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Credit: Nicholas Calias, CEC, Director of Food and Beverage Operations/Corporate Executive Chef, The Colonnade Hotel and Brasserie JO, Boston
Sizzle, Winter 2011
¼ cup apple juice
3 oz. grain mustard
2 sheets gelatin, bloomed in cold water
Method: Heat apple juice; add mustard and gelatin. Remove from heat. Chill; cut.
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