Monday, October 4, 2010

Curried Flan Appetizer

On Saturday, we had an all cookbook dinner party. It was excellent. And, surprisingly, it contained a minimum amount of shellfish. It's almost getting to the point where all there is left to cook is shellfish, but not quite. The party was for my old friend Mindi, who used to teach at my school. I probably had lunch with her every day for four years. Then she left to work part-time, and, except for ESL meetings I never see her. So, finally, we got coordinated, her with her babysitter, and me with a dinner. Two very old friends from college, David and Marilyn, came too. We talked about time travel and trends in forensic science and Harry Potter. It was great.
Curried Flan is not what at least I would think of as flan. To me, flan is a caramel dessert. This is sort of curried egg salad pate. Spread on pumpernickel it's delicious, can be made in advance and altogether is something you should try, unless, of course, you hate egg salad.
I made this Friday evening after dinner, to appease my husband's need for organization and having things ready ahead of time. I advise putting the onion, celery, broth gelatin mixture in a metal bowl and cooling it in a bowl of ice. Otherwise, it takes forever to cool, and just jells along the edges.

Curried Flan Appetizer

1/2 onion, finely chopped
1 rib celery, finely chopped
1 1/2 tablespoon butter
2 to 3 teaspoons curry powder, or to taste
5 teaspoons unflavored gelatin (I think this is two packets.)
2 1/4 cups chicken broth
1 cup mayonnaise
4 hardcooked eggs, chopped
1/4 cup chopped salted almonds (optional)
2 tablespoons chopped parsley (optional)
Pumpernickel or crackers

1. Saute the onion and celery in the butter until tender. Sprinkle with the curry powder and cook, stirring, one minute.
2. Soak the gelatin in one-quarter cup of the broth. Heat the remaining broth to boiling, add softened gelatin and stir into the curry mixture. Bring to a boil, stirring.
3. Cool and chill the mixture until it begins to thicken. Blend in the mayonnaise, eggs, almonds and parsley if desired. Pour mixture into a cold wet mold and chill until firm. Unmold and serve as spread with pumpernickel or crackers.
Makes one dozen servings.

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