Here’s a modern bloody mary aspic. It’s so out, it’s in again.
This photo looks old-fashioned, but this gelatin is completely contemporary. Serve it as a luncheon side (like I did for the 7th grade mothers), or add shrimp and it’s a fancy first course.
Most definitely go with peppery watercress scattered all over the platter.
Bloody Mary Aspic
5 teaspoons unflavored gelatin
3 cups tomato juice
3 tablespoons fresh lemon juice
2 tablespoon prepared horseradish (optional)
Few dashes hot pepper sauce
1 tablespoon Worcestershire sauce
1 to 2 teaspoons Old Bay seasoning
Freshly ground pepper, to taste
1 cup finely chopped celery
1 cup finely chopped green or bell pepper
1 cup finely chopped peeled cucumber
2 pounds cooked, peeled and deveined large shrimp with tails left on (optional)
Lemon wedges, watercress, lettuce, and cucumber slices
Sprinkle the gelatin over ½ cup of the tomato juice in a large bowl. Heat the remaining tomato juice in a small saucepan until boiling. Pour the hot juice over the softened gelatin and stir until the gelatin is completely dissolved. Stir in the remaining ingredients except the shrimp and garnishes. Pour into a six-cup mold or leave in the bowl and chill until set.
To unmold the gelatin, place the bottom of the mold in warm water for about 30 seconds. Flip onto a platter and decorate with the garnishes and shrimp. Or, spoon the gelatin on individual serving plates or in stemmed glasses. Add shrimp and garnishes. If you’re not including horseradish in the recipe, consider serving horseradish mayo with the shrimp. Stir a spoonful or two of horseradish into a ½ cup of mayonnaise.