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Serves
8 to 10 as an appetizer
Author Notes
I found an old recipe for curried dip from a newspaper clipping of my mother's a few years ago. It was a cream cheese and beef consume blend. The only problem was that it looked dull. So I thought a layered effect might work. It did! The ricotta version looks very much like a geode or a piece of rustic glazed pottery. —erkitty
Ingredients
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two 10.5 ounces
cans of beef consume
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1 cup
fresh ricotta cheese
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4 tablespoons
hot jalapeno pepper jelly
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2 teaspoons
curry powder-a moderate one
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1 tablespoon
minced fresh chives
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1 packet
unflavored gelatin
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4 pieces
whole grain Naan
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4 ounces
room temp cream cheese
Directions
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Add one envelope of gelatin to the two cans of consume and heat until gelatin is dissolved.
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Place 1/3 of the consume in a glass Pyrex bowl and allow to gel in the refrigerator for about one hour. Leave the remainder to cool room temp.
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Mix the cup of ricotta with the cream cheese, pepper jelly, chives and curry powder and chill. Chill remainder of consume so that it is thick but pourable-about ten minutes.
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Place ricotta in a pastry bag and pipe a layer on top of the firm consume. Pour the rest of the consume over ricotta and chill until firm.
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Cut Naan into pie shaped wedges, spray with canola oil and toast in the oven at 350 deg. For about 15 minutes.
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When the Hot Mess has become firm, dip the Pyrex bowl in hot tap water bath and turn onto a platter. Spoon over wedges of toasted Naan.
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