Retro Recipe: Tomato Aspic Ring

My husband's beautiful grandmother was an excellent hostess and was apparently a wonderful cook in her day—the Fabulous Fifties. When I met her, she had slowed down the cooking, but every once in a while she would make a dish that would allow me a peek into her culinary past.  One of these dishes was her tomato aspic. She actually made several molded salads that I loved, but her aspic was tops. It was savory, light, and refreshing. She served it with tiny cooked shrimp and mayonnaise which complimented the tomato-ness perfectly.

Aspics are fantastic and I wouldn't mind at all if they made a comeback. Sadly, Granny passed about two years ago, but I still make her delicious aspic, and always think of her.

Granny's Tomato Aspic Ring

1 quart tomato juice
1/3 cup finely diced onion
1/4 cup finely cut celery leaves
2 tbsp brown sugar
1 tsp salt
2 small bay leaves
4 whole cloves
2 tbsps unflavored gelatin
1/4 cup cold water
1 cup thinly sliced celery
crisp salad greens

for garnish: mayonnaise, avocado, and/or small bay (salad) shrimp

Combine tomato juice, onion, celery leaves, sugar, salt, bay leaves, and cloves in an enamel or glass saucepan. Simmer five minutes over medium heat. Strain.

Soften gelatin in cold water and stir into hot tomato mixture. Add lemon juice. Chill until partially set. Add celery. Stir gently.

Pour into lightly oiled 1 1/2 quart ring mold. Chill until firm. Unmold onto salad greens. Fill center with cold mayonnaise and/or with sliced avocado and shrimp.

[photo: Denver Post]