The first time I encountered tomato aspic at my grandmother's bridge club luncheon, I was skeptical. ... use V8 or tomato juice instead of the tomato sauce. Use Bloody Mary mix.

This tomato aspic has bloody Mary brunch flavors. ... In a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, ...

The aspic recipe has evolved slightly from one generation to the next. Tomato sauce replaced V8; artichoke hearts supplanted olives. “I still like to serve it for luncheons,” says Ginny, a ...

Juice: In a nonreactive saucepan, combine tomatoes, onion, celery, garlic, peppercorns, cloves, 1 tablespoon sea salt and water. Bring to a simmer, uncovered, over moderate heat. Simmer for about ...

Add strained juice to the softened gelatin and stir until dissolved. Allow to cool, then add remaining tomato juice and onion and lemon juices. Pour into a 3-cup mold, or into 8 or 9 individual molds.

1. Sprinkle the gelatin into ½ cup of tomato juice to soften. 2. Place over low heat and stir until the gelatin is dissolved. 3. Remove from heat and stir in remaining tomato juice and seasonings.

To update the Colonnade's tomato aspic for a proper Kentucky Derby breakfast, you could mound chilled, cooked and deveined shrimp in the center of the ring mold and serve the dish with horseradish ...

In most kitchens, though, fresh tomatoes gave way to canned tomatoes, as in a recipe published in 1938 by The New York Herald Tribune, or tomato juice, as in the five tomato aspic recipes included ...