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Tangy Tomato Ring

chef.tim.lee's picture
  Tomato juice 4 Cup (64 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Brown sugar 2 Tablespoon
  Salt 1 Teaspoon
  Whole cloves 4
  Bay leaves 2 Small
  Garlic 1 Clove (5 gm)
  Unflavored gelatin 2 Tablespoon
  Lemon juice 3 1⁄2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Prepared horseradish 1 Teaspoon
  Green pepper 1 Large

Combine 2 cups tomato juice, onion, celery, brown sugar, salt, cloves, bay leaves, and garlic in a heavy saucepan.
Bring to a boil; reduce heat and simmer, uncovered, 5 minutes.
Strain mixture; discard vegetables and spices.
Soften gelatin in 1 1/4 cups tomato juice; add to strained hot juice mixture, stirring until gelatin dissolves.
Stir in lemon juice, Worcestershire sauce, horseradish, and remaining 3/4 cup tomato juice; chill until consistency of unbeaten egg white.
Fold green pepper into gelatin mixture.
Pour mixture into a lightly oiled 4-cup mold; chill until firm.

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