MEAT ASPIC RECIPE RECIPES
KOŠELIENA (LITHUANIAN CHOPPED MEAT IN ASPIC) RECIPE - FOOD.COM
Also called "šaltiena", but košeliena is what I grew up calling it. I love it as a light meal on a hot day. Traditionally served as part of a cold table. Sliced thin, it makes a tasty sandwich on rye bread. Traditional accompaniments are horseradish, a splash of vinegar or a lemon wedge. This is an updated version that includes chicken and utilizes the crockpot. The gentle cooking of the crockpot keeps the broth quite clear. Prep time does not include chilling.
Total Time 9 hours 45 minutes
Prep Time 45 minutes
Cook Time 9 hours
Yield 3 lbs., 10-14 serving(s)
Number Of Ingredients 7
Steps:
- Fill a large pot with cold water and bring it to the boil. Add the meat, let it come to a boil again and let it boil vigorously for three to four minutes. Pour into a colander and rinse with cold water. (This helps the broth stay clear). Refrigerate the chicken.
- Place the pork and all remaining ingredients in the crockpot and cover with cold water. Cook on HIGH for six to eight hours. The pigs's feet should be quite tender - you should be able to cut through them with a spoon.
- Add the chicken and continue to cook on HIGH for another three hours.
- Remove the meat. Remove the skin and bones from chicken, shred the meat and put it in a large bowl. Remove the bones from the pig's feet - there are a lot of small ones - and julienne or finely dice the meat and skin. Mix together with the chicken.
- Remove and discard the vegetables and bay leaf. If a skin has formed, skim and discard.
- Divide the meat among three or four shallow bowls. Ladle the remaining broth over the meat until it is covered. Cover with plastic and let stand in the refrigerator.
- Scrape off the fat that has risen to the top of the dish. Skim the fat off the remaining broth. Ladle additional broth over the dish to create an aspic layer.
- To serve, cut into squares or wedges and serve with horseradish or a lemon wedge. Horseradish cream (mayonnaise-based dressing) is also good with this, esp. if used in a sandwich.
- Note: You can make this is one larger dish, just make sure that it's shallow - no more than about 2 inches deep.
- Note2: This will be good for about a week. It does not freeze.
- Note3: The crockpot method results in leftover broth. It is excellent in a pea soup, cabbage soup, or the like. Also, the nutritional information is misleading, as the fat cooks out and is discarded.
Nutrition Facts : Calories 103, FatContent 7, SaturatedFatContent 1.9, CholesterolContent 38.2, SodiumContent 736.9, CarbohydrateContent 1.6, FiberContent 0.4, SugarContent 0.8, ProteinContent 8
ASPIC FOR PATES & TERRINES RECIPE - FOOD.COM
The aspic adds that professional touch to a terrine or pate. To use the aspic take the pate or terrine out of the dish it was cooked in, wash the container & dry. Pour in apprx 1/4"of aspic in the bottom of the dish. Wipe the terrine/pate and remove any fat or bacon. Place the terrine/pate on top of the aspic and fill the container with aspic. Do not let it flow over the top, leave this bare. Place in refrigerator until the aspic is firmly set. To serve Invert onto a plate. You may also place thin carrot slices or other garnish in the bottom layer of the aspic. If you wish to chop the aspic to garnish a dish use 4 tbsp of gelatin instead of 3.. I will be posting some pate, terrine and perhaps a recipe or two for Galantines that I have enjoyed
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 3-4 cups aspic
Number Of Ingredients 3
Steps:
- Pour 1 cup of Broth in a saucepan& sprinkle the Gelatin on top.
- Let it sit for 5 minutes.
- Heat until the gelatin has melted.
- In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids.
- Chill until syrupy and almost settled.
Nutrition Facts : Calories 73.9, FatContent 1, SaturatedFatContent 0, CholesterolContent 1, SodiumContent 779.5, CarbohydrateContent 1, FiberContent 0, SugarContent 0.4, ProteinContent 8.6
More about "meat aspic recipe recipes"
ASPIC RECIPE | EAT SMARTER USA
The Aspic recipe out of our category Meat! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com
Total Time 9 hours 20 minutes
Calories 357 kcal per serving
From eatsmarter.com
Total Time 9 hours 20 minutes
Calories 357 kcal per serving
- To serve, dip the bottom of the molds briefly in hot water and carefully loosen the edge with a sharp knife. Invert each aspic onto a plate, garnish with reserved carrot, cornichon and parsley and serve.
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TOMATO ASPIC RECIPE | SOUTHERN LIVING
Once upon a time, tomato aspics were the brilliant red centerpieces of luncheon buffets. They were peppered with pimiento-stuffed olives or crisp bits of celery, chilled in ring-shaped molds, turned out onto lettuce-lined trays, and filled with the hostess's signature blend of chicken or shrimp salad.
From southernliving.com
Total Time 6 hours 35 minutes
Category Tomatoes
From southernliving.com
Total Time 6 hours 35 minutes
Category Tomatoes
- Pour into a 10-inch ring mold coated with cooking spray or 6 individual molds; chill 6 hours or until set.
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10 BEST MEAT ASPIC RECIPES | YUMMLY
Dec 20, 2021 · Aspic Recipe – Meat Jelly Sun Cake Mom bay leaf, garlic, salt, black pepper, carrot, water, carrot, pork knuckle and 12 more Ukrainian Aspic Recipe (Kholodets) Natasha's Kitchen
From yummly.com
From yummly.com
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KHOLODETS RECIPE - MEAT ASPIC - LET THE BAKING BEGIN!
Jul 22, 2021 · How to make Kholodets (Meat Aspic) 1st boil: To a large 8 qt pot add 2 pigs feet, 1 rear hock, 2 lbs pork loin, 2 lbs of boneless beef chuck, and add enough water to cover the meat. Bring to a boil and let cook for 5 minutes. Next, remove the meat to a clean bowl. Discard the cooking liquid and wash the pot clean.
From letthebakingbegin.com
From letthebakingbegin.com
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ASPIC RECIPE (KHOLODETS) - MOMSDISH
Jan 10, 2020 · In a 1/4 cup, add room temperature water and dissolve gelatin with water. Once its dissolved add to broth. In flat pan place chicken, carrots, and sprinkle with parsley and dill. Pour cooking broth over the chicken and herbs. Let it stay in the fridge to firm up, this process could take about 6 hours.
From momsdish.com
From momsdish.com
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ASPIC RECIPE - MEAT JELLY - SUNCAKEMOM
Dec 02, 2019 · Distribute the meat into the plates, bowls, cups or anything we've got at hand. A gallon of stock is pretty big batch considering that half of the volume is occupied by the meat. Fill up the plates, bowls, cups with the soon to be aspic. Optimally the whole distribution process should be done where the jelly will set.
From suncakemom.com
From suncakemom.com
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ASPIC – MEAT JELLY RECIPE – FOOD LOVERS HEAVEN
Jan 29, 2020 · For a boneless aspic experience remove the bones from the meat. It should be fairly easy but very much greasy. Distribute the meat into the plates, bowls, cups or anything we’ve got at hand. A gallon of stock is pretty big batch considering that half of the volume is occupied by the meat. Fill up the plates, bowls, cups with the soon to be aspic.
From foodloversheaven.com
From foodloversheaven.com
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UKRAINIAN ASPIC RECIPE (KHOLODETS) - NATASHASKITCHEN.COM
Mar 18, 2013 · 1. Make sure you soak the pork legs in cold water (we put them in the fridge overnight which is also a good way to thaw them if you want to make it the next day). 2. In a large pot, Add pork legs, and chicken drum sticks. Add enough water to cover all of the meat. Set over high heat, cover and bring to a boil.
From natashaskitchen.com
From natashaskitchen.com
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ASPIC RECIPE - MEAT JELLY - SUNCAKEMOM
Dec 02, 2019 · Aspic is made of the collagen found in the connective tissues and bones of pork. Is aspic the same as gelatin? Gelatin is a flavorless, colorless, translucent food ingredient derived from collagen taken from animal parts. Aspic is a dish set into gelatin from by the collagen found in the meat ingredients it contains.
From suncakemom.com
From suncakemom.com
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ASPIC – MEAT JELLY RECIPE – FOOD LOVERS HEAVEN
Jan 29, 2020 · For a boneless aspic experience remove the bones from the meat. It should be fairly easy but very much greasy. Distribute the meat into the plates, bowls, cups or anything we’ve got at hand. A gallon of stock is pretty big batch considering that half of the volume is occupied by the meat. Fill up the plates, bowls, cups with the soon to be aspic.
From foodloversheaven.com
From foodloversheaven.com
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QUICK AND EASY KHOLODETS - MEAT ASPIC - LET THE BAKING BEGIN!
Apr 06, 2013 · Instructions. In a large pot, cover the meat with water by about 2 inches. Bring to boil over high heat, turn it down to a simmer and cook until the meat is almost fork tender (For chicken – about 1 hour; beef – 2 hours; pork 2 hours.) Continuously skim the top for impurities with a slotted spoon. Do not cover with lid.
From letthebakingbegin.com
From letthebakingbegin.com
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KOCSONYA (MEAT JELLY/ASPIC) RECIPE — TASTE HUNGARY
Carefully trim and clean the meat and place all pieces in a large pot with all of the other ingredients (except for the salt). Pour just enough cold water to cover everything. Bring to a boil and then reduce the heat to low. Slowly simmer for 4-5 hours until all of the meat is tender, making sure to add water to replace the water that evaporates.
From tastehungary.com
From tastehungary.com
RUSSIAN STYLE ASPIC RECIPE | MEAT DISHES# | GENIUS COOK ...
Jan 12, 2009 · Aspic has always been a staple of Russian cuisine.It is usually served with horseradish, hot mustard and vodka. Aspic is actually well-boiled meat in a jellied meat stock. This dish would warm anyone even in bitter freezes, though it is a cold appetizer.Aspic is a traditional holiday dish in Russia. Not only is aspic tasty, it is also very healthy.. Natural gelatin in meat stock is beneficial ...
From geniuscook.com
From geniuscook.com
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ASPIC RECIPES WITH PICTURES
Aspic – Meat jelly recipe – Food Lovers Heaven. 7 hours ago Aspic – Meat jelly recipe. 01/29/2020 foodlovers.Looking for an easy yet filling meal? Meat jelly or aspic is an excellent yet underappreciated low carb dish that can be served any time of the day. As I currently have a little time, I was browsing on the internet yesterday.
From share-recipes.net
From share-recipes.net
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POLISH PORK ASPIC {GALARETA Z NÓZEK; ZIMNE NÓZKI; ZIMNE ...
Mar 26, 2019 · Wash pork and place in a large stock pot with water, carrots, parsnip, celery root, onion, allspice, peppercorns, bay leaves, 2 tsp of salt and 4 crushed garlic cloves. Bring to boil, turn heat to low and simmer for 1 hour. Take out vegetables and continue simmering for another 2-3 hours, or until meat is tender and falling off the bone.
From polishyourkitchen.com
From polishyourkitchen.com
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WHAT IS ASPIC / MEAT JELLY? - VINTAGE RECIPES AND COOKERY
Aspic is a savory stock made from cooking meat slowly, creating a natural gelatin that thickens, then turns to a jelly when it cools. In the past, aspics were used to preserve meats because the gelatin helped keep out air and bacteria. In the late 1800s, Charles Knox created a commercial gelatin, which saved a lot of time.
From vintagerecipesandcookery.com
From vintagerecipesandcookery.com
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48 ASPIC RECIPES IDEAS | ASPIC RECIPE, RECIPES, RETRO RECIPES
Jan 28, 2017 - Explore Bonnie Jo's board "Aspic Recipes" on Pinterest. See more ideas about aspic recipe, recipes, retro recipes.
From pinterest.com
From pinterest.com
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UKRAINIAN MEAT IN ASPIC KHOLODETS | RECIPES WIKI | FANDOM
Chop meat into bite-size pieces and place in an oblong pan. Add peeled and crushed garlic, salt, and pepper. Soften gelatin in 1 cup hot broth and add to meat. Pour enough remaining broth to cover meat by at least ½ inch. Taste broth and adjust seasoning. Cover with plastic wrap and chill overnight. Keeps refrigerated up to 1 week.
From recipes.fandom.com
From recipes.fandom.com
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WHAT IS ASPIC? | MYRECIPES
Feb 13, 2018 · Gelatin generally refers to sweet or non-savory dishes, like a Jell-O salad with marshmallows and cottage cheese. Aspic, on the other hand, is savory, traditionally made with some kind of animal stock, be it chicken, pork, or beef, and, one could argue, comes from much fancier roots. Aspics were first made in the 19th century, but, at the time ...
From myrecipes.com
From myrecipes.com
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