Tomato Aspic, from www.PremierSystems.Com/recipes
Google: Bruce Moffitt



TOMATO ASPIC

This Tomato Aspic goes well with caviar, cold salmon and other cold fish dishes, shrimp, lobster, and other crustaceans or shellfish served cold, mayonaisses and sauces Tartare. Great on picnics and a natural with fried chicken. It has almost no calories, and is very nice served by itself on a bed of cold crisp lettuce with a slice of lime.

To start the Tomato Aspic, in a 2 qt. saucepan, mix together:

  • 4 envelopes Knox Gelatine
  • 1 1/2 cp warm tomato juice

Soak gelatine for ten minutes, stir occasionally. Bring quickly to a boil, stirring, and add:

  • Rest of 46 oz. can of tomato juice
  • juice of one lemon and enough vinegar to make 1/3 cup
  • 1 1/2 tsp sugar
  • 2 tsp Worstershire sauce
  • 3/4 tsp salt
  • good dash Tabasco sauce
  • small pinch crushed whole cumin seed

Take off heat, mix together well, and let cool down. When the tomato aspic becomes cool, and a bit thickened or "syrupy", gently mix in:

  • At least 2 or 3 of the below:

  • 1/4 cp chopped green pepper
  • 2 or 3 cloves of garlic, minced
  • 1/4 cp diced cucumber
  • Tbl chopped olives or Tbl capers
  • 1/4 cp tender diced celery
  • 1/4 tsp celery seed, crushed
  • Also optional: couple Tbl, more or less, of fresh chopped Habanero Chiles, (this only for serious affecionados of chile pain), or other crisp, green chile like Jalapeno or Serrano.

Mix together and pour into loaf pan or mold. Chill thoroughly, preferably overnight. Dismount on plate, and garnish with watercress or parsely, lemon and lime slices, yoghurt or sour cream, and a sprinkle of chopped parsely.



Return to previous page