Phew, well, it’s done, the most dreaded recipe in the book. I feel somehow lighter. In 3+ years of cooking through Around my French Table with the French Fridays with Dorie crew, Arman’s Caviar in Aspic has always lurked in the background as the recipe which I was most dreading. So many delicious recipes, so many rewarding recipes, so many wonderful surprises, and now I’ve survived my first foray into aspic!
I gave a bit of thought to changing up the flavors of this one a bit. If I’m being honest, it was more than a bit. I actually enjoy caviar on occasion, but I was having a hard time embracing the idea of fish flavored aspic. But in the end I couldn’t come up with any brilliant alternatives and decided that I should just stick it out and try the original and see what happens.
Well, not entirely original, because I decided pretty much right off the bat that carving aspic cups was just not going to happen. We all have to know our limitations and my arts and craft skills peaked in kindergarten. Instead I pulled out some schnapps glasses and decided to serve these in little cups with the caviar sitting on top.
What can I say, they were easy, elegant, and I learned something new. But the jelly was too firm and fishy for my tastes and I remain a confirmed aspic skeptic. And heck, if I can survive fishy aspic, I can survive anything! So bring on the raw fish, live lobsters, leftover beef, and whatever the heck escabeche and marengo are. I’m ready!