Most popular recipes in April include the Tomato Aspic
Photo by Tim Zielenbach

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10-12 Servings

  • 2 tablespoons unflavored gelatin*
  • ½ cup of cold water
  • 2 ½ cups tomato juice, separated
  • ¼ teaspoon red pepper
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon onion juice
  • ¾ cup diced celery
  1. Soften gelatin in ½ cup cold water.
  2. Heat 1 cup of tomato juice on stovetop, pour over gelatin, and stir until dissolved.
  3. Add remaining tomato juice, pepper, salt, and Worcestershire. Chill until mixture begins to thicken and stir in remaining ingredients.
  4. Pour into greased mold and chill until set. Serve with herbed mayonnaise.

*Don’t be afraid to use gelatin! It gives a twist to a salad, a pump to a dessert, and a shape to a cream pie.


  • Recipe by Bill Bowick and David Bouffard of Sugar Bakeshop, Charleston, South Carolina

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