Mustard Ring

This recipe is popular among the farming communities in the North-West. James Beard mentions it in American Cookery, and my Aunt Alice swears by it. If, for some reason, you're embarrassed by its rural American origins, get over it. Farmers know good food, they're in the business.

• Clean your ring mold with a bit of vinegar and chill. Soften an envelope of unflavored gelatin in a ¼ cup of cold water.
• Mix a ½ cup sugar, 3 tablespoons dry mustard, 1 tablespoon Dijon, and a tsp. of salt. In another big bowl, whip 1 cup of heavy cream and place in ice bath. Put a pot of water to the boil.
• In a stainless bowl, melt the softened gelatin over the boiling water. Add 4 beaten eggs, ¾ cup red wine vinegar, and dry ingredients. Continue to stir over the hot water until the mixture becomes thick. Pull off heat, and keep stirring for a bit.
• Fold into whipped cream. (you know the drill. A spoonful of whipped cream into the egg mixture, then fold the result into the whipped cream. Fold, not beat, not stir, not some strange geometric invention of your own devise.) Put into mold, chill.

Notes: If you don't feel comfortable with the color, egg #2, straight yellow food dye, or turmeric are all in the right range. Serve with ham, or as a salad. You can fill the center with coleslaw, sweet and sour cabbage, pickled beets, pulled beef, or just pretty-pretty. (see picture)