Retro Recipe: Tomato Aspic Ring

by Stefania Butler, Posted Jan 31st 2006 @ 11:45AM

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]

Filed Under: Retro cookery
Tags: america, fifties food, lunch, retro food, tomato aspic, TomatoAspic

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Reader comments (Page 1 of 1)

11-18-2008 @7:15AM alisa said... Found this page while I was searching for a tomato aspic recipe myself :) you can find a recipe also at www.foodista.com According to them, a tablespoon should do the trick :)
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6-17-2009 @10:24PM carolann said... I made this tonight with some changes. I used a can of Muir Glen Fire Roasted Tomatoes. I put a 28 oz can in the food processor and added enough Pace Picante to make a quart. I added 2 T of lemon juice and the zest on 1 lemon. I did not strain. I removed the cloves and bay leaves. After the mixture chilled I added 1/2 cup celery and 1 small cucumber (both chopped very small). It was great. I served over polenta.
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8-14-2010 @4:36PM chef ed dugan said... Haven't these people ever heard of tasting. Add lemon juice TO TASTE! Next they'll want to know how to squeeze a lemon!
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3-20-2011 @8:17PM Pat Pichany said... I am the food service director for an upscale senior living center. I found this recipe and gave it a try. I made it for 40 people and it was well received. In fact we have it on the menu again this week. Thanks for sharing and helping me make our residents remember the days gone by.
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