Avocado Aspic Recipes

TOMATO ASPIC

Tomato Aspic image

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

Ingredients

1 (.25 ounce) envelope unflavored gelatin
¼ cup boiling water
2 cups vegetable juice (such as V-8®)
1 dash Worcestershire sauce, or to taste
1 bay leaf
2 cloves
½ cup chopped onion
½ cup chopped celery

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

GAZPACHO SORBET WITH APPLE ASPIC

Gazpacho Sorbet with Apple Aspic image

Categories Fruit Tomato Appetizer Freeze/Chill Apple Summer Chill Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 first-course servings

Number Of Ingredients 20

Ingredients

For apple aspic
1 cup clear (filtered) apple juice
1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
For gazpacho sorbet
1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
1 tablespoon hot water
1 garlic clove
1/2 teaspoon salt
1 lb ripe tomatoes, cored and quartered
1/2 large red bell pepper, coarsely chopped
1/4 cup coarsely chopped sweet onion such as Vidalia
1 (1 1/2-inch) piece Kirby cucumber, peeled and quartered
2 tablespoons Sherry vinegar (preferably "reserva")
1 tablespoon orujo (Spanish clear brandy), grappa, or aquavit
1 1/4 teaspoons sugar
2 tablespoons mild extra-virgin olive oil (preferably Andalusian hojiblanca)
For drizzling
3 tablespoons balsamic vinegar
Garnish: fresh mint leaves
Special equipment: an ice cream maker

Steps:

Make aspic:
Bring apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.
Make gazpacho sorbet:
Soften gelatin in hot water 1 minute.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible. Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids. Discard solids.
Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
Reduce balsamic vinegar:
Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.
Assemble dish:
Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic vinegar, then top with a scoop (about 1/4 cup) of sorbet.

AVOCADO ASPIC

Avocado Aspic image

A beautiful gelatin mold from times gone by. From the Western chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in preparation time.

Provided by Molly53

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon plain gelatin
2 tablespoons cold water
1 cup boiling water
1 cup avocado, mashed
4 teaspoons lemon juice
1 canned pimiento, minced
salt
1/2 teaspoon Worcestershire sauce
4 drops Tabasco sauce (or to taste)
1/2 teaspoon celery salt
salad greens
mayonnaise (to garnish)

Steps:

Soften gelatin in cold water for five minutes.
Add boiling water and stir until dissolved.
Cool.
When syrupy in consistence, add the remaining ingredients and mix thoroughly.
Lightly spray your mold with cooking spray; pour mixture into mold.
Chill until firm.
Unmold and serve on crisp, cold salad leaves and dress with a good quality mayonnaise.

Nutrition Facts : Calories 45.1, Fat 3.7, SaturatedFat 0.5, Sodium 11.2, Carbohydrate 2.5, Fiber 1.7, Sugar 0.3, Protein 1.5

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