Creole Tomato Aspic

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!

• Ready In: 3 hrs 20 mins
• Serves: 6-8

Ingredients

• 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

Directions

1. In a saucepan, bring tomato juice, garlic, mustard, salt, sugar, lemon juice and paprika, bay leaf, and pepper to a boil.
2. Continue cooking 3 minutes.
3. Remove from the heat.
4. Soften gelatin in consommee.
5. Add gelatin mixture to tomato juice and stir to dissolve.
6. Remove bay leaf.
7. Pour into 1 1/2 quart mold and refrigerate.
8. Combine cream cheese with onion and Tabasco and roll into tiny balls.
9. Chill.
10. When aspic becomes slightly firm, arrange cheese balls in mold.
11. When all is firm, unmold and serve with homemade mayonnaise.