Grazing with Gary: Celebrate Leap Day with aspic salads – and frog legs

Well, we have hit the end of February, and this year we have Leap Day, which gives us an extra day so the earth can catch up to the rotation of the sun. I have also been questioned by my neighbor Vicki about aspic salads. She was looking for a good one and all she could find was the one for Spaghetti O's and hot dogs so this week I am offering aspic salad recipes. Now in the old days, aspic salads were very popular but not so much these days. But just for Vicki, here we go: The first recipe is for a shrimp aspic, filled with fresh shrimp in a tomato base. The second recipe is for a molded vegetable salad. This salad is filled with crunchy vegetables and a creamy base. The third recipe is for a Bloody Mary salad. Start with a spicy tomato base with a touch of vodka. Have fun garnishing this one. Try candy bacon, cooked shrimp, celery or even spicy peppers. The bonus recipe this week is for none other than frog legs for Leap Day. Happy Cooking!!! Shrimp Aspic Salad 2 envelopes unflavored gelatin ½ cup cold water 2½ cups tomato juice 1 tablespoon finely grated yellow onion (a Microplane is the tool to use here) 1 teaspoon prepared horseradish 1 teaspoon Worcestershire sauce ½ teaspoon salt 1/8 teaspoon ground hot red pepper (cayenne) 1½ cups finely diced cooked, shelled and deveined shrimp (about 10 ounces cooked, shelled and deveined shrimp, or 25 to 30 medium-small) ½ cup finely diced green bell pepper ½ cup finely diced celery 6 iceberg lettuce cups Yield: 6 Instructions For better flavor, use fresh shrimp, not frozen or canned. Spritz a decorative, nonreactive 6-cup ring mold with nonstick cooking spray; set aside. Soften the gelatin in the cold water in a small ramekin. Meanwhile, heat 1½ cups of the tomato juice in a 2-quart ovenproof glass measuring cup by microwaving for 5 minutes at 50 percent power or until steaming. Scoop the softened gelatin into the hot tomato juice and whisk until dissolved. Mix in the remaining 1 cup tomato juice, the grated onion, horseradish, Worcestershire sauce, salt and cayenne. Set uncovered in the refrigerator for 1 to 1½ hours or until the consistency of unbeaten egg white. Fold in the shrimp, bell pepper and celery and ladle into the mold. Set uncovered in the refrigerator and chill for several hours or overnight until firm. When ready to serve, divide the lettuce cups among six salad plates. Unmold the aspic by dipping quickly into hot water, then inverting on a large plate. Tip: If the platter is wet, you'll find the unmolded salad easier to center. Cut the aspic into six wedges and bed on the lettuce. Pass a small bowl of mayonnaise. Molded Vegetable Salad 2 envelopes unflavored gelatin ¼ cup cold water 1 cup boiling water 2 tablespoons fresh lemon juice 2 tablespoons sugar ¾ teaspoon salt ¼ teaspoon hot red pepper sauce 1 cup mayonnaise (use "light," if you like) ½ cup finely chopped yellow onion ½ cup coarsely chopped red bell pepper ½ cup coarsely chopped green bell pepper ½ cup finely diced celery 1 cup moderately coarsely shredded cabbage 1 cup moderately coarsely shredded carrots Yield: 8 Instructions This salad needs no dressing; the mayonnaise is built in. Lightly coat a fluted, nonreactive 2½-quart mold with nonstick cooking spray and set aside. Soften the gelatin in the cold water in a large heatproof bowl for 5 minutes. Add ¾ cup of the boiling water, the lemon juice, sugar, salt and hot pepper sauce. Stir until the gelatin dissolves completely. Blend the mayonnaise with the onion and remaining ¼ cup boiling water, then mix into the gelatin mixture along with all remaining ingredients. Pour all into the mold and cover loosely with wax paper. Set uncovered in the refrigerator and chill for several hours or overnight until firm. To unmold, dip the mold quickly into hot water, then invert on a colorful round platter. Tip: If the platter is wet, you'll find the unmolded salad easier to center. Cut into wedges and serve as is, or if you prefer, serve on a bed of colorful mixed greens. Bloody Mary Aspic Salad Ingredients 1/2 cup coarsely chopped shallots 3 celery ribs, coarsely chopped 2 tablespoons olive oil 5 lbs. plum tomatoes, cored, quartered and puréed in a blender 2 tablespoons sugar 13/4 teaspoons salt 3/4 teaspoon black pepper 1/2 teaspoon ground celery seeds 2 teaspoons Worcestershire sauce 1/4 cup fresh lemon juice 1/4 cup vodka 2 tablespoons gelatin (from three 1/4-oz envelopes) Vegetable oil for greasing pan Directions · Step 2: Cook shallots and celery in olive oil in a 4-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add puréed tomatoes, sugar, salt, pepper and celery seeds and simmer, partially covered, stirring occasionally, 25 minutes. Pour tomato mixture through a sieve lined with dampened cheesecloth into a clean 3-quart saucepan, pressing hard on solids to extract as much liquid as possible. Discard solids. Bring tomato broth just to a boil, then remove from heat and stir in Worcestershire sauce. · Step 3: While tomato broth comes to a boil, stir together lemon juice and vodka in a small bowl. Sprinkle gelatin over vodka mixture. (Spoon vodka mixture over any powdered gelatin remaining on top.) Let stand until softened, about 5 minutes. · Step 4: Lightly oil a 1 1/2- to 2-quart nonreactive shallow baking pan (2 inches deep). · Step 5: Add gelatin mixture to hot tomato broth, stirring until gelatin is dissolved. Pour into baking pan and chill, uncovered, until firm, at least 6 hours. · Step 6: To unmold aspic, run a small sharp knife around edge, then dip baking pan into a larger pan of warm water, 15 to 20 seconds. Put a cutting board over baking pan, then carefully invert aspic onto board and cut into 1/2-inch cubes. · Step 7: • You can substitute 2 (28-oz) cans plus 1 (14- to 15-oz) can whole tomatoes with juice (use the juice) for the fresh tomatoes. · Step 8: • Aspic can be chilled up to 24 hours. Best Frog Legs Ingredients 16 oz. frog legs1 cup of all-purpose flour1/2 tsp of baking powder1/2 tsp of dry oregano1/2 tsp of black pepper1/3 tsp of cayenne pepper2 tbsp of lemon juiceVegetable frying oil Instructions To get your frog legs ready to fry, you'll need to wash and dry them with paper towels first. Next, mix all-purpose flour, baking powder, black pepper, oregano and cayenne together in a large bowl to make a coating. Roll the frog legs around in the mixture until they are evenly covered. When it's time to fry, fill a small pot with about 4 inches of oil and put it on medium-high heat. Bring the oil to about 350°F (or you can test it by sprinkling in some flour – if it starts bubbling, the oil is ready). Using kitchen tongs, carefully put a few coated frog legs into the hot oil. Fry for about 3 minutes, or until they are golden brown. Take them out of the oil and place them on a wire rack with a paper towel underneath to catch any oil that drips off. Sprinkle them with salt and squeeze a little lemon juice over them. Repeat the process with the rest of the frog legs and serve with lemon wedges for a little extra zing. Enjoy!