RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky KC: Broccoli Mold - dairy
Here is another recipe for Shavouot from the Cuisinart book (untried) John Clancy's Broccoli Mold 1 bunch broccoli -- about 1 1/2 pounds 3 eggs 1/4 cup heavy cream 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/8 tsp freshly ground nutmeg Drain broccoli in colander after cooking it in salted water until tender. Let cool to room temperature, then cut in pieces. With the metal blade in place, add 1/3 broccoli pieces to the beaker. Process until finely chopped. Repeat 2 times, adding 1/2 remaining broccoli each time to chopped broccoli in beaker. If necessary, stop processing and scrape down sides with spatula. Add eggs, one at a time, processing after each addition until mixed in. Add cream, salt, pepper and nutmeg. Process until smooth. Spoon mixture into a buttered 3 to 4-cup ring mold. Cover with buttered wax paper, placing buttered side down. Place mold in shallow roasting pan on oven shelf. Pour boiling water into pan to depth 1/2 way up sides of mold. Bake in preheated 350 degree oven 30 minutes or until knife inserted in center of custard comes out clean. To unmold, invert round serving plate on mold, then turn over and lift off mold. Makes 5 to 6 servings. from "New Recipes for the Cuisinart" by James Beard and Carl Jerome
