Elegant Aspic Recipes

TOMATO ASPIC

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.

ELEGANT CHICKEN

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Line the bottom of a 9x13 inch baking dish with slices of chipped beef. Wrap bacon slices around chicken breasts, and place on top of chipped beef. In a medium bowl, mix together condensed soup and sour cream. Pour sour cream mixture over chicken breasts, and sprinkle with paprika.
• Bake in preheated oven for 2 hours.

ELEGANT ASPIC

Steps:

• 1. Sprinkle gelatin on 1/2 cup tomato juice in a small saucepan and let stand for 5 minutes. Heat on low heat, stirring, until gelatin dissolves. Remove from heat stir in remaining tomato juice, vinegar, onion, salt and hot pepper sauce. Refrigerate until it begins to thicken. 2. Place an egg slice in each of six lightly-oiled custard cups. Drain artichoke hearts place a thin slice of artichoke over each egg slice and spoon over a thin layer of gelatin mixture. Chill just until barely set (sticky but not firm). 3. Chop remaining egg add to gelatin mixture with celery. Pour over aspic in cups and chill until firm. To serve, unmold and garnish with lettuce, remaining artichoke hearts and avocado slices dipped in 1 tablespoon lemon juice. Pass a mixture of mayonnaise mixed with remaining 1 tablespoon lemon juice and capers.

DUCK TERRINE WITH ASPIC

Steps:

• Preheat oven to 350 degrees F. Have a 1 quart terrine dish or other 1 quart mold (English spelling mould) generously greased
• For easy handling have the duck half frozen, remove the skin, fat and bones discard or use in another recipe Cut the duck meat into little pieces1/4" to 1/2" mince.
• In a food processor roughly chop the duck liver, calf's liver and onion.
• Add ground veal, rosemary, allspice, salt& pepper,mix well, remove to a bowl Stir in the port, Grande Marnier, orange rind and the duck pieces.
• Fill the mold with the duck mixture, pat it down well and make sure there are no air bubbles Cover (the cover must have a small hole in it to allow steam to escape or cover with double foil and punch a small hole) Place the terrine in a pan of hot water- the easy way to do this is to place the terrine in a pan, place in the oven, have water boiling in a kettle and pour in water until it covers 2/3 of the mold Bake in the centre of the oven 350 degrees F for 1 1/2 hours or until the internal temperature reaches 150 degrees F Remove from the oven, remove cover place foil over the terrine inside the rim and weight down with heavy object (EG-cans of food) Chill in the refrigerator for 24 hours.
• Remove the duck from the terrine dish and wash it and dry well
• Replace the duck terrine into the mold and fill around the duck with partially set aspic (see recipe#67693) Place the 3 orange slices on top of the terrine and spoon a layer af aspic over them, allow to set completely, repeat spooning a layer of aspic 3 times until the orange slices are covered with aspic Serve the terrine from the mold.

SHRIMP ASPIC

Steps:

• Soften gelatin in cold water for five minutes, then heat to melt completely.
• Add lemon juice and cool.
• Before it congeals, add mayonnaise, salt to taste and mix well.
• Add remaining ingredients, mix thoroughly but lightly to preserve the shape of the shrimps.
• Lightly spray mold with cooking spray (or lightly oil with vegetable oil) and transfer mixture to mold.
• Chill until firm.
• Unmold onto salad greens.
• Serve with additional mayonnaise.

CHICKEN ASPIC

Steps:

• Prepare an ice bath; set aside. In a medium saucepan, combine consomme and gelatin. Let stand until gelatin is soft, about 10 minutes. Place over medium-high heat. Bring to a boil, stirring until gelatin is completely dissolved, about 30 seconds. Transfer to ice bath; and let stand, stirring occasionally, until room temperature.

SWEET ASPIC

Steps:

• Make a simple syrup by mixing the sugar and water in a small saucepan. Bring to a boil, stirring until the sugar is dissolved. Remove from the heat, and let cool.
• Soften the gelatin sheets in enough cold water to cover for about 5 minutes. Squeeze out excess water. If using powdered gelatin, sprinkle it over 1/4 cup cold water, and allow to soften for 5 minutes. In a saucepan, mix the softened gelatin with the juice and sugar syrup. Warm gently, stirring, until the gelatin is dissolved.
• Transfer to a decorative serving dish or four 1/2-cup molds sprayed with flavorless oil. Or divide mixture among four stemmed glasses.
• Cover and chill for 4 hours or overnight. If using molds, loosen the jell by running a blunt knife around the edges. Invert onto a plate and serve.

ELEGANT ASPIC

Steps:

• Sprinkle gelatin on 1/2 cup tomato juice in a small saucepan and let stand for 5 minutes. Heat on low heat, stirring, until gelatin dissolves. Remove from heat stir in remaining tomato juice, vinegar, onion, salt and hot pepper sauce. Refrigerate until it begins to thicken. Place an egg slice in each of six lightly-oiled custard cups. Drain artichoke hearts place a thin slice of artichoke over each egg slice and spoon over a thin layer of gelatin mixture. Chill just until barely set (sticky but not firm). Chopremaining egg add to gelatin mixture with celery. Pour over aspic in cups and chill until firm. To serve, unmold and garnish with lettuce, remaining artichoke hearts and avocado slices dipped in 1 tablespoon lemon juice. Pass a mixture of mayonnaise mixed with remaining 1 tablespoon lemon juice and capers.