Red And Green Aspic Mold Recipes

TOMATO ASPIC

Steps:

• In large bowl, sprinkle unflavored gelatin over 1 cup cold juice; let stand 1 minute.
• Add hot juice and stir until gelatin is completely dissolved, about 5 minutes.
• Stir in remaining 2 cups cold juice, lemon juice, sugar, worcestershire sauce, and hot pepper sauce.
• Pour into 5 1/2cup ring mold or bowl; chill until firm, about 4 hours.
• To serve, unmold and if desired, fill with your favorite salad greens, or cut-up fresh vegetables.
• **Applya thin layer of oil, or cooking spray to your mold or bowl to prevent aspic from sticking.

RED AND GREEN ASPIC MOLD

Steps:

• Soften gelatin in cold water pour into boiling water and stir until dissolved. Add sugar and 1 tablespoon of lemon juice. Chill until slightly thickened. Mash avocado (if fresh) add remaining 2 tablespoons lemon juice, sour cream, mayonnaise, salt, pepper and cayenne. Mix thoroughly with slightly thickened gelatin. Pour into a 1 1/2 or 2-quart mold. Chill until set.* Frozen avocado dip may be used if you can't find ripe, fresh avocados. Add a drop or two of green food coloring to avocado mix if desired.Tomato Aspic:*Soften gelatin in cold water dissolve in boiling water. Add sugar, soup, lemon juice and salt. Cool to room temperature. Pour over firm avocado aspic. Chill for 4 hours or until set. Unmold on salad greens.

TOMATO ASPIC

Steps:

• Lightly grease eight to ten 8-ounce individual molds or custard cups.
• Place the tomatoes, onion, celery, bay leaves, garlic, and cloves in a large saucepan with 1/2 cup of the water and stir to mix. Bring to a low boil and simmer for about 30 minutes, stirring occasionally and skimming the rising foam as needed. Remove from the heat and strain, discarding the bay leaves and cloves, then pushing the pulp through a sieve to make 4 to 5 cups of juice. Add the lemon zest and juice, sugar, vinegar, basil, and salt and pepper to taste and stir to combine.
• Return the juice to the saucepan, bring to a boil, and reduce by about 2 cups, about 10 minutes. Reduce heat to a low boil. Fill a large bowl with ice water. Combine the gelatin with the remaining 1/4 cup water in a large bowl and stir to mix. Pour the hot juice over the gelatin mixture and stir until the gelatin dissolves. Remove the basil and place the pan of juice in the water bath to fully cool, stirring regularly for even coloring and texture.
• Divide the mixture evenly between the prepared molds, cover, and refrigerate for at least 4 hours or overnight, until the aspic sets up and is firm.
• To unmold the aspics, run a knife around the outside edge of the molds and set in a pan of warm water for 15 to 20 seconds to loosen. Invert onto a plate or platter and serve or refrigerate until ready to serve.

RED AND GREEN ASPIC MOLD

Steps:

• 1. Soften gelatin in cold water pour into boiling water and stir until dissolved. Add splenda and 1 tablespoon of lemon juice. Chill until slightly thickened. Mash avocado (if fresh) add remaining 2 tablespoons lemon juice, sour cream, mayonnaise, salt, pepper and cayenne. Mix thoroughly with slightly thickened gelatin. Pour into a 1 1/2 or 2-quart mold. Chill until set.* Frozen avocado dip may be used if you can't find ripe, fresh avocados. Add a drop or two of green food coloring to avocado mix if desired.Tomato Aspic:*Soften gelatin in cold water dissolve in boiling water. Add splenda, soup, lemon juice and salt. Cool to room temperature. Pour over firm avocado aspic. Chill for 4 hours or until set. Unmold on salad greens.

SHRIMP IN ASPIC WITH SAUCE VIERGE

Steps:

• Soften gelatin in wine. Heat stock to boil; remove from heat and stir in gelatin to dissolve completely.
• Heat 3 cups clam juice to boiling; add shrimp; reduce heat and poach one minute. Cool shrimp in the liquid.
• Sprinkle each of eight 1/2-cup molds with 1 teaspoon chives. Arrange three shrimp in each mold over the chives. Fill molds with aspic and refrigerate several hours or overnight.
• To serve, unmold on cold plates and pass warm Sauce Vierge.