Aspic- The Dreaded, Funny Food???

Being a foodie, I always love food movies.  I had always wanted to see the old comedy, "Dinner at Eight" with Jean Harlow.  Last week it was on TV.  I tried to watch it but 3 long phone calls made it impossible to follow the story.  I did however catch one of Harlow's lines, "I had to drop the aspic on the floor".  

Aspic also was the butt of jokes in "Julie and Julia" with Amy Adams portraying Julie Powell as a food blogger whose focus was to cook every recipe in Julia Child's Mastering the Art of French Cooking.  At one point Julie tells her husband,  "We are, I'm sorry to say entering ASPICS.  I can't imagine why anyone wants to make them anymore".  Julie's first attempt to unmold the aspic ends up in the garbage disposal where she has trouble getting it to dissolve.  

What is aspic really?  An aspic is a savory jelly, usually clear in which eggs or meats are suspended.  Tomato aspic, usually opaque, is a variation made with gelatin and tomato juice. 

Julia Child devoted 14 pages to aspics in "Mastering the Art of French Cooking" with 9 recipes- not counting variations.  

My own experience with aspics is based on a recipe in the LA Times written by Barbara Hansen- staff writer in the Foods Section sometime in the 1960's.  In her recipe for Tomato Aspic, she tactfully refers to the tomato aspic as a salad ring.  The original recipe served 12 people.  It is molded into a Bundt pan and paired with a crab salad.  I have served it on several occasions. It is especially nice tor bridal showers and ladies luncheons.  The crab salad can also be served alone. It is absolutely delicious!

Tomato Aspic

2 envelopes unflavored gelatin

1/2 cup cold water

2 1/2 cups tomato juice (I use Bloody Mary Mix or "hot" tomato juice)

Ready to chill in the Bundt pan

1 teaspoon sugar

2 tablespoons vinegar

1 tablespoon lemon juice

1/2 teaspoon each salt, Worcestershire

1 tablespoon grated onion

3/4 cup peeled, diced cucumber

1/2 cup diced celery

1/3 cup diced green pepper

Soften gelatin in cold water.  Heat 1 cup tomato juice, add gelatin and stir until dissolved.

 

Tomato Aspic successfully unmolded

Add remaining juice, sugar, vinegar, lemon juice, salt and Worcestershire sauce.  Chill until partially set.  Fold in onion, cucumber, celery and green pepper.  Turn into a slightly oiled 1 1/2 bundt pan. Chill until set. 

Crab Salad

6-7 ounces crab meat

2 hard-cooked eggs, diced

1 avocado, peeled and diced

Toasted croutons (see blog- Using Leftover Bread for making croutons)

Mayonnaise to taste
1/4 teaspoon salt
Dash pepper
Tomato Aspic (above) unmolded
Lettuce
cucumber slices to garnish if desired

Combine crab meat with diced eggs, avocado, croutons, mayonnaise, amd seasonings.  Line center of salad ring with lettuce into which crab salad is served.  Garnish with cucumbers if desired.