Tuesday, March 25, 2008

Stagecoach Inn's Tomato Aspic

Happy 50th Post!!!
And it is not baked or sweet, how odd.
Tomato Aspic-Tomato What? If you are my age and you have never been to the Stagecoach Inn in Salado, Texas you probably have never heard of such a thing. I have only heard of it from there and the thousands of recipes I have looked at trying to find their recipe. It has to be up there on my list of “Bizarre Recipes” due to the ingredients. Who would ever put lemon Jell-O with cloves and dry mustard, really? Oh, and lets throw in an onion too for texture. Why not? Don’t forget the dollop of mayo on top with a couple of capers for a garnish and a salty bite. I really have not lost my mind it is a staple at the Stagecoach Inn and apparently they know what they are doing. Don’t get me wrong, it is an acquired taste. I did not like it the first, second, or fourteenth time I had it. A couple of bites were enough for me.
Where did I find this little gem of a recipe you might be wondering? On a bulletin board on Taste of Home. This recipe was printed in the Fort Worth Star-Telegram back in 1993. I found another recipe from 30 years ago that was slightly different because they changed their recipe. What they are currently making is what is printed below. So what does Tomato Aspic taste like? Well, like tomato jell-o with Worcestershire sauce in it. The mayo on top mellows the flavors.
I served this at Easter (the reason why I posted a non-dessert) and it was not quite like theirs. It needed a little more clove flavor and maybe some worcestershire in my opinion. Still good, would compete with a lot of other Tomato Aspics out there. I dare you to try it!

Stagecoach Inn's Tomato Aspic
2 (46 oz. each) cans tomato juice
1 tablespoon dry mustard
1 bay leaf
2 whole cloves
1 tablespoon sugar
1 dash Accent, optional
1/2 teaspoon celery seed
1/2 teaspoon orange juice
1 (3 oz.) package lemon Jell-O
3 tablespoons gelatin
2 cups cold water
Juice of 1 lemon
1 medium onion, finely chopped

Combine mustard, bay leaf, cloves, sugar, and Accent with 1 can tomato juice in large saucepan. Simmer; do not boil, for 1 hour.Combine remaining ingredients in a large bowl.
Strain hot mixture into cold mixture and stir. Pour into 9 x 13x 2-inch pan. Sprinkle onions onto mixture. Place in refrigerator to set for at least 5 hours, or overnight.
Slice into squares and serve on lettuce leaves. The aspic can also be jelled in individual molds.
Note: 1 cup chopped celery can also be added to give the aspic more texture. Serves 12-15.

1 comment:

Anonymous said...

Well, thanks for leaving me a spoon full of Lime Jello and a taste of the Tangerine Cake was MARVELOUS DARLING, but I really would like to try the Tomato Aspic should you ever have any left from a meal.

I am so glad you are my daughter, cause I just LOVE your left-overs, just keep 'um coming.

Guess Who!!!!