Kisel (Кисель) is a fruit jelly juice that can be served hot or cold. It's thickened with starch (corn or potato) and can be made with various fruits.
1 envelope unflavored gelatin 1/4 cup cold water 3 cups tomato juice 2 tablespoons dehydrated green pepper flakes Artificial sweetener to equal 2 teaspoons sugar 2 teaspoons lemon juice 1 packet instant beef broth and seasoning mix or 1 beef bouillon cube 1 teaspoon Worcestershire sauce 1/4 teaspoon garlic salt 1/8 teaspoon ground cloves 1/2 medium green pepper, cut in rings (optional) Sprinkle gelatin over cold water to soften. Combine tomato juice. green pepper flakes, sweetener, lemon juice, broth mix, Worcestershire, garlic salt, and cloves in saucepan. Bring to a boil, then remove from heat. Add softened gelatin; stir to dissolve. Pour into bowl. Refrigerate until set. Just before serving. beat lightly with fork. Spoon mixture, evenly divided, into 4 dessert dishes. Garnish with green pepper rings, if desired. Makes 4 servings.
This is so far from being the sort of jelly you'd expect at a children's party as can be imagined! The white currant decoration may be unavailable, but what matters is the drink-made-dessert itself! If you are unable to find gelatine leaves, you can use powdered gelatine instead. For the UK we recommend 6 teaspoons unflavoured powdered gelatine and for the US 5½ teaspoons unflavored powdered gelatin. At step 2, put 5 tablespoons cold water in a small bowl and sprinkle over the gelatine. Let it stand for 5 minutes to hydrate — it will swell up and become slightly translucent. At step 2, stir the gelatine into the saucepan of warm liquid, until dissolved. Continue as directed. For US cup measures, use the toggle at the top of the ingredients list.
Ah, potlucks. Some people love them, some hate them, while others feel in between. In theory, they are these friendly events defined by a sharing spirit. Whether you’re hosting or attending, it can be a great way to throw an elaborate yet inexpensive party and get together to relish a wide variety of mouth-watering meals. After all, each person brings a homemade dish, a dessert… or a minefield of foodborne germs.
Scary!
I love tomato aspic. It only took me twenty years to figure it out. You see, as much as I've lauded the cooking of the American South, the culinary traditions of my mother's family and many others stretching across Tennessee, the Carolinas, and Texas, I'm afraid it's easy to romanticize things. Somewhere in the past half century the ease of open-a-can-of-this-and-combine-with-a-can-of-that has crept into the vernacular. Like kudzu vine, culinary traditions have been entangled in processed cheese and smothered in creamed soup. Sometimes it's scary. Don't get me wrong, the barbeque's still great, there's real cornbread and fresh shucked oysters and plenty of pie. But one year we were in Tennessee for the holidays, doing the usual rounds of Christmas parties and visiting. Everywhere people were pressing little cheese biscuits and pecan tassies in your hand, all of them delicious, but after awhile I was starting to crave a vegetable. Or just something, anything, that resembled its fresh natural state. At the dreaded bank Christmas party, amid the ladies in their Christmas sweaters, I looked in desperation for something not slathered in mayonnaise or cream cheese. Finding nothing, I resigned myself to another ham biscuit. This is how I came to discover tomato aspic. Aspic is just a fancy word for a savory gelatin; aspics were popular in the fifties (think of those molded salads), but in my family and many others' across the South aspic never went out of style. Specifically, tomato aspic. There is no family gathering to be had without tomato aspic, my family is so passionate about it. It was always on every dinner and buffet table growing up but I had never actually eaten it. Few things could be less appealing to a child than a wobbly block of solidified tomato juice. Then came the holiday of vegetable depletion, and as I surveyed the buffet I saw the tomato aspics my aunt had made, perfectly shaped in Christmas tree molds and decorated with green olives for the season. I took one, along with a heaping salad, and promptly fell in love. It's hard to describe what's so wonderful about tomato aspic, even now I can't really put words to something which sounds, on paper, so unappealing. Maybe you have to be born into the tomato aspic tradition, but I didn't discover it for the first twenty years of my life, so I think there's hope for you too. Today, tomato aspic is one of my favorite foods. As often as fresh sliced tomatoes make up my lunch in the summer, a wedge of tomato aspic is sure to be on my plate in the winter. I've even packed a whole tray of it in ice to take to the refrigerator at work so I can have it all week long. But more than that, those funny red blocks remind me of home and the holidays, my mom always has a plate of aspic in the fridge when I'm coming to visit. Sometimes it's decorated with green olives or scallions, other times it's plain, simply tomato juice spiced with a bit of Worcestershire and spice. We're headed to Tennessee next week where I'll be eating ham biscuits and bourbon balls and where my aunt is already getting out the molds, so that when the need for a vegetable strikes, the aspic will be ready. In my family, it wouldn't be the holidays without it. Tomato Aspic I've made this with both 2 and 3 packages of gelatin and I prefer the firm yet melting aspic that comes from using 2 packages. However, if your aspic will be part of a buffet or sitting out at room temperature for a while, I'd recommend using 3 packages for a very firm gel. 4 cups tomato juice, preferably low-sodium 1 tablespoon lemon juice 1 bay leaf 1 cup chopped onion and celery 1 tablespoon Worcestershire sauce dash of Tabasco or other hot sauce, optional 1/2 teaspoon salt (omit if not using low-sodium tomato juice and use your judgement) 2 packages (1/2 oz.) gelatin 2 tablespoons mild vinegar, like apple cider vinegar optional: chopped scallions or sliced pitted green olives for serving: butter lettuce leaves, homemade mayonnaise 1. In a large bowl, combine 1/2 cup of the tomato juice with the gelatin and the vinegar, stir to combine and set aside. 2. Place the remaining tomato juice, lemon juice, bay leaf, onion, celery, worcestershire sauce, and salt (to taste) in a sauce pan. Bring the mixture to a boil, then let simmer for 20 minutes. 3. Pour the tomato juice through a sieve into the bowl with the gelatin, discard the vegetables. Stir the tomato-gelatin mixture well so that the gelatin is completely dissolved. Transfer the mixture to a 9 inch pie plate or decorative molds and place in the refrigerator to set. If using olives or scallions, press them into the aspic after about 30-45 minutes (when the gelatin is half-way set), so that they are suspended in the aspic. Refrigerate the aspic at least 4 hours before serving. 4. Serve the aspic chilled, on a bed of lettuce leaves, with mayonnaise on the side. Aspic keeps well in the refrigerator.
Today is National Eat Your Jello Day! Yep. It’s a thing! Eating jello is of course incredibly enjoyable, but did you know there are all kinds of other fun things to do with jello? One of my favorite things about jello is the way it feels, which makes it great for sensory activities. If you want … Continue reading "Celebrate National Jello Day!"
Explore Eudaemonius' 533128 photos on Flickr!
Inspired by Margarita, my Puerto Rican con-worker (at my non-jello day job), and her annual holiday offering of Coquito, Puerto Rico’s version of eggnog, I made a Coquito Jello for this year&…
Bring this colorful dessert to your next party. Guaranteed to be a hit!
A Swedish smörgåstårta. Maybe Jeanette has some info on this Swedish specialty? :-)
Fancy Up Your Gelatin With Pineapple!, originally uploaded by Charm and Poise.Good Housekeeping, October 1956. "Dole Hawaiian Pineapple makes so many foods look better, taste better! Try Dole pineapple spears as a bright, easy idea for gelatin salads and deserts - or just as is. It's all golden Hawaiian pineapple. Buy some soon!"
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Some people are born with a great talent for cooking; others, well, they're glad about the invention of pre-made meals. Even those who are clearly not meant to be five-star home chefs try their hand at cooking at least once in a while. While their attempts make them wish for pizza delivery, their cooking fails surely to make us laugh.
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Traditional Aebleskiver Family Recipe
Korean meatloaf with gochujang glaze brings big Korean flavours to a blue plate family favourite.
Refreshing molded salads like this one were wildly popular when a version of this recipe was first published, in Knox Gelatine: Dainty Dishes for Dainty People.
So I've been thinking,. We have the vintage Aristocrat travel trailer,. We have the vintage Melmac dishes,. Queenie loves to cook for me,. We just need vintage food for when we go camping! I recently got a couple of vintage cook books that are small and will travel well: 7-up Goes to a party, (everthing is made with 7-up in it, how fun!) and it includes a savory jello recipe that I'm curious to try: Shrimp Aspic Ring. And I also got a vintage Presto pressure cooker recipe book. I have a pressure cooker, and with it you can make a fast and hearty meal in minutes including a recipe for squirrel that will be handy for camping as there are squirrels everywhere! Here's all you need to make it: 1 squirrel salt and pepper 1/4 cup of fat 1 cup of water 2 tbsp. flour Wait a minute,. a quarter cup of fat? Where in the heck are we gonna get a quarter cup of fat when we are camping!? I'm not even sure if you can buy just plain old fat any more. I guess we will substitute the fat with olive oil. Or substitute the squirrel with a more fatty rodent, like beaver or marmot. Of course you'd probably only need half a beaver for two servings, and you'll have to fight over who gets the tail! The flour is in case you want to thicken your squirrel au jus, so you don't even need the flour really.
While sometimes I’ll admit people can have strange cravings for weird foods, I tend to think that as a whole, our palates are alright. Sure, perhaps we don’t have the refined taste buds of a seasoned food critic, but at least you won’t find us in…
Aspic jelly is a savory, mild-tasting gelatin made from consommé or clarified stock. It is used for preserving foods in a mold form or with a glaze.
I have to tell you something. I am completely pea- green with envy over Martha K.’s recipe collection. Not only did she send us this really easy and really good submission for the Glistening and Jiggly Contest, but she also sent us this recipe for a really good lamb cake. And all of these wonderful […]
Taking a spin on the classic Charcuterie Board with Haitian Fritay. We're showing you how to prepare a beautiful display of our most loved soul food.
Here's Jell-O pudding's holiday pie - a holiday praline delight pie from the 1970s - plus a recipe for a praline pie in a crunchy praline pie shell!
A tangy and rich berries and cream dessert.
And a tasty aspic body!
A lot can change in, say, 50 years. Just look at the car or communication industry. How we eat is no exception. And nothing shows it as vividly as the Facebook group Questionable Vintage Recipes.
Beautiful dessert with just 3 ingredients | dessert, ingredient
Step-by-step method for making Elderflower jellies yourself.
