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Tomato Aspic With Artichokes
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Chef Anne Quatrano of Bacchanalia, with assistance from Quinones chef de cuisine David “Andy” Carson, followed this recipe to the letter — almost. They used their own homemade tomato juice, made with an array of heirloom tomatoes, and flavored with fresh herbs, rather than dried. They also substituted gelatin sheets (mostly available to consumers through online sources) and their homemade mayonnaise for commercial. And while they used canned artichokes for the test, in the restaurant they would substitute a fresh, seasonal vegetable, or skip it. Either way, it makes an elegant and light starter to a meal.
Hands on time: 15 minutes Total time: 6 hours Serves: 18 muffin-cup size servings or 12 ramekin-size servings
Ingredients:
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Oil
3 (0.25-ounce) packets unflavored gelatin
6 cups tomato juice, divided
1/3 cup freshly squeezed lemon juice
1 tablespoon grated onion
1 clove crushed garlic
2 teaspoons dried dill weed
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf, crushed
1 (9-ounce) can artichoke quarters, drained (or 9 ounces frozen artichokes, defrosted), each cut in half
4 to 6 tablespoons mayonnaise
1 ounce black caviar
Instructions:
Lightly oil muffin cups or ramekins; set aside. Soften the gelatin in 1 cup tomato juice; set aside.
In a saucepan, simmer the remaining 5 cups tomato juice, lemon juice, onion, garlic, dill weed, salt, basil, oregano and bay leaf for 10 minutes. Remove from heat and strain into a bowl or large measuring cup. Add the softened gelatin and stir to combine. Let cool 10 minutes. Divide the artichoke hearts among the prepared molds. Cover with the tomato mixture and chill for 4 hours.
To serve, unmold the aspics. Top each with 1 teaspoon mayonnaise and small dollop of caviar.
In a saucepan, simmer the remaining 5 cups tomato juice, lemon juice, onion, garlic, dill weed, salt, basil, oregano and bay leaf for 10 minutes. Remove from heat and strain into a bowl or large measuring cup. Add the softened gelatin and stir to combine. Let cool 10 minutes. Divide the artichoke hearts among the prepared molds. Cover with the tomato mixture and chill for 4 hours.
To serve, unmold the aspics. Top each with 1 teaspoon mayonnaise and small dollop of caviar.
Notes:
Total time includes straining and chilling time.
Nutrition:
Per serving (based on 12): 84 calories (percent of calories from fat, 47), 4 grams protein, 8 grams carbohydrates, 2 grams fiber, 4 grams fat (1 gram saturated), 15 milligrams cholesterol, 871 milligrams sodium.
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