The Culinary World, with Chef James - Requested Recipe -- Tomato Aspic

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Requested Recipe -- Tomato Aspic

FoodReference.com

2 envelopes (1 oz. each) unflavored gelatin
3 1/2 cups tomato or V-8 juice
4 tablespoons lemon juice
3 teaspoons Worcestershire sauce
1 teaspoon balsamic vinegar
sea salt to taste
several dashes of Outerbridge's Sherry Peppers Sauce or Tabasco Sauce

Soften gelatin in part of liquid, dissolve this in remainder of liquid which has been brought to a boil.

Add seasonings. Pour into a mold wiped with olive oil. Cool, then refrigerate until set. Such things as chopped onion, celery, bell pepper, etc. can be added to the mold before refrigerating.

Makes 4 cups. Serves 6.

Email your recipe requests, food info or history questions to me at james@foodreference.com.

Courtesy of FoodReference.com.

This news arrived on: 11/26/2007

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