Prep 20 mins
Cook 3 hrs
Great Aunt Cecilia's aspic was always a hit in the hot summer evenings in New Orleans. It has a little kick and a little surprise to it! Perfect with cold salads and grilled quail. Pour yourself a chilled Pinot Grigio and bon appetit!
- 1 quart spicy tomato juice
- 2 garlic cloves, pressed
- 1⁄2 teaspoon dry mustard
- 1 1⁄2 teaspoons salt
- 2 teaspoons sugar
- 5 tablespoons lemon juice
- 1 teaspoon paprika
- 1 bay leaf
- 3 tablespoons gelatin
- 3⁄4 cup beef consomme
- 6 ounces cream cheese, softened
- 3 tablespoons onions, grated
- 1⁄2 teaspoon Tabasco sauce, any flavor
- In a saucepan, bring tomato juice, garlic, mustard, salt, sugar, lemon juice and paprika, bay leaf, and pepper to a boil.
- Continue cooking 3 minutes.
- Remove from the heat.
- Soften gelatin in consommee.
- Add gelatin mixture to tomato juice and stir to dissolve.
- Remove bay leaf.
- Pour into 1 1/2 quart mold and refrigerate.
- Combine cream cheese with onion and Tabasco and roll into tiny balls.
- When aspic becomes slightly firm, arrange cheese balls in mold.
- When all is firm, unmold and serve with homemade mayonnaise.