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Corn-Tomato Aspic

Corn-Tomato Aspic recipe image
This retro-inspired aspic combines the bright acidity of tomato juice with rich beef broth for a unique savory base. The mixture is set with gelatin and folded with chunks of celery and flaked crab meat, creating a refreshing yet substantial dish. It offers a cool, tender texture with bursts of savory flavor, making it an excellent choice for buffet tables or as a distinctive appetizer. While it may seem unconventional by modern standards, this dish captures a nostalgic home-style charm. Perfect for summer gatherings where a no-cook (after setting) side dish is appreciated, it serves as a striking presentation piece when unmolded and garnished with hard-boiled eggs.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 534.5
Dietary: Gluten-free
Description
This retro-inspired aspic combines the bright acidity of tomato juice with rich beef broth for a unique savory base. The mixture is set with gelatin and folded with chunks of celery and flaked crab meat, creating a refreshing yet substantial dish. It offers a cool, tender texture with bursts of savory flavor, making it an excellent choice for buffet tables or as a distinctive appetizer. While it may seem unconventional by modern standards, this dish captures a nostalgic home-style charm. Perfect for summer gatherings where a no-cook (after setting) side dish is appreciated, it serves as a striking presentation piece when unmolded and garnished with hard-boiled eggs.
Ingredients
  • 2 Envelopes Unflavored gelatin
  • 1/2 cup Cold condensed beef broth
  • 3 cup Tomato juice
  • 2 sl Onion
  • 2 Bay Laves
  • 1/4 teaspoon Celery salt
  • 1/2 cup Condensed beef broth
  • 2 tablespoon Lemon juice
  • 1 cup Chopped celery
  • 1 can (7 1/2 oz) drained, flaked,
Directions
  1. 1
    Soften unflavored gelatin in 1/2 cup of cold condensed beef broth; let stand for 5 minutes.
  2. 2
    In a saucepan, combine 3 cups of tomato juice, sliced onion, bay leaves, and celery salt.
  3. 3
    Bring the tomato mixture to a boil over medium heat, then remove from heat.
  4. 4
    Strain the mixture to remove the onion slices and bay leaves, discarding the solids.
  5. 5
    Add the softened gelatin to the hot tomato liquid and stir until completely dissolved.
  6. 6
    Stir in the remaining 1/2 cup of condensed beef broth and 2 tablespoons of lemon juice.
  7. 7
    Refrigerate the mixture until it is partially set and thickened, similar to the consistency of egg whites.
  8. 8
    Gently fold in the chopped celery and drained, flaked crab meat.
  9. 9
    Pour the mixture into a 5 1/2 cup mold and refrigerate until firm, about 4 hours.
  10. 10
    Unmold onto a serving plate, garnish with hard-boiled egg halves, and cut into wedges to serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 534.5kcal
% Daily Value *
Total Fat 14.0g22%
Saturated Fat 4.4g23%
Cholesterol 46.8mg16%
Sodium 154.5mg7%
Total Carbohydrate 51.5g18%
Dietary Fiber 17.0g68%
Sugars 7.7g
Protein 71.0g142%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: aspic, crab, tomato, gelatin, salad, appetizer, retro, buffet, celery, beef broth, jello salad, summer, party food, make ahead, chilled
Read it online: https://www.chefs-mate.com/recipe/corn-tomato-aspic/