Some of my favorite ways to use ricotta are fat-free biscuits (recipe here), gelato (recipes here), and gnocchi (recipe here). The idea for a ricotta aspic occurred to me when I was looking for side dishes for last Saturday's dinner of chevon ribs. I had corn on the cob to steam and deviled eggs are a always good, but what else? I have plenty of tomatoes and cucumbers, so why not salad? And for a change, why not a gelatin salad? I hacked the tomato aspic recipe from Joy of Cooking, and even though Dan thought it looked weird, I thought it was pretty good.
|A nice change of pace.|
Creamy Ricotta Tomato Aspic
- 3 cups tomato soup base (recipe here), or tomato or vegetable juice
- 1 cup soft ricotta cheese
- 2 tbsp powdered plain gelatin
- 1 tbsp lemon juice
- 1/4 tsp salt (I added salt because my ricotta wasn't salted)
- 2 cups finely chopped vegetables (I used tomato, cucumber, and black olives)
Dissolve gelatin in 1/2 cup cold tomato juice. Set aside. Blend remaining ingredients except vegetables and heat. When hot, stir in the gelatin mixture and chopped veggies. Pour into a mold and refrigerate until set.
This gives us another way to eat fresh vegetables, plus the additional benefit of adding more gelatin to our diet. Dan has trouble with his knees, and gelatin has helped a great deal. (You can read my research in this post, "Kris's Turn. Poor Kris." We get a lot of gelatin in soups and gravies made with bone broth (recipe here), but in summer we tend to eat less soups and gravies. This seems like a perfect way to continue to incorporate gelatin in our diets. Some aspic recipes call for broth as the hot liquid so next I'll try bone broth for that.
I've never been cared for jello, but this is different and I like adding simple nutritious variety to our diet. Maybe I need some fancy gelatin molds to make it look prettier. That and a bed of lettuce (out of season here) would be nice. Next time I'm in the thrift store I'll see what I can find.
Creamy Ricotta Tomato Aspic © July 2016 by