Best Elegant Aspic Recipes

Shrimp Aspic image

Provided by Molly53

Categories Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon plain gelatin
4 tablespoons cold water
1 lemon, juice of
3/4 cup mayonnaise (use a good quality, such as Hellmans)
1 1/2 cups cooked shrimp, shelled
12 stuffed olives, sliced
3/4 cup celery, finely diced
salt, to taste
1 canned pimiento, minced
1 1/2 teaspoons onions, finely minced
2 eggs, hard cooked, peeled and chopped

Steps:

Soften gelatin in cold water for five minutes, then heat to melt completely.
Add lemon juice and cool.
Before it congeals, add mayonnaise, salt to taste and mix well.
Add remaining ingredients, mix thoroughly but lightly to preserve the shape of the shrimps.
Lightly spray mold with cooking spray (or lightly oil with vegetable oil) and transfer mixture to mold.
Chill until firm.
Unmold onto salad greens.
Serve with additional mayonnaise.

Nutrition Facts : Calories 147, Fat 11.5, SaturatedFat 2, Cholesterol 78.1, Sodium 244.9, Carbohydrate 8.3, Fiber 0.2, Sugar 2.5, Protein 3.5

Elegant Aspic image

Number Of Ingredients 14

1 envelope unflavored jello
2 cups tomato juice
1 tablespoon red wine vinegar
1 tablespoon onion grated
1/2 teaspoon salt
Few drops of hot pepper sauce
2 eggs hard-cooked, sliced
1 (6 1/2-ounce) jar marinated artichoke heart
2/3 cup celery chopped
6 cups lettuce leaves
1 1/2 cups avocados sliced
2 tablespoons lemon juice fresh
1/2 cup mayonnaise commercial or Basic
1 tablespoon capers

Steps:

1. Sprinkle gelatin on 1/2 cup tomato juice in a small saucepan and let stand for 5 minutes. Heat on low heat, stirring, until gelatin dissolves. Remove from heat stir in remaining tomato juice, vinegar, onion, salt and hot pepper sauce. Refrigerate until it begins to thicken. 2. Place an egg slice in each of six lightly-oiled custard cups. Drain artichoke hearts place a thin slice of artichoke over each egg slice and spoon over a thin layer of gelatin mixture. Chill just until barely set (sticky but not firm). 3. Chop remaining egg add to gelatin mixture with celery. Pour over aspic in cups and chill until firm. To serve, unmold and garnish with lettuce, remaining artichoke hearts and avocado slices dipped in 1 tablespoon lemon juice. Pass a mixture of mayonnaise mixed with remaining 1 tablespoon lemon juice and capers.

Nutrition Facts : Nutritional Facts Serves

Elegant Aspic image

Number Of Ingredients 14

1 envelope unflavored jello
2 cups tomato juice
1 tablespoon red wine vinegar
1 tablespoon onion grated
1/2 teaspoon salt
Few drops of hot pepper sauce
2 eggs hard-cooked, sliced
1 (6 1/2-ounce) jar marinated artichoke heart
2/3 cup celery chopped
lettuce leaves
3 avocados sliced
2 tablespoons lemon juice fresh
1/2 cup mayonnaise commercial or Basic
1 tablespoon capers

Steps:

Sprinkle gelatin on 1/2 cup tomato juice in a small saucepan and let stand for 5 minutes. Heat on low heat, stirring, until gelatin dissolves. Remove from heat stir in remaining tomato juice, vinegar, onion, salt and hot pepper sauce. Refrigerate until it begins to thicken. Place an egg slice in each of six lightly-oiled custard cups. Drain artichoke hearts place a thin slice of artichoke over each egg slice and spoon over a thin layer of gelatin mixture. Chill just until barely set (sticky but not firm). Chopremaining egg add to gelatin mixture with celery. Pour over aspic in cups and chill until firm. To serve, unmold and garnish with lettuce, remaining artichoke hearts and avocado slices dipped in 1 tablespoon lemon juice. Pass a mixture of mayonnaise mixed with remaining 1 tablespoon lemon juice and capers.

Nutrition Facts : Nutritional Facts Serves

Tuna Aspic image

Provided by Molly53

Categories Tuna

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 13

3 (3 ounce) packages lemon Jell-O gelatin
3 3/4 cups hot water
1 1/2 cups ketchup
2 tablespoons knox unflavored gelatin, dissolved in
1/2 cup hot water
2/3 cup cooked rice, chilled
3 cans good white meat tuna, drained
4 tablespoons chopped green onions
1 cup chopped celery
1/2-1 teaspoon curry powder (optional)
2 tablespoons parsley
2 cups sour cream
1 1/3 cups mayonnaise

Steps:

Dissolve lemon Jello in hot water; add ketchup.
Pour half of mixture in 13 x 9 pan and refrigerate until set; reserve remainder at room temperature.
Mix rice, tuna and vegetables together.
Add dissolved gelatin.
Smooth filling over the set aspic; refrigerate until slightly set.
Pour remainder of aspic over the top of filling.
Refrigerate until completely set.
May be served plain or with garnish of your choice, such as chopped hard boiled egg, black olives, fresh parsley, etc.

Nutrition Facts : Calories 313.3, Fat 16.9, SaturatedFat 6.3, Cholesterol 23.6, Sodium 650.5, Carbohydrate 38, Fiber 0.3, Sugar 27.1, Protein 5