Virgin Mary Aspic Recipes

"VIRGIN MARY" ASPIC

Yield Serves 4 as a first course

Number Of Ingredients 13

Ingredients

2 pounds medium vine-ripened tomatoes (about 5)
1 celery rib
1 1/2 cups loosely packed fresh basil leaves
3/4 teaspoon salt
1/4 teaspoon sugar
1 envelope plus 3/4 teaspoon unflavored gelatin (about 3 1/4 teaspoons)
1/4 cup plus 2 tablespoons water
1/2 teaspoon juice from bottled horseradish
1 teaspoon white-wine Worcestershire sauce
3 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
36 assorted small vine-ripened cherry or currant tomatoes
Garnish: thinly sliced fresh basil leaves

Steps:

Quarter medium tomatoes and chop celery. In a food processor purée quartered tomatoes until smooth and transfer to a heavy saucepan. Add celery, basil, salt, and sugar and simmer, stirring occasionally, 5 minutes. Force mixture through a fine sieve into a bowl, pressing hard on solids.
Have ready a large bowl of ice and cold water. In a small bowl sprinkle gelatin over water and let soften 1 minute. Add gelatin mixture to hot tomato mixture, stirring until gelatin is dissolved. Stir in horseradish juice, Worcestershire sauce, and 1 tablespoon vinegar. Set bowl in bowl of ice water and stir until cool. Divide tomato mixture among four 1/2-cup molds or ramekins. Chill aspics, loosely covered, until firm, at least 4 hours, and up to 2 days.
In a small bowl whisk together oil, remaining 2 tablespoons vinegar, and salt and pepper to taste.
Dip bottom of 1 mold or ramekin into a bowl of hot water 3 seconds and run a thin knife around edge. Invert a plate over mold or ramekin and invert aspic onto plate. Unmold remaining aspics, 1 at a time, in same manner.
Surround aspics with cherry or currant tomatoes and drizzle tomatoes with vinaigrette. Garnish tomatoes with basil.

TOMATO ASPIC

Tomato Aspic image

My mother used to make this for my dad and he loved it! If you like tomato juice, you really should give this tomato gelatin recipe a try. (Prep time includes chilling time; cook time indicates time estimate for juice to come to boiling)

Provided by SilentCricket

Categories Very Low Carbs

Time 5h10m

Yield 5 1/2 cups, 10 serving(s)

Number Of Ingredients 7

Ingredients

3 envelopes unflavored gelatin
3 cups cold tomato juice
2 cups tomato juice, heated to boiling
1/4 cup lemon juice
2 tablespoons sugar
1 1/2 teaspoons Worcestershire sauce
4 -6 dashes hot pepper sauce

Steps:

In large bowl, sprinkle unflavored gelatin over 1 cup cold juice; let stand 1 minute.
Add hot juice and stir until gelatin is completely dissolved, about 5 minutes.
Stir in remaining 2 cups cold juice, lemon juice, sugar, worcestershire sauce, and hot pepper sauce.
Pour into 5 1/2cup ring mold or bowl; chill until firm, about 4 hours.
To serve, unmold and if desired, fill with your favorite salad greens, or cut-up fresh vegetables.
**Applya thin layer of oil, or cooking spray to your mold or bowl to prevent aspic from sticking.

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