HOME > Chowhound > Home Cooking >

Aspic recipe suggestions wanted for 1920s era supper club

tilthouse Apr 27, 2011 10:26 AM

In our rotating supper club, the hosts pick a theme each month and then every one makes and cooks a dish. The hosts this time picked "1920s / Speakeasy". Which, in practice, means lots of pre-prohibition craft cocktails. Others are making classic seafood dishes. A dessert from 1920s London is being made, stretching the implied-Americaness of the theme, but prohibition destroyed fine dining for decades, so cut us some slack :).

I want to make some thing with or in aspic. Probably a seafood aspic is out as we already have plenty of that. I am thinking a pate or even trying cheese: the "Camembert in Aspic" from the 1920s episode of Supersizers Eat... sounded very interesting. (By the way, if you haven't seen that BBC series, find a way to obtain and watch it. Very entertaining if you are into food.)

Any thoughts, suggestions, recipes?

  1. Click to Upload a photo (10 MB limit)
  1. l
    LauraGrace RE: tilthouse Apr 27, 2011 10:48 AM

    I actually really like tomato aspics -- maybe something with cucumbers in it. Very refreshing and light.

    1. m
      MazDee RE: tilthouse Apr 27, 2011 10:55 AM

      How about individual molded chicken salads? Jellied broth, a little lemon, celery, chicken breast in pretty pieces, roasted red pepper. Dollop of lemony mayo on top. Actually, I LIKE jellied chicken!

      1 Reply
      1. re: MazDee
        LauraGrace RE: MazDee Apr 27, 2011 02:03 PM

        You know, that actually sounds really nice!

      2. blue room RE: tilthouse Apr 27, 2011 10:56 AM

        Here's a good place to start:

        1 Reply
        1. re: blue room
          tilthouse RE: blue room Apr 27, 2011 11:10 AM

          First place I'd found. Interesting site. Not a lot else out there on the intarwebs. Resorted to checking out a couple of books from the public library (mostly useless -- the best one has most relevant sections quoted on the site you mentioned). Supersizers was more informative, but not from an American perspective (of course, when it comes to food in the 20's, that's probably a good thing!).

        2. s
          SherBel RE: tilthouse Apr 27, 2011 12:28 PM

          Eggs (hard-boiled, sliced or whole) in aspic are classic. I'll try to hunt down a recipe for you.

          1. h
            HillJ RE: tilthouse Apr 27, 2011 12:32 PM

            Not a straight up aspic but beautiful presentation and quite easy.
            I enjoyed it but my family doesn't like "jiggly food" ... see what you think.

            Julia Child was the aspic queen and although she brought attention to this dish most of the results were limited in appeal.

            2 Replies
            1. re: HillJ
              tilthouse RE: HillJ Apr 27, 2011 03:02 PM

              It think I'll try this, along with a couple of other things

              1. re: tilthouse
                HillJ RE: tilthouse Apr 27, 2011 03:25 PM

                Do post after the supper club dinner. I'm a supper gal member in NJ, so I'm always open and looking for new menu ideas. I love the theme your working on; clever!

            2. r
              rjbh20 RE: tilthouse Apr 27, 2011 01:47 PM

              I recently made a pork and rabbit terrine which turned out remarkably well. While I melted the natural aspic off when I unmolded it, you could leave it on.

              1. Antilope RE: tilthouse Apr 27, 2011 05:05 PM

                Aspic-glazed Cheese with Flowers and Herbs

                Camembert With Olive Glaze

                Camembert Mousse

                Cheese Mold with Fruit and Wine

                Camembert Appetizer Mold


                Show Hidden Posts