Tangy Tomato Ring Recipe
Summary
Ingredients
| Tomato juice | 4 Cup (16 tbs), divided | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup chopped celery leaves | ||
| Brown sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Whole Cloves | 4 | |
| Bay leaves | 2 Small | |
| Garlic | 1 Clove (5gm), minced | |
| 2 envelopes unflavored gelatin | ||
| Lemon juice | 3 1/2 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Prepared horseradish | 1 Teaspoon | |
| Green pepper | 1 Large, chopped | |
Directions
Combine 2 cups tomato juice, onion, celery, brown sugar, salt, cloves, bay leaves, and garlic in a heavy saucepan.
Bring to a boil; reduce heat and simmer, uncovered, 5 minutes.
Strain mixture; discard vegetables and spices.
Soften gelatin in 1 1/4 cups tomato juice; add to strained hot juice mixture, stirring until gelatin dissolves.
Stir in lemon juice, Worcestershire sauce, horseradish, and remaining 3/4 cup tomato juice; chill until consistency of unbeaten egg white.
Fold green pepper into gelatin mixture.
Pour mixture into a lightly oiled 4-cup mold; chill until firm.
Bring to a boil; reduce heat and simmer, uncovered, 5 minutes.
Strain mixture; discard vegetables and spices.
Soften gelatin in 1 1/4 cups tomato juice; add to strained hot juice mixture, stirring until gelatin dissolves.
Stir in lemon juice, Worcestershire sauce, horseradish, and remaining 3/4 cup tomato juice; chill until consistency of unbeaten egg white.
Fold green pepper into gelatin mixture.
Pour mixture into a lightly oiled 4-cup mold; chill until firm.
Chef
