Tomato Aspic Recipe

Directions:

1. Bring cream cheese to room temperature.
2. Combine the tomato juice, lemon slices, onion slices, bay leaves, celery leaves, and cloves in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes.
3. While the tomato juice mixture is simmering, mix together the gelatin and the apple cider vinegar.
4. Strain the tomato juice mixture into a large bowl. Add the apple cider vinegar/gelatin mixture and stir well to dissolve the gelatin.
5. In a small bowl, combine the room temperature cream cheese with 1 cup of the tomato juice mixture, whisking well to combine. Continue whisking until there are no more lumps of cream cheese and the mixture is smooth.
6. Oil a 6 cup mold with the tablespoon of olive oil.
7. Pour the cream cheese mixture into the mold. Cover and refrigerate until the cream cheese layer is set.
8. Meanwhile, add the horseradish, salt, pepper, lemon juice and Worcestershire sauce to the remaining tomato juice mixture, stirring well to combine.
9. Once the cream cheese layer has set, pour the remaining tomato juice mixture into the mold, cover, and refrigerate overnight.
10. When ready to serve, unmold the aspic onto a serving platter and sprinkle with the parsley. If you have a difficult time getting the aspic to come out of the mold, dip the bottom of the mold into hot water for a couple seconds.
11. Serve with home made mayonnaise on the side.