Peppery Tomato Aspic Recipes

GRANDMA'S TOMATO ASPIC

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.

PEPPERY TOMATO ASPIC

Steps:

• In small bowl, sprinkle gelatin over cold water and let stand to soften.
• In a medium saucepan heat tomato juice, chopped red pepper and onion Simmer for 15 minutes.
• In food processor or blender puree tomato juice mixture, add Worcestershire, hot pepper sauce and softened gelatin, stir until dissolved.
• Pour into a rinsed 6-cup mould or 8 individual moulds.
• Cover with foil.
• Chill until firm, at least 6 hours.
• To serve unmould onto serving plate.
• Garnish with garnish ingredients.

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.