The Perfect Aspic Side Dishes Recipes


Home  >  Recipes  >  Side Dishes Recipes   >  The Perfect Aspic Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   burger   checkerboard   curry   wine   tuna   sweet potato   mousse   souffle   steaks   lasagna      lassi   kaposzta salata   gluten free   medovnik   dipping sauce   hungarian   guacamole   butter cookies   lemonade   apple cake   urdu   Condensed Milk Recipe   blueberry fungee   biryani   shawarma   donuts   bombay biryani   puff pastry    blueberry funge   beirox   chicken chilli   nuggets   birthday cake   Indian Chicken Curry   Danish Pastry    samoosa   Burfi   dum biryani   cheddar cheese   ampalaya   1994 3rd Place   lamb stew with rosemary dumplings   moosa   gulab jamun   kanum ma kang mung   targine   red wine and rosemary porterhouse   drumsticks   chicken pasta   skillet enchiladas   white sauce   Cream Cheese Recipe   apple Salsa   phirni   mustard meatloaf   apple pinwheels   tuna ring   cheese balls   lemon lime   pepsi   whelks   salsa sauce   pinacolada   Baklava   lemon lime soda   aljotta   frappuccino   chinese rice   chocolate cookies   vegetable biryani   tartar sauce   coca cola   apricot muffins   apple custard   potatos   fajita chicken   crab mousse   albanian   turkey wrap   flounder   plain cake   vanilla cream cake   key lime cake   chicken picata   3B   mister saleem   ground cherry pie   cheese pizza   electric lemonade   BBB   Lunchbox  


The Perfect Aspic

Ingredients:

  • 4 cups tomato juice, preferably low-sodium
  • 1 tablespoon lemon juice
  • 1 bay leaf
  • 1 cup chopped onion and celery
  • 1 tablespoon Worcestershire sauce
  • dash of Tabasco or other hot sauce, optional
  • 1/2 teaspoon salt (omit if not using low-sodium tomato juice and use your judgement)
  • 2 packages (1/2 oz.) gelatin
  • 2 tablespoons mild vinegar, like apple cider vinegar
  • optional: chopped scallions or sliced pitted green olives
  • for serving: butter lettuce leaves, homemade mayonnaise



  • Method:

  • In a large bowl, combine 1/2 cup of the tomato juice with the gelatin and the vinegar, stir to combine and set aside.
  • Place the remaining tomato juice, lemon juice, bay leaf, onion, celery, Worcestershire sauce, and salt (to taste) in a sauce pan. Bring the mixture to a boil, then let simmer for 20 minutes.
  • Pour the tomato juice through a sieve into the bowl with the gelatin, discard the vegetables. Stir the tomato-gelatin mixture well so that the gelatin is completely dissolved. Transfer the mixture to a 9 inch pie plate or decorative molds and place in the refrigerator to set. If using olives or scallions, press them into the aspic after about 30-45 minutes (when the gelatin is half-way set), so that they are suspended in the aspic. Refrigerate the aspic at least 4 hours before serving.
  • Serve the aspic chilled, on a bed of lettuce leaves, with mayonnaise on the side. Aspic keeps well in the refrigerator.





  •  The Only Way To Eat Canned Spinach   The Perfect Aspic   The Queens Mashed Potatoes   The Spinach Slaw   The Screaming Potatoes   The Ladys Coleslaw Paula Deen   The Pollac Stew   The Best Baked Beans   The Second Ave Deli Matzoh Balls   The Golden Dumplings   The Grilled Red Onions   The Best Pinto Beans Ever   The Firesides Famous Sweet Potato Souffle   The Most Incredible Yams Known To Mankind   The Best Roasted Potatoes With Garlic And Rosemary   The Greatest Barbeque Beans The World Has Ever Known   The Best Brocolli Bake 

     

     

    Copyright 2009 - 2019, All rights reserved, PagesPak.com