Gin Olivier Salad

One of the infallible indicators that you have grown up in a Eastern European or Latino-American country (or that at least your first-line ancestors have) is that you are very well familiarized with the concept of Salad Olivier (aka French or Russian Salad). Though the dish itself has an interesting history and it is fairly certain that the original recipe is irretrievably lost, it is still a centrepiece on the New Year’s Eve dining table.

In this post we have decided to give the old lady a new lustre and pay it a well deserved tribute. It is supposed to bring you closer to the most beautiful Christmas tree, being fancily decorated, glittery and slightly tilted.

Ingredients:

  1. Gin – 0.75 l
  2. Gelatin (powder or sheets) – enough for 3 l of jello
  3. Food colouring – yellow, green, red
  4. Sugar – 100 g
  5. Orange juice – 200 ml
  6. Lemon juice – 100 ml
  7. Heavy cream – 600 ml

Since the original recipe is dominated by three colours – orange (carrots), green (peas, cucumbers) and yellow (potatoes, mayo, eggs) you need to prepare three jello sheets 1cm thick (measure your pots before). The jello should contain double the gelatin than normal to stay firm.

Orange jello
Mix orange juice with bits of zest, heat up and add gelatin. Whisk over low heat (not to boil) until all the gelatin melts. Add red food colouring to intensify colour. Add 300 ml of gin, mix thoroughly and pour into appropriate pot or container to get a sheet 1 cm thick.

Green jello

Mix lemon juice with sugar, heat up and add gelatin. Whisk over low heat (not to boil) until all the gelatin melts. Add gren food colouring to intensify colour. Add 300 ml of gin, mix thoroughly and pour into appropriate pot or container to get a sheet 1 cm thick.

Yellow jello

Hat up the cream and whisk in gelatin until it completely melts. Add vanilla sugar and yellow food colouring. Add 150 ml of gin, mix thoroughly and pour into appropriate pot or container to get a sheet 1.5-2 cm thick.

When the jellos have gelatinized (usually over 12 hours) – dice them into 1×1 cm cubes. Mix well and keep in a cold place until serving. Before serving mix with thick cream to emulate mayo.

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