From Dainty Desserts for Dainty People (1915), Knox Gelatine
I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
Since flour, yeast and baking powder are all outlawed during Passover, making palatable desserts can be something of a challenge. Check out these three recipes from cookbook author Aliza Green that will make the end of your Seder as tasty as the beginning.
One of my favorite culinary tricks is to take food from one meal and turn it into something completely different. I've never been one of those people who can eat the same thing meal after meal (both my father and Scott can happily eat from the same batch of chili for an entire week). So refreshing my leftovers becomes a necessity if I don't want to waste food or let things go bad.
My brother was the cook in one of the restaurants I worked in several years ago, and he made a really great chicken salad that had grapes in it. I have to remember to get the recipe from him one of these days.
In the meantime, the Kitchen Monkey has a recipe I have to try, for Grilled Chicken Salad with Sage, Almonds, and Cranberries. There are many ways to make chicken salad (and I'm sure you'll tell us how you make yours in the comments below!), and this one looks like it's worth making today. There's still a couple of hours before lunch! Full recipe after the jump.
One of the best things about leftover chicken is that it is perfect for making sandwiches with. Actually, just about any leftover meat (or vegetable) can be incorporated, somehow, into a sandwich because bread and condiments go a long way in making old food seem as good as new. A good illustration of this is this Chicken Salad Sandwich from Cheap Eats. The sandwich is dead-easy to make, mixing shredded chicken, diced celery and green onions with mayonnaise, salt, pepper and a dash of paprika. Once you have the basics, you can augment the filling with hard boiled eggs, dried cranberries or raisins, lettuce, tomatoes or bell peppers. Ever budget-conscious, Cheap Eats also served the sandwich up with a side of leftover smashed roasted garlic potatoes, but as for all sandwiches, a bag of chips makes a perfect acceptable side dish.