Tomato Celery Aspic Recipe
Ingredients
| Tomato juice | 4 Cup (16 tbs) | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Celery leaves | 1/4 Cup (16 tbs), snipped | |
| Brown sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Bay leaves | 2 Small | |
| Whole Cloves | 4 | |
| Unflavored gelatin - 2 envelopes | ||
| Lemon juice | 3 Tablespoon | |
| Celery | 1 Cup (16 tbs), finely chopped | |
Directions
MAKING
1) In a saucepan, add 2 cups tomato juice, onion, celery, sugar, salt, bay leaves and cloves together.
2) Simmer the mixture uncovered for 5 minutes; strain and keep aside.
3) In a bowl, soften the gelatin in 1 cup cold tomato juice, then dissolve in the hot mixture.
4) Stir in remaining tomato juice and lemon juice; mix thoroughly.
5) Refrigerate until partially set, then stir in the chopped celery.
6) In a 5 1/2-cup ring mold, turn the mixture and refrigerate until firm.
SERVING
7) Unmold the Tomato Celery Aspic on a platter and serve chilled.
1) In a saucepan, add 2 cups tomato juice, onion, celery, sugar, salt, bay leaves and cloves together.
2) Simmer the mixture uncovered for 5 minutes; strain and keep aside.
3) In a bowl, soften the gelatin in 1 cup cold tomato juice, then dissolve in the hot mixture.
4) Stir in remaining tomato juice and lemon juice; mix thoroughly.
5) Refrigerate until partially set, then stir in the chopped celery.
6) In a 5 1/2-cup ring mold, turn the mixture and refrigerate until firm.
SERVING
7) Unmold the Tomato Celery Aspic on a platter and serve chilled.
Chef
