Food is paramount to life no matter what the circumstances.

Nov. 13, 2020


Something has come over me and I have this insatiable urge to go back to my Mother’s Carolina, Southern roots.  Maybe it is because I am homesick for my family and in need of some SOUTHERN COMFORT!

Today I took on the challenge of tomato aspic.  Sounds weird but it is delicious when paired with the right cocktail.

The book, BEING DEAD IS NO EXCUSE, The Official Southern Ladies Guide to Hosting the Perfect Funeral,  was a recommendation from the Domestic Goddess herself, Nigella Lawson.  Seems so odd that a perfectly proper British lady would consider this very Southern guide a go-to for traditional, uncomplicated recipes.

So here I go on my quest to make the perfect Aspic and according to this book, one cannot be buried without an aspic at least not in the Mississippi Delta! 

“Store-bought aspic is available, no self-respecting Southerner would be caught dead…….sorry………..eating it."



Nov. 13, 2020

What you need.....

Tomato Aspic

2 envelopes of Knox unflavored gelatin

4 cups tomato juice
3 yellow onions, separated into rings
2 bay leaves
Whole cloves
3 tablespoons of horseradish
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Tops of one bunch of celery
1 cucumber

Nov. 13, 2020


Step 1
Sprinkle the gelatin over the cold water in a bowl; let stand 5 minutes. Whisk in the boiling water until the gelatin is dissolved.

Step 2
Stir together the tomato juice and next 6 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.

Step 3
Pour into a 10-inch ring mold coated with cooking spray or 6 individual molds; chill 6 hours or until set.

I have added celery tops and cucumber to my mold before pouring in the mixture.

Y'all come back now, y'hear?

Beth Higgs Mabon