TOMATO ASPIC WITH PINEAPPLE SAUCE
This recipe is absolutely unique. It comes from Ann Wright. She never told me if she invented this recipe or where she got it. What sets it apart is the pineapple sauce. You wouldn't think that tomatoes and pineapple would go together, but they do.
Provided by Food Network
Categories side-dish
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute. Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish. Refrigerate, lightly covered, overnight. To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate.
- To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice. Add the crushed pineapple and stir lightly with a fork. Cover with plastic wrap and serve at room temperature with the aspic.
- *Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience.
GRANNYDRAGON'S TOMATO ASPIC WITH PINEAPPLE SAUCE
This recipe is absolutely unique! While Tomato Aspic by itself is wonderful. What sets this recipe apart is the pineapple sauce. Yes, the pineapple and tomato flavors go very well together.
Provided by Grannydragon
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve the Jell-O in the boiling water, stirring for 2 minutes.
- Add the tomatoes, onion, tomato puree, and tomato juice. Mix well. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish.
- Refrigerate, covered, overnight.
- To remove from the mold, briefly dip it inot a bowl of hot water and un-mold onto a chilled plate. Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience!
- To make the sauce: in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice.
- Add canned crushed pineapple and stir lightly with a fork.
- Serve at sauce at room temperature with the chilled aspic.
- Time quoted does not include chill setting time.
Nutrition Facts : Calories 154, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 328.6, Carbohydrate 23.3, Fiber 0.9, Sugar 17.5, Protein 2.1
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.
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
FABIO'S TOMATO ASPIC
Provided by Faith Willinger
Categories Tomato Vegetable Appetizer Summer Healthy Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1. Split the tomatoes in half and squeeze the halves into a sieve over a small bowl to remove juice and seeds. Press the mixture in the sieve and reserve the liquid and the pulp.
- 2. Puree the tomatoes in a food processor and pass through a food mill or strainer to remove the skins. (Or peel, seed, juice, and process tomatoes until smooth if you don't have a food mill.) Add the reserved juice to the pulp and measure 2 1/4 cups of tomato.
- 3. Sprinkle the gelatin over 1/4 cup tomato pulp in a medium-sized bowl, stir, and soak for 3 minutes. Heat 1/2 cup tomato pulp until boiling, add to the softened gelatin, and stir in to dissolve the gelatin. Add the rest of the tomato pulp, the basil, garlic, hot pepper, salt, and extra virgin olive oil. Divide the mixture into 6 lightly oiled 1/2-cup molds for at least 3 hours. unmold and top with a drizzle of extra virgin.
GRANDMA'S TOMATO ASPIC
Steps:
- Make Jell-O as directed, substituting tomato sauce for cold water.
- Pour into mold and refrigerate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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