Gee, you all really hate aspic
- Thread starter earnie
- Start date
steve2-in-la
Well-known member
It's not that I "hate" it, I'd just prefer to plunge burning needles into my eyes than eat it.
michael-in-phoenix
Well-known member
I'm with you, Earnie. Good aspic is excellent...bad aspic is horrid. Unfortunately I don't have...
...a decent recipe, but I'd love to see what you like.
Michael
...a decent recipe, but I'd love to see what you like.
Michael
julie-r-wa
Well-known member
I actually like aspic. smileys/smile.gif As Michael said, the good stuff, though!
julie-r-wa
Well-known member
Here's one you might try for tomato aspic, it has a good review.
http://www.recipezaar.com/Tomato-Aspic-39458
http://www.recipezaar.com/Tomato-Aspic-39458
patbastrop
Well-known member
Here's one from Helen Corbitt's Cookbook. Tomato Jelly Salad
Helen Corbitt was the long-time director for Neiman Marcus restaurants. I haven't tried this recipe, but with her reputation, it promises to be a classic.
TOMATO JELLY SALAD
2 1/2 cups tomato juice
1 bay leaf
1/4 cup celery, diced
1/8 cup chopped onion
3 peppercorns
6 cloves
1 sprig parsley
1 tablespoon sugar
1 teaspoon salt
1 teaspoon vinegar
"Cook until vegetables are soft; remove from heat and add:
2 tablespoons gelatin, softened in 1/2 cup cold water.
If you wish to vary it, drop in a ball of cottage or cream cheese mixed with chopped chives, or finely minced onion, or jumbo shrimp that have been marinated in French Dressing. My favorite, which is expensive, or course, is to stuff a canned artichoke heart with a mixture of cream and Roquefort cheeses and drop it in the aspic of just as it begins to congeal. It is a nice first course for an entree of any kind of sea food, or for a main dish luncheon with a fresh crabflake salad roll or sandwich.
To unmold salads quickly, dip the molds in hot water, then loosen sides with a silver knife. Tap it with your hand and the salad will come out easily.
Serve with a good mayonnaise or any variety of mayonnaise-base dressing."
**I would probably either make this with spicy tomato cocktail or add Tabasco to it.
Helen Corbitt was the long-time director for Neiman Marcus restaurants. I haven't tried this recipe, but with her reputation, it promises to be a classic.
TOMATO JELLY SALAD
2 1/2 cups tomato juice
1 bay leaf
1/4 cup celery, diced
1/8 cup chopped onion
3 peppercorns
6 cloves
1 sprig parsley
1 tablespoon sugar
1 teaspoon salt
1 teaspoon vinegar
"Cook until vegetables are soft; remove from heat and add:
2 tablespoons gelatin, softened in 1/2 cup cold water.
If you wish to vary it, drop in a ball of cottage or cream cheese mixed with chopped chives, or finely minced onion, or jumbo shrimp that have been marinated in French Dressing. My favorite, which is expensive, or course, is to stuff a canned artichoke heart with a mixture of cream and Roquefort cheeses and drop it in the aspic of just as it begins to congeal. It is a nice first course for an entree of any kind of sea food, or for a main dish luncheon with a fresh crabflake salad roll or sandwich.
To unmold salads quickly, dip the molds in hot water, then loosen sides with a silver knife. Tap it with your hand and the salad will come out easily.
Serve with a good mayonnaise or any variety of mayonnaise-base dressing."
**I would probably either make this with spicy tomato cocktail or add Tabasco to it.
heather_in_sf
Well-known member
I loooooove aspic! for christmas we make tomato aspics with bay shrimps, Earnie would you like
the recipe? If so I'll ask mom for it....
I also have a great cookbook Suppers and Midnight Snacks that has a variety of other aspic recipes, some of them I have not tried but everything else that I have tried from it are wonderful....
the recipe? If so I'll ask mom for it....
I also have a great cookbook Suppers and Midnight Snacks that has a variety of other aspic recipes, some of them I have not tried but everything else that I have tried from it are wonderful....
julie-r-wa
Well-known member
I'm not Earnie, but yes, please it would be wonderful to have a T&T rec for tomato aspic!