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Old Southern Tea Room Tomato Aspic Salad
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“Don’t miss the spicy cheese ball addition,” says Barbara Ratner, who sent us the copy of it she got from “The Old Southern Tea Room Cookbook,“ a self-published cookbook pamphlet now out of print. That’s essential.”
We could not agree more. This recipe can be halved to make six servings.
Chili sauce gives the cheese balls a kick and guests will be surprised to find them hiding in their salads.
-- Susan Puckett
Hands on time: 20 minutes Total time: 6 hours Serves: 12
Ingredients:
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FOR THE CHEESE BALLS:
2 (3-ounce) packages cream cheese, room temperature
2 tablespoons mayonnaise
2 teaspoons chili sauce
2 teaspoons sweet pickle relish
1 teaspoon grated onion
FOR THE ASPIC:
5 (0.25-ounce) packets unflavored gelatin
1 (46-ounce) can (or 6 cups) tomato juice
Juice of 2 lemons
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
3 onions, quartered
3 ribs celery
3 bay leaves
1 teaspoon granulated sugar
1 1/2 teaspoons salt
Tabasco sauce to taste
Garnishes: lettuce leaves, mayonnaise, parsley, carrot curls
Instructions:
TO PREPARE THE CHEESE BALLS: In a bowl, combine cream cheese, mayonnaise, chili sauce, pickle relish and onion. Chill for 30 minutes.
TO PREPARE THE ASPIC: Soak the gelatin in 1 cup cold water. In a large saucepan, combine tomato juice, lemon juice, vinegar, Worcestershire sauce, onions, celery, bay leaves, sugar and salt and bring to a boil over medium-high heat. Reduce to a low simmer and cook for 10 minutes. Strain into a bowl or large measuring cup. Season to taste with Tabasco sauce. Stir in the gelatin.
Pour into 12 lightly oiled ramekins or individual molds. Cool to lukewarm. Using a spoon, shape the cheese ball mixture into 12 (1-inch) balls. Drop one into each ramekin.
Refrigerate molds for at least 6 hours. Unmold and serve on a lettuce leaf with a dab of mayonnaise, decorated with sprig of parsley or carrot curls.
TO PREPARE THE ASPIC: Soak the gelatin in 1 cup cold water. In a large saucepan, combine tomato juice, lemon juice, vinegar, Worcestershire sauce, onions, celery, bay leaves, sugar and salt and bring to a boil over medium-high heat. Reduce to a low simmer and cook for 10 minutes. Strain into a bowl or large measuring cup. Season to taste with Tabasco sauce. Stir in the gelatin.
Pour into 12 lightly oiled ramekins or individual molds. Cool to lukewarm. Using a spoon, shape the cheese ball mixture into 12 (1-inch) balls. Drop one into each ramekin.
Refrigerate molds for at least 6 hours. Unmold and serve on a lettuce leaf with a dab of mayonnaise, decorated with sprig of parsley or carrot curls.
Nutrition:
Per serving: 111 calories (percent of calories from fat, 57), 2 grams protein, 10 grams carbohydrates, 2 grams fiber, 7 grams fat (3 grams saturated), 16 milligrams cholesterol, 743 milligrams sodium.
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