tomato aspic
Serve this simple side dish over a bed of crisp greens with a light vinagrette in place of your regular dinner salad.
Servings:
6
Preparation Time:
30 minutes
Tools
- measuring spoons
- wooden spoon
- 1 qt. sauce pan
- strainer
- 2 c. liquid measuring cup
- thermometer
- 6 small ramekins
Ingredients
- 18 oz. tomato juice
- 2 celery ribs
- 3 bay leaves
- 1 T. basalmic vinegar
- 1 t. ea. celery salt, whole pepper corns, whole cloves, whole allspice, Worcestershire sauce
- 6 drops chile sauce (e.g.: Chohula or Tabasco)
- water
- 1 3 oz. package lemon Jello
Cooking Instructions
- Break celery ribs into several pieces and place all ingredients, except the Jello, into the sauce pan.
- Bring to a boil, then boil for 10 minutes, stirring occasionally.
- Empty the lemon Jello into the measuring cup.
- Strain tomato mixture into the measuring cup and enough water to bring it to 2 cups.
- Stir until all of the Jello has dissolved.
- When cooled to 145F pour into ramekins and refrigerate.
portlandpiper – Wed, 2007 – 11 – 21 19:55