TOMATO ASPIC
8 to 10 servings
Please read Gelatin.
Combine in a medium saucepan and simmer, covered, for 30 minutes:
- 4 cups tomato juice
- ½ cup tomato puree
- ½ medium onion, chopped
- 2 celery ribs, chopped
- 2 tablespoons lemon juice
- (1 tablespoon balsamic vinegar)
- 2 teaspoons sugar
- 2 teaspoons dried basil, tarragon, thyme, and/or oregano or 2 tablespoons chopped fresh herbs
- 1 teaspoon black peppercorns
- 1 whole clove
- 1 bay leaf
Combine in a large bowl and let stand for 5 minutes to soften the gelatin:
- 2 envelopes (5 teaspoons) unflavored gelatin
- ½ cup cold water
Strain the hot tomato juice mixture, then taste and add salt if needed. Stir 3 ½ cups of it into the gelatin and refrigerate. When it is the consistency of raw egg whites, about 2 hours, layer it in a lightly oiled 6- to 8-cup mold or bowl with up to 3 cups of any combination of the following:
- Diced avocado
- Sliced or diced cucumber
- Diced yellow bell pepper
- Lump crabmeat, picked over for shells and cartilage, flaked
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon chopped cilantro, basil, or tarragon
Refrigerate until set, at least 3 hours, but preferably overnight. Unmold the aspic onto a platter and garnish with:
- Herb sprigs, or thinly sliced vegetables, such as bell peppers or green onions