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Apple Andy

Apple Andy

M. Blakely

M. Blakely

Serves 6

If you're wondering about the picture, one of the old Andy Panda cartoons is entitled "Apple Andy."

ᔥ Originally from "The Complete Galloping Gourmet Cookbook" (1977 ed.)

Ingredients

  • 22 fl oz apple cider
  • 1 lemon
  • 2 apples (small)
  • 1 tbsp Cointreau
  • 1 tbsp water
  • ½ oz gelatin (unflavored)
  • 12 oz cream cheese (at room temperature)
  • 1 ½ eggs
  • 1 fl oz brandy
  • 2 oz sugar
  • 1 orange

Instructions

Keep screen awake
  • 1
    Peel lemon & slice pieces very finely. Squeeze all juice from lemon.
  • 2
    Core apples & cut 1/4-in. slice from top of each; then slice very thinly.
  • 3
    Divide slices into 6 individual serving bowls. (Bowls should be big enough that apples end about 1/2-in. below top of bowl.
  • 4
    Squeeze all juice from lemon into saucepan & add cider. Bring to boil; then allow to cool.
  • 5
    In separate pan dissolve gelatin in water over very low heat.
  • 6
    Stir Cointreau & cooled cider into gelatin.
  • 7
    Cool cider-gelatin slightly & pour over apples. Refrigerate till set.
  • 8
    Peel 1/2 the orange; mix with cream cheese, egg, brandy, & sugar. Mash together; then whisk to ensure that there are no lumps.
  • 9
    Pour cream cheese mixture over set apple jelly & refrigerate till set.
  • 10
    Unmold to serve either by running serrated knife around outer edge or placing a hot towel around bottom of bowl.

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