Some discussions can only be had with a good friend. Preferably, a good friend from the Deep South.
Such was the conversation I had with my Arkansas born-and-bred pal Elisabeth, who graciously offered expert insights into the culinary delights of gelatin molds -- both savory and sweet. I wasn't going for Bill Cosby's Jell-o advice, but bona fide Dixieland wiggly, jiggly aspic intelligence.
The reason: A request for a Tomato Aspic at an upcoming Cajun-theme soiree.
The whole notion of it sounded daunting and nauseating at once.
Elisabeth concurred that the usual jellied specimen was a ketchup flavored mess. But, after a half-hour of discussing the merits and pitfalls of a series of Ambrosia and Cranberry gelatin ring mold recipes, among others, I now feel confident about forging ahead with a spicy Vamp-ified version of the classic Tomato Aspic.
I'll let you know how it turns out in a few weeks when I throw my Bayou bash. And, if it's as tasty as I hope, I may even share the recipe, wiggles, jiggles and all.
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