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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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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 - Mayonnaise - Immersion Blender. 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; 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. Ingredients:
4 cups tomato juice |
1 lemon, sliced |
1/2 yellow onion, sliced |
2 bay leaves |
tops of one bunch celery |
7 whole cloves |
4 envelopes knox unflavored gelatin |
1/2 cup apple cider vinegar |
1 tablespoon drained horseradish |
1 teaspoon salt |
1 teaspoon pepper |
1 tablespoon lemon juice |
1 tablespoon worcestershire sauce |
4 ounces cream cheese |
1 tablespoon olive oil |
1 tablespoon minced flat leaf parsley |
Directions:
1. Bring cream cheese to room temperature.
2. 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.
3. While the tomato juice mixture is simmering, mix together the gelatin and the apple cider vinegar.
4. Strain the tomato juice mixture into a large bowl. Add the apple cider vinegar/gelatin mixture and stir well to dissolve the gelatin.
5. 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.
6. Oil a 6 cup mold with the tablespoon of olive oil.
7. Pour the cream cheese mixture into the mold. Cover and refrigerate until the cream cheese layer is set.
8. Meanwhile, add the horseradish, salt, pepper, lemon juice and Worcestershire sauce to the remaining tomato juice mixture, stirring well to combine.
9. Once the cream cheese layer has set, pour the remaining tomato juice mixture into the mold, cover, and refrigerate overnight.
10. 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.
11. Serve with home made mayonnaise on the side.
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