chives, dill, save, thyme, tarragon, rosemary, watercress, cilantro, and parsley.A few Flower suggestions:
pansies, roses, primroses, geraniums, carnations, calendula, nasturtiums, violets, and strawberry blossoms.
To prepare for use:
After rinsing and blotting dry, store the leaves and flowers in plastic bags in the refrigerator until ready to garnish the cheese.
Everything you need to decorate and glaze several cheeses.
2 cups dry white wine (or regular-strength chicken broth)
Note: Wine will give a clearer, more sparkling aspic glaze than chicken broth.
1 envelope unflavored gelatin (Knox, for example)
Flat-surfaced cheese (any rind must be edible),
Ile de France Brie or Camembert (wheel, or wedge) are perfect, chilled
Edible decorations; see list above
In a 2 to 3-quart pan, combine wine and gelatin; allow to stand for 5 minutes. Place over medium heat and stir until gelatin is completely dissolved and mixture is clear.
Place pan in a larger container filled with ice cubes and water, stir liquid occasionally until it begins to thicken and look syrupy. If it becomes too firm, rheat to soften, then chill again until syrupy.
Place cold cheese on a wire rack in a shallow rimmed pan. Decide upon your pattern/decorations.
Spoon a coat of aspic over top and sides ofcheese; when slightly tacky (1 to 3 minutes), decorate as desired with the flowers, leaves and/or herbs. Refrigerate entire pan with rack and cheese, uncovered for about 15 minutes.
Spoon more aspic over top and sides of cheese to cover all. If desired add one or 2 more coats, refrigerating after each layer is added.
When cheese is completely covered with glaze, invert a bowl over cheese without touching surface until ready to serve. Can be prepared up to 36 hours ahead.
Any unused aspic (including the drippings in the pan) can be refrigerated, covered, for several days. To reuse; reheat to melt, then proceed as in the instructions, above.
Recipe yields enough to coat four to five 7.7 ounce wheels of Ile de France cheese, or six 3 by 5-inch rectangles of cheese with 3 layers of aspic.
To see more recipes, click here