Have you ever heard of aspic? Thatboy hadn't. I had - but only in a vague Great Gatsby-esque sort of reference. I knew it was served as some kind of side dish, a side dish that never gets made anymore. Or at least not in my circles.
Which means it's time for a resurrection. What's old is new again. As evidenced by the neon 80s outfits that are seen in every store right now.
Except, I know nothing about aspics. So, I turned to someone who I'm sure made a quite a few in her time - Fannie Farmer.
So get ready, buckle in to you time machines, and take a journey with me.
Meat aspics came first, dating back to the 1300s, but we'll start with something more user friendly - the cucumber aspic!
Everyone likes cucumber, and the texture isn't too far off from the cucumber itself - cold and refreshing. It's the perfect introduction.
Cucumber Aspic (from The Fannie Farmer Cookbook)
1/2 cup freshly squeezed orange juice
1 envelope gelatin
2 medium cucumbers
4 sprigs parsley
1 tsp salt
3 Tbsp lime juice
- Put the orange juice in a small pan and sprinkle the gelatin over. Stir over low heat just until the gelatin dissolves.
- Peel and split the cucumber lengthwise. Scoop out the seeds, then chop cucumber roughly and put in the blender.
- Roughly chop the scallions and add them to cucumber along with the rest of the ingredients.
- Add the orange juice and blend until pureed.
- Chill until the mixture begins to set, then stir well and pour into a lightly oiled mold. Chill until set.