Red And Green Aspic Mold Recipes

TOMATO ASPIC

Steps:

• 1. Dissolve gelatin in boiling water, add soup and vinegar or lemon juice. Stir until well blended. Chill until slightly thick but not set. Add celery, onion and sliced olives and stir well. 2. Pour into a 1-quart mold, ring mold or 6 individual molds. Chill until firm. Unmold on salad greens and serve with mayonnaise.

RED AND GREEN ASPIC MOLD

Steps:

• 1. Soften gelatin in cold water pour into boiling water and stir until dissolved. Add splenda and 1 tablespoon of lemon juice. Chill until slightly thickened. Mash avocado (if fresh) add remaining 2 tablespoons lemon juice, sour cream, mayonnaise, salt, pepper and cayenne. Mix thoroughly with slightly thickened gelatin. Pour into a 1 1/2 or 2-quart mold. Chill until set.* Frozen avocado dip may be used if you can't find ripe, fresh avocados. Add a drop or two of green food coloring to avocado mix if desired.Tomato Aspic:*Soften gelatin in cold water dissolve in boiling water. Add splenda, soup, lemon juice and salt. Cool to room temperature. Pour over firm avocado aspic. Chill for 4 hours or until set. Unmold on salad greens.

BLOODY MARY ASPIC

Steps:

• Cook shallots and celery in olive oil in a 4-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add puréed tomatoes, sugar, salt, pepper, and celery seeds and simmer, partially covered, stirring occasionally, 25 minutes. Pour tomato mixture through a sieve lined with dampened cheesecloth into a clean 3-quart saucepan, pressing hard on solids to extract as much liquid as possible. Discard solids. Bring tomato broth just to a boil, then remove from heat and stir in Worcestershire sauce.
• While tomato broth comes to a boil, stir together lemon juice and vodka in a small bowl. Sprinkle gelatin over vodka mixture. (Spoon vodka mixture over any powdered gelatin remaining on top.) Let stand until softened, about 5 minutes.
• Lightly oil a 1 1/2- to 2-quart nonreactive shallow baking pan (2 inches deep).
• Add gelatin mixture to hot tomato broth, stirring until gelatin is dissolved. Pour into baking pan and chill, uncovered, until firm, at least 6 hours.
• To unmold aspic, run a small sharp knife around edge, then dip baking pan into a larger pan of warm water, 15 to 20 seconds. Put a cutting board over baking pan, then carefully invert aspic onto board and cut into 1/2-inch cubes.

TOMATO ASPIC WITH SHRIMP SALAD

Steps:

• Sprinkle gelatin over water in a saucer.
• Meanwhile, heat tomatoes, onion, green pepper, hot sauce, Worcestershire, and garlic powder.
• Add gelatin and stir.
• Remove from heat.
• Add Lemon juice and vinegar, salt and pepper to taste.
• Mix thoroughly and pour into a 6 cup ring mold.
• Refrigerate for several hours until thoroughly set, or put in freezer to speed up process.
• To serve, put bottom of pan in hot water, and run a knife along the ring to loosen.
• Combine may & lemon juice, combine with shrimp. Spoon salad in the center of the ring.
• Serve on a decorative plate with lettuce leaves.
• Enjoy!

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.

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.

GAZPACHO ASPIC

Steps:

• In a large bowl, combine 1 1/2 cups of the tomato juice, green onions, cucumber, celery, all but 1 tablespoon of both the red and green bell peppers, 1/2 cup of the red onion, half of the chopped jalapenos, 1 tablespoon of the cilantro, 1 tablespoon of the lime juice, red wine vinegar, 1/2 teaspoon of the garlic, 2 1/2 teaspoons of salt, 1/2 teaspoon of cayenne pepper, and the hot sauce and stir to combine well.
• In a small bowl, pour 3/4 cup of the remaining tomato juice over the gelatin to soften.
• Stir well and allow to sit for 5 minutes. Heat remaining tomato juice to boiling in a small saucepan.
• Pour over softened gelatin mixture and stir until completely melted.
• Pour melted gelatin mixture into gazpacho mixture, mix completely.
• Spray six 1-cup molds with cooking spray or grease with a little bit of vegetable oil.
• Divide half of the gazpacho mixture evenly between the molds and place in the refrigerator to chill.
• Set remaining half of gazpacho aside while the molds are chilling.
• Whirl the remaining tablespoons of red and green bell peppers, 2 tablespoons of red onion, jalapeno pepper, 3 tablespoons of cilantro, 1/2 tablespoon lime juice, 1 teaspoon garlic, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, and cream cheese in your food processor and process until smooth.
• When aspics have jelled, top each evenly with cream cheese mixture, then pour remaining gazpacho mixture over the tops; refrigerate until thoroughly set, at least 3 hours or overnight.
• To unmold, briefly dip molds into hot water or run a knife around the edge of the molded gelatin.
• Place one spring greens on each and turn aspics out onto greens.
• May be garnished with sliced, hardboiled eggs, cooked shrimp, or fresh herbs (if desired).

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.

RED AND GREEN ASPIC MOLD

Steps:

• Soften gelatin in cold water pour into boiling water and stir until dissolved. Add sugar and 1 tablespoon of lemon juice. Chill until slightly thickened. Mash avocado (if fresh) add remaining 2 tablespoons lemon juice, sour cream, mayonnaise, salt, pepper and cayenne. Mix thoroughly with slightly thickened gelatin. Pour into a 1 1/2 or 2-quart mold. Chill until set.* Frozen avocado dip may be used if you can't find ripe, fresh avocados. Add a drop or two of green food coloring to avocado mix if desired.Tomato Aspic:*Soften gelatin in cold water dissolve in boiling water. Add sugar, soup, lemon juice and salt. Cool to room temperature. Pour over firm avocado aspic. Chill for 4 hours or until set. Unmold on salad greens.