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  Added: Apr 10, 2006  •  Visited (223)  •  Print version Print this recipe (11)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Ginger-Ale Salad
What You Need:
  • 1 tablespoon vegetable oil
  • 1 small Temple or navel orange
  • ½ cup cold water
  • 1 envelope unflavored gelatin
  • ¼ cup sugar
  • 1½ cups ginger ale
  • 2 tablespoons strained fresh lemon juice
  • 2 medium-sized firm ripe peaches, peeled, halved, pitted and cut lengthwise into 1/3-inch-thick slices
  • ½ cup fresh ripe strawberries, washed, hulled and cut lengthwise into 1/3-inch-thick slices
  • ½ cup table grapes, washed, halved and seeded if necessary
  • 1 tablespoon very finely chopped crystallized ginger

  • How To Cook:
    1. With a pastry brush, spread the vegetable oil evenly inside a 1-quart decorative mold. Invert the mold on paper towels to drain off the excess oil. Remove the peel and all of the white membrane of the orange with a small sharp knife, using short sawing motions.

    2. Section the orange by cutting along both sides of each membrane division to the core. As each section is freed, carefully lift it out and set it aside on paper towels to drain.

    3. Pour the water into a heatproof measuring cup and sprinkle the gelatin over it. When the gelatin has softened for 2 or 3 minutes, set the cup in a small skillet of simmering water and stir over low heat until the gelatin dissolves completely. Add the sugar and stir until it dissolves.

    4. Pour the gelatin mixture into a deep bowl and stir in the ginger ale and lemon juice. Then set the bowl into a larger bowl half filled with crushed ice or ice cubes and cold water. With a metal spoon, stir the mixture until it thickens enough to flow sluggishly off the spoon. Stir in the orange sections, peaches, strawberries, grapes and the crystallized ginger.

    5. Pour the mixture into the oiled mold, cover with foil or plastic wrap, and refrigerate for at least 4 hours, or until it is firm to the touch. To unmold the salad, run a thin knife around the sides of the mold and dip the bottom briefly into hot water.

    6. Place an inverted serving plate on top of the mold and, grasping plate andmold together firmly, turn them over. Rap the plate on a table and theginger-ale salad should slide out easily.

    2. Refrigerate until ready to serve. Ginger-ale salad may be served with poppy-seed or strawberry-and-sour-cream dressing.
     
    Serving Size: 6 to 8
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Vegetables » Ginger
    Main Ingredient » Fruits » Peach
    Main Ingredient » Berries » Grape & Raisin
    Dish » Salads



     




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