Remember the days when Tomato Aspic was a staple at every Southern gathering? If you’re like me, you might have fond memories of this classic dish adorning your grandmother’s dining table. Tomato Aspic, a savory jelly made with tomato juice and gelatin, might sound a bit odd to modern palates, but it’s a recipe that captures the essence of vintage Southern cooking. The combination of tangy tomato juice, spicy Tabasco, and crisp celery creates a unique flavor profile that’s incredibly refreshing. Not to mention, the vibrant red color and intricate mold shapes make it a striking addition to any meal. It’s a dish that I’ve always loved for its simplicity and bold flavors. Plus, making Tomato Aspic at home can be a fun way to step back in time and experience a piece of culinary history. While it might not be as popular today, I truly believe this old-school recipe deserves a comeback. So, let’s roll up our sleeves and revive this retro favorite!
Ingredients
- 2 pkg. Knox gelatine
- 1/2 c. cold tomato juice
- 2 1/2 c. hot tomato juice
- 1 Tbsp. lemon juice
- 1 tsp. Tabasco sauce
- 1 tsp. Worcestershire sauce
- 1/4 tsp. salt
- 1/4 c. olives
- 1 c. celery
- 1 tsp. sugar
Aspic Preparation
- Mix together the gelatin in cold tomato juice.
- Put into mixture of remaining ingredients.
Calorie: 150
Total cooking time: 2 hours
Difficulty level: Medium
The Unexpected Journey into Tomato Aspic Land
Hello, my dear fellow food enthusiasts! Today, I embarked on a gastronomic journey that was, dare I say, gelatinous. We are diving into the world of Tomato Aspic, a dish that has the uncanny ability to make you question everything you thought you knew about tomatoes…and gelatine.
Unraveling the Enigma of Gelatine
Now, gelatine is one of those ingredients that always seemed like something out of a sci-fi movie to me. It’s a shape-shifting, texture-changing wonder. In this dish, we start off by mixing 2 packages of our star ingredient, Knox gelatine, with half a cup of cold tomato juice. Now, I know what you’re thinking, cold tomato juice? Yes, my friends, it’s a thing. And, let me tell you, it’s a lot more appetizing than it sounds, especially when it’s playing the supporting role to our transformative friend, gelatine.
The Hot Tomato Juice Tango
Just when you thought this dish couldn’t get more exciting, we introduce yet another type of tomato juice into the mix. This time, it’s hot! We take 2 and a half cups of hot tomato juice, and as you pour it, there’s this fantastic steamy aroma that makes you feel like you’re in a tomato sauna. Now, isn’t that a place you’d like to visit?
The Flavorful Quartet
Next on our ingredient list are four flavor powerhouses: Lemon juice, Tabasco sauce, Worcestershire sauce, and salt. Here’s the thing, folks. When you add 1 tablespoon of lemon juice, 1 teaspoon of Tabasco sauce, 1 teaspoon of Worcestershire sauce, and a quarter teaspoon of salt to the mix, something magical happens. I’m not talking ‘pull a rabbit out of your hat’ magic; I’m talking ‘flavor explosion in your mouth’ magic.
The Crunch Factor
Every great dish needs some texture, right? That’s where our crunchy friends, olives and celery, come in. Chop up a quarter cup of olives and a cup of celery, toss them in, and voila! You’ve added an exciting twist to our already intriguing Tomato Aspic.
The Sweet Surprise
Just when you thought we were done, we have one final surprise – sugar! Now, I know what you’re thinking. Sugar, in Tomato Aspic? Well, my friends, sometimes you have to step outside the box and sprinkle a little sweetness into your life. And by life, I mean Tomato Aspic. And by sprinkle, I mean exactly one teaspoon.
The Grand Finale
Finally, we’re ready for the final step. All these ingredients are put into the mixture, and as you stir, you can’t help but marvel at the vibrant colors, the tantalizing aroma, and the fact that you’re about to eat a jello-like tomato dish.
So there you have it, folks. The wild and wacky world of Tomato Aspic. It’s a journey of discovery, of taste, and of textures. It’s the kind of dish that makes you say, ‘Wow, I never thought I’d eat that, but I’m so glad I did.’ So, until our next culinary escapade, keep cooking, keep experimenting, and most importantly, keep eating!
