Should meat jelly make a comeback? - Ancient Recipes With Sohla
video description
They were delicious, actually.
I think when people try to use lemon Jell-o instead, that extra sweetness in a savory dish is what puts them off, it's not supposed to be sweet.
We still make my grandmother's -jello relish- for Thanksgiving and Christmas each year.
Take a package of cranberries, 4-5 stalks of celery, a small can of crushed pineapple, a can of mandarin orange pieces, and a cup of crushed pecans.
We run them through an old-fashioned meat grinder, to crush the berries and celery (have to de-string the celery first, and usually grind whole pecans, then drain the fruit, put it all in a pan and add a cup of sugar and let sit in the fridge for an hour.
We use the black cherry Jell-o, two small packs, and follow the package directions.
If you don't mind the result being slightly cloudy, you can use the juices off the fruit for the cold water you need, but it's prettier in a glass bowl if you use water instead.
Just mix the cranberry-celery-nut mix into the gelatin with the fruit, and let sit in the fridge for a couple of hours to really set well.
It makes a really nice, sweet cranberry dessert that looks like a jewel on the table, and people that don't like the canned cranberry sauce love this.
It's not too tart, and not too filling a nice dessert for those heavy holiday meals.
Date: 2022-09-14
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Comments and reviews: 19
Craig's
Hi Sohla! Great fish lips! ---
The family Haagenson has a old recipe that dates back to the 50-s when -Gammy- would make shrimp aspic for Christmas sometimes thanksgiving.
It had a yummy V-8 flavor and has plump bay shrimp and celery inside oh! And slices of green olives. Kind of like a shrimp cocktail. They drank Gin and Vodka martinis so it was after cocktails and before Turkey. It seems from what you say is that fish is common in aspic. Well this is shrimp and they also made Crab mold too. More like an tuna mild but way better cause of Crab. Doesn-t it would great? Nobody but my brother and I eat it now --- the girls can-t do the tomato jelly but it-s so good if you have a little horseradish in it too!
Well, thanks for a trip down memory lane! It wasn-t fishy
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Hi Sohla! Great fish lips! ---
The family Haagenson has a old recipe that dates back to the 50-s when -Gammy- would make shrimp aspic for Christmas sometimes thanksgiving.
It had a yummy V-8 flavor and has plump bay shrimp and celery inside oh! And slices of green olives. Kind of like a shrimp cocktail. They drank Gin and Vodka martinis so it was after cocktails and before Turkey. It seems from what you say is that fish is common in aspic. Well this is shrimp and they also made Crab mold too. More like an tuna mild but way better cause of Crab. Doesn-t it would great? Nobody but my brother and I eat it now --- the girls can-t do the tomato jelly but it-s so good if you have a little horseradish in it too!
Well, thanks for a trip down memory lane! It wasn-t fishy
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Craig
I never got the recipes but my great aunt would always bring 2 for Christmas. 1 was cucumber, avo and onion. The other was mustard. I could see the appeal of the green one, especially since our Christmas is in summer so it's quite a refreshing addition to the table but the mustard one was amazing with all of the meats. I know she uses unflavoured gelatine and I believe evaporated milk as the base for both.
I have always had the idea in the back of my mind to make a salmon and horseradish aspic, which I think could be amazing, if done right.
I recall one time a family member served a clear, slightly yellow (maybe made with broth) mould with slices of beef tongue in. It could have been amazing but it looked so bad that I don't think anyone had any.
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I never got the recipes but my great aunt would always bring 2 for Christmas. 1 was cucumber, avo and onion. The other was mustard. I could see the appeal of the green one, especially since our Christmas is in summer so it's quite a refreshing addition to the table but the mustard one was amazing with all of the meats. I know she uses unflavoured gelatine and I believe evaporated milk as the base for both.
I have always had the idea in the back of my mind to make a salmon and horseradish aspic, which I think could be amazing, if done right.
I recall one time a family member served a clear, slightly yellow (maybe made with broth) mould with slices of beef tongue in. It could have been amazing but it looked so bad that I don't think anyone had any.
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Solangela
He asked for only for a 1000 lips and tounges because it stands for my husband. I love his lips and tounges. 1000 hopefully stands our 10 first children together and not 100. And aspic only is beneficial if it's done from the bones of the animals to excrete the collagen and nutrients. Obviously the brand -jello- is toxic and has absolutely zero nutritional value. Eating aspic is the equivalent of collagen injections. And if they called him fish in school is ludicrous because he one of the most gorgeous men I've ever seen. ESPECIALLY his eyes which is supposedly the reason they called him that. That's the FIRST thing I fell in love with those eyes.
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He asked for only for a 1000 lips and tounges because it stands for my husband. I love his lips and tounges. 1000 hopefully stands our 10 first children together and not 100. And aspic only is beneficial if it's done from the bones of the animals to excrete the collagen and nutrients. Obviously the brand -jello- is toxic and has absolutely zero nutritional value. Eating aspic is the equivalent of collagen injections. And if they called him fish in school is ludicrous because he one of the most gorgeous men I've ever seen. ESPECIALLY his eyes which is supposedly the reason they called him that. That's the FIRST thing I fell in love with those eyes.
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Julianne
I recommend instead of using water or all water: replace some with applesauce for added texture, add vanilla yogurt to add creaminess and vanilla, or using various teas to vary the flavor, like spice tea, ginger lemon tea, mint tea, etc. I have always disliked Jello because I don't like that it wiggles and jiggles. The applesauce or the yogurt stabilize it and give it more than one note.
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I recommend instead of using water or all water: replace some with applesauce for added texture, add vanilla yogurt to add creaminess and vanilla, or using various teas to vary the flavor, like spice tea, ginger lemon tea, mint tea, etc. I have always disliked Jello because I don't like that it wiggles and jiggles. The applesauce or the yogurt stabilize it and give it more than one note.
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Bywater
Having grown up in the '50s loving my Southern mother's tomato aspic, I can't slam aspics! She considered it a -salad, - in that it included various chopped vegetables and was served on a bed of iceberg lettuce. : ) Topped with a spoonful of homemade mayo and a grinding of black pepper, cold aspic nicely counteracted the sweltering heat of a New Orleans summer!
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Having grown up in the '50s loving my Southern mother's tomato aspic, I can't slam aspics! She considered it a -salad, - in that it included various chopped vegetables and was served on a bed of iceberg lettuce. : ) Topped with a spoonful of homemade mayo and a grinding of black pepper, cold aspic nicely counteracted the sweltering heat of a New Orleans summer!
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Jennifer
My Grandma-s Cherry Jello recipe
1 package raspberry jello dissolved in 1 cup hot water
Mix in 1 can Cherry pie filling
Let set in fridge
Topping:
1-2 cups sour cream
Mixed with a handful or more miniature marshmallows
Spread sour cream marshmallow mixture over top of set jello and refrigerate until served
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My Grandma-s Cherry Jello recipe
1 package raspberry jello dissolved in 1 cup hot water
Mix in 1 can Cherry pie filling
Let set in fridge
Topping:
1-2 cups sour cream
Mixed with a handful or more miniature marshmallows
Spread sour cream marshmallow mixture over top of set jello and refrigerate until served
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CVS
Thank you for this respectful exploration of aspics. It seems like most folks think it's hip to dis aspics. If millions of humans eat something for hundreds of years it must be pretty good. Lots of things that are quite nice seem slightly off putting when they are unfamiliar. Try something new to you for heavens sake.
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Thank you for this respectful exploration of aspics. It seems like most folks think it's hip to dis aspics. If millions of humans eat something for hundreds of years it must be pretty good. Lots of things that are quite nice seem slightly off putting when they are unfamiliar. Try something new to you for heavens sake.
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Vivian
In northern Norway cod tunges are a delicacy. You bread them and fry them in butter. Delicious. Also fish heads are eaten, but are less popular these days. My family makes aspic every Christmas and eat it on bread with mayo. Ours is made from meat, not fish. But we put shrimp, eggs and different veggies inside.
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In northern Norway cod tunges are a delicacy. You bread them and fry them in butter. Delicious. Also fish heads are eaten, but are less popular these days. My family makes aspic every Christmas and eat it on bread with mayo. Ours is made from meat, not fish. But we put shrimp, eggs and different veggies inside.
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Angelica
I turned the carcass of our thanksgiving turkey into bone broth, and once cold it was not this firm, but rather jello like. My daughter, 4 years old, was so excited and gleefully ate a whole bowl of it in its cold and gelatinous state. Definitely was tastier than the turkey itself.
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I turned the carcass of our thanksgiving turkey into bone broth, and once cold it was not this firm, but rather jello like. My daughter, 4 years old, was so excited and gleefully ate a whole bowl of it in its cold and gelatinous state. Definitely was tastier than the turkey itself.
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Elsie
This lends some insight into the swim bladder -glue- they used to make composite bows
EDIT: Glad she brought up the saffron. I saw that bowl as was -woah- that is a lot of expensive fckn saffron. Ive got saffron in my cupboard that's basically been relegated to heirloom status
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This lends some insight into the swim bladder -glue- they used to make composite bows
EDIT: Glad she brought up the saffron. I saw that bowl as was -woah- that is a lot of expensive fckn saffron. Ive got saffron in my cupboard that's basically been relegated to heirloom status
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jduce68
For me, the word -aspic- has always sounded like a poison rather than something edible. More power to ya tho- Fun to watch! My hubby's family is from Germany and they make a jello with shredded carrots and raisin in a lemon jello. My God, they love it!
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For me, the word -aspic- has always sounded like a poison rather than something edible. More power to ya tho- Fun to watch! My hubby's family is from Germany and they make a jello with shredded carrots and raisin in a lemon jello. My God, they love it!
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Philoctetes
Dolly Parton-s Chicken and Dumplings includes a whole onion. It is my favorite base recipe. (I like to add fresh herbs to my dumplings, and I also use buttermilk in the dumplings, and I believe hers is milk. -
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Dolly Parton-s Chicken and Dumplings includes a whole onion. It is my favorite base recipe. (I like to add fresh herbs to my dumplings, and I also use buttermilk in the dumplings, and I believe hers is milk. -
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floyd
Lime Jello with cottage cheese, Mayonaise, canned pineapple bits, +chopped walnuts makes a tasty salad in my opinion. My Grandmother called it -For Goodness Sakes Jello Salad-. My wife makes it a few times a year.
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Lime Jello with cottage cheese, Mayonaise, canned pineapple bits, +chopped walnuts makes a tasty salad in my opinion. My Grandmother called it -For Goodness Sakes Jello Salad-. My wife makes it a few times a year.
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Praetor_Fenix420
Fish heads, fish heads
Roly-poly fish heads
Fish heads, fish heads
Eat them up, yum!
Fish heads, fish heads
Roly-poly fish heads
Fish heads, fish heads
Eat them up, yum!
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Fish heads, fish heads
Roly-poly fish heads
Fish heads, fish heads
Eat them up, yum!
Fish heads, fish heads
Roly-poly fish heads
Fish heads, fish heads
Eat them up, yum!
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sarahissomewhere
My family always make whole fish for New Years and Chinese New Year for good luck and my parents love when there-s jelly from the leftovers - never knew it was kind of like accidental aspic!
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My family always make whole fish for New Years and Chinese New Year for good luck and my parents love when there-s jelly from the leftovers - never knew it was kind of like accidental aspic!
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MGraye
this just makes me think of p'tcha, which is a definite comfort food for me! we love a jellied meat, with maybe some sliced hardboiled eggies and a little spinach. it's nice and cool and soft, too
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this just makes me think of p'tcha, which is a definite comfort food for me! we love a jellied meat, with maybe some sliced hardboiled eggies and a little spinach. it's nice and cool and soft, too
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Patti
I grew up on a farm, we raised a lot of pork. Mom made head cheese. And that was just pork meat in meat gelatin And spices. .Meat from the head of the pig. We all loved it. Great breakfast food.
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I grew up on a farm, we raised a lot of pork. Mom made head cheese. And that was just pork meat in meat gelatin And spices. .Meat from the head of the pig. We all loved it. Great breakfast food.
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WarmHeart
This gives me lots of ideas. I often cook pigs feet and knuckle bones and boil it down. Pour off the oil then stick it in the refrigerator. Oh it is so good and good for you.
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This gives me lots of ideas. I often cook pigs feet and knuckle bones and boil it down. Pour off the oil then stick it in the refrigerator. Oh it is so good and good for you.
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april
Lime Jell-o! I'd like your aspics on a hot day, although I do have to say the fish lips are a little creepy for me. I've made bone broth that solidified at room temperature.
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Lime Jell-o! I'd like your aspics on a hot day, although I do have to say the fish lips are a little creepy for me. I've made bone broth that solidified at room temperature.
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