1. Meat Aspic
Sure, this is a lot like the Jell-O molds, but aspic is made from stock or consommé. The stock is clarified with egg whites and tonnes of meat and vegetables can be placed in the resulting congealed€ stuff. Head cheese is a good example of meat suspended in aspic, making a meat jelly or terrine. While aspic can be used to make some interesting shapes and presentations (see the Hannibal episode Tome-wan), it remains a creepy and downright off-putting way to serve meat. So, have you ever broken a tooth on a fruitcake? Are you excited for jellied meats and cheeses this year? What other foods should we make into trees?