This recipe comes from a historic home in Natchez Mississippi. Green tomato and kumquat relish gives this tomato aspic holiday flare.
In food processor add 1 cup tomato juice, onion and celery. Puree.
In a 3 quart sauce pan add the rest of the tomato juice and pureed vegetable/tomato juice mixture. Simmer over low heat for 10 minutes.
Add granulated garlic and Worcestershire Sauce.
Dissolve gelatin in cold water then add to hot tomato mixture. Simmer until gelatin is completely dissolved.
Pour into individual custard cups or gelatin molds.
Serve with Green Tomato-Kumquat Relish.
To make relish cut kumquats in half and with the tip of a pairing knife remove seeds. Dice kumquats.
In a sauce pan combine diced kumquats, sugar and cider vinegar.
Cook over medium heat for 20 minutes.
Add diced green tomatoes and continue to cook until thick.
Cool and serve with chilled Tomato Aspic.
You may either spoon the relish on top of the aspic or serve separately in a bowl. This relish is also delicious with other dishes - such as pork.
Recipe provided by Regina Charboneau Monmouth Plantation Natchez.