TOMATO ASPIC
An easy aspic to stir together. Great on a warm summer day with a seafood salad or grilled entree. This recipe came from a friend's Mother. Add anything additional in the way of minced vegetables that you like.I sometimes add grated onion, or Dill pickle juice instead of sweet pickle juice. If you count calories this can be made with Sugar Free Jell-O The recipe calls for Hunt's brand tomatoe sauce (there is a difference) Cook time is chill time Enjoy !
Provided by redwine
Categories < 4 Hours
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve Gelatin in boiling water.
- Stir in Tomato Sauce, pickle juice, horseradish and Tobasco Sauce.
- Pour into individual molds and chill until firm.
Nutrition Facts : Calories 124.6, Fat 0.3, Sodium 492.3, Carbohydrate 29.4, Fiber 1.7, Sugar 25.7, Protein 3
TOMATO ASPIC
My mother used to make this for my dad and he loved it! If you like tomato juice, you really should give this tomato gelatin recipe a try. (Prep time includes chilling time; cook time indicates time estimate for juice to come to boiling)
Provided by SilentCricket
Categories Very Low Carbs
Time 5h10m
Yield 5 1/2 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, sprinkle unflavored gelatin over 1 cup cold juice; let stand 1 minute.
- Add hot juice and stir until gelatin is completely dissolved, about 5 minutes.
- Stir in remaining 2 cups cold juice, lemon juice, sugar, worcestershire sauce, and hot pepper sauce.
- Pour into 5 1/2cup ring mold or bowl; chill until firm, about 4 hours.
- To serve, unmold and if desired, fill with your favorite salad greens, or cut-up fresh vegetables.
- **Applya thin layer of oil, or cooking spray to your mold or bowl to prevent aspic from sticking.
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
TOMATO ASPIC WITH PINEAPPLE SAUCE
This recipe is absolutely unique. It comes from Ann Wright. She never told me if she invented this recipe or where she got it. What sets it apart is the pineapple sauce. You wouldn't think that tomatoes and pineapple would go together, but they do.
Provided by Food Network
Categories side-dish
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute. Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish. Refrigerate, lightly covered, overnight. To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate.
- To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice. Add the crushed pineapple and stir lightly with a fork. Cover with plastic wrap and serve at room temperature with the aspic.
- *Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience.
TOMATO ASPIC
Steps:
- Combine all ingredients except Jell-O in saucepan. Bring to a boil. Simmer for 10 minutes
- Measure and add water if less than 2 cups liquid. Strain into Jell-O powder. Mix well.
- Chill until set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDMA'S TOMATO ASPIC
Steps:
- Make Jell-O as directed, substituting tomato sauce for cold water.
- Pour into mold and refrigerate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TOMATO ASPIC
Classic tomato aspic - can be served as a first course as is, or with the addition of shrimp,crabmeat and/or avocado. Serve with home made mayonnaise - Recipe #441844. Please do not use store bought mayonnaise with this dish. Also, you mush use full-fat brick cream cheese - do not use low fat cream cheese or the type which comes in tubs - if you do the cream cheese layer will not set properly. When it comes to the celery, what you really want to use is the leaves from the celery; Food.com wouldn't let me list that as an ingredient, but that's what you should use. I use Gold's prepared fresh grated horseradish in this recipe. It can be found in the refrigerated section. If you cannot find the packets of Knox gelatin, the amount of bulk unflavored gelatin to use is one ounce.This should be made the day before you wish to serve it - the aspic needs to be refrigerated overnight in order to set. "Cooking Time" is refrigeration time.
Provided by xtine
Categories Vegetable
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Bring cream cheese to room temperature.
- Combine the tomato juice, lemon slices, onion slices, bay leaves, celery leaves, and cloves in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes.
- While the tomato juice mixture is simmering, mix together the gelatin and the apple cider vinegar.
- Strain the tomato juice mixture into a large bowl. Add the apple cider vinegar/gelatin mixture and stir well to dissolve the gelatin.
- In a small bowl, combine the room temperature cream cheese with 1 cup of the tomato juice mixture, whisking well to combine. Continue whisking until there are no more lumps of cream cheese and the mixture is smooth.
- Oil a 6 cup mold with the tablespoon of olive oil.
- Pour the cream cheese mixture into the mold. Cover and refrigerate until the cream cheese layer is set.
- Meanwhile, add the horseradish, salt, pepper, lemon juice and Worcestershire sauce to the remaining tomato juice mixture, stirring well to combine.
- Once the cream cheese layer has set, pour the remaining tomato juice mixture into the mold, cover, and refrigerate overnight.
- When ready to serve, unmold the aspic onto a serving platter and sprinkle with the parsley. If you have a difficult time getting the aspic to come out of the mold, dip the bottom of the mold into hot water for a couple seconds.
- Serve with home made mayonnaise on the side.
Nutrition Facts : Calories 113.7, Fat 7, SaturatedFat 3.1, Cholesterol 15.6, Sodium 702.7, Carbohydrate 9.3, Fiber 1.6, Sugar 5.8, Protein 5.1
TOMATO ASPIC
Steps:
- In a food processor or blender, puree the tomatoes and jalapeño until smooth. Line a large bowl with a double layer of cheesecloth. Transfer the puree to the prepared bowl. With kitchen twine, tie the cheesecloth to enclose the tomato puree; tie the bundle to a large wooden spoon. Rest the spoon across the top of a stockpot or deep jar, letting the juices drip into the pot for about 3 hours. Pour the tomato water through a fine chinois or sieve into a bowl. Add salt; stir to combine.
- Place 1/2 cup cold water in a small heatproof bowl. Sprinkle the gelatin evenly over the water; set aside 5 minutes to soften. Bring a small saucepan of water to a simmer; place the bowl of gelatin over it. Stir until the gelatin is dissolved; remove the bowl from heat. Stir in some of the tomato water to reduce the temperature, then stir all of the gelatin mixture into the remaining tomato water.
FABIO'S TOMATO ASPIC
Provided by Faith Willinger
Categories Food Processor Garlic Tomato Appetizer Side Quick & Easy Buffet Basil Hot Pepper Chill Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 5
Number Of Ingredients 7
Steps:
- Lightly oil five 4- to 6-ounce ramekins.
- Halve tomatoes and squeeze juice and seeds into a sieve set over a 4-cup measure. In a food processor blend tomato halves until smooth and force puree through sieve into a bowl, pressing hard on solids. Discard solids and add enough strained tomato puree to juice in measuring cup to measure 2 1/4 cups.
- Transfer 1/4 cup tomato mixture to another bowl and sprinkle with gelatin. Let gelatin soften 1 minute. In a small saucepan bring 1/2 cup tomato mixture just to a boil and add to gelatin mixture, stirring to dissolve gelatin. Stir in remaining 1 1/2 cups tomato mixture and other ingredients (except for additional oil) and divide mixture among ramekins. Chill aspics, covered, until set at least 3 hours and up to 1 day. Run a thin knife around edge of each ramekin and dip in a bowl of hot water for 20 seconds. Invert each ramekin onto a plate and drizzle aspics with additional oil.
GRANDMA'S TOMATO ASPIC
Aspic is French for jelly. Originally it referred to a meat jelly, but there are now many varieties of fruit and vegetable aspics. This is great for picnics, and goes nicely with fried chicken.
Provided by littleturtle
Categories Greens
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.
- In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves.
- Let simmer 15 minutes.
- Add olives, celery, and pecans, and allow to cool.
- Pour into individual molds.
- Refrigerate until firm (about 5 hours) before serving.
- Serve on a bed of lettuce.
Nutrition Facts : Calories 190, Fat 15.6, SaturatedFat 1.5, Sodium 602.1, Carbohydrate 11.7, Fiber 3.3, Sugar 7, Protein 5.1
TOMATO-SHRIMP ASPIC SALAD
Great for potlucks. Easily doubled. Canned shrimp, well drained, can be used. Cook time is refrigeration time.
Provided by Outta Here
Categories Potluck
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 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 partially set.
- When partially set, fold in celery, green onions and shrimp.
- Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
- To serve, unmold on bed of lettuce and garnish with mayonnaise.
- Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.
TOMATO ASPIC
Steps:
- Lightly grease eight to ten 8-ounce individual molds or custard cups.
- Place the tomatoes, onion, celery, bay leaves, garlic, and cloves in a large saucepan with 1/2 cup of the water and stir to mix. Bring to a low boil and simmer for about 30 minutes, stirring occasionally and skimming the rising foam as needed. Remove from the heat and strain, discarding the bay leaves and cloves, then pushing the pulp through a sieve to make 4 to 5 cups of juice. Add the lemon zest and juice, sugar, vinegar, basil, and salt and pepper to taste and stir to combine.
- Return the juice to the saucepan, bring to a boil, and reduce by about 2 cups, about 10 minutes. Reduce heat to a low boil. Fill a large bowl with ice water. Combine the gelatin with the remaining 1/4 cup water in a large bowl and stir to mix. Pour the hot juice over the gelatin mixture and stir until the gelatin dissolves. Remove the basil and place the pan of juice in the water bath to fully cool, stirring regularly for even coloring and texture.
- Divide the mixture evenly between the prepared molds, cover, and refrigerate for at least 4 hours or overnight, until the aspic sets up and is firm.
- To unmold the aspics, run a knife around the outside edge of the molds and set in a pan of warm water for 15 to 20 seconds to loosen. Invert onto a plate or platter and serve or refrigerate until ready to serve.
TOMATO ASPIC
The aspic's bright color and glassy sheen will make a radiant addition to your table. Serve it topped with our Chiffonade Dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Core tomatoes; coarsely chop.Working in batches, transfer to a food processor or food mill. Process to a rough puree.
- Rinse two 24-inch square pieces of cheesecloth.Wring out cheesecloth; layer pieces in a large glass bowl. Pour puree into cheesecloth; gather up ends, and cinch with kitchen twine. Tie ends of cloth together to make a loop. Hang sack from a cupboard door, placing bowl directly underneath to collect juices.
- Let drain at least 1 hour; liquid will be pale. Transfer it to a large glass measuring cup, and set aside.
- Squeeze bundle over emptied bowl to extract remaining liquid; pour into another measuring cup. You should have about 4 cups dark-red tomato juice; if needed, add enough reserved pale liquid to make 4 cups. Pass juice through a fine sieve into a bowl. Discard pale liquid.
- Place 1 cup tomato juice in a small bowl. Sprinkle gelatin over liquid; let soften, about 5 minutes. Transfer mixture to a medium saucepan; stir over very low heat until gelatin dissolves. Stir in some of the juice to lower the temperature of the gelatin mixture, then add remaining juice and salt.
- Pour mixture into a 9-by-4 3/4-by-2 1/2-inch loaf pan. Cover with plastic wrap, and refrigerate until jelled, at least 1 hour. To unmold: Slide a knife around inside edge of pan.Wrap loaf pan in a hot towel, and invert onto a serving platter. Garnish with basil sprigs.
FABIO'S TOMATO ASPIC
Provided by Faith Willinger
Categories Tomato Vegetable Appetizer Summer Healthy Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1. Split the tomatoes in half and squeeze the halves into a sieve over a small bowl to remove juice and seeds. Press the mixture in the sieve and reserve the liquid and the pulp.
- 2. Puree the tomatoes in a food processor and pass through a food mill or strainer to remove the skins. (Or peel, seed, juice, and process tomatoes until smooth if you don't have a food mill.) Add the reserved juice to the pulp and measure 2 1/4 cups of tomato.
- 3. Sprinkle the gelatin over 1/4 cup tomato pulp in a medium-sized bowl, stir, and soak for 3 minutes. Heat 1/2 cup tomato pulp until boiling, add to the softened gelatin, and stir in to dissolve the gelatin. Add the rest of the tomato pulp, the basil, garlic, hot pepper, salt, and extra virgin olive oil. Divide the mixture into 6 lightly oiled 1/2-cup molds for at least 3 hours. unmold and top with a drizzle of extra virgin.
DOLLIE'S TOMATO ASPIC
This was my grandmother's (Dollie Cowan) recipe. She often served this at luncheons. Tomato aspic sounds a little strange to people nowadays, but it was very popular in the South in the 1930s-50s. Dollie served it on butter lettuce with a little mayonnaise on top.
Provided by Clotho98
Categories Side Dish Vegetables Tomatoes
Time 3h10m
Yield 18
Number Of Ingredients 5
Steps:
- Pour the tomatoes with the juice from the can into a saucepan over medium heat and heat until warm, about 5 minutes.
- Dissolve the raspberry gelatin in the boiling water. Stir the unflavored gelatin into the cold water until dissolved. Add both mixtures to the warmed tomatoes and stir. Pour the tomato mixture into a gelatin mold and refrigerate until congealed, 3 to 4 hours.
Nutrition Facts : Calories 7.8 calories, Carbohydrate 1.5 g, Fiber 0.2 g, Protein 0.6 g, Sodium 56.8 mg, Sugar 0.9 g
FRESH-FROM-THE-GARDEN TOMATO ASPIC
Provided by Ruth A. Matson
Categories Salad Herb Onion Tomato Appetizer Side Celery Bell Pepper Carrot Summer Chill Clove Boil House & Garden Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 Pints
Number Of Ingredients 18
Steps:
- Boil all the ingredients - except the gelatin, water, grated carrot, pepper and celery - with the spices tied in a muslin bag, for 30 minutes. Remove the bag of spices, and whirl the tomato mixture (there should be about 1 quart) in a blender until smooth. Soak the gelatin in the cold water, then dissolve it in a cupful of the tomato blend, heated to boiling. Add this and the grated vegetables to the remaining tomato mixture. If time is short, you may mince the carrot, green pepper and celery in the food grinder. Turn into a 2-quart mold rinsed with cold water, and set to chill. Serve the tomato aspic as an accompaniment to cold cuts, herring snacks or sardines. Or, mold it in a ring and fill the center with ham, chicken, lobster or crab meat salad.
CLASSIC TOMATO ASPIC
Chill out with our Classic Tomato Aspic! Flavored with lemon juice, Worcestershire sauce and hot pepper sauce, tasty tomato aspic never goes out of style.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Sprinkle gelatine over 1 cup of the cold juice in large bowl; let stand 1 min. to soften gelatine. Add hot juice; stir 5 min. or until gelatine is completely dissolved.
- Add remaining 2 cups cold juice, the lemon juice, sugar, Worcestershire sauce and pepper sauce; mix well. Pour into 5-1/2-cup ring mold or bowl.
- Refrigerate 4 hours or until firm. Unmold onto serving plate to serve.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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