TOMATO ASPIC
A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.
Provided by Barbara Zavadil
Categories Side Dish Vegetables Tomatoes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Fully dissolve gelatin in boiling water in a mixing bowl.
- Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
- Stir onion and celery into vegetable juice.
- Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
- Refrigerate until set completely, about 1 hour.
Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g
GRANDMA'S TOMATO ASPIC
Aspic is French for jelly. Originally it referred to a meat jelly, but there are now many varieties of fruit and vegetable aspics. This is great for picnics, and goes nicely with fried chicken.
Provided by littleturtle
Categories Greens
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.
- In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves.
- Let simmer 15 minutes.
- Add olives, celery, and pecans, and allow to cool.
- Pour into individual molds.
- Refrigerate until firm (about 5 hours) before serving.
- Serve on a bed of lettuce.
Nutrition Facts : Calories 190, Fat 15.6, SaturatedFat 1.5, Sodium 602.1, Carbohydrate 11.7, Fiber 3.3, Sugar 7, Protein 5.1
CLASSIC TOMATO ASPIC
Chill out with our Classic Tomato Aspic! Flavored with lemon juice, Worcestershire sauce and hot pepper sauce, tasty tomato aspic never goes out of style.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Sprinkle gelatine over 1 cup of the cold juice in large bowl; let stand 1 min. to soften gelatine. Add hot juice; stir 5 min. or until gelatine is completely dissolved.
- Add remaining 2 cups cold juice, the lemon juice, sugar, Worcestershire sauce and pepper sauce; mix well. Pour into 5-1/2-cup ring mold or bowl.
- Refrigerate 4 hours or until firm. Unmold onto serving plate to serve.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
TOMATO ASPIC
The aspic's bright color and glassy sheen will make a radiant addition to your table. Serve it topped with our Chiffonade Dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Core tomatoes; coarsely chop.Working in batches, transfer to a food processor or food mill. Process to a rough puree.
- Rinse two 24-inch square pieces of cheesecloth.Wring out cheesecloth; layer pieces in a large glass bowl. Pour puree into cheesecloth; gather up ends, and cinch with kitchen twine. Tie ends of cloth together to make a loop. Hang sack from a cupboard door, placing bowl directly underneath to collect juices.
- Let drain at least 1 hour; liquid will be pale. Transfer it to a large glass measuring cup, and set aside.
- Squeeze bundle over emptied bowl to extract remaining liquid; pour into another measuring cup. You should have about 4 cups dark-red tomato juice; if needed, add enough reserved pale liquid to make 4 cups. Pass juice through a fine sieve into a bowl. Discard pale liquid.
- Place 1 cup tomato juice in a small bowl. Sprinkle gelatin over liquid; let soften, about 5 minutes. Transfer mixture to a medium saucepan; stir over very low heat until gelatin dissolves. Stir in some of the juice to lower the temperature of the gelatin mixture, then add remaining juice and salt.
- Pour mixture into a 9-by-4 3/4-by-2 1/2-inch loaf pan. Cover with plastic wrap, and refrigerate until jelled, at least 1 hour. To unmold: Slide a knife around inside edge of pan.Wrap loaf pan in a hot towel, and invert onto a serving platter. Garnish with basil sprigs.
QUICK AND EASY TOMATO ASPIC
Number Of Ingredients 6
Steps:
- Bring 1 cup V-8 juice to a boil and pour over gelatin. Stir to dissolve. Add 1 cup cold V-8, onion salt, and Worcestershire sauce. Add celery and pepper, if desired. Pour into mold. Refrigerate until firm.
Nutrition Facts : Nutritional Facts Serves
TOMATO ASPIC
My mother used to make this for my dad and he loved it! If you like tomato juice, you really should give this tomato gelatin recipe a try. (Prep time includes chilling time; cook time indicates time estimate for juice to come to boiling)
Provided by SilentCricket
Categories Very Low Carbs
Time 5h10m
Yield 5 1/2 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, sprinkle unflavored gelatin over 1 cup cold juice; let stand 1 minute.
- Add hot juice and stir until gelatin is completely dissolved, about 5 minutes.
- Stir in remaining 2 cups cold juice, lemon juice, sugar, worcestershire sauce, and hot pepper sauce.
- Pour into 5 1/2cup ring mold or bowl; chill until firm, about 4 hours.
- To serve, unmold and if desired, fill with your favorite salad greens, or cut-up fresh vegetables.
- **Applya thin layer of oil, or cooking spray to your mold or bowl to prevent aspic from sticking.
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TOMATO ASPIC RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 6 hrs 35 mins
- Sprinkle the gelatin over the cold water in a bowl; let stand 5 minutes. Whisk in the boiling water until the gelatin is dissolved.
- Stir together the tomato juice and next 8 ingredients in a large saucepan; bring to a boil over medium-high. Reduce heat, and simmer, stirring occasionally, 15 minutes. Pour through a wire-mesh strainer into a bowl; stir in the lemon juice and gelatin.
- Pour into a 10-inch ring mold coated with cooking spray or 6 individual molds; chill 6 hours or until set.
GRANDMA'S TOMATO ASPIC | RECIPELION.COM
From recipelion.com
5/5 (5)Category Salad
- Remove whole tomatoes from the can and juices. Press into a measuring cup until you have two cups of tomato.
- Measure out 3 tablespoons of the tomato juice from the can into a small saucepan. Mix in the gelatin.
- Remove from the heat and add tomatoes, lemon juice, salt and pepper, Worcestershire sauce, parsley, and celery.
TOMATO ASPIC RECIPE - MARTHA HALL FOOSE - FOOD & WINE
From foodandwine.com
5/5 (89)Total Time 3 hrs 30 minsAuthor Martha Hall Foose
- In a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, combine the remaining tomato juice with the sugar, salt, pickling spices, hot sauce, lemon zest and lemon juice and heat just until warm. Add the gelatin mixture and stir until it dissolves completely. Return the mixture to the bowl and refrigerate until cold but not set, about 1 hour.
- Lightly oil eight 1/2-cup ramekins. Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. Refrigerate for at least 2 hours, until chilled and set.
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