Saturday, December 27, 2008

Casting aspersions on aspic

In one of my many cookbook reviews, I made a snide reference to the old-fashioness of tomato aspic and who eats it anymore, anyway? I quickly found out, by its many defenders. I did have a bite last night, fed to me by my husband, who almost made me laugh too hard to swallow by his insistence of putting the emphasis on the second syllable. 

Photograph by Lori Korleski Richardson
The Rev. Jim Richardson feeds John Kater's tomato aspic to Meredith Brown.

Tomato aspic
Serves party of 12 (easily)

1¾ cups tomato juice, divided
1 tablespoon minced onion
2 teaspoons celery salt
dash Worcestershire
dash Tabasco (if you like it hot)
1 box lemon Jello
¼ cup vinegar

Bring 1 cup juice, onion, celery salt, Worcestershire and Tabasco (if using) to boil. Add Jello and stir until dissolved. Add remaining juice and vinegar. Pour into mold and chill.

1 comment:

  1. This from John Kater: Just use lemon jello and after you add the boiling water, instead of cold water, use slightly more than half the specified amount of V-8 juice. That's all there is to it!