Tuesday, April 3, 2012

Zesty Tomato Aspic

Zesty Tomato Aspic garnished with Celery leaves.
One of the sides I served last Easter was a spicy twist on an old favorite. This one is not for the faint of taste buds. If you like things just a little milder, simply cut back on the amount of Tabasco. And, like every recipe I develop, this beauty is totally gluten free. 

Here is my recipe:

2 envelopes unflavored gelatin
3 1/3 cups Spicy V-8 juice
1 tablespoon sweet relish pickles
1 1/3 tablespoons salt  to taste
1 1/2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 1/3 tablespoons Lea & Perrins Worcestershire sauce, gluten free
1/2 teaspoon celery salt, or to taste
1/2 cup celery, finely diced
1/2 teaspoon Tabasco sauce
1 cup fresh spinach leaves, cleaned and stems discarded
10 celery leaves

Here is how I did this:

1. Spray round mold with canola based non-stick cooking spray; set aside.

2. Place 1/3 cup juice in medium sauce pan. Sprinkle gelatin over juice. Allow to stand for 5 minutes.

3. Add remaining ingredients, except spinach and celery leaves, in sauce pan over medium heat. Cook until gelatin dissolves. Remove from heat. Cool to room temperature.

4. When mixture reaches room temperature, pour into a round prepared gelatin mold.

5. Place filled gelatin mold into refrigerator for four hours or until set. Place spinach in a single layer on a round platter. Turn congealed aspic onto bed of lettuce.

6. To serve, place a 2-inch slice onto a salad plate and garnish with celery leaves.

Servings: 8

Author’s note:  You can use a square pan or individual custard cups to mold the gelatin if desired—no magic on the shape of the mold. Also, where I specify brands, I believe these products are discernibly better in this recipe. I am not getting any benefits or compensation for the endorsement.

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.
·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Calories per serving : 119.84
Calories From Fat (1%) 1.4

% Daily Value
Total Fat 0.18g <1 o:p="o:p">
Saturated Fat 0.04g <1 o:p="o:p">
Cholesterol 0 mg 0%
Sodium 1527.12 mg 64%
Potassium 636.64 mg 18%
Total Carbohydrates 27.79 g 9%
Fiber 2.04 g 8%
Sugar 23.87 g
Protein 3.1 g 6%
Copper 0.06 mg 3%
Energy 501.42
Glucose 0.36 g
Iron 0.6 mg 3%
Lactose 0 g
Lysine 0.1 g
Magnesium 37.04 mg 9%
Manganese 0.11 mg 6%
Net Carbohydrates 25.75 g
Phosphorus 75.37 mg 8%
Riboflavin 0.06 mg 4%
Selenium 1.81 mcg 3%
Thiamin 0.02 mg 1%
Vitamin A 1501.15 IU 30%
Vitamin B12 0 mcg 0%
Vitamin B6 0.06 mg 3%
Vitamin C 29.39 mg 49%
Vitamin D 0 IU 0%
Vitamin E 0.26 mg 3%
Vitamin K 38.42 mcg 48%
Zinc 0.26 mg 2%

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

1 comment:

  1. Hello to one of my favorite ladies!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Be sure to check out the winning entry this week for our Better Batter Giveaway! The winner will be announced Thursday evening!

    See you there!

    Cindy from vegetarianmamma.com


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