Tomato Aspic

1950s

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!  

Makes 8 servings

INGREDIENTS

• 2 tablespoons (about 20 g) unflavored gelatin

• ½ cup (120 mL) cold water

• 4 cups (1 L) tomato juice

  Retro Recipes: Vintage Dishes with a Modern Twist Bobby Hicks

• 2 tablespoons (30 mL) lemon juice

• 1 teaspoon (5 mL) Worcestershire sauce

• 1 tablespoon (15 g) prepared horseradish

• 2 tablespoons (about 20 g) finely diced cucumber

• 2 tablespoons (about 20 g) finely minced onion

• 1 garlic clove, finely minced

• 1 teaspoon (5 g) sugar

• 1 tablespoon (10 g) salt

• 1 Bouquet Garni (See below)

For SERVING

• Fresh curly parsley sprigs

• Cucumber wheels

• Crostini or toast points

DIRECTIONS

1. In a small bowl, stir the gelatin into the water and allow to bloom for 5 to 10 minutes.

2. In a large pot, combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, cucumber, onion, garlic, sugar, and salt and bring to a boil. Immediately turn the heat down to medium-­low. Add the bouquet garni and bloomed gelatin and simmer for 15 minutes, stirring occasionally.

3. Lightly coat the inside of a 4-­ to 6-­cup (1–­1.5 L) mold (see Note) with butter or nonstick spray. Pour the warm tomato liquid into the mold. Refrigerate until fully set, at least 5 hours.

4. When ready to serve, invert the mold onto a serving plate and place a hot, wet towel on top of the mold to help release the aspic. Garnish with parsley and cucumber wheels and serve with crostini or toast points.

Note: If you use a ring-­style mold, you can load the center of the tomato aspic with a delicious filling of shrimp salad, crudité, or anything else your heart desires!

Bouquet Garni

1600s

When making a delicious soup, stew, or stock, you want to impart as much flavor as possible, and with the help of a few herbs and peppercorns you’ll be calling “hands” at the pass while you’re feeding all of your family and friends. Traditionally, a bouquet garni of herbs is tied between a couple dark leek greens, but I love the convenience and reliability of tea sachets. I can fill them with a lot more, without the fuss of keeping everything together as in the classic method. Makes 1 sachet

• 4 to 6 fresh parsley sprigs

• 4 to 6 fresh thyme sprigs

• 2 bay leaves

• 2 tablespoons (14 g) black peppercorns, roughly crushed

Stack the parsley and thyme stems on top of the bay leaves and add to a tea sachet, along with the peppercorns. (Alternatively, place the ingredients in a square of cheesecloth and tie together with twine.)

Excerpted from Retro Recipes. Copyright (c) 2026 by Bobby Hicks. Used with permission of the publisher, The Countryman Press, a division of W. W. Norton & Company, Inc. All rights reserved.

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