Does anyone have a good recipe for "Aspic"?

[Edie]

Does anybody have a recipe for aspic. It used to be quite common in restaurants, and it seems to have vanished from sight. I remember it as having chopped vegtables in it, and it was red? not much info I know!I liked it and might try making it, if I could. Thanks

[chief_cook2]

Here is 2 different kinds of Aspic.
1. Vegetable Aspic
2.Tomato Aspic

Hopefully one of them is what you were looking for. Enjoy them. Let me know what you think of them.Recipes are included.

Title: Vegetable Aspic
Yield: 6 Servings

Ingredients

1/2 c chopped carrot
1/2 c chopped onion
1/2 c dry white wine
4 sprigs parsley
1/4 c celery leaves
1/4 bay leaf
1/4 ts salt
1/2 medium-size tomato
2 envelopes unflavored gelatin
1/4 c cold water
6 thin horizontal slices
-peeled cucumber
3 medium-size carrots; pared,
-julienned 1 inch
1/3 c shredded red cabbage
1 medium-size zucchini; finely
- chopped
1 lettuce leaves; cleaned

Instructions

1. Place carrot, onion, wine, parsley sprigs, celery leaves, bay leaf, salt
& tomato in large stockpot or saucepan. Add 1 qt. water & simmer gently
20-30 min.

2. Strain & discard all vegetables & spices. Cool broth slightly & strain
again through fine cheesecloth. Set aside.

3. Dissolve gelatin in cold water. Slowly add to vegetable stock, stirring
over low heat until gelatin is completely dissolved.

4. Pour 1/4 in. aspic into bottom of 6 custard cups. Chill until firm.
Reserve remaining aspic at room temperature.

5. Poach cucumber,carrots,cabbage & zucchini separately in boiling salted
water until just crisp-tender,2-3 min. each. Drain very thoroughly & set
each aside.

6. Remove custard cups from refrigerator. Dip each cucumber slice in
room-temperature aspic, place on firm aspic in bottoms of cups. Gently pour
1/4 in. aspic over the cucumber in each cup. Refrigerate until firm.

7. Remove custard cups from refrigerator. Dip juliennes of carrot in
room-temperature aspic & stand carrot sticks up around rims of custard
cups, dividing carrots evenly among cups. Divide red cabbage among cups,
placing it over the aspic, within the carrot sticks. Fill cups w/ aspic to
tops of carrot sticks & refrigerate until firm.

8. Remove custard cups from refrigerator. Divide chopped zucchini among
cups & top w/ remaining aspic. Refrigerate until set.

9. To serve, dip cups into warm water & unmold each onto lettuce lined
plates. Serve immediately. This will last several weeks in refrigerator if
tightly covered in custard cups. Don`t overcook vegetables.


Title: Tomato Aspic
Yield: 4 Servings

Ingredients

1 pk gelatin, unflavored; (1 tb.)
1 3/4 c tomato juice; divided
1/4 ts salt
1/2 ts sugar
1/2 ts worcestershire sauce
1/8 ts hot sauce
2 tb lemon juice; fresh squeezed
1 lettuce
1 mayonnaise (opt.)

Instructions

Sprinkle gelatin in 1/4 cup tomato juice to soften. Place over low
heat and stir until gelatin is dissolved. Remove from heat and stir
in remaining 1-1/2 cups tomato juice and next 5 ingredients.

Pour into an oiled 2-cup mold or individual molds. Chill until firm.
Unmold on lettuce. Garnish with mayonnaise, if desired.

Note: Either 1-1/2 cups cooked vegetables or 1 cup diced cooked
chicken and 1/4 cup sliced olives make a delicious addition to the
aspic. Allow aspic to thicken slightly; then fold in vegetables or
chicken and olives. Pour into an oiled 1-quart mold or indivual
molds. Chill until firm. Yield: 6 servings.

[chief_cook2]

Here is 2 more . I hope you will give them a try.


Title: Cranberry Aspic
Yield: 4 Servings

Ingredients

1/2 c fresh cranberries
1/4 c chopped, seeded, and peeled
-oranges
1/4 c cored and peeled ripe
-persimmons or; apples
1/3 ts freshly grated nutmeg
1 tb agar-agar gelatin flakes
1 lettuce, parsley, or other
-greenery; for garnish

Instructions

Pulse all ingredients except garnish in a food processor or blender
until chunky. Place in saucepan and heat to boiling, stirring
constantly, until agar-agar flakes are completely dissolved. Pour
into nonstick or lightly oil-sprayed gelatin mold or decorative glass
bowl and chill until firm. To unmold, run bottom of bowl under hot
water for a few seconds, then turn aspic onto a platter. Decorate
with lettuce, parsley, or other greenery.

Per serving (1/4 cup):

Aspic Jelly -
Yield: 2 Cups

Ingredients

--------------------------ASPIC JELLY---------------------------------
2 qt water
1 lb beef shin, ground
1 lb bones, beef, gelatinous
1 carrot, finely chopped
1 celery, stalk, finely -
-chopped
1 parsley, sprig
3 shallots, finely chopped
1/2 md onion, not peeled
2 bay leaves
1 pn thyme
1 pn rosemary
1 salt (to taste)
1 pepper (to taste)
2 oz cognac
2 oz port

Instructions

Aspic Jelly:
============

Put the water, bones, beef, vegetables and spices in a pot and simmer
for 2 hours. Skim the fat off the surface and strain the liquid through a
chinois. Add the port and cognac.

Check the consistency of the aspic by pouring 1/2 ounce on a plate and
refrigerating for 10 minutes. If the aspic is not hard enough, add 2-3
tablespoons of unflavored gelatin.

[Edie]

;D The "Tomato Aspic" is exactly what I was looking for!! Thank you very much. How very nice of you to go out of your way to find me a variety to pick from.

[chief_cook2]

I'm glad that I could help you out. I really enjoy helping people find recipes and help out if I can. Ihope that you might try the other ones. So you have a great day and hope your holidays are filled with love. God Bless You.