* Exported from MasterCook *
Spinach Artichoke Mousse
Recipe By :Nancy Scherer of Hyattsville.
Serving Size : 24 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
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4 tablespoons extra-virgin olive oil
3 lemons
48 ounces artichoke hearts -- (2 jars) (not marinated), drained and quartered
1 cup flat-leaf parsley leaves -- plus a few sprigs for garnish
1 large onion
3 large cloves garlic
3/4 cup grated Parmesan cheese
16 ounces chopped frozen spinach -- thawed and excess water squeezed out
3 tablespoons Worcestershire sauce
16 ounces Mexican cream (crema) -- (Available in the dairy cases of Latin American specialty stores, Shoppers Food & Pharmacy, Magruder's, Food Lion, Wegmans Fairfax store and select Giant Food and Safeway stores; may substitute other Latin cream such as Salvadoran)
3 cups mayonnaise -- (may substitute low-fat mayonnaise)
2 cans broth -- (30-31 ounces)
2 cubes vegetable bouillon
3 envelopes unflavored gelatin
Grease a 10-inch tube pan with 1 tablespoon of the oil. Cut 3 slices from 1 of the lemons and place in a sealable container with 3 artichoke quarters and several sprigs of parsley for garnish. Refrigerate.
In a blender or food processor, add the remaining 3 tablespoons of oil, the zest of 1 lemon, the juice of the 3 lemons, the remaining artichokes, the remaining parsley, the onion, garlic, Parmesan cheese, spinach and Worcestershire sauce and process until smooth. Transfer to a large bowl. Add the cream and the mayonnaise and stir to combine. Set aside.
In a medium saucepan, heat half of the broth with the bouillon cubes over medium-high heat until they have dissolved. Place the remaining broth in a medium bowl and sprinkle with the gelatin, stirring to dissolve. Add the gelatin mixture to the pan and bring to a boil. Add the broth to the spinach-artichoke mixture and stir. Pour the mixture into the prepared tube pan. Cover and refrigerate at least 4 hours or until firm.
To serve, run a knife around the rim and inner tube and let the pan sit in a pan of warm water for about 45 seconds before inverting it onto a large platter. Arrange a corsage on top, using the reserved parsley sprigs, lemon slices and artichoke quarters.
24 side-dish servings or 30 appetizer servings
Per serving: 173 calories, 15g fat, 5g saturated fat, 28mg cholesterol, 449mg sodium, 6g carbohydrates, 2g dietary fiber, n/a sugar, 3g protein.
Mexican cream, which has the consistency of heavy cream but with far more depth of flavor, adds tanginess and stability to Nancy Scherer's updated, molded version of the popular party dip. It can be prepared up to 3 days in advance, covered and refrigerated until ready to unmold.
We made this dish in a 12-cup, coated aluminum tube pan. It's labeled a coffeecake pan by its manufacturer, Nordic Ware.
Source:
"Tested by Marcia Kramer for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 375 Calories; 32g Fat (72.7% calories from fat); 6g Protein; 21g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 462mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 3472 0 26607 0 0 0 0
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