Vegetable Aspic



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Vegetable Aspic

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

1. Place carrot, onion, wine, parsley sprigs, celery leaves, bay leaf, salt
& tomato in large stockpot or saucepan. Add 1 qt. water & simmer gently
20-30 min.

2. Strain & discard all vegetables & spices. Cool broth slightly & strain
again through fine cheesecloth. Set aside.

3. Dissolve gelatin in cold water. Slowly add to vegetable stock, stirring
over low heat until gelatin is completely dissolved.

4. Pour 1/4 in. aspic into bottom of 6 custard cups. Chill until firm.
Reserve remaining aspic at room temperature.

5. Poach cucumber,carrots,cabbage & zucchini separately in boiling salted
water until just crisp-tender,2-3 min. each. Drain very thoroughly & set
each aside.

6. Remove custard cups from refrigerator. Dip each cucumber slice in
room-temperature aspic, place on firm aspic in bottoms of cups. Gently pour
1/4 in. aspic over the cucumber in each cup. Refrigerate until firm.

7. Remove custard cups from refrigerator. Dip juliennes of carrot in
room-temperature aspic & stand carrot sticks up around rims of custard
cups, dividing carrots evenly among cups. Divide red cabbage among cups,
placing it over the aspic, within the carrot sticks. Fill cups w/ aspic to
tops of carrot sticks & refrigerate until firm.

8. Remove custard cups from refrigerator. Divide chopped zucchini among
cups & top w/ remaining aspic. Refrigerate until set.

9. To serve, dip cups into warm water & unmold each onto lettuce lined
plates. Serve immediately. This will last several weeks in refrigerator if
tightly covered in custard cups. Don`t overcook vegetables.

THE FOX AND HOUNDS

FRIESS LAKE ROAD, MILWAUKEE

WINE: SIMI CHARDONNAY, 1974

Ingredients:

1/2 c Chopped carrot
1/2 c Chopped onion
1/2 c Dry white wine
4 Sprigs parsley
1/4 c Celery leaves
1/4 Bay leaf
1/4 ts Salt
1/2 Medium-size tomato
2 Envelopes unflavored gelatin
1/4 c Cold water
6 Thin horizontal slices
-peeled cucumber
3 Medium-size carrots; pared,
-julienned 1 inch
1/3 c Shredded red cabbage
1 Medium-size zucchini; finely
-chopped
Lettuce leaves; cleaned

Serves:

6 Servings 		 
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