refrigerate until the mixture is thickened and almost set, stirring occasionally with a rubber spatula to determine thickness (the mixture should make soft mounds when scooped up and dropped from the spatula). Meanwhile, oil a 4-cup mold and set it aside.
- When the gelatin/mustard mixture has thickened, gently fold the whipped cream and parsley into the thickened mixture.
- Pour the mousse into the prepared mold, cover with plastic wrap and refrigerate for several hours or overnight to set. May be refrigerated up to 3 days.
- To unmold, run the tip of table knife around the edges of the mold, dip the bottom of the mold in warm water and invert onto a serving platter. I use a Tupperware mold, so it just slips right out.
Nutrition Facts : Calories 220.3, Fat 13.5, SaturatedFat 7.6, Cholesterol 146.5, Sodium 195, Carbohydrate 20.6, Fiber 0.1, Sugar 19.2, Protein 4.6
BYRON NELSON'S MUSTARD RING
Byron Nelson won the Masters golf tournament in 1937 and 1942. This recipe is taken from "Tea Time at the Masters" a cookbook prepared by the Jr. League of Augusta, GA.
Provided by Dan-Amer 1
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat the eggs in the top of your double boiler. Mix thoroughly the sugar and gelatin, then stir in the mustard, turmeric, and salt. Add the water and vinegar to the eggs, then stir in the sugar mixture, then cook the resulting mixture over boiling water until slightly thickened, stirring constantly all the while. Cool in refrigerator until the mixture becomes very thick making sure it does not congeal. Whip the cream and fold it into the mixture. Turn into a 1 1/2 quart ring mold and refrigerate until it becomes firm. Unmold and if desired fill center with cole slaw or fresh fruit. This will serve 8. Preparation time includes cooling down time.
Nutrition Facts : Calories 226.9, Fat 14.1, SaturatedFat 7.7, Cholesterol 146.5, Sodium 121.3, Carbohydrate 20.7, Fiber 0.3, Sugar 19.2, Protein 4.7
GIBLET MOLD
This recipe was given to me years ago by a dear friend. Sadly she has since passed away. I don't make this very often but it is delicious for those people who enjoy something different. I usually use a few mini bread pans to make it and give it away for gifts during the holidays.
Provided by Bonnie Young
Categories Chicken
Time 30m
Yield 2-4 molds, 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix all of the steps together and pour into buttered molds. Chill for at least 3 hours before serving. When ready to serve unmold onto desired plate and garnish.
Nutrition Facts : Calories 62.1, Fat 5, SaturatedFat 2.8, Cholesterol 54.8, Sodium 66.8, Carbohydrate 1.3, Fiber 0.2, Sugar 0.5, Protein 3.2
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