Tomato Aspic Recipe - Cooking Index
Tomato Aspic Recipe - Cooking Index
| 2 | Unflavored gelatin - (1/4 oz ea) | |
| 1 cup | 237ml | Chilled tomato juice |
| 1 | Celery stalk - (to 2) | |
| 3 cups | 711ml | Tomato juice |
| 1 cup | 62g / 2.2oz | Onion - minced (small) |
| 1 | Bay leaf | |
| 1 tablespoon | 15ml | Sugar |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper - or to taste |
| Butter lettuce leaves - for serving |
Sprinkle gelatin into chilled juice and stir several seconds. Set aside.
Cut celery lengthwise in 1/8-inch-thick strips. Holding strips together, cut strips in 3-inch long pieces. Hold each bundle of strips together and cut into tiny pieces crosswise. You need at least 1 cup.
Combine 3 cups tomato juice, celery, onion, bay leaf, sugar and salt in 2-quart saucepan. Stir in tomato juice with dissolved gelatin. Cook over medium heat, stirring now and then, until tomato juice is hot, 2 to 3 minutes. Don't let it boil; gelatin will break down.
Pour into 8- by 4-inch glass loaf pan. (You can use any bowl or dish that will accommodate 1 1/2 quarts.) Let mixture cool, cover with plastic wrap and refrigerate at least 2 hours until you are ready to serve.
To turn aspic out of loaf pan or bowl, put container in hot water several seconds. This will soften outer surface and allow you to easily slide aspic onto platter. Slice and serve atop leaves of butter lettuce. Keep what you don't use refrigerated.
This recipe yields 10 to 12 servings.
Each of 12 servings: 28 calories; 210 mg sodium; 0 cholesterol; 0 fat; 6 grams carbohydrates; 2 grams protein; 0.42 gram fiber.
Source:
The Los Angeles Times, 08-04-1999
Average rating:
8.7 (3 votes)
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