Seafood Aspic Recipes
TOMATO ASPIC
A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.
Provided by Barbara Zavadil
Categories Side Dish Vegetables Tomatoes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Fully dissolve gelatin in boiling water in a mixing bowl.
- Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
- Stir onion and celery into vegetable juice.
- Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
- Refrigerate until set completely, about 1 hour.
Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g
SEAFOOD ASPIC
This has always been my favorite salad. It's kind of like eating seafood cocktail, but better with the creaminess of mayonnaise. I usually use canned seafood for this, well drained, but it's great with fresh if you have it. Great in the summer. Try it! Passive cook time is chill time.
Provided by Chef PotPie
Categories Crab
Time P10DT30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve lemon jello in hot tomato juice.
- Dissolve 1/3 package unflavored gelatin in 1 tablespoon cold water.
- Mix gelatin, vinegar, lemon juice, horseradish and worcestershire with the tomato juice mixture and let stand until it begins to thicken. (Just let it cool down.).
- Add celery, scallions, green bell pepper, crab and shrimp.
- Pour into 9X13 glass dish.
- Chill until set, overnight is best.
- Before serving, "frost" with mayonnaise, or serve the mayo alongside.
- Enjoy!
Nutrition Facts : Calories 92.2, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 286.3, Carbohydrate 8.4, Fiber 0.6, Sugar 3.6, Protein 0.9
SHRIMP ASPIC
An elegant aspic is something no well-dressed buffet would be without. This recipe is easily made the day before an event. From the Western chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soften gelatin in cold water for five minutes, then heat to melt completely.
- Add lemon juice and cool.
- Before it congeals, add mayonnaise, salt to taste and mix well.
- Add remaining ingredients, mix thoroughly but lightly to preserve the shape of the shrimps.
- Lightly spray mold with cooking spray (or lightly oil with vegetable oil) and transfer mixture to mold.
- Chill until firm.
- Unmold onto salad greens.
- Serve with additional mayonnaise.
Nutrition Facts : Calories 147, Fat 11.5, SaturatedFat 2, Cholesterol 78.1, Sodium 244.9, Carbohydrate 8.3, Fiber 0.2, Sugar 2.5, Protein 3.5
SHRIMP IN ASPIC WITH SAUCE VIERGE
Steps:
- Soften gelatin in wine. Heat stock to boil; remove from heat and stir in gelatin to dissolve completely.
- Heat 3 cups clam juice to boiling; add shrimp; reduce heat and poach one minute. Cool shrimp in the liquid.
- Sprinkle each of eight 1/2-cup molds with 1 teaspoon chives. Arrange three shrimp in each mold over the chives. Fill molds with aspic and refrigerate several hours or overnight.
- To serve, unmold on cold plates and pass warm Sauce Vierge.
CHICKEN ASPIC
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Prepare an ice bath; set aside. In a medium saucepan, combine consomme and gelatin. Let stand until gelatin is soft, about 10 minutes. Place over medium-high heat. Bring to a boil, stirring until gelatin is completely dissolved, about 30 seconds. Transfer to ice bath; and let stand, stirring occasionally, until room temperature.
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ASPIC - WIKIPEDIA
Aspic or meat jelly (/ ˈ æ s p ɪ k /) is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients.These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as …
From en.wikipedia.org
From en.wikipedia.org
MAKING, AND EATING, THE 1950S’ MOST NAUSEATING JELL-O …
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From collectorsweekly.com
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This is an excellent Seafood Aspic recipe which will win over anyone who tries it. Indulge yourself in this Seafood Aspic as Main Dish. The merging of the incredible flavors of Seafood with other ingredients is fabulous. Ingredients. Stewed tomatoes : 2 Can (20 oz) Worcestershire sauce : 1 Dash : Lemon juice : 2 Tablespoon : Lemon gelatin : 3 Ounce : …
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Many consider aspic, a savory meat jelly by most definitions, to be a relic of the 1950s. The dish gets its texture from slowly cooked, gelatinous animal or fish parts, which form a broth that can ...
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Step 1. In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well. Cover with plastic wrap and refrigerate until partially set.
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FISH ASPIC RECIPE | RECIPELAND
Bring stock slowly to a boil over moderate heat, whisking constantly. Remove pan from heat and let stand for 30 minutes. Strain the aspic through a fine sieve lined with a dampened kitchen towel. Let it cool. To apply to a dish, cool only until just thickened and paint or spoon onto the fish or other dish. To solidify, chill in refrigerator.
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SEAFOOD IN ASPIC OR FISH BRAWN RECIPE | EAT YOUR BOOKS
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TOMATO-SHRIMP ASPIC SALAD RECIPE - FOOD.COM | RECIPE | TOMATO …
Tangy Tomato Aspic 1 ¼ cup boiling water 3 oz. lemon-flavored gelatin 1 cup tomato sauce 1 ½ Tbsp. vinegar ½ tsp. salt ½ tsp. onion juice or grated onions ¼ tsp. red pepper sauce dash cloves 2 …
From pinterest.ca
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FIVE REASONS SOUTHERNERS LOVE TOMATO ASPIC | SOUTHERN LIVING
In the 1970 inaugural edition of Our Best Recipes, Southern Living published a Tomato Aspic recipe with just four ingredients: unflavored gelatin, tomato juice, chili sauce, and grated onion. A later, and much longer, recipe listed 15 ingredients, including Worcestershire sauce, Tabasco, horseradish, celery, stuffed olives, and either avocados ...
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Pour the aspic into an oiled mould and refrigerate 2 hours. In a saucepan, dissolve the gelatin in the water over low heat for 2 minutes. Add the citrus juice, vegetable broth, white wine and tarragon; heat for 3 minutes or until the gelatin is entirely dissolved. Add the shrimp, mix well, pour over the aspic in the mould and refrigerate for 4 ...
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Directions. Soften gelatin in cold water, add boiling water and stir to dissolve. Add avocado, seasonings and pimiento. Chill until mixture begins to thicken, then add shrimps. Turn into cold wet mold, chill until firm, and unmold on lettuce. Add Photo.
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ASPIC RECIPE (KHOLODETS) - MOMSDISH
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SEAFOOD ASPIC STOCK PHOTO - DOWNLOAD IMAGE NOW - ISTOCK
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SHRIMP ASPIC | – JUSTALITTLEBITE
Shrimp aspic is a cream-based seafood dish that is served chilled and garnished with parsley, lemon zest, and black pepper. It is typically made with shrimp, white wine, and cream. Aspic is a type of gelatinous or jellied food that is served cold and often made with seafood. This recipe for shrimp aspic uses canned salmon, mayonnaise, and cream ...
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Combine in saucepan tomato juice, celery, lemon juice, onion, salt, sweetening and cayenne pepper. Bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in softened gelatin and shrimp. Pour 2 cups into a 1 1/2 quart mold or 9x5x3-inch loaf pan (rinse mold/pan with cold water just before using). Refrigerate until firm.
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Strain broth. Place reserved meat in the bottom of a bowl (or individual 4 oz containers). Gently pour the strained broth over the mixture. Refrigerate overnight. To remove aspic from bowl, dip bowl in hot water and invert on a plate. Use a slim spatula to separate from the bowl, if needed. Refrigerate for up to 5 days, then freeze for use at a ...
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Pour a quarter cup of water into a large bowl, sprinkle with gelatin powder, stir and set aside for 5 minutes until the gelatin has fully dissolved. In a saucepan, bring the vegetable broth to a boil and pour over the gelatin. Stir in to dissolve the gelatin mix. Reserve 1/4 cup of broth/gelatin mixture.
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Aspic would normally consist of well cooked items such as meat, seafood, vegetables or even fruits in a jellied meat stock. It’s a healthy calcium-packed cold appetizer where the natural gelatin in the meat stock would boast stronger joints and bones. I have created a recipe here where I had infused this Russian style staple food with some twists by using some Japanese ingredients. …
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YES, CAPYBARA, BEAVER, AND OTHER AQUATIC ANIMALS COUNT AS
That seafood aspic – a great, turned-out mound of it studded with octopus tentacles and scallops – defeated me. The wine didn’t. It was a …
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FANCY SEAFOOD ASPIC
Peel, clean and cut carrot into thin slices. Cook in salt water for approx. 8 minutes. Then strain, rinse with cold water and drain well. Rinse fish fillet and slice into bite-sized pieces. Bring fish stock to a boil and add fish pieces. Simmer for approx. 4-5 minutes on a low heat until tender. Remove fish pieces from stock using a skimmer.
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