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
BALSAMIC TOMATO ASPIC
This is a delicious condiment or side dish. It's also good by itself served with crackers and cream cheese.
Provided by Wheres_the_Beef
Categories Vegetable
Time 10m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients, except Jello, in a 2-quart saucepan. Bring to a boil.
- Stir in Jello, mix well. Boil 1 minute.
- Pour into 4-qt mold that has the interior coated with cooking spray.
- Chill at least 4 hours.
Nutrition Facts : Calories 95.1, Fat 0.2, Sodium 176.5, Carbohydrate 22, Fiber 1.5, Sugar 19.2, Protein 2.3
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
ASPIC OF TOMATO, WINE AND BASIL
Provided by Florence Fabricant
Categories dinner, quick, appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine tomato puree, lemon juice and one cup of the wine. Soften the gelatin in the water in a metal measuring cup, place the cup in a shallow pan of water and bring to a simmer. Cook gently until the gelatin dissolves. Mix the gelatin with the remaining wine in a small saucepan.
- Heat the gelatin and wine mixture gently just until the gelatin is completely incorporated. Stir into the tomato mixture, add the basil and season to taste with salt and pepper.
- Pour into a mold or loaf pan and refrigerate until set. Garnish with fresh basil leaves.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 312 milligrams, Sugar 2 grams
FRESH-FROM-THE-GARDEN TOMATO ASPIC
Provided by Ruth A. Matson
Categories Salad Herb Onion Tomato Appetizer Side Celery Bell Pepper Carrot Summer Chill Clove Boil House & Garden Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 Pints
Number Of Ingredients 18
Steps:
- Boil all the ingredients - except the gelatin, water, grated carrot, pepper and celery - with the spices tied in a muslin bag, for 30 minutes. Remove the bag of spices, and whirl the tomato mixture (there should be about 1 quart) in a blender until smooth. Soak the gelatin in the cold water, then dissolve it in a cupful of the tomato blend, heated to boiling. Add this and the grated vegetables to the remaining tomato mixture. If time is short, you may mince the carrot, green pepper and celery in the food grinder. Turn into a 2-quart mold rinsed with cold water, and set to chill. Serve the tomato aspic as an accompaniment to cold cuts, herring snacks or sardines. Or, mold it in a ring and fill the center with ham, chicken, lobster or crab meat salad.
TOMATO ASPIC
An easy aspic to stir together. Great on a warm summer day with a seafood salad or grilled entree. This recipe came from a friend's Mother. Add anything additional in the way of minced vegetables that you like.I sometimes add grated onion, or Dill pickle juice instead of sweet pickle juice. If you count calories this can be made with Sugar Free Jell-O The recipe calls for Hunt's brand tomatoe sauce (there is a difference) Cook time is chill time Enjoy !
Provided by redwine
Categories < 4 Hours
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve Gelatin in boiling water.
- Stir in Tomato Sauce, pickle juice, horseradish and Tobasco Sauce.
- Pour into individual molds and chill until firm.
Nutrition Facts : Calories 124.6, Fat 0.3, Sodium 492.3, Carbohydrate 29.4, Fiber 1.7, Sugar 25.7, Protein 3
CLASSIC FRESH TOMATO ASPIC RECIPE
Provided by á-174942
Number Of Ingredients 16
Steps:
- In a medium saucepan over medium-high heat, bring tomatoes, onion, celery, bay leaf and 1/2 cup of water to a boil uncovered. Reduce heat and simmer for 10 minutes. Meanwhile, stir gelatin into remaining 1/2 cup of water to soften and set aside. Remove bay leaf and put tomato mixture through a food mill fitted with a fine disk, or through a strainer. Return puree to pot, add salt generously to taste and lemon juice, and sugar, if needed. Stir in Bloody Mary additions, if desired. Bring mixture back to a simmer, remove from heat and add softened gelatin, stirring until thoroughly dissolved. Rinse eight 1/2-cup molds with cold water and pour aspic into them, filling almost to top. Or pour mixture into rinsed 1-quart ring mold. Chill until firm, 3 to 4 hours or overnight. To unmold, run a sharp knife around edge of each mold, dip bottoms of molds briefly in hot water and invert onto salad plates. Garnish each aspic with lettuce leaves and a dollop of mayonnaise. This recipe yields 8 servings.
TOMATO ASPIC
Steps:
- Lightly grease eight to ten 8-ounce individual molds or custard cups.
- Place the tomatoes, onion, celery, bay leaves, garlic, and cloves in a large saucepan with 1/2 cup of the water and stir to mix. Bring to a low boil and simmer for about 30 minutes, stirring occasionally and skimming the rising foam as needed. Remove from the heat and strain, discarding the bay leaves and cloves, then pushing the pulp through a sieve to make 4 to 5 cups of juice. Add the lemon zest and juice, sugar, vinegar, basil, and salt and pepper to taste and stir to combine.
- Return the juice to the saucepan, bring to a boil, and reduce by about 2 cups, about 10 minutes. Reduce heat to a low boil. Fill a large bowl with ice water. Combine the gelatin with the remaining 1/4 cup water in a large bowl and stir to mix. Pour the hot juice over the gelatin mixture and stir until the gelatin dissolves. Remove the basil and place the pan of juice in the water bath to fully cool, stirring regularly for even coloring and texture.
- Divide the mixture evenly between the prepared molds, cover, and refrigerate for at least 4 hours or overnight, until the aspic sets up and is firm.
- To unmold the aspics, run a knife around the outside edge of the molds and set in a pan of warm water for 15 to 20 seconds to loosen. Invert onto a plate or platter and serve or refrigerate until ready to serve.
TOMATO ASPIC WITH BLUE CHEESE DRESSING
Provided by Mitchell Owens
Categories easy, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Sprinkle the gelatin over 1/3 cup water, and set aside to soften.
- In large saucepan, combine tomatoes, salt, pepper, cloves and bay leaf, and bring to a boil. Lower heat, and simmer for 5 minutes. Strain over a large bowl, pressing on the solids to remove as much liquid as possible. Reserve 4 cups of the liquid, and discard the solids and excess liquid. Add softened gelatin to the hot liquid, and stir to dissolve completely. Add lemon juice and red pepper sauce. Pour into a 4 1/2-cup mold, and refrigerate overnight.
- To serve the aspic, sprinkle with a little water (this helps position the aspic after unmolding), and invert the mold onto a serving plate. Dampen a kitchen towel with very hot water, and wring out. Place towel over mold, and hold tightly for 15 seconds. Repeat process. Holding mold firmly in place, jerk sharply to release aspic onto serving plate. If it does not release, repeat the hot-towel process. Garnish as desired, and serve with blue cheese dressing in separate dish.
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.
TOMATO ASPIC RECIPE
Provided by Peonys
Number Of Ingredients 3
Steps:
- Follow the directions on the lemon jello package, substituting the V8 for the water. When the gelatin is disolved, pour the aspic into individual gelatin molds or one mold. Refidgerate until firm. Serve on lettuce leaves and a dollop of mayonase.
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- 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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