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Beyond the Salad Mold: 25 Free Meat and Dinner Recipes

A savory mold can be the center of supper, rather than a small salad on the side. We have added a separate free online bonus of 25 meat and dinner molds to accompany Mold Magic. Browse all 25 bonus dinner recipes free . Each has measured ingredients, the vessel capacity, a complete method, storage directions and serving suggestions. There is also a downloadable kitchen-sheet PDF. Cold aspics and hot dinner molds The bonus includes 21 cold meat and seafood molds and four baked dinner molds. The baked recipes use eggs and other binders, and are clearly identified as containing no added gelatin. Choose which kind of supper you want before you plan the meal. Pot roast in a different shape Pot Roast, Carrot and Parsley Dinner Terrine surrounds fully cooked beef and small vegetable pieces with a savory stock gel. Serve the slices cold, with warm potatoes separately. Heating an aspic melts the structure that makes it a mold. Chicken, grains and vegetables Chicken, Brown Rice and Broccoli Din...
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Cucumber Dill Yogurt Mold

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Savory Garden Molds 6 small cucumber-yogurt molded sides, about 95–100 ml each · Active 35 min · Total 10 hr Drained cucumber and dill give these pale yogurt molds a fresh, savory character. They are small cool sides for a lunch plate rather than a replacement for tzatziki poured into a ring. Whisking a little cold yogurt gradually into the warm dissolved gelatin first helps keep the finished mixture smooth. Jump to ingredients The cucumber is weighed twice for a reason A large whole cucumber includes peel, a wet seed cavity and water that would otherwise seep into the gel. Prepare more than the final amount, salt the fine dice briefly, then press and weigh 140 grams after draining. If the result is short, prepare a little more cucumber rather than adding the discarded liquid back. Ordinary watery yogurt also changes the formula; use thick plain Greek-style yogurt as written. Warm gelatin and cold yogurt need an introduction Pouring a small hot gelatin mixture directly into a bowl of r...
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Three-Color Gelatin Mosaic Ring

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Dessert Molds and Party Finishers One three-color mosaic ring, about 5 cups (1.2 liters); 8 dessert portions · Active 1 hr 5 min · Total 16 hr Red, orange and green gelatin cubes sit inside an ivory sweet-milk ring. The colored gels set first, then a separately made cool dairy binder holds the mosaic together. This is a two-stage dessert with two real setting periods. Jump to ingredients Make firm little cubes first Each color receives its own weighed gelatin and measured juice. Green is an explicit drop of coloring in white grape juice, not a claim that lime or grapes naturally make emerald jelly. Use three shallow dishes so the gels cool and set in a reasonably even layer. Once firm, cut small cubes with a clean knife and keep them refrigerated while making the white binder. A cool binder protects the mosaic The milk mixture must be pourable but no warmer than 80°F/27°C before it touches cold cubes. A hot pour can melt their edges and turn the white ring streaky. Fold lightly, altern...
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Orange Carrot Mandarin Ring

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Fruit Salads for the Table One orange-carrot mandarin ring, about 3¾ cups (900 ml); 6 fruit-salad side portions · Active 35 min · Total 10 hr 30 min Orange juice, fine carrot shreds and canned mandarin segments make a bright fruit-salad ring. The juice gives a naturally cloudy orange base rather than a glass-clear dessert gel. Small side portions suit a cold table without a separate whipped topping. Jump to ingredients Fine carrot shreds share a forkful Peel and finely grate the carrot, then pat away surface moisture. Long thick strips are awkward in a small cold slice, so cut through the fine shreds once or twice if needed. The 80-gram measure is prepared carrot, not a large whole carrot guessed by eye. This original combination takes its flavor from orange and carrot, with a measured amount of sugar to round the citrus. Mandarin segments arrive already peeled Use ready-to-eat canned mandarins packed in juice, drain well and take the final fruit weight. Their can liquid is not added t...
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Chicken Pickle Sandwich-Filling Mold

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Lunch Plates and Buffet Slices One small chicken-pickle filling loaf, about 3 cups (720 ml), sliced into 8 pieces for 4 generous sandwiches · Active 35 min · Total 10 hr 30 min A chilled chicken-pickle loaf provides a neatly sliceable sandwich filling. The bread is included in the ingredient list and added only when lunch is ready. This is a refrigerated luncheon sandwich, not a shelf-stable travel food. Jump to ingredients A filling that slices instead of spreading Finely cut cooked chicken and dry pickle dice stay suspended in a smooth cottage-cheese base. The gelatin makes a slice that sits inside bread; it is not intended to create a transparent aspic between two slices. Blend the dairy before adding the chicken, and stop the refrigerator suspension stage as soon as it lightly thickens. That leaves a cohesive filling without crushing the meat into paste. Keep the brine in the jar A dill pickle contributes enough sharpness after it is drained and patted dry. Adding its brine would c...
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Chicken Celery Clear Aspic Loaf

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Cold Supper Centerpieces One chicken-celery aspic loaf, about 4¼ cups (1.05 liters); 4 modest cold chicken-course portions · Active 30 min · Total 10 hr Small pieces of fully cooked chicken, celery and carrot are suspended in a clear savory loaf. Start with properly chilled ready-to-eat chicken, so the warm broth is only dissolving gelatin rather than being mistaken for a poultry cooking step. Four portions are a cold protein course, with bread or another side served separately. Jump to ingredients The chicken is cooked before this recipe starts Use freshly cooked chicken that has already been promptly chilled, or a commercially fully cooked product whose label permits cold ready-to-eat service. Raw chicken, a cook-before-eating product and meat left warm on a counter are not starting ingredients. Making the mold takes another overnight period, so check the original cooking or package-opening date before beginning. A fresh gel does not make old chicken fresh again. Cut small without sh...
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Tomato Celery Aspic Ring

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Savory Garden Molds One 1-liter ring holding about 3¼ cups (780 ml); 8 small vegetable side portions · Active 25 min · Total 9 hr 30 min Tomato juice makes a deep red savory ring with finely cut celery suspended through it. The seasoning is closer to a chilled tomato course than a sweet dessert salad. Give the juice time to become lightly syrupy in the refrigerator before folding in the celery, then leave the filled mold undisturbed overnight. Jump to ingredients A ring with a clear purpose Serve a small wedge beside a sandwich, an egg dish or cooked fish; those accompaniments are separate. This vegetable aspic is a side, not eight complete lunches. Unsweetened tomato juice already has a settled flavor and salt level, so read its label before adding the measured salt. The small sugar quantity softens the sharpness without turning the ring into a sweet tomato jelly. Cut celery for the slice, not the garnish Remove tough strings before cutting the celery into dice no larger than a small ...
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