One of the most recognizable mid-century recipes is undoubtedly aspic, a type of gelatin dish. An aspic is essentially a savory jelly made from slowly rendered meat stock, which is rich in collagen. When this collagen breaks down, it transforms into gelatin. This technique has been used for centuries, with some of the earliest printed mentions dating back to around the year 1300.
Typically, these dishes served more as a lavish centerpiece for admiration than as something you would actually eat. However, I find that tomato aspic is quite enjoyable! I’ve experimented with many recipes, but I particularly love this version, which includes horseradish for a peppery kick that really awakens the palate. Not only will it be a stunning salad to share with friends, but it also offers a delightful retro taste!
The combination of pickled beets and horseradish is common in eastern Europe, and its popularity has been co-opted by German cooks, who have long used both elements in the kitchen.
Zakuski is a spread of Russian appetizers, little dishes that, rather like Mediterranean mezze, can either start a meal or constitute the entire thing.
An improvised recipe for our Stump the Cook contest that is eaten at room temperature. For appetizers and snacks, pile the onions on garlic toast or cucumber slices. For main dishes, try it over grilled salmon, sword fish, or lamb, or over cous cous, quinoa, or rice.