Tomato Aspic Recipe
Tomato Aspic is a better mood elevator than a bar of chocolate! This Tomato Aspic is so tasty that I cannot resist serving it as a Side Dish often. A delicious Tomato Aspic gets its taste from Vegetable. Easy eater, Fussy eater. No problem! Try this recipe for Tomato Aspic and win over all.
Ingredients
3 cups tomato juice
1 stalk celery with leaves
1 small onion, quartered
3 sprigs parsley
1/4 teaspoon salt
1/4 teaspoon crushed bay leaf
Dash of cayenne pepper
4 teaspoons unflavored gelatin
1/2 teaspoon kelp powder
1 teaspoon honey
1/2 teaspoon tamari soy sauce
2 tablespoons lemon juice
1/2 teaspoon horseradish
Salad greens or watercress to garnish
Directions
In a one quart saucepan, combine two cups tomato juice, celery stalk, cut into 3 inch pieces, onion quarters, parsley sprigs, salt, crushed bay leaf and cayenne.
Place saucepan over medium heat and bring to boil; reduce heat and simmer, uncovered, for 15 minutes.
Remove from heat and strain mixture; set aside.
Meanwhile, put one cup of tomato juice in a small bowl.
Sprinkle gelatin over top and allow to stand until softened (about 5 minutes).
Add softened gelatin to hot tomato mixture, from step two, and stir until gelatin is dissolved.
Stir in kelp powder, honey, soy sauce, lemon juice and horseradish.
Cool slightly.
Pour cooled tomato mixture into a one quart ring mold, which has been rinsed in cold water, and place in refrigerator for several hours to chill, until firm.
Remove tomato aspic from refrigerator and run a spatula around the edge of mold to loosen it; invert over a serving dish; shake gently to release.
If necessary, place a hot, damp dishtowel over inverted mold, and shake again to release.
Surround aspic with salad greens or watercress.
Center may be filled with coleslaw, chicken, potato or egg salad or cottage cheese as desired.
Place saucepan over medium heat and bring to boil; reduce heat and simmer, uncovered, for 15 minutes.
Remove from heat and strain mixture; set aside.
Meanwhile, put one cup of tomato juice in a small bowl.
Sprinkle gelatin over top and allow to stand until softened (about 5 minutes).
Add softened gelatin to hot tomato mixture, from step two, and stir until gelatin is dissolved.
Stir in kelp powder, honey, soy sauce, lemon juice and horseradish.
Cool slightly.
Pour cooled tomato mixture into a one quart ring mold, which has been rinsed in cold water, and place in refrigerator for several hours to chill, until firm.
Remove tomato aspic from refrigerator and run a spatula around the edge of mold to loosen it; invert over a serving dish; shake gently to release.
If necessary, place a hot, damp dishtowel over inverted mold, and shake again to release.
Surround aspic with salad greens or watercress.
Center may be filled with coleslaw, chicken, potato or egg salad or cottage cheese as desired.
