![]() ![]() Or you can place shelled hard-boiled eggs in a ring mold and pour the tomato juice over them slice and serve as a luncheon salad. ![]() Variations: you can let the aspic get about halfway gelled, then stir in cubes of cream cheese, shrimp, olives, pickled green beans, chopped green onions, or whatever else you think might be tasty. Aspics will get firmer the longer they are refrigerated. If the aspic should not set up: you can melt the aspic again and again in a saucepan, dissolving and adding more gelatin as needed. If you make it in a ring mold, you can put another salad in the center of the ring. This is usually served with mayonnaise on the side. Garnish with lemon or lime slices and some sliced cucumber. If the mold lands a bit off-center, push it gently toward center of plate, or say the hell with it and stick some greenery around it and tell everyone that’s how it’s supposed to look. Using one hand on the bottom of the mold and one hand on the bottom of the plate, flip mold over. To unmold: wring a cloth in hot water, then rub the outside of the bowl with hot cloth. Pour into a mold or bowl and put in the refrigerator until set. Stir the sherry & gelatin to make sure it’s dissolved, then pour into the tomato juice and stir thoroughly. Pour the sherry into a small bowl, sprinkle the gelatin over it, and let sit for a few minutes to dissolve.Ĭombine the other ingredients in a pan and heat, stirring frequently to prevent scorching, until almost-but-not-quite boiling, then remove from heat. ![]() 1 teaspoon dried basil or Italian seasoning.hot sauce to taste (use something with flavor like Frank’s or Cholula or Tapatio – Tabasco is just vinegary heat).good shot Worcestershire sauce or soy sauce.1/2 cup sherry, vermouth, or white wine.4 generous tablespoons unflavored gelatin.8 cups tomato juice or V-8 juice or Clamato or some variation thereof.Go to a health food store or other supermarket that sells bulk products, and buy gelatin from a bin. ![]() They look like coffee table books, and they are, but they are also fine cookbooks.ĭo not spend big bucks on Knox Gelatin, which is astronomically priced in those little envelopes with the cow’s head. This is adapted from John Phillip Carroll’s California The Beautiful Cookbook, which is from a series of - The Beautiful cookbooks. It’s amusing to use one of those Turk’s-head or similar copper molds that you see in thrift stores or yard sales, but any bowl will work. I’ve livened this aspic up with some sherry (which my grandmother would never have used, temperance adherent that she was) and typical Bloody Mary seasonings. It makes a wonderful hot-weather lunch with charcuterie and bread, or a simple dinner alongside casual dishes like fried chicken and green beans. This is a very light salad on its own, though it’s often paired with another contrasting cold dish such as a creamy shrimp salad or a crunchy slaw. Clear aspics, such as chicken, are sometimes used in recherche dishes such as eggs coated with aspic, or as an unusual cold chicken “soup.”īut here we are talking about tomato aspic. Never have gotten any further south than Joplin, Missouri (and only stopping for lunch, about which I remember nothing), I couldn’t say for sure.Īspic, then, is a liquid that has been congealed with gelatin, either naturally occurring (as in beef or chicken stock) or added (as in unflavored gelatin). I understand they’re a staple dish in the American South. My mother and grandmother made aspics, but you don’t see them on the menu much any more. James Beard did not care much for what he referred to as “congealed salads.” But flavorful aspics made from meat stock or vegetables can be a lovely reminder of ladies’ luncheons from the 20s and 30s, with all the retro-ness that might imply (molded salads made with buttermilk, creamy cheeses, wines, meats, and even fish are another largely forgotten culinary remnant of those days – too bad, because they’re easy to make and delicious). A vinegar flavored congealed vegetable thing. It’s my opinion that Knox has a lot to answer for in the ensuing onslaught of Godawful gelatin salads that followed for the rest of the century. A delicious accompaniment to cold sliced chicken or veal. Serve on lettuce or endive leaves with mayonnaise dressing, or cut in dice and serve in cases made of red or green peppers, or the mixture may be shaped in molds lined with pimentos. Strain, and when beginning to set add remaining ingredients. Soak the gelatine in cold water five minutes add vinegar, lemon juice, boiling water, sugar and salt. One wonders what the first and second place winners might have been. A recipe for something called Perfection Salad won third prize, a $100 sewing machine, for Mrs. In 1905 Knox Gelatin sponsored a contest for recipes using their product. ![]()
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