Do you remember aspic? The origins of the gelatinous substance go back to the Middle Ages, and it has a long history in several cuisines, notably French. Many of us, though, probably associate it with old school, Anglo Canadian cooking. It was the kind of dish that found its way to lots of family gatherings, socials, and pot lucks in the '50s, '60s and '70s: chunks of vegetables or meat suspended in gelatin. (Either that, or its quick-n-easy cousin, the Jell-O mold). It's the kind of dish that would have seemed irredeemably square...until now. Aspic is chic! Hot young chefs are experimenting with hip new versions of aspic. like the one pictured, above.
On the next Spark, we're doing a piece on the return of aspic, and we'd love your aspic memories. Did you love or loathe Aunt Mary's tomato aspic? Did you think your school chum's family was weird for eating gloopy stuff with chunks of fruit in it? Or perhaps you've been experimenting with new school aspic yourself. Drop us a line!