QUICK TOMATO ASPIC-WITH SHRIMP
At a church buffet luncheon,this was served by a friend, Jo-Ann, and I loved it. Every so often I would tell her how much I enjoyed it, and she'd reply: It's so EASY, and it disappears whenever I bring it to a potluck. She shared her recipe with me. I have recently made it, and I made three large portions to be served with...
Provided by Beth M.
Categories Salads
Time 30m
Number Of Ingredients 14
Steps:
- 1. I made this with whole cooked shrimp, but next time I will cut each into about three pieces. I only used celery and green olives; and no basil.
- 2. Since I wanted it to be my lunch, I used three cereal bowls for molding, and there was about a cup left over in another container. So it makes plenty!
- 3. The cold shrimp helped it set up fast. I actually left it overnight in the refrigerator. Unmold on crisp lettuce and serve with mayo and whipped cream.
CLASSIC TOMATO ASPIC
Chill out with our Classic Tomato Aspic! Flavored with lemon juice, Worcestershire sauce and hot pepper sauce, tasty tomato aspic never goes out of style.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Sprinkle gelatine over 1 cup of the cold juice in large bowl; let stand 1 min. to soften gelatine. Add hot juice; stir 5 min. or until gelatine is completely dissolved.
- Add remaining 2 cups cold juice, the lemon juice, sugar, Worcestershire sauce and pepper sauce; mix well. Pour into 5-1/2-cup ring mold or bowl.
- Refrigerate 4 hours or until firm. Unmold onto serving plate to serve.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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
TOMATO ASPIC WITH PINEAPPLE SAUCE
This recipe is absolutely unique. It comes from Ann Wright. She never told me if she invented this recipe or where she got it. What sets it apart is the pineapple sauce. You wouldn't think that tomatoes and pineapple would go together, but they do.
Provided by Food Network
Categories side-dish
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute. Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish. Refrigerate, lightly covered, overnight. To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate.
- To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice. Add the crushed pineapple and stir lightly with a fork. Cover with plastic wrap and serve at room temperature with the aspic.
- *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.
TOMATO ASPIC
The aspic's bright color and glassy sheen will make a radiant addition to your table. Serve it topped with our Chiffonade Dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Core tomatoes; coarsely chop.Working in batches, transfer to a food processor or food mill. Process to a rough puree.
- Rinse two 24-inch square pieces of cheesecloth.Wring out cheesecloth; layer pieces in a large glass bowl. Pour puree into cheesecloth; gather up ends, and cinch with kitchen twine. Tie ends of cloth together to make a loop. Hang sack from a cupboard door, placing bowl directly underneath to collect juices.
- Let drain at least 1 hour; liquid will be pale. Transfer it to a large glass measuring cup, and set aside.
- Squeeze bundle over emptied bowl to extract remaining liquid; pour into another measuring cup. You should have about 4 cups dark-red tomato juice; if needed, add enough reserved pale liquid to make 4 cups. Pass juice through a fine sieve into a bowl. Discard pale liquid.
- Place 1 cup tomato juice in a small bowl. Sprinkle gelatin over liquid; let soften, about 5 minutes. Transfer mixture to a medium saucepan; stir over very low heat until gelatin dissolves. Stir in some of the juice to lower the temperature of the gelatin mixture, then add remaining juice and salt.
- Pour mixture into a 9-by-4 3/4-by-2 1/2-inch loaf pan. Cover with plastic wrap, and refrigerate until jelled, at least 1 hour. To unmold: Slide a knife around inside edge of pan.Wrap loaf pan in a hot towel, and invert onto a serving platter. Garnish with basil sprigs.
QUICK AND EASY TOMATO ASPIC
Number Of Ingredients 6
Steps:
- Bring 1 cup V-8 juice to a boil and pour over gelatin. Stir to dissolve. Add 1 cup cold V-8, onion salt, and Worcestershire sauce. Add celery and pepper, if desired. Pour into mold. Refrigerate until firm.
Nutrition Facts : Nutritional Facts Serves
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.
TOMATO ASPIC
Classic tomato aspic - can be served as a first course as is, or with the addition of shrimp,crabmeat and/or avocado. Serve with home made mayonnaise - Recipe #441844. Please do not use store bought mayonnaise with this dish. Also, you mush use full-fat brick cream cheese - do not use low fat cream cheese or the type which comes in tubs - if you do the cream cheese layer will not set properly. When it comes to the celery, what you really want to use is the leaves from the celery; Food.com wouldn't let me list that as an ingredient, but that's what you should use. I use Gold's prepared fresh grated horseradish in this recipe. It can be found in the refrigerated section. If you cannot find the packets of Knox gelatin, the amount of bulk unflavored gelatin to use is one ounce.This should be made the day before you wish to serve it - the aspic needs to be refrigerated overnight in order to set. "Cooking Time" is refrigeration time.
Provided by xtine
Categories Vegetable
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Bring cream cheese to room temperature.
- Combine the tomato juice, lemon slices, onion slices, bay leaves, celery leaves, and cloves in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes.
- While the tomato juice mixture is simmering, mix together the gelatin and the apple cider vinegar.
- Strain the tomato juice mixture into a large bowl. Add the apple cider vinegar/gelatin mixture and stir well to dissolve the gelatin.
- In a small bowl, combine the room temperature cream cheese with 1 cup of the tomato juice mixture, whisking well to combine. Continue whisking until there are no more lumps of cream cheese and the mixture is smooth.
- Oil a 6 cup mold with the tablespoon of olive oil.
- Pour the cream cheese mixture into the mold. Cover and refrigerate until the cream cheese layer is set.
- Meanwhile, add the horseradish, salt, pepper, lemon juice and Worcestershire sauce to the remaining tomato juice mixture, stirring well to combine.
- Once the cream cheese layer has set, pour the remaining tomato juice mixture into the mold, cover, and refrigerate overnight.
- When ready to serve, unmold the aspic onto a serving platter and sprinkle with the parsley. If you have a difficult time getting the aspic to come out of the mold, dip the bottom of the mold into hot water for a couple seconds.
- Serve with home made mayonnaise on the side.
Nutrition Facts : Calories 113.7, Fat 7, SaturatedFat 3.1, Cholesterol 15.6, Sodium 702.7, Carbohydrate 9.3, Fiber 1.6, Sugar 5.8, Protein 5.1
QUICK TOMATO ASPIC SALAD
Make and share this Quick Tomato Aspic Salad recipe from Food.com.
Provided by CJAY8248
Categories < 15 Mins
Time 15m
Yield 1 aspic, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 cup tomato juice to boiling. Add to gelatin and dissolve. Add remaining tomato juice. Chill until mixture starts to congeal. Add remaining ingredients. Chill overnight.
Nutrition Facts : Calories 103.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 64.4, Sodium 376, Carbohydrate 16.8, Fiber 0.6, Sugar 15.4, Protein 8.7
EASY TOMATO ASPIC
Number Of Ingredients 3
Steps:
- Heat stewed tomatoes. Add Jell-O. Stir until thoroughly dissolved. Add chopped olives, pour into molds, and chill until congealed. Editor's Extra: The lemon Jell-O adds a nice sweetness. This is so attractive in fancy-shaped molds, like the pretty heart pictured on the cover. Also good using olive salad in place of the olives.
Nutrition Facts : Nutritional Facts Serves
TOMATO ASPIC
Steps:
- Lightly grease eight to ten 8-ounce individual molds or custard cups.
- Place the tomatoes, onion, celery, bay leaves, garlic, and cloves in a large saucepan with 1/2 cup of the water and stir to mix. Bring to a low boil and simmer for about 30 minutes, stirring occasionally and skimming the rising foam as needed. Remove from the heat and strain, discarding the bay leaves and cloves, then pushing the pulp through a sieve to make 4 to 5 cups of juice. Add the lemon zest and juice, sugar, vinegar, basil, and salt and pepper to taste and stir to combine.
- Return the juice to the saucepan, bring to a boil, and reduce by about 2 cups, about 10 minutes. Reduce heat to a low boil. Fill a large bowl with ice water. Combine the gelatin with the remaining 1/4 cup water in a large bowl and stir to mix. Pour the hot juice over the gelatin mixture and stir until the gelatin dissolves. Remove the basil and place the pan of juice in the water bath to fully cool, stirring regularly for even coloring and texture.
- Divide the mixture evenly between the prepared molds, cover, and refrigerate for at least 4 hours or overnight, until the aspic sets up and is firm.
- To unmold the aspics, run a knife around the outside edge of the molds and set in a pan of warm water for 15 to 20 seconds to loosen. Invert onto a plate or platter and serve or refrigerate until ready to serve.
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TOMATO ASPIC RECIPE - MARTHA HALL FOOSE
From foodandwine.com
5/5 (89)Total Time 3 hrs 30 minsAuthor Martha Hall Foose
- In a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, combine the remaining tomato juice with the sugar, salt, pickling spices, hot sauce, lemon zest and lemon juice and heat just until warm. Add the gelatin mixture and stir until it dissolves completely. Return the mixture to the bowl and refrigerate until cold but not set, about 1 hour.
- Lightly oil eight 1/2-cup ramekins. Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. Refrigerate for at least 2 hours, until chilled and set.
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