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.
2 tablespoons unflavored gelatin
1/4 cup cold water
1/4 cup boiling water
4 cups tomato juice
1 tablespoon onion, minced
1 teaspoon sugar
1 teaspoon table salt
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
1/2 teaspoon celery seeds
2 bay leaves
2 whole cloves
2 tablespoons fresh lemon juice
Fresh parsley, for garnish
How to Make It
Sprinkle the gelatin over the cold water in a bowl; let stand 5 minutes. Whisk in the boiling water until the gelatin is dissolved.
Stir together the tomato juice and next 8 ingredients in a large saucepan; bring to a boil over medium-high. Reduce heat, and simmer, stirring occasionally, 15 minutes. Pour through a wire-mesh strainer into a bowl; stir in the lemon juice and gelatin.
Pour into a 10-inch ring mold coated with cooking spray or 6 individual molds; chill 6 hours or until set.