Tomato Aspic with Pineapple Sauce
This recipe is absolutely unique. It comes from Ann Wright. She never told me if she invented this recipe or where she got it. What sets[ it apart is the pineapple sauce. You wouldn't think that tomatoes and pineapple would go together, but they do.]
- Serves 6
- For the aspic:
- One 3-ounce package lemon Jell-O
- 1 cup boiling water
- 3/4 cup stewed tomatoes or canned plum tomatoes, broken up
- 1/2 small onion, grated or finely minced to yield 1 tablespoon pulp
- 1/4 cup tomato puree
- 1/4 cup tomato juice
- Oil for greasing the mold
- For the sauce:
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup mayonnaise
- 1 tablespoon pineapple juice
- 1/2 cup crushed pineapple (canned is best), drained
In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute. Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish. Refrigerate, lightly covered, overnight. To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate.
To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice. Add the crushed pineapple and stir lightly with a fork. Cover with plastic wrap and serve at room temperature with the aspic.
*Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience.
Recipe courtesy of Bridgehampton Weekends by Ellen Wright (William Morrow)