testkitchen45
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Post by testkitchen45 on Sept 21, 2016 13:20:45 GMT -5
It's September, so it's time to get the show on the road & start planning for Thanksgiving. (Only in a group like this would that statement be taken seriously by at least some of us.)  My current busy schedule has bumped up my love of all things Bundt (i.e., cakes you don't have to bother with frosting), so I then thought of using Bundts for other purposes (such as molded stuff & yeast breads--but hopefully not moldy yeast breads  ), which naturally reminded me of the molded salad recipe that has given me fits for two Thanksgivings. I'm hoping someone can help me perfect this before Turkey Day. Photo is Williams-Sonoma's; recipe link goes to W-S site: link  The flavor is great, & it's our family's preferred cranberry recipe for taste--but not for appearance. I made it for Thanksgiving 2014 and 2015, and both times, it quickly destabilized into an unsightly pile of vivid red goo. Not exactly an appetizing sight. I've read that over-boiling cranberries can break down their natural pectins, so I've tried boiling mine for just about 15 min instead of the 35 min stated in the recipe. Didn't help. I tried serving the molded salad on a freezer-chilled tray (has liquid in there that freezes like an ice pack); nope. Contacting W-S is pointless; I already tried that--wrote a (polite) recipe review saying the flavor was wonderful but the molding part wasn't working for me, & of course they didn't post that review (so much for W-S reviews' integrity, I guess; they were trying to sell the mold at the time, but it's no longer on their site). Many thanks for any help you can offer. |
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Post by mcgee on Sept 21, 2016 13:33:36 GMT -5
Sorry, I can't be of any help but wanted to say how nice it is to see you back as a regular poster - missed you over on the CLBB. I loved the thread you started on how to cook a moist turkey.
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testkitchen45
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Post by testkitchen45 on Sept 21, 2016 13:40:35 GMT -5
Sorry, I can't be of any help but wanted to say how nice it is to see you back as a regular poster - missed you over on the CLBB. I loved the thread you started on how to cook a moist turkey. You mean thread S, right?  Yeah; it was getting to where the abbreviation "tk45" meant " Tur Key45." Thank you so much! Nice to hear; I appreciate it! |
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leahamm
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Post by leahamm on Sept 21, 2016 16:15:00 GMT -5
For molded gelatin salads I only use 3, instead of 4, cups water (for a 6 ounce package of gelatin). You could also add a packet of softened unflavored gelatin.
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testkitchen45
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Post by testkitchen45 on Sept 21, 2016 17:27:46 GMT -5
For molded gelatin salads I only use 3, instead of 4, cups water (for a 6 ounce package of gelatin). You could also add a packet of softened unflavored gelatin. You mean a second packet? Recipe (linked in 1st post) already contains one (I measured, & the recipe amount = 1 packet). And recipe calls for only 1 cup add'l water, plus the cranberries & various juice, etc. Think that's too much? Thanks! |
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leahamm
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Post by leahamm on Sept 21, 2016 17:43:39 GMT -5
I had missed the link to your recipe.
But yes, why not do a pre-Thanksgiving test run using a second packet of unflavored gelatin? That might not be the answer, but at least you'll know. (Can't be worse the collapsed salad)
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Post by beth on Sept 27, 2016 17:45:53 GMT -5
I missed the link at first too. Here's the recipe:
Molded Cranberry Sauce
Williams-Sonoma
Ingredients:
1 1/4 lb. fresh cranberries
1 1/3 cups sugar
2 tsp. orange zest
3/4 cup plus 2 Tbs. fresh orange juice
Pinch of salt
1 cup water
1 Tbs. unflavored gelatin
Directions:
In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and 3/4 cup plus 2 Tbs. water. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, 25 to 35 minutes. Note: The sauce should measure no more than 3 3/4 cups.
Meanwhile, pour the remaining 2 Tbs. water into a bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes.
Spoon 3/4 cup of the hot juices from the cranberries into the gelatin and whisk until the gelatin has dissolved. If you prefer a sauce with a smoother texture, transfer the remaining cranberry mixture to a food processor and pulse for 2 seconds (10 to 15 times), then proceed as directed.
Pour the gelatin mixture into the cranberry mixture and whisk to combine. Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray. Pour the cranberry mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight.
To unmold, set the mold in a large bowl of warm water (115° to 120°F) so the water reaches almost to the rim of the mold. Let stand for 30 seconds, then remove the mold from the water. Carefully insert a small offset spatula or paring knife along the side of the mold. Gently pull the gelatin away from the mold to release the suction, then remove the spatula. Place a serving platter upside down on top of the mold and invert the platter and mold together. Remove the plug. Gently shake the mold until you hear the gelatin begin to release, then lift off the mold. If the gelatin does not release, replace the plug and return the mold to the warm water for 15 seconds, then repeat the steps as directed above. Serves 14 to 18.
Williams-Sonoma Kitchen.
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Post by beth on Sept 27, 2016 20:11:56 GMT -5
OK, some thoughts. First, make sure your proportions are correct. The WS recipe uses 1-1/4 lb cranberries. and last I saw they are typically bagged in 12 oz bags. You would use most of two bags as written. Make sure you are using enough cranberries (not just 1 bag). I would actually go ahead and use all of two bags. The liquid is proportional -- except that it adds 2 T water to bloom the gelatin. That should be offset by the gelatin itself (1 packet is supposed to gel 2 cups of liquid). I might not increasse the liquid if I used 2 full bags -- that would help it be a bit firmer.
Second, Ocean Spray's Whole Barry Sauce says to cook about 10 minutes. Pans and stoves vary, so you might need more or less, but I cannot imagine cooking for 25-35 minutes. I cook mine 5-10 minutes after it reaches a boil and get a thick sauce, I would think that by 10-12 minutes, you would get a pretty firm sauce without the gelatin. When it gets thick, I would stop cooking. It will get thicker as it cools.
Another issue may be the amount of sugar. And that may be part of the reason the gelatin is used too because the amount of sugar in Ocean Spray's recipe for that amount of cranberries would be 1-2/3 cups or closer to 2 cups if you use two full bags. The pectin in the berries requires sugar and acidity in the right proportions to the pectin to gel. The cranberries are acidic enough without more. I know you get that with the OS recipe because I've made it many times and know that I can control the degree of set by cooking slightly more or less. But it might not be firm enough to mold -- so the gelatin gives insurance.
The gekatin is there to make sure you get a firm enough set to mold. If you are using one emvelope, what I am reading is that equals about 2-1/2 tsp -- or slightly less than the 1 T called for. Might make a difference, but I think you should be able to get by with it if yu adjust the rest of the recipe.
That's my first round assessment. Check it against what you have been doing (like one bag of cranberries?) and see if something there helps/
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), which naturally reminded me of the molded salad recipe that has given me fits for two Thanksgivings. I'm hoping someone can help me perfect this before Turkey Day. Photo is Williams-Sonoma's; recipe link goes to W-S site: link 
Yeah; it was getting to where the abbreviation "tk45" meant "TurKey45." 
