BEET CONSOMMÉ

I PROMISED that beet consommé would be next so...

3 cups clarified stock

3 beets cooked in water and peeled once cooled

All of the reserved liquid from the cooked beets strained through a fine sieve lined with a wet paper towel or cheesecloth*

2 tbsp. red wine vinegar

1/2 pkg unflavored gelatin

Salt to taste, if necessary

Mix both liquids together and heat to a simmer. Take 1/2 cup of the beet consommé and sprinkle the gelatin over the liquid and wait for it to dissolve. Stir the liquid and grate the beets directly into the consommé. Pour the dissolved gelatin mixture and the vinegar into the consommé. 

Cover the pot and bring to a simmer. Turn off the heat and let the consommé steep for an hour. Drain contents through a fine sieve lined with a wet paper towel or cheesecloth. Discard the beets and let the consommé cool and refrigerate for at least 6 hours (preferably overnight). You should have a deliciously clear, gelatinous mixture. 

It is purely optional but you can either serve it clear or with sour cream and fresh dill or freshly grated horseradish. You can also serve it with a small whole boiled beet or a small peeled, boiled potato. I tried all of the combinations and it's best - at least to me - simply clear. Any way you choose, chilled or heated, with or without vegetable, starch, or dairy, you will find that this is a totally marvelous concoction, which, while rich, still remains light and not terribly filling when served in a teacup or a small bowl as seen in the photograph above. It makes a fabulous first or second course (if you're serving something cold and from the sea beforehand!).  Even my little puppy, Ludwig, sat patiently waiting for a drop or two or six to lick up from a spoon! Such a gourmet dog, he; my favorite and constant taste tester!

* I use a fine mesh strainer lined with a wet paper towel with a small china cap strainer inserted into that to catch all of the solids. The double strainer helps to ensure a truly clear broth, free of any particles or debris from the boiled vegetables or stock (if not as yet clarified). If you can't use a double strainer, you will have to pass the liquid through a fine sieve a second time into a clean bowl or pot as described above.