Tomato-Artichoke Aspic Recipe
Its surprising to know that you have not tried my Tomato-artichoke Aspic recipe yet. Stop looking and try this Tomato-artichoke Aspic recipe immediately.
Ingredients
4 cups cocktail vegetable juice, divided
2 (3-ounce) packages lemon-flavored gelatin
1 teaspoon Worcestershire sauce
1 (14-ounce) can artichoke hearts, drained and halved
3 green onions with tops, cut into 1-inch pieces
1 (8-ounce) package cream cheese, cut into 1-inch pieces
1 (12-ounce) carton small-curd cottage cheese
2 cups mayonnaise
1/2 cup capers Bibb lettuce
1 (2-ounce) jar black caviar
8 to 9 lemon slices, halved (optional)
Directions
Bring 2 cups vegetable juice to a boil in a medium saucepan, remove from heat, and add gelatin, stirring until dissolved.
Stir in remaining 2 cups juice and Worcestershire sauce.
Pour 2 cups gelatin mixture into an oiled 11-cup ring mold.
Let remaining juice mixture stand at room temperature.
Chill mixture in mold until the consistency of unbeaten egg white.
Press artichoke halves into thickened mixture around outside of mold, chill until gelatin is firm.
Position knife blade in food processor bowl.
Add green onions.
Top with cover, and process, pulsing 5 or 6 times until onions are chopped.
Add cream cheese and cottage cheese, process 15 seconds or until smooth.
Spread cheese mixture evenly over chilled aspic, spreading to edge of ring mold.
Gently pour remaining gelatin mixture over cheese layer, chill until gelatin is firm.
Combine mayonnaise and capers, mix well.
Chill until serving time.
Run a thin metal spatula between ring mold and aspic all the way around, unmold onto serving platter.
Surround aspic with Bibb lettuce leaves.
Place half of caper mayonnaise in a small serving bowl, place in center of aspic mold.
Place a heaping tablespoonful of caviar onto center of caper mayonnaise.
Gently press lemon slices around outside of aspic mold, if desired.
Serve remaining caper mayonnaise topped with remaining caviar in a separate bowl.
Stir in remaining 2 cups juice and Worcestershire sauce.
Pour 2 cups gelatin mixture into an oiled 11-cup ring mold.
Let remaining juice mixture stand at room temperature.
Chill mixture in mold until the consistency of unbeaten egg white.
Press artichoke halves into thickened mixture around outside of mold, chill until gelatin is firm.
Position knife blade in food processor bowl.
Add green onions.
Top with cover, and process, pulsing 5 or 6 times until onions are chopped.
Add cream cheese and cottage cheese, process 15 seconds or until smooth.
Spread cheese mixture evenly over chilled aspic, spreading to edge of ring mold.
Gently pour remaining gelatin mixture over cheese layer, chill until gelatin is firm.
Combine mayonnaise and capers, mix well.
Chill until serving time.
Run a thin metal spatula between ring mold and aspic all the way around, unmold onto serving platter.
Surround aspic with Bibb lettuce leaves.
Place half of caper mayonnaise in a small serving bowl, place in center of aspic mold.
Place a heaping tablespoonful of caviar onto center of caper mayonnaise.
Gently press lemon slices around outside of aspic mold, if desired.
Serve remaining caper mayonnaise topped with remaining caviar in a separate bowl.
