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Cucumber Aspic (P, TNT)
Source: The President Emeritus of Bryn Mawr College
Serves: 8

2 cups cold water (divided)
1 3-oz. package lime-flavored gelatin
Unflavored vegetable oil
2 cups shredded cucumber (about 2 large cucumbers, seeds removed, and peeled if waxed)
1 cup shredded celery (about 2 stalks)
1 green bell pepper (seeds and membranes discarded), shredded
1/4 cup freshly-squeezed lemon juice (about 1 lemon)
1 tbsp. freshly grated lemon rind (yellow part only)
1 tbsp. minced raw onion
Pinch of cracked pepper

Archivist's Note: This recipe will not work with fish- or vegetable-based gelatins. Raw cucumbers affect the set.

At least six hours before you intend to serve this, pour 1 cup of the cold water into medium-sized saucepan. Bring to a boil. Turn off flame under pot.

Add gelatin; stir until dissolved. Add remaining 1 cup cold water; stir until smooth. Set aside until consistency of cold consommé (about 1-1/2 hours).

Grease 6-cup mold with oil. Fold remaining ingredients into gelatin mixture. Spoon into oiled mold. Chill until set (approximately 4 hours). Serve.

Poster's Notes:
For anyone who still has cucumbers growing, this is marvelously refreshing, and reportedly especially complements poached salmon. (As a vegetarian, I haven't tried that.)

Posted by Virginia Sauer (Sir Angus), Z'L

Nutritional Info Per Serving: N/A