By Julie White | Cooking with Julie
My mom, Dorothy (also known as Dee Dee), is turning 90 years young this month. I am dedicating this month’s recipe to her since she loves to enjoy it with roasted leg of lamb, roasted chicken or beef. It is an English tradition to serve Aspic with rich, roasted meats. Somehow it cuts through their richness. I remember growing up with my grandmother Louise serving this at our holiday meals.
Aspic is a tangy, refreshing, little side dish that is very interesting. Speaking of interesting, my mom is the most talented, creative, lively, ahead-of-her-time person I have ever known. She’s also a great cook. So, here’s to you mom, with love!
1 small 3-ounce package of Lemon Jello
1 cup of boiling water
1 small can of tomato sauce
1 1/2 tablespoons of apple cider vinegar
1 stalk of celery, diced very fine
1 green onion, thinly sliced
Dissolve the Jello in the boiling water. Stir well. Add the remaining ingredients and let set for a few hours.