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Old 11-23-2019, 12:38 AM   #1
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Aspics

Many years ago, I attended a function where the Lady-of the House made a tomato aspic, with perfectly cooked salad shrimp, molded and placed on an attractive platter, and served with simple crackers and toast points. I found it beautiful, intriguing, and delicious. It made such an impression on me that I remembered it for 20 years before I decided to make it myself. This brings me to my current train of thought, an elegant, molded seafood aspic with crackers as a side for Thanksgiving, or other holidays.

What I am thinking is that one could gently poach clams, oysters, mussels, scallops, and crab, then mine them all up after removing them from the poaching liquid. Add unflavored gelatin to the resultant liquid, reintroduce the seafood meat, and chill in a nice mold. Unmold on a nice platter, maybe with some golden whitefish caviar surrounding the aspic, with crackers.


Does anyone else think this would be a great side-dish? And, would you add something like Old Bay seasoning to the aspic, or maybe put a bowl of horseradish, or wasabi paste out with it? Let me know what you think.

Oh, an even crazier idea:
Seafood panacotta with spicy tomato-cocktail sauce on top., served up in stemmed wine glasses.

Seeeeeeya; Chief Longwind of the North

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Old 11-23-2019, 09:26 AM   #2
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hmmm.... gotta think on that one.

the aspic, maybe yes, although I personally would not make it, I would certainly taste it were it presented to me.

the panacotta does not appeal to me at all.
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Old 11-23-2019, 11:10 AM   #3
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Some of my oldest cookbooks (early 70s and 60s) have many aspic recipes, so they were were very popular, back then, before I got into cooking, though they had gone out of favor by the mid 70s. Sounded good, since I've always liked chilled dishes in the summer. Years later, I found something similar, when I started frequenting Asian markets - Agar. Seemed strange, since the only place I had ever used agar was in petri dishes! lol It is a derivative of seaweed, thus it can be used by vegetarians in place of gelatin. It sets at room temperature, unlike gelatin, so it is used for a lot of sweets in Japan and SE Asia, but it can also be used in place of gelatin in chilled dishes, for the seafood and other refrigerated foods. The only minor problem is that it requires a longer boiling time to dissolve it than gelatin.
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Old 11-23-2019, 11:19 AM   #4
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Mom did Tupperware parties in the 60's. Her big sellers were the molds.
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Old 11-23-2019, 01:03 PM   #5
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My Mom's secret to her molded Aspics was Snap E Tom, instead of tomato juice.
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Old 11-24-2019, 07:59 AM   #6
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Amazon.ca - Agar, 1 lb. $55.00
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Old 11-24-2019, 10:07 AM   #7
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Wink

Quote:
Originally Posted by Kayelle View Post
My Mom's secret to her molded Aspics was Snap E Tom, instead of tomato juice.
Off topic...

Always used this for the best Bloody Mary's, back in the day..

Ross
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Old 11-24-2019, 11:30 AM   #8
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Quote:
Originally Posted by dragnlaw View Post
Amazon.ca - Agar, 1 lb. $55.00
That's a LOT of agar-agar, would last a home cook a LONG time. You can get smaller quantities, look under molecular gastronomy supplies. I've seen it too in larger Asian markets.

I wouldn't use Old Bay as it never seems to fully dissolve when I use it, besides the fact that even a little bit is a huge hit of flavor. I'd look at some recipes for seafood aspic and come up with a homemade seasoning personally.

As to wasabi or horseradish, or even a bloody Mary type addition, you could always do a 2 layer like the old jello salads where the top would be clear and then they'd make a bottom layer with cool whip or mayo or sour cream.

Make up a small trial run and see what tweaks need to be made.

Ooh, you could do a clear layer with the seafood, a red layer with bloody Mary flavors, and a thin green layer with wasabi.
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Old 11-24-2019, 02:17 PM   #9
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I have a lovely salmon mousse recipe (that is similar to aspic, except it has mayo added). I used to make a tomato aspic back in the day with shrimp...last time I made that was a few years ago and I made it vegan with agar-agar and no shrimp. I got both recipes from a Chef in Quebec (I think along the Gaspe Peninsula, but can't recall...). For years, I used to make the tomato one for Christmas Eve and the salmon for New Year's.
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