This is a salad that was very popular when I was in high school and it’s probably that long since I’ve made it. We really liked this version from "Gluten-Free Made Simple" – the extra crunchy vegetables made this an attractive and delicious way to get your veggies. It didn't have that fuzzy thick tomato sauce texture I remember not liking especially well.
This recipe was much better than I remembered and my husband, who had never eaten aspic, couldn’t figure out why it had fallen out of favor if it was this good. It would be very pretty in a ring mold or fancy mold for the buffet table. The book gives suggestions for gluten-free products so you’re sure you are OK.
Tomato Aspic
3
ounces Lemon Gelatin Powder --
gluten free like Jell-O
1 1/4
cups Boiling Water
5 1/2
fluid ounces V-8® Vegetable Juice -- gluten-free
1 1/2
tablespoons Vinegar -- gluten
free
1/2
teaspoon Salt
1/8 teaspoon
Tabasco Sauce
dash Ground Cloves
3
large Celery ribs
1/4
cup Olives With Pimiento or Black Olives --
sliced, gluten-free
1/4
cup Carrot -- shredded
1/4
cup Mayonnaise -- gluten-free
like Hellman's or Mrs. Clark's
1
teaspoon Chives -- chopped
Dissolve
gelatin in boiling water. Stir in V-8,
vinegar, salt, hot pepper salt and cloves.
Chill about
15 minutes or until thick but not set.
Meanwhile, slice celery, after splitting stalks into 4 lengthwise
pieces.
When gelatin
is thick, remove from refrigerator and fold in the celery, olives and carrots.
Pour mixture
into molds, like 6 ounce custard cups.
Refrigerate until set.
In small
bowl, mix mayonnaise and chives. Remove
gelatin from molds and top with mayonnaise mixture.
6 Servings
2012
Cost: $3.19 or 54¢ per serving
Per Serving:
131 Calories; 8g Fat (50.6% calories from fat); 2g Protein; 16g Carbohydrate;
1g Dietary Fiber; 3mg Cholesterol; 389mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat; 1 Other
Carbohydrates.
My former mother-in-law made this on occasion and it's amazing. I remember the aspics of the 50's and 60's and they weren't all spectacular. But this recipe is amazing. I think if you call by something else before you try to serve it to friends and family, everyone will give it a chance and love it!
ReplyDeleteA very similar recipe has been our family's favorite holiday recipe - Thanksgiving, Christmas, Easter. My grandmother, my mother and I each made it and I found our family's original recipe noted in one of my grandmother's Presbyterian Women's cookbooks dated 1939. Our recipe is very similar to yours, so I know it has the same tangy, lovely taste.
ReplyDeleteWell, we loved this recipe, and I remember not liking a aspic at all as a teenager! Just saying!
DeleteIs is really just 5 1/2 ounces of V8?
ReplyDeleteYes, I checked my recipe again. I don't have any V-8 in my pantry right now, but I have a couple of small cans of Campbell's tomato juice...that is the size of the small individual can now, I guess. So you won't have any leftover.
DeleteThey want the gelatin set enough to unmold, which means a little less liquid, and the veggies need a stiffer set too.
It's delicious, and I never liked aspic as a teenager.
Oh my goodness - tomato aspic! Unlike many, I loved it as a child (mid 1950s). There was a canned version (like cranberry sauce - but for the other 364 days) and that was on our table regularly. It was sliced - in rounds & served on a lettuce leaf, topped with mayo or cottage cheese. I wish it was still around😋
ReplyDelete