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
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.
APRICOT ASPIC
A family who usually passes up molded salads will hunt for this fruity apricot aspic recipe at our covered dish buffet. Not only is this aspic delicious, it adds color to any meal.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Drain apricots, reserving 1-1/2 cups juice; set apricots aside. In a small saucepan over medium heat, bring apricot juice and salt to a boil. Remove from the heat; add gelatin and stir until dissolved. , In a blender, process apricots, orange juice concentrate and lemon juice until smooth. Add to gelatin mixture along with soda; mix well. Pour into a 6-cup mold that has been sprayed with cooking spray. Chill until firm.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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TOMATO ASPIC RECIPE - SOUTHERN LIVING
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Category Lunch, Side DishTotal 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.
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