Tomato Aspic

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 4 cups tomato juice
• 1 lemon, sliced
• 1/2 yellow onion, sliced
• 2 bay leaves
• tops of one bunch celery
• 7 whole cloves
• 4 envelopes knox unflavored gelatin
• 1/2 cup apple cider vinegar
• 1 tablespoon drained horseradish
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon lemon juice
• 1 tablespoon worcestershire sauce
• 4 ounces cream cheese
• 1 tablespoon olive oil
• 1 tablespoon minced flat leaf parsley

Recipe

• 1 bring cream cheese to room temperature.
• 2 combine the tomato juice, lemon slices, onion slices, bay leaves, celery leaves, and cloves in a saucepan and bring to a boil. reduce heat and simmer for 20 minutes.
• 3 while the tomato juice mixture is simmering, mix together the gelatin and the apple cider vinegar.
• 4 strain the tomato juice mixture into a large bowl. add the apple cider vinegar/gelatin mixture and stir well to dissolve the gelatin.
• 5 in a small bowl, combine the room temperature cream cheese with 1 cup of the tomato juice mixture, whisking well to combine. continue whisking until there are no more lumps of cream cheese and the mixture is smooth.
• 6 oil a 6 cup mold with the tablespoon of olive oil.
• 7 pour the cream cheese mixture into the mold. cover and refrigerate until the cream cheese layer is set.
• 8 meanwhile, add the horseradish, salt, pepper, lemon juice and worcestershire sauce to the remaining tomato juice mixture, stirring well to combine.
• 9 once the cream cheese layer has set, pour the remaining tomato juice mixture into the mold, cover, and refrigerate overnight.
• 10 when ready to serve, unmold the aspic onto a serving platter and sprinkle with the parsley. if you have a difficult time getting the aspic to come out of the mold, dip the bottom of the mold into hot water for a couple seconds.
• 11 serve with home made mayonnaise on the side.