Celebration Caviar Mold

From The Nine Seasons Cookbook

Fish and Seafood Recipes | Miscellaneous Recipes

Yield: 25 appetizer servings

• 1 cup sour cream
• 1 cup cottage cheese
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon minced onion
• 1/4 cup dry sherry
• 1 envelope (1 tablespoon) unflavored gelatin
• 4 ounces red or black caviar
• Rye bread or crackers

In a food processor or blender, combine the sour cream, cottage-cheese, lemon juice, Worcestershire sauce, and onion. Process only until the mixture is smooth -- about 10 seconds.

Place the sherry in a small saucepan. Sprinkle the gelatin over the sherry and let it stand for 3 to 4 minutes to soften. Then stir the mixture over low heat until dissolved. Combine the gelatin mixture and sour cream-cottage cheese mixture in a blender or food processor and mix briefly.

Pour into a lightly greased 2-cup mold. Refrigerate until firm. This will take at least 4 hours.

To unmold, loosen the sides with a knife and invert the mold onto a plate. Top with the caviar. Serve with rye bread or crackers.

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