How To Make Aspic Meat Jello Food

UKRAINIAN ASPIC RECIPE (KHOLODETS)

Steps:

• Make sure you soak the pork legs in cold wate (3 hours to overnight - it's also a good way to thaw the pork)
• In a large pot, add pork legs, and chicken drum sticks. Add enough water to cover all of the meat. Set over high heat, cover and bring to a boil. As soon as it starts boiling, remove from heat and drain off the water. Rinse the meat, refill with fresh water (enough water to cover all of the meat, plus an extra 1/2-inch over the meat); Don't add too much water or it won't be "gelatiney" enough later. Cover and bring to a boil again. Reduce heat to a light boil/simmer and set a timer for 5 hours.
• After cooking for 5 hours, Add 1 large carrot, 2 medium onions (both ends removed), 1 celery stick, 2 bay leaves, 5-8 peppercorns and 2 tsp salt into the pot and continue boiling on low heat 1 more hour. It should look like a nice chicken broth. Now it's important that you do not discard the broth and do not add more water to the pot!
• Remove the drumsticks and carrot from the broth and let them cool. Discard pork legs, onion and bay leaves. Use a fine mesh sieve with 3 bounty paper towels over the sieve and filter the broth through the paper towels. You will be left with a clean broth.
• Peel and press 4 garlic cloves into the broth and do a taste test to see if more salt is needed.
• Once the meat has cooled, use a fork to separate meat from the bones. Keep the good meat; discard the bones. Thinly slice the carrot. You can make one big holodets in a rectangular pyrex dish or you can make smaller serving bowls.
• Start by placing carrots on the bottom and top with some dill if you wish. Next add the meat in an even layer and pour broth over the meat; enough to cover the meat and a little extra over the top. Refrigerate 3 hours to overnight, or until firm. Serve with red horseradish/hren (recipe on NatashasKitchen.com) or Russian mustard. Once it's set, set the bowl in hot water for a few seconds, then use a slim spatula to release the gelatin from the dish. Or you can just serve it out of the dish and save yourself a step.

ASPIC FOR PATES & TERRINES

Steps:

• Pour 1 cup of Broth in a saucepan& sprinkle the Gelatin on top.
• Let it sit for 5 minutes.
• Heat until the gelatin has melted.
• In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids.
• Chill until syrupy and almost settled.

HOW TO MAKE ASPIC (MEAT JELLO)

Steps:

• Toss all ingredients but carrots and cooked meat into a slow cooker.
• Turn the slow cooker on high and bring to a boiling point. When it reaches a gentle simmer, add carrot and reduce heat to the lowest possible setting and cook for 8 hours (I usually leave this overnight and process it in the morning).
• Divide previously cooked meat of choice between small containers.
• Double strain the broth into a large bowl making sure you're left with very clear, clean golden liquid. Discard pork trotters and veggies as you would when making bone broth (chickens, compost, or trash).
• Add 2 cloves of fresh minced garlic in the broth and pour into the containers.
• Add a slice of cooked carrot to each container for garnish and dill or parsley.
• Set aspic in the refrigerator for at least 4 hours.
• It's best served with rye bread and Dijon mustard.

GERMAN LOIN OF PORK IN ASPIC (SULZ KOTELETT)

Steps:

• WIPE MEAT.
• SEASON WITH SALT.
• PLACE IN POT WITH ONION, CARROTS, CELERY OR CELERY LEAVES, PARSLEY, CLOVES, PEPPERCORNS, AND BAY LEAF.
• ADD WINE AND VINEGAR AND ENOUGH WATER TO COVER MEAT.
• BRING TO A BOIL, THEN LOWER HEAT, COVER, AND COOK SLOWLY UNTIL MEAT IS TENDER, ABOUT 1 TO 1 1/2 HOURS.
• TEST WITH FORK AFTER FIRST HOUR.
• WHEN MEAT IS TENDER, REMOVE FROM POT AND CUT IN 4 PORTIONS.
• PLACE ON SERVING DISH.
• GARNISH WITH PICKLES, EGGS, AND THE CARROTS FROM THE STEWING KETTLE.
• STRAIN STOCK; MEASURE.
• ADD GELATIN IN THE PROPORTION OF 1 TABLESPOON GELATIN TO 2 CUPS STOCK.
• LET GELATIN SOFTEN.
• BEAT EGG WHITES SLIGHTLY; STIR INTO GELATIN AND STOCK.
• REHEAT TO BOILING; REMOVE FROM HEAT.
• LET STAND UNTIL CLEAR AND SLIGHTLY THICKENED.
• POUR OVER MEAT.
• CHILL IN REFRIGERATOR.
• SERVES 4 OR MORE.
• LUCHOW’S GERMAN COOKBOOK.