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Aspic (Aspik)

Aspic is a wonderful garnish for cold meat platters as made below. Also use it to prepare jellied meat by filling individual molds (or one large mold) 1/2 inch deep with liquid aspic. Chill. On this put cold cuts, sliced hardboiled eggs, pickles, tomatoes, cooked peas, beans or any desired filling. Fill mold with liquid aspic and chill. Dip dishes in hot water and loosen edges of aspic to turn out easily.

2 cups white wine
2 cups water
Maggi? seasoning
Pinch of salt
4 tablespoons vinegar
2 1/2 envelopes gelatine

Bring wine, water, Maggi?, salt and vinegar to a boil. Dissolve gelatine in 1/2 cup water and mix with liquid. Turn out in large, shallow pan and cool. Cut into cubes.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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