You are here

Tomato Aspic

Healthycooking's picture
Ingredients
  Tomato juice 3 Cup (48 tbs)
  Celery stalk with leaves 1
  Onion 1 Small, quartered
  Parsley sprigs 3
  Salt 1⁄4 Teaspoon
  Crushed bay leaf 1⁄4 Teaspoon
  Cayenne pepper 1 Dash
  Unflavored gelatin 4 Teaspoon
  Kelp powder 1⁄2 Teaspoon
  Honey 1 Teaspoon
  Tamari soy sauce 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Horseradish 1⁄2 Teaspoon
Directions

In a one quart saucepan, combine two cups tomato juice, celery stalk, cut into 3 inch pieces, onion quarters, parsley sprigs, salt, crushed bay leaf and cayenne.
Place saucepan over medium heat and bring to boil; reduce heat and simmer, uncovered, for 15 minutes.
Remove from heat and strain mixture; set aside.
Meanwhile, put one cup of tomato juice in a small bowl.
Sprinkle gelatin over top and allow to stand until softened (about 5 minutes).
Add softened gelatin to hot tomato mixture, from step two, and stir until gelatin is dissolved.
Stir in kelp powder, honey, soy sauce, lemon juice and horseradish.
Cool slightly.
Pour cooled tomato mixture into a one quart ring mold, which has been rinsed in cold water, and place in refrigerator for several hours to chill, until firm.
Remove tomato aspic from refrigerator and run a spatula around the edge of mold to loosen it; invert over a serving dish; shake gently to release.
If necessary, place a hot, damp dishtowel over inverted mold, and shake again to release.
Surround aspic with salad greens or watercress.
Center may be filled with coleslaw, chicken, potato or egg salad or cottage cheese as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Everyday

Rate It

Your rating: None
4.475
Average: 4.5 (14 votes)