I was busy thinking about my New Year's menu and caviar struck me as a good idea for accompanying champagne. The aspic part of this recipe didn't really register in my head until I started to write the shopping list... unflavored gelatin? I remember ASPIC. It was on the party table when I was a kid somewhere between the port wine cheese rolled in walnuts, and the French onion soup mix dip.
|You made it in something that looked like this... that you always thought was just decoration in Aunt Mary's kitchen.|
|It would come out looking like this. |
Yes, those were frightening culinary times that I am thankful that I was too young to fully comprehend how awful the food was before chardonnay, sundried tomatoes and brie awakened our tastebuds in the 1980's.
Was Dorie having a flashback when she included this recipe? Maybe it was intended to be retro-chic, but it did not go over well at my party.
The first thing a guest said was, "ASPIC my grandmother was a cooking instructor in the 1950's and she was mad about ASPIC..." as she giggled and sampled the smoked salmon instead.
Granted, I did not make the recipe the way Dorie explained it. I wanted a mold to leave out at a party, not an appetizer for a sit down meal. I had to use fish stock because I have never seen fish bouillon in any of the grocery stores I visit... not that would matter that much.. fishy broth is fishy broth.
I added some color by putting lemon zest and dill, but I think that just broke up the salty fishy taste... I'm not really sure what would make this more appealing? The few guests that were willing to try it had it with a dab of cream cheese on a small bagel. OK,... but gelatin just doesn't seem to appeal to the 21 century palate.
Caviar Aspic Terrine
By Diane Balch
Inspired by Dorie Greenspan's Arman's Caviar in Aspic from Around my French Table
1 cup fish stock
1 package unflavored gelatin
3 ounces of caviar: salmon roe or lump fish roe
1 tablespoon of lemon zest
1 teaspoon of minced fresh dill
1) Bring fish stock to a boil in a medium sauce pan and whisk gelatin powder into it. When it is dissolved remove the pan from the heat.
2) Add roe, lemon zest, and dill to the gelatin.
3) Pour into a small jello mold or mini loaf pan (non-stick).
4) Refrigerate for at least 3 hours. Loosen edges with a butter knife before flipping the aspic out of the mold.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.