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March 31, 2013

Tomato Aspic

Tomato Aspic

Ingredients:

4 cups fresh tomatoes, cored and quartered
1 cup water purified by means of reverse osmosis
2 ribs celery with leaves in tact, then chopped
1 bay leaf
10 black peppercorns, whole
1/4 cup white onion, chopped
2 Tbsp fresh-squeezed lemon juice
1 Tbsp cane sugar
1 Tbsp sea salt
2 Tbsp unflavored gelatin dissolved in 1/2 cup of cold water
2 Tbsp dry sherry (preference)

Optional ingredients:

Crumbled blue cheese or feta cheese
Small cooked shrimp
Avocado, sliced
Olives, sliced
Celery, chopped
Hard-boiled eggs, sliced
Dill pickles, chopped

Combine tomatoes, water, celery, bay leaf, peppercorns, onion, lemon juice, sugar and salt in a pot and bring to boil over moderate heat. Reduce the heat and simmer, covered, for 30 minutes.

Strain the mixture through several layers of cheesecloth and discard the solids, reserving the liquid. Stir the gelatin mixture and the optional sherry into the liquid while still hot and add water to make 4 cups.

Ladle into a decorative mold or individual custard cups. Chill until set, or about 2 hours.

If ye wish, you may add optional ingredients listed by filling the mold or cups approximately 1/3 of the way full. Chill until firm and add the optional ingredients of your choice, followed by the remaining liquid and a second chilling.

Remove from mold by dipping the mold into warm water before inverting upon a serving plate.

Serves up 6 to 8.

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