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Doris Canfield's Tomato Aspic
2018-06-06 16:46:10
Serves 6
A classic clear tasting version of a Southern classic. Serve with chicken or seafood salad. And fresh hot biscuits wouldn't be a bad idea!
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Ingredients
- 3 cups (71cl) tomato juice (fresh is the best)
- 1 celery stalk, sliced
- 1 small white onion, sliced
- 1 small bay leaf
- 2 lemon slices
- 1 tsp (6gr) fine sea salt salt
- 1/8 tsp (.25gr) freshly ground pepper
- 2 envelopes powdered gelatin (or 6 gelatin sheets)
- 2/3 cup (16cl) chilled tomato juice
- 1/4 cup (6cl) white vinegar
Instructions
- Combine 3 cups tomato juice, celery, onion, bay leaf, salt & pepper, lemon in a saucepan.
- Simmer uncovered for 10 minutes.
- Strain mixture, remove bay leaf and set aside.
- Sprinkle gelatin powder or soften gelatin sheets in remaining cold tomato juice.
- Mix into warm tomato juice until gelatin is dissolved.
- Pour into one mold or individual molds and chill in refrigerator until set.
- Unmold by quickly dipping mold in hot water and turning out onto plate.
Adapted from Kevin Canfield
Adapted from Kevin Canfield
Kitchen Detail https://lacuisineus.com/
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.
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