June 6, 2018
Doris Canfield's Tomato Aspic
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
  1. 3 cups (71cl) tomato juice (fresh is the best)
  2. 1 celery stalk, sliced
  3. 1 small white onion, sliced
  4. 1 small bay leaf
  5. 2 lemon slices
  6. 1 tsp (6gr) fine sea salt salt
  7. 1/8 tsp (.25gr) freshly ground pepper
  8. 2 envelopes powdered gelatin (or 6 gelatin sheets)
  9. 2/3 cup (16cl) chilled tomato juice
  10. 1/4 cup (6cl) white vinegar
Instructions
  1. Combine 3 cups tomato juice, celery, onion, bay leaf, salt & pepper, lemon in a saucepan.
  2. Simmer uncovered for 10 minutes.
  3. Strain mixture, remove bay leaf and set aside.
  4. Sprinkle gelatin powder or soften gelatin sheets in remaining cold tomato juice.
  5. Mix into warm tomato juice until gelatin is dissolved.
  6. Pour into one mold or individual molds and chill in refrigerator until set.
  7. 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/
Nancy Pollard

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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