Talk about vintage! Tomato Aspics are making a comeback. Fond memories have resurrected this savory tomato jello which was once popular at your ladies luncheons. One reader called it a mix between jello and a Virgin Mary! It’s great paired with cold meats as well as roasted poultry.
Ingredients
4 cups tomato juice, divided
1 teaspoon minced onion
Optional: 2 bay leaves
Optional: 4 whole peppercorns
Optional: 4 cardamom seeds (or 1/8 teaspoon nutmeg)
Optional: pinch of cayenne pepper
2 packages (3 ounces each) plain or lemon gelatin
Optional: watercress or lettuce, as garnish
Instructions
Heat half the tomato juice to a boil and add seasonings. Simmer for 5 minutes and strain. Add strained juice to gelatin, and stir to dissolve.
Add remaining juice, and pour into a 1-quart mold or 8×8-inch pan. You could also use ramekins.
Chill until firm (at least 2 hours), then unmold.
Serve over greens, plain, or with a blue cheese or other dressing.
