TOMATO ASPIC RECIPE
Once upon a time, tomato aspics were the brilliant red centerpieces of luncheon buffets. They were peppered with pimiento-stuffed olives or crisp bits of celery, chilled in ring-shaped molds, turned out onto lettuce-lined trays, and filled with the hostess's signature blend of chicken or shrimp salad.
Provided by Southern Living Test Kitchen
Categories Tomatoes
Time 6h35m
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Sprinkle the gelatin over the cold water in a bowl; let stand 5 minutes. Whisk in the boiling water until the gelatin is dissolved.
- Stir together the tomato juice and next 8 ingredients in a large saucepan; bring to a boil over medium-high. Reduce heat, and simmer, stirring occasionally, 15 minutes. Pour through a wire-mesh strainer into a bowl; stir in the lemon juice and gelatin.
- Pour into a 10-inch ring mold coated with cooking spray or 6 individual molds; chill 6 hours or until set.
CAMPBELL'S SOUP & LEMON JELL-O TOMATO ASPIC
Mom used to make this for Thanksgiving or Christmas, depending on which one we were hosting that year (we alternated with my uncle's family). I loved it as a kid, although it's one of those frequently scorned foods. No wonder, as it is incredibly sweet.
Provided by origamifreak
Categories Easy
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat undiluted soup in pan on the stove.
- Add jello and stir to dissolve.
- When dissolved, remove from heat and add vinegar and vegetables.
- Pour into a square Pyrex dish and chill until set.
- Fill a large bowl with hot water and dip the Pxrex in it to melt the gelatin next to the mold.
- Place plate on top and invert. You might need to carefully slide a butter knife along the side of the mold to release the suction and make the aspic drop out.
- Serve in squares on lettuce leaves.
Nutrition Facts : Calories 176.1, Fat 0.7, SaturatedFat 0.3, Sodium 647.8, Carbohydrate 39, Fiber 3.7, Sugar 28.9, Protein 5.3
GRANNYDRAGON'S TOMATO ASPIC WITH PINEAPPLE SAUCE
This recipe is absolutely unique! While Tomato Aspic by itself is wonderful. What sets this recipe apart is the pineapple sauce. Yes, the pineapple and tomato flavors go very well together.
Provided by Grannydragon
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve the Jell-O in the boiling water, stirring for 2 minutes.
- Add the tomatoes, onion, tomato puree, and tomato juice. Mix well. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish.
- Refrigerate, covered, overnight.
- To remove from the mold, briefly dip it inot a bowl of hot water and un-mold onto a chilled plate. Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience!
- To make the sauce: in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice.
- Add canned crushed pineapple and stir lightly with a fork.
- Serve at sauce at room temperature with the chilled aspic.
- Time quoted does not include chill setting time.
Nutrition Facts : Calories 154, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 328.6, Carbohydrate 23.3, Fiber 0.9, Sugar 17.5, Protein 2.1
TOMATO ASPIC
My mother used to make this for my dad and he loved it! If you like tomato juice, you really should give this tomato gelatin recipe a try. (Prep time includes chilling time; cook time indicates time estimate for juice to come to boiling)
Provided by SilentCricket
Categories Very Low Carbs
Time 5h10m
Yield 5 1/2 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, sprinkle unflavored gelatin over 1 cup cold juice; let stand 1 minute.
- Add hot juice and stir until gelatin is completely dissolved, about 5 minutes.
- Stir in remaining 2 cups cold juice, lemon juice, sugar, worcestershire sauce, and hot pepper sauce.
- Pour into 5 1/2cup ring mold or bowl; chill until firm, about 4 hours.
- To serve, unmold and if desired, fill with your favorite salad greens, or cut-up fresh vegetables.
- **Applya thin layer of oil, or cooking spray to your mold or bowl to prevent aspic from sticking.
GRANDMA'S TOMATO ASPIC
Aspic is French for jelly. Originally it referred to a meat jelly, but there are now many varieties of fruit and vegetable aspics. This is great for picnics, and goes nicely with fried chicken.
Provided by littleturtle
Categories Greens
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.
- In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves.
- Let simmer 15 minutes.
- Add olives, celery, and pecans, and allow to cool.
- Pour into individual molds.
- Refrigerate until firm (about 5 hours) before serving.
- Serve on a bed of lettuce.
Nutrition Facts : Calories 190, Fat 15.6, SaturatedFat 1.5, Sodium 602.1, Carbohydrate 11.7, Fiber 3.3, Sugar 7, Protein 5.1
CREOLE TOMATO ASPIC
Great Aunt Cecilia's aspic was always a hit in the hot summer evenings in New Orleans. It has a little kick and a little surprise to it! Perfect with cold salads and grilled quail. Pour yourself a chilled Pinot Grigio and bon appetit!
Provided by Penny Stettinius
Categories Lunch/Snacks
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, bring tomato juice, garlic, mustard, salt, sugar, lemon juice and paprika, bay leaf, and pepper to a boil.
- Continue cooking 3 minutes.
- Remove from the heat.
- Soften gelatin in consommee.
- Add gelatin mixture to tomato juice and stir to dissolve.
- Remove bay leaf.
- Pour into 1 1/2 quart mold and refrigerate.
- Combine cream cheese with onion and Tabasco and roll into tiny balls.
- Chill.
- When aspic becomes slightly firm, arrange cheese balls in mold.
- When all is firm, unmold and serve with homemade mayonnaise.
Nutrition Facts : Calories 143.9, Fat 10.1, SaturatedFat 6.2, Cholesterol 31.2, Sodium 1014.4, Carbohydrate 7.7, Fiber 0.6, Sugar 4.5, Protein 7.3
TOMATO ASPIC
Make and share this Tomato Aspic recipe from Food.com.
Provided by Chef Jeffs
Categories Low Protein
Time 30m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Combine bay leaves, Tabasco sauce, onion, salt and tomato juice.
- Simmer 10 minutes.
- Soften gelatin in cold water,.
- Dissolve in juice mixture.
- Add vinegar.
- Strain and Jell.
Nutrition Facts : Calories 24.2, Fat 0.1, Sodium 405.7, Carbohydrate 4.6, Fiber 0.5, Sugar 3.7, Protein 2.1
TOMATO ASPIC WITH SHRIMP SALAD
A cold tomato aspic, made in a ring mold. Very easy to make as well as inexpensive, this dish fits perfectly with any summer picnic or cookout. The shrimp can be substituted with crab meat, or tuna. Adapted from Lee Bailey's Soup Meals Cookbook, 1989.
Provided by NewEnglandCook
Categories Lunch/Snacks
Time 1h40m
Yield 6 , 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle gelatin over water in a saucer.
- Meanwhile, heat tomatoes, onion, green pepper, hot sauce, Worcestershire, and garlic powder.
- Add gelatin and stir.
- Remove from heat.
- Add Lemon juice and vinegar, salt and pepper to taste.
- Mix thoroughly and pour into a 6 cup ring mold.
- Refrigerate for several hours until thoroughly set, or put in freezer to speed up process.
- To serve, put bottom of pan in hot water, and run a knife along the ring to loosen.
- Combine may & lemon juice, combine with shrimp. Spoon salad in the center of the ring.
- Serve on a decorative plate with lettuce leaves.
- Enjoy!
Nutrition Facts : Calories 112.4, Fat 6.8, SaturatedFat 1, Cholesterol 5.1, Sodium 935.2, Carbohydrate 11.9, Fiber 1.6, Sugar 5.2, Protein 2.9
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