Tomato Basil Aspic Food

TOMATO ASPIC

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.

ASPIC OF TOMATO, WINE AND BASIL

Steps:

• Combine tomato puree, lemon juice and one cup of the wine. Soften the gelatin in the water in a metal measuring cup, place the cup in a shallow pan of water and bring to a simmer. Cook gently until the gelatin dissolves. Mix the gelatin with the remaining wine in a small saucepan.
• Heat the gelatin and wine mixture gently just until the gelatin is completely incorporated. Stir into the tomato mixture, add the basil and season to taste with salt and pepper.
• Pour into a mold or loaf pan and refrigerate until set. Garnish with fresh basil leaves.

TOMATO ASPIC

Steps:

• Fully dissolve gelatin in boiling water in a mixing bowl.
• Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
• Stir onion and celery into vegetable juice.
• Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
• Refrigerate until set completely, about 1 hour.

TOMATO BASIL ASPIC

Steps:

• Sprinkle gelatin over cold water in a small bowl; let stand for 5 minutes.
• Add boiling water and stir until gelatin is dissolved.
• Stir in vinegar, pepper, salt, onion juice, tomato paste, and sugar.
• Pour into 6 individual molds and chill until set, about 3 hours.
• To unmold, dip molds briefly into warm water; loosen edges of gelatin with a sharp knife.
• Unmold on lettuce lined plates and garnish with parsley.

BALSAMIC TOMATO ASPIC

Steps:

• Mix all ingredients, except Jello, in a 2-quart saucepan. Bring to a boil.
• Stir in Jello, mix well. Boil 1 minute.
• Pour into 4-qt mold that has the interior coated with cooking spray.
• Chill at least 4 hours.

FRESH-FROM-THE-GARDEN TOMATO ASPIC

Steps:

• Boil all the ingredients - except the gelatin, water, grated carrot, pepper and celery - with the spices tied in a muslin bag, for 30 minutes. Remove the bag of spices, and whirl the tomato mixture (there should be about 1 quart) in a blender until smooth. Soak the gelatin in the cold water, then dissolve it in a cupful of the tomato blend, heated to boiling. Add this and the grated vegetables to the remaining tomato mixture. If time is short, you may mince the carrot, green pepper and celery in the food grinder. Turn into a 2-quart mold rinsed with cold water, and set to chill. Serve the tomato aspic as an accompaniment to cold cuts, herring snacks or sardines. Or, mold it in a ring and fill the center with ham, chicken, lobster or crab meat salad.

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.

CLASSIC TOMATO ASPIC

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.

FABIO'S TOMATO ASPIC

Steps:

• Lightly oil five 4- to 6-ounce ramekins.
• Halve tomatoes and squeeze juice and seeds into a sieve set over a 4-cup measure. In a food processor blend tomato halves until smooth and force puree through sieve into a bowl, pressing hard on solids. Discard solids and add enough strained tomato puree to juice in measuring cup to measure 2 1/4 cups.
• Transfer 1/4 cup tomato mixture to another bowl and sprinkle with gelatin. Let gelatin soften 1 minute. In a small saucepan bring 1/2 cup tomato mixture just to a boil and add to gelatin mixture, stirring to dissolve gelatin. Stir in remaining 1 1/2 cups tomato mixture and other ingredients (except for additional oil) and divide mixture among ramekins. Chill aspics, covered, until set at least 3 hours and up to 1 day. Run a thin knife around edge of each ramekin and dip in a bowl of hot water for 20 seconds. Invert each ramekin onto a plate and drizzle aspics with additional oil.

PEPPERY TOMATO ASPIC

Steps:

• In small bowl, sprinkle gelatin over cold water and let stand to soften.
• In a medium saucepan heat tomato juice, chopped red pepper and onion Simmer for 15 minutes.
• In food processor or blender puree tomato juice mixture, add Worcestershire, hot pepper sauce and softened gelatin, stir until dissolved.
• Pour into a rinsed 6-cup mould or 8 individual moulds.
• Cover with foil.
• Chill until firm, at least 6 hours.
• To serve unmould onto serving plate.
• Garnish with garnish ingredients.

TOMATO ASPIC

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

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.

GRANDMA'S TOMATO ASPIC

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.