This is my simple five-step recipe for Southern-Style Tomato Aspic. A few years ago I took a month-long road trip through Alabama, Mississippi and Louisiana, trying out every kind of southern dish I could get my hands on along the way (check out my Pickled Pig’s Trotters recipe inspired by the same experience!).
Tomato aspic was definitely one of the more out-there ones but still…I get it! For a start, it’s a work of art – this ruby-red, glossy jelly, usually made in a beautiful mold so it stands out from every other dish on the dinner table. It tastes a bit like a Bloody Mary cocktail! And who doesn’t love one of those right? In the South tomato aspic tends to be served at special occasions – you can imagine how festive it looks served up on a bed of bright green lettuce leaves for a Christmas feast!
To make my Southern-Style Tomato Aspic, you will need the following ingredients:
Pour the boiling water into a bowl and add the gelatin, stirring until it has fully dissolved.
Add the vegetable juice, Worcestershire sauce, cloves, and bay leaf to a small pan. Bring the liquid to a boil, then lower the heat and simmer for 10 minutes. Take out the cloves and the bay leaf and dispose of them.
Add the chopped onion and celery to the pan.
Pour the vegetable juice into the bowl containing the gelatin and mix thoroughly.
Place in the refrigerator for around an hour, until set.
Use your favorite copper mold to make this Southern-Style Tomato Aspic look even more stunning! Take a snap of your beautiful creation and tag #cookmerecipes when you post it!
Real traditional tomato aspic!
