Best V 8 Tomato Aspic Add Cott Cheese Recipes

TOMATO ASPIC RECIPE

Steps:

• Sprinkle the gelatin over the cold water in a bowl; let stand 5 minutes. Whisk in the boiling water until the gelatin is dissolved.
• Stir together the tomato juice and next 8 ingredients in a large saucepan; bring to a boil over medium-high. Reduce heat, and simmer, stirring occasionally, 15 minutes. Pour through a wire-mesh strainer into a bowl; stir in the lemon juice and gelatin.
• Pour into a 10-inch ring mold coated with cooking spray or 6 individual molds; chill 6 hours or until set.

TOMATO ASPIC

Steps:

• Fully dissolve gelatin in boiling water in a mixing bowl.
• Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
• Stir onion and celery into vegetable juice.
• Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
• Refrigerate until set completely, about 1 hour.

CLASSIC TOMATO ASPIC

Steps:

• Sprinkle gelatine over 1 cup of the cold juice in large bowl; let stand 1 min. to soften gelatine. Add hot juice; stir 5 min. or until gelatine is completely dissolved.
• Add remaining 2 cups cold juice, the lemon juice, sugar, Worcestershire sauce and pepper sauce; mix well. Pour into 5-1/2-cup ring mold or bowl.
• Refrigerate 4 hours or until firm. Unmold onto serving plate to serve.

TOMATO ASPIC

Steps:

• Lightly grease eight to ten 8-ounce individual molds or custard cups.
• Place the tomatoes, onion, celery, bay leaves, garlic, and cloves in a large saucepan with 1/2 cup of the water and stir to mix. Bring to a low boil and simmer for about 30 minutes, stirring occasionally and skimming the rising foam as needed. Remove from the heat and strain, discarding the bay leaves and cloves, then pushing the pulp through a sieve to make 4 to 5 cups of juice. Add the lemon zest and juice, sugar, vinegar, basil, and salt and pepper to taste and stir to combine.
• Return the juice to the saucepan, bring to a boil, and reduce by about 2 cups, about 10 minutes. Reduce heat to a low boil. Fill a large bowl with ice water. Combine the gelatin with the remaining 1/4 cup water in a large bowl and stir to mix. Pour the hot juice over the gelatin mixture and stir until the gelatin dissolves. Remove the basil and place the pan of juice in the water bath to fully cool, stirring regularly for even coloring and texture.
• Divide the mixture evenly between the prepared molds, cover, and refrigerate for at least 4 hours or overnight, until the aspic sets up and is firm.
• To unmold the aspics, run a knife around the outside edge of the molds and set in a pan of warm water for 15 to 20 seconds to loosen. Invert onto a plate or platter and serve or refrigerate until ready to serve.

TOMATO ASPIC WITH BLUE CHEESE DRESSING

Steps:

• Sprinkle the gelatin over 1/3 cup water, and set aside to soften.
• In large saucepan, combine tomatoes, salt, pepper, cloves and bay leaf, and bring to a boil. Lower heat, and simmer for 5 minutes. Strain over a large bowl, pressing on the solids to remove as much liquid as possible. Reserve 4 cups of the liquid, and discard the solids and excess liquid. Add softened gelatin to the hot liquid, and stir to dissolve completely. Add lemon juice and red pepper sauce. Pour into a 4 1/2-cup mold, and refrigerate overnight.
• To serve the aspic, sprinkle with a little water (this helps position the aspic after unmolding), and invert the mold onto a serving plate. Dampen a kitchen towel with very hot water, and wring out. Place towel over mold, and hold tightly for 15 seconds. Repeat process. Holding mold firmly in place, jerk sharply to release aspic onto serving plate. If it does not release, repeat the hot-towel process. Garnish as desired, and serve with blue cheese dressing in separate dish.