Recipe: Tomato Aspic Molds
From: Betty Crocker's Hostess Cookbook
I pretty much followed the recipe to the letter, except I added 3oz of Absolut Vodka. I also halved the recipe. I mean who really needs that much Tomato Aspic if you are not entertaining with it?
My latest fluted mold:
And of course I've been utilizing my extensive collection of Pyrex measuring cups to mix all of my gelatin creations.
And where would we be without a Pyrex plate for serving?
Verdict: Red Ribbon
It's not terrible. The smell of the cloves actually makes you want to eat it. There's a definite spicy kick from the Tabasco and cayenne. The lemon gelatin and tomato work well together. There is crunch from the celery. And with my variation, there is a buzz from the booze. It is as I suspected, a solidified Bloody Mary. I've been eating it with shrimp and polenta, and I have to say it's grown on me. But let's face it, it's still tomato Jell-O.
My official month of Jell-O is at an end, but hell I'm having such fun I'm just going to keep going. My copy of Hello, Jell-O is on it's way along with some small, individual molds and I can't wait to look for more molds while out thrifting. Next week, the Rainbow Jell-O Mold. Here's a tease: