TOMATO ASPIC
Classic tomato aspic - can be served as a first course as is, or with the addition of shrimp,crabmeat and/or avocado. Serve with home made mayonnaise - Recipe #441844. Please do not use store bought mayonnaise with this dish. Also, you mush use full-fat brick cream cheese - do not use low fat cream cheese or the type which comes in tubs - if you do the cream cheese layer will not set properly. When it comes to the celery, what you really want to use is the leaves from the celery; Food.com wouldn't let me list that as an ingredient, but that's what you should use. I use Gold's prepared fresh grated horseradish in this recipe. It can be found in the refrigerated section. If you cannot find the packets of Knox gelatin, the amount of bulk unflavored gelatin to use is one ounce.This should be made the day before you wish to serve it - the aspic needs to be refrigerated overnight in order to set. "Cooking Time" is refrigeration time.
Provided by xtine
Categories Vegetable
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 113.7, Fat 7, SaturatedFat 3.1, Cholesterol 15.6, Sodium 702.7, Carbohydrate 9.3, Fiber 1.6, Sugar 5.8, Protein 5.1
LAYERED LEMON TOMATO ASPIC
Layered Lemon Tomato Aspic is a chilled jellied salad with a punch of sweet and tart flavors.
Provided by Culinary Envy
Time 3h3m
Number Of Ingredients 15
Steps:
- In a small saucepan over medium low heat, add the tomato sauce. When heated through (about 3 minutes), add the package of lemon jello mix and stir until dissolved. Remove from heat and add in the cold water and vinegar. Set aside. In a medium size bowl, mix together the cottage cheese and the rest of the ingredients; cover and chill. In a 8x8" glass dish, begin the layering process. Pour in half of the jello mixture and chill in the refrigerator for one hour. Next, spread the cottage cheese mixture over the top and chill for one hour. Finally, spoon on the remainder of the jello mixture and chill for another hour or until set.
Nutrition Facts : ServingSize 154 g, Calories 120, Fat 3.6 g, TransFat 0.0 g, SaturatedFat 0.79 g, Cholesterol 2 g, Sodium 542 g, Carbohydrate 13.96 g, Fiber 0.9 g, Sugar 12.49 g, Protein 8.52 g
CLASSIC TOMATO ASPIC
Chill out with our Classic Tomato Aspic! Flavored with lemon juice, Worcestershire sauce and hot pepper sauce, tasty tomato aspic never goes out of style.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
LAYERED LEMON TOMATO ASPIC
Yield 8
Number Of Ingredients 15
Steps:
- In a small saucepan over medium low heat, add the tomato sauce. When heated through (about 3 minutes), add the package of lemon jello mix and stir until dissolved. Remove from heat and add in the cold water...
Nutrition Facts :
LAYERED LEMON-TOMATO ASPIC
Layered lemon-tomato aspic is a chilled jellied salad with a punch of sweet and tart flavors.
Provided by Culinary Envy
Categories Appetizers and Snacks Cheese
Time 3h28m
Yield 8
Number Of Ingredients 15
Steps:
- Heat tomato sauce in a small saucepan over medium-low heat, about 3 minutes. Stir in lemon-flavored gelatin until dissolved. Remove from heat and stir in cold water and vinegar.
- Mix cottage cheese, celery, green bell pepper, green onions, parsley, mayonnaise, horseradish, salt, pepper, Worcestershire sauce, and hot sauce in a large bowl. Cover and place in the refrigerator.
- Pour 1/2 the tomato mixture into an 8-inch square baking dish. Refrigerate until firm, about 1 hour.
- Spread cottage cheese mixture over the tomato mixture. Refrigerate for 1 hour.
- Spread remaining tomato mixture over the top and chill until set, about 1 hour more.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 13.5 g, Cholesterol 9.7 mg, Fat 5.4 g, Fiber 0.9 g, Protein 8.6 g, SaturatedFat 2 g, Sodium 536.8 mg, Sugar 10.9 g
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