The Perfect Aspic
From smooch 16 years ago
- 240 minutes to make
- Serves 6
I love tomato aspic. This is fancy and good!
Ingredients
- 4 cups tomato juice, preferably low-sodium shopping list
- 1 tablespoon lemon juice shopping list
- 1 bay leaf shopping list
- 1 cup chopped onion and celery shopping list
- 1 tablespoon worcestershire sauce shopping list
- dash of Tabasco or other hot sauce, optional shopping list
- 1/2 teaspoon salt (omit if not using low-sodium tomato juice and use your judgement) shopping list
- 2 packages (1/2 oz.) gelatin shopping list
- 2 tablespoons mild vinegar, like apple cider vinegar shopping list
- optional: chopped scallions or sliced pitted green olives shopping list
- for serving: butter lettuce leaves, homemade mayonnaise shopping list
How to make it
- In a large bowl, combine 1/2 cup of the tomato juice with the gelatin and the vinegar, stir to combine and set aside.
- Place the remaining tomato juice, lemon juice, bay leaf, onion, celery, Worcestershire sauce, and salt (to taste) in a sauce pan. Bring the mixture to a boil, then let simmer for 20 minutes.
- Pour the tomato juice through a sieve into the bowl with the gelatin, discard the vegetables. Stir the tomato-gelatin mixture well so that the gelatin is completely dissolved. Transfer the mixture to a 9 inch pie plate or decorative molds and place in the refrigerator to set. If using olives or scallions, press them into the aspic after about 30-45 minutes (when the gelatin is half-way set), so that they are suspended in the aspic. Refrigerate the aspic at least 4 hours before serving.
- Serve the aspic chilled, on a bed of lettuce leaves, with mayonnaise on the side. Aspic keeps well in the refrigerator.
People Who Like This Dish 5
- greekgirrrl Long Island, NY
- pink USA
- chef_jacob Truckee, CA
- shuga United States
- lor Toronto, Canada
- noir Boston, MA
- peeblesl Austin, TX
- smooch America
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The Rating
Reviewed by 6 people-
This is one of those Summer treasures to enjoy! Well done Smooch! :)
noir
in Boston loved it
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*wink* Looking forward to eating this on a very hot summer's day!
pink
in USA loved it
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I LOVE Aspic and I LOVE your "5" fork recipe! Thanks so much for this one!
lor
in Toronto loved it
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