If my friend Casey has “…the taste buds of an old Italian man who likes to play cards.” for liking sopressata then does liking tomato aspic mean I have the taste buds of a southern grandmother who likes to play bridge? Not according to Matt Lee and Ted Lee. In an interview with Casey at Good.Food.Stories. the brothers predict that aspics will be the hot Southern food of 2011. Be a trend setter and try this roasted tomato aspic recipe from the 2006 Lee Bros. Southern Cookbook. The Lee Bros.’ original recipe includes a salad dressing and references their Lemony Mayonnaise, I only included the portion for the tomato aspic.The Lee Bros. Southern Cookbook, Roasted Tomato Aspic
Makes enough for 6 people, with seconds or leftovers.
Time: 30 minutes to prepare, 4 hours to set.
1 Tablespoons extra-virgin olive oil
3 teaspoon white wine vinegar, red wine vinegar, or sherry vinegar
1 1/2 teaspoon kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper, plus more to taste
2 pounds vine-ripened tomatoes (about 3 medium), cored
1 small yellow onion, peeled and quartered
2 cloves garlic, unpeeled
4 1/2 teaspoons (two 1/4-ounce packets) unflavored gelatin
1/4 cup cold water
3/4 cup canned crushed tomatoes
1 teaspoon sugar
3 tablespoons lemon juice (from 2 lemons)
1. Heat oven to broil. In a small bowl, whisk together 1 tablespoon olive oil, 1 teaspoon vinegar, 1/2 teaspoon salt, and 1/4 teaspoon of the pepper.
2. Place the fresh tomatoes, onion, and garlic in an overproof medium roasting pan or skillet. Drizzle with the oil and vinegar mixture, and shake the pan or toss with your hands. Broil until the tops of the tomatoes have blackened and blistered all over, about 6 minutes. Using tongs, turn the tomatoes upside down and broil for 6 minutes more (the onions will have developed some char on them). Remove the cool in the pan. When the tomatoes are cool enough to handle, remove their skins and peel the garlic. Puree the tomatoes, onions, and garlic in a food processors until smooth, about 2 minutes.
3. In a small bowl, dissolve the gelatin in the cold water.
4. In a 2-quart saucepan, combine the tomato puree with the crushed tomatoes, the remaining 2 teaspoons vinegar, the remaining 1/2 teaspoon each salt and pepper, and the sugar and bring to a simmer over medium-high heat. Turn the heat to low and add the gelatin, whisking thoroughtly for a minute to dissolve. Add 2 tablespoons lemon juice, stirring to mix thoroughly, and pour the aspic into eight 4-ounces ramekins or a 4 1/2-cup ring mold.
5. Refrigerate for 4 hours, or until the aspic juggles stiffly when the mold is gently shaken. To unmold, run the tip of a knife about 1/4 inch deep around the outer edge of the aspic (or around the outer and inner edges if using a ring mold). Fill a bowl with hot water from the tap and dip each ramekin or the ring mold into the water for 15 seconds. Hold a large plate or serving platter face down on top of the mold and invert it with a single swift motion. If the aspic doesn’t immediately release, dab the mold with a clean dish towel soaked in hot water and tap it with your fingers until the aspic slides out.
6. Dollop a spoonful of mayonnaise on top of the aspic and serve.