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Cold Poached Tomatoes With Cucumber & Tomat

Category: Deserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

**For the Tomatoes and
Tomato Jelly**
6 lb Tomatoes
1 tbsp Salt
1/8 tsp Freshly ground black pepper
3 tsp Champagne wine vinegar
2 1/2 tsp Unflavored gelatin
2 cup Baby lettuce leaves
2 tbsp Extra virgin olive oil
1 1/2 tsp Chevril -- chopped
**For the Cucumber Jelly**
2 large Cucumbers -- seedless
1/4 tsp Salt
2 tbsp Fresh rosemary
1 tsp Unflavored gelatin
Freshly ground black pepper
Champagne wine vinegar

Instructions:

For Tomatoes: Place the 4 nicest tomatoes in simmering water for 10
seconds. cool in ice water for 15 seconds. Peel; refrigerate. Cut
remaining 12 tomatoes into wedges. Place in food processor with 1
tablespoon salt; puree. Let drain through a cheesecloth-lined
strainer into a nonreactive bowl for 1 hour; you should have 1 1/2
cups of tomato juice. Add 1/8 teaspoon pepper and 1 1/2 teaspoons
champagne vinegar. Transfer 1/2 cup tomato juice to top of a double
boiler (not over heat). Sprinkle gelatin over; let stand to soften, 5
minutes. Set over simmering water; whisk until gelatin dissolves, 5
minutes. Remove from heat. Add remaining cup tomato juice to gelatin
mixture; stir to combine. Let cool to room temperature, about 15
minutes. When cool, refrigerate for 10 to 20 minutes. Liquid should
be the consistency of egg whites. Meanwhile, core poached tomatoes
and scoop out almost all seeds and flesh; freeze 10 minutes. Dip
tomatoes into gelatin mixture to glaze; place on a plate. Refrigerate
for 25 minutes. Cover and refrigerate remaining tomato jelly. for
Cucumber Jelly: Peel cucumbers. Cut 1 1/2 cucumbers into chunks.
Place chunks in food processor with salt and rosemary; puree. Let
mixture stand in a cheesecloth-lined strainer over a bowl, 30
minutes. You should have 1 cup cucumber juice. Pour 1/2 cup cucumber
juice into top of a double boiler (not over heat). Sprinkle gelatin
over and let stand to soften, 5 minutes. Set over simmering water and
stir until gelatin dissolves. Stir in remaining 1/2 cup cucumber
juice and vinegar. Pour into a nonreactive bowl, cover with plastic,
and refrigerate until just set, about 1 1/2 hours. To serve, dice
remaining tomato jelly. Remove seeds from reserved cucumber. Dice and
fold into cucumber jelly; add pepper. Divide lettuce among 4 chilled
plates. Place 1 tomato on each; fill with cucumber jelly. Spoon
remaining cucumber and tomato jellies around tomatoes. Drizzle with
oil and remaining 1/2 teaspoons vinegar; sprinkle with chevril and
salt and pepper to taste.

Recipe By : Martha Stewart Living, June 1996

From: "Dax C. Davis" date: Sat, 13 Jul 1996 07:12:31
~0500