Mini Tomato Aspics

Mold this tangy aspic in mini muffin pans to make individual condiment-size servings that are delicious with a green salad, chicken, pork chops, or catfish.

Yield: Makes 2 dozen
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 20 Minutes


Ingredients

  • 1 (1-oz.) package unflavored gelatin
  • 1 cup cranberry juice
  • 3 cups low-sodium tomato juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 6 to 8 dashes of hot sauce
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic salt
  • 1 3/4 cups chopped cucumber

Preparation

  1. 1. Sprinkle gelatin over cranberry juice in a bowl. Let stand 3 minutes.
  2. 2. Meanwhile, bring tomato juice to a boil in a medium saucepan over medium-high heat. Pour over gelatin mixture, and stir until gelatin dissolves. Whisk in parsley and next 5 ingredients.
  3. 3. Spoon about 1 tsp. chopped cucumbers into each cup of a 24-cup miniature muffin pan; top with gelatin mixture, filling completely (about 1 Tbsp. per cup). Chill 1 hour or until set. Unmold onto a serving plate.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mini Tomato Aspics Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy