Tomato Aspic, appetizer
Source of Recipe
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Recipe Introduction
This recipe, is a relic from a bygone age. A good tomato aspic is still an
unusual, tasty, healthy, and refreshing dish.
List of Ingredients
Tomato Aspic
4 cups (1 L) cored and quartered fresh tomatoes
1 cup (250 ml) water
2 ribs celery with leaves, chopped
1 bay (laurel) leaf
10 whole black peppercorns
1/4 cup (60 ml) chopped onion
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) sugar
1 Tbs (15 ml) salt
2 Tbs (30 ml) unflavored gelatin dissolved in
1/2 cup (125 ml) cold water
2 Tbs (30 ml) dry sherry or Marsala wine (optional)
Optional ingredients:
Crumbled blue or feta cheese
Small cooked shrimp
Sliced avocado
Sliced olives
Chopped celery
Sliced hard-cooked eggs
Chopped dill pickles
Combine the tomatoes, water, celery, bay leaf, peppercorns, onion,
lemon juice, sugar, and salt in a pot and bring to a boil over
moderate heat. Reduce the heat and simmer covered for 30 minutes.
Strain the mixture through a fine sieve (or several layers of
cheesecloth for a clearer aspic) and discard the solids, reserving the
liquid. Stir the gelatin mixture and the optional sherry into the
liquid while still hot and add enough water to make 4 cups (1 L).
Ladle into a decorative mold or individual custard cups or ramekins.
Chill until set, about 2 hours. If desired, you may add optional
ingredients by filling the mold or cups about 1/3 full. Chill until
firm and add the optional ingredients of your choice, followed by the
remaining liquid and a second chilling. Unmold by dipping the
mold into warm water before inverting on a serving plate. Serves
6 to 8.Recipe
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