Name: Bloody Mary Aspic
Cook time: 45 min
Total time: 7 1/4 hr (includes chilling)
Yield: Makes 8 servings
Ingredients: 1/2 cup coarsely chopped shallots; 3 celery ribs, coarsely chopped; 2 tablespoons olive oil; 5 lb plum tomatoes, cored, quartered, and puréed in a blender; 2 tablespoons sugar; 13/4 teaspoons salt; 3/4 teaspoon black pepper; 1/2 teaspoon ground celery seeds; 2 teaspoons Worcestershire sauce; 1/4 cup fresh lemon juice; 1/4 cup vodka; 2 tablespoons gelatin (from three 1/4-oz envelopes); Vegetable oil for greasing pan; a double layer of rinsed and squeezed cheesecloth

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Bloody Mary Aspic

The aspic will be a deeper shade of red if made with canned tomatoes (see cooks' note, below), but fresh tomatoes will yield a brighter flavor.

Cooks' notes:

•You can substitute 2 (28-oz) cans plus 1 (14- to 15-oz) can whole tomatoes with juice (use the juice) for the fresh tomatoes.
•Aspic can be chilled up to 24 hours.

Recipe notes

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