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Receta Bloody Mary Aspic
by CookEatShare Cookbook

Bloody Mary Aspic
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  Raciónes: 10

Ingredientes

  • 2 T gelatin
  • 1/4 c. cool water
  • 1 3/4 c. tomato juice
  • 1 3/4 c. seasoned tomato juice
  • 1/2 c. vodka
  • 1/4 c. gin
  • 2 teaspoon Worcestershire sauce
  • 3 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1 teaspoon vinegar
  • 1 T catsup
  • 1/4 teaspoon dry mustard
  • 1 pound cooked shrimp, cleaned & deveined
  • 1 c. celery, diced
  • 1 c. cucumber, diced, seeded & liquid removed
  • 1/2 c. scallions, minced
  • Celery leaves, parsley & cucumber (garnish)
  • 1 c. mayonnaise
  • 1/8 teaspoon garlic, finely minced
  • 1 T parsley, minced
  • 1 T capers, minced
  • 1 T lemon juice
  • 2 hard cooked large eggs, minced
  • 1 T dry mustard
  • 1/2 teaspoon onion tops, minced
  • 1 teaspoon fresh dill
  • 1/4 teaspoon dry tarragon

Direcciones

  1. Sprinkle gelatin over cold water in measuring cup. Place cup in small saucepan container 1/2 inch of water. Place over heat and stir till gelatin dissolves. Mix together next 12 ingredients. Add in dissolved gelatin and mix thoroughly. Refrigerate till slightly thickened. Lightly grease a 2 qt mold. Place the mold in a bowl containing several ice cubes. Spoon a small amount (about 1/8 inch deep) of gelatin mix into bottom of mold. When it is set arrange a ring of whole shrimp decoratively in the aspic. When this has set, mix the remaining ingredients with the rest of the aspic mix. Pour into mold. Refrigerate thoroughly. Unmold onto serving platter. Decorate with celery leaves, parsley and cucumber slices. Serve with Remoulade sauce.If you want something spectacular at a buffet try this. It is so impressive and very different. Yields 1 cup.
  2. Mix all ingredients. Let stand at least 2 hrs before using.