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Tomato-Artichoke Aspic

southern.chef's picture
Ingredients
  Vegetable juice 4 Cup (64 tbs), divided
  Gelatin 6 Ounce (Lemon Flavored Gelatin)
  Worcestershire sauce 1 Teaspoon
  Canned artichoke hearts 14 Ounce, drained, halved
  Green onion with tops 3 , cut into 1 inch pieces
  Cream cheese 8 Ounce, cut into 1 inch pieces
  Small cottage cheese curd 12 Ounce
  Mayonnaise 2 Cup (32 tbs)
  Capers 1⁄2 Cup (8 tbs)
  Bibb lettuce 1⁄2 Cup (8 tbs)
  Black caviar 2 Ounce
  Lemon slices 9 , halved
Directions

Bring 2 cups vegetable juice to a boil in a medium saucepan, remove from heat, and add gelatin, stirring until dissolved.
Stir in remaining 2 cups juice and Worcestershire sauce.
Pour 2 cups gelatin mixture into an oiled 11-cup ring mold.
Let remaining juice mixture stand at room temperature.
Chill mixture in mold until the consistency of unbeaten egg white.
Press artichoke halves into thickened mixture around outside of mold, chill until gelatin is firm.
Position knife blade in food processor bowl.
Add green onions.
Top with cover, and process, pulsing 5 or 6 times until onions are chopped.
Add cream cheese and cottage cheese, process 15 seconds or until smooth.
Spread cheese mixture evenly over chilled aspic, spreading to edge of ring mold.
Gently pour remaining gelatin mixture over cheese layer, chill until gelatin is firm.
Combine mayonnaise and capers, mix well.
Chill until serving time.
Run a thin metal spatula between ring mold and aspic all the way around, unmold onto serving platter.
Surround aspic with Bibb lettuce leaves.
Place half of caper mayonnaise in a small serving bowl, place in center of aspic mold.
Place a heaping tablespoonful of caviar onto center of caper mayonnaise.
Gently press lemon slices around outside of aspic mold, if desired.
Serve remaining caper mayonnaise topped with remaining caviar in a separate bowl.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
14

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