Posts filed under ‘Jell-O recipes’

Key Lime Pie

Here’s a delicious summer dessert.  Is it as good as the pies you can find in Key West? No. But it was a hit at Jellopalooza 2, scoring 3.7 on a scale of 1-5. The jello gives the pie a smooth consistency, and the condensed milk cuts the tartness with some sweetness.  It didn’t turn out too pretty because I had covered it with foil while it chilled, and some of the pie ended up sticking to the foil.

Here’s the recipe.

1 package (3 oz.) lime jello
1 cup boiling water
1-2 teaspoons grated lime rind
1/2 cup lime juice
1 egg yolk, well beaten
1 1/3 cups (14 oz. can) sweetened condensed milk
1 teaspoon aromatic bitters
1 egg white
few drops green food coloring (optional)
1 baked 9-inch pie shell, cooled

Dissolve gelatin in boiling water. Add lime rind and juice. Pour slowly into beaten egg yolk, stirring constantly. Add condensed milk and bitters. Chill until slightly thickened.

Beat egg white until stiff peaks form. Fold into gelatin mixture. Add food coloring. Pour into pie shell. Chill until firm – about 3 hours. Garnish with lime slices or Cool Whip, if desired.

Some comments from my guests, who had mixed opinions…

“Awesome! It’s the best one! Yum! Perfect balance of ingredients.” – Sara

“Good crust. Okay filling” – Ivanna

“Creamy and dense” – Larisa

“Generically sweet, too one-dimensional” – Christopher

“Good, but then an odd taste – is it the bitters?” – Shelby

This was the favorite dish of the party for 1-year-old Blake. Check out his cute lil’ puckered face as he enjoys the Key Lime Pie.

This was my first time using bitters in a jello recipe, but it seems that bitters are a common ingredient of Caribbean recipes like Key Lime Pie.   I had previously only associated bitters with cocktails. Hmm, maybe I should mix some bitters into my next batch of jello shots.

Here’s Jimmy Buffett’s recipe for Key Lime Pie (sans bitters).

April 11, 2011 at 12:11 am 2 comments

Richelieu Mold

Here’s another winner from the “Centerpiece Desserts” chapter – a jello mold fit for a Cardinal! And this one actually required some investigative reporting.  There’s a whole lot of flavor and richness in this jello mold, plus it was simple to make.

Here’s the recipe:

1 can (16 oz.) pitted dark sweet cherries
1 package (3 oz.) Jell-O, any red flavor
1 cup boiling water
2 tablespoons orange juice
3/4 cup diced orange sections, well-drained
1 cup Cool Whip, or prepared Dream Whip
1/4 cup chopped toasted almonds

Drain cherries and reserve 3/4 cup of the syrup. Dissolve gelatin in boiling water. Add reserved syrup and orange juice. Chill until thickened. Fold in cherries and oranges. Pour into a 4 cup mold or individual molds. Child until firm – 4 hours or overnight. Combine whipped topping and toasted almonds. Unmold gelatin. Serve with topping. Makes 3 1/2 cups or 6 servings.

My jello-fan-friend Christopher thought this one was especially good, and Dave enjoyed it too. I liked it too. I used strawberry jello. I think raspberry would have maybe added even more kick. Cherry jello would seem redundant.  The Cool Whip and almonds made a tasty garnish and cut some of the richness of the dark cherries.

I wasn’t really sure what the name meant. I googled for other recipes involving the name Richelieu, and there’s a wide variety, but I couldn’t find anything in common with this jello mold.  I guessed it was named for Cardinal Richelieu, a French nobleman of the 17th Century, thought of as a the first prime minister (and also a character in The Three Musketeers).  Richelieu was a lover of the arts, culture, and fine cuisine and is credited with introducing the eggplant to French cuisine. Thank goodness there is no eggplant in this jello mold. The Cardinal seems to have lived very large. On drinking, he said, “If God forbade drinking, would He have made wine so good?”  So I figured maybe the cookbook writer thought this decadent jello mold suited the Cardinal, plus it’s red like his robes.

Call me Columbo.  I don’t give up easily, and the Cardinal Richelieu connection to jello seemed tenuous at best. Everyone knows jello is more associated with Mormons than Catholics. Further investigation revealed a very simple answer. There’s a company named Richelieu Foods. One of their products is canned cherries. You can even buy the Richelieu brand cherries on Amazon.  Sigh…oh well, at least I learned some stuff about Cardinal Richelieu.

 

April 10, 2011 at 9:27 pm 2 comments

Banana Nut Ring with Ginger Topping

Here’s another hit from the “Centerpiece Desserts” chapter of the book: Banana Nut Ring with Ginger Topping. While the recipe name doesn’t really roll off the tongue, the dessert itself is delightful.  This was the highest-scoring dish at Jellopalooza 2, netting a 4.3 on a scale of 1-5. So, here’s the recipe.

2 packages (3 oz each) orange or orange-pineapple jello (note: I don’t think they still make orange-pineapple jello, so I used orange)
2 cups boiling water
1 can (13 1/2 oz.) pineapple tidbits or crushed pineapple
1/2 cup chopped pecans
2 bananas, sliced
1 envelope Dream Whip
2 tablespoons slivered crystallized ginger

Dissolve gelatin in boiling water. Drain pineapple, measuring syrup. Add water to syrup to make 1 3/4 cups; add to gelatin. Chill until thickened. Fold in pecans and bananas. Spoon into a 6-cup mold. Chill until firm – about 4 hours. Meanwhile, prepare whipped topping mix as directed on package; fold in drained pineapple and ginger. Chill. Unmold gelatin and spoon whipped topping mixture into center of ring mold. Garnish with pecan halves and additional ginger, if desired. Makes 10 servings.

Some guest comments…

“Topping is best, but it’s good overall” – Dave
“Good, although a little ‘busy'” – Brian
“The pecans are soggy. Other than that, it’s good” – Ivanna
“Yummy – a crowd pleaser!” – Larisa
“Great multitude of flavors and textures” – Christopher
“Yum!” – Shelby

I’m not a big fan of ginger, but it made a nice accent to this dish and went well with the orange jello and the pineapple. I was worried the bananas would seem soggy, but they didn’t.  The dish combines some of my favorite fruit flavors, and the Dream Whip topping makes it extra fun. Use a bundt pan as a mold and present it on a cake stand for a standout “Centerpiece Dessert” at your next soiree.

March 6, 2011 at 6:38 am Leave a comment

Ported Cherry Dessert

In search of more theme recipes for the Oscars, I made Ported Cherry Dessert in honor of The King’s Speech.  I don’t know if they actually drink port in the movie, but it seems like they would.  With enough port, one goes from stuttering to slurring, right?

This one turned out very tasty. My friend Christopher described it as “a party in a cup.”  So here’s the recipe.

1 package of frozen cherries, thawed (10 oz)
1 tablespoon lemon juice
1/2 cup port wine
1 package (3 oz.) cherry Jell-O
1 1/2 cups crushed ice
1/2 cup sour cream

Drain cherries, measuring syrup. Reserve 6 cherries for garnish. Add lemon juice to syrup and wine to make 1 cup and bring to a boil. Combine gelatin and boiling liquid in a blender. Cover and blend at low speed for 30 seconds or until gelatin is dissolved. Add crushed ice and blend at high speed until ice is melted – about 30 seconds.  Pour into individual dishes or wine glasses. Add cherries. Garnish with sour cream and reserved cherries. Chill. Makes about 4 cups or 6-8 servings.

This was super-quick to prepare, since the ice makes the jello set immediately. I guess blending it gave the jello a fizzy appearance.  I didn’t garnish it with sour cream, and I poured it into plastic wine cups since I didn’t have enough martini glasses. It certainly looks much classier in the martini glasses, as depicted in the exciting illustration from the cookbook. It seems to be exploding with flavor!

Not having really paid attention to the recipe when shopping, I didn’t realize the recipe was only going to make 7 servings. I thought I might need a little more for the Oscars gathering, but the only red jello I had in the kitchen cabinet was sugarfree raspberry.  Interestingly, the sugarfree jello did not work at all. It turned into a massive gelled blob in the blender.  I had to toss it.  Maybe a reader with a science degree can explain the reasons for that mishap.

I used a very tasty port wine from Kalyra, my favorite central coast winery. The dessert was light and frothy, and the cherry and port flavors complemented each other well. I’d make this one again, perhaps even for royalty.

March 6, 2011 at 5:10 am Leave a comment

Green Bay Packers Jello Shots for the Super Bowl

I was rooting for the Packers in the Super Bowl. I’m not particularly a Packers fan (I like the Rams and the Cardinals), but I have some friends who are big Packers fans. Plus I have always disliked the Steelers. One of my reasons for disliking the Steelers is pretty irrational. I don’t like that they only have their logo on one side of the helmet. This unbalance has upset me since childhood. I looked up the reason for it and discovered that it’s due to ambivalence on the part of the team that the logo would be well-received, so they tried it just on one side. After all these years, can’t they commit and put it on the other side?  Another reason also stems from childhood. I was a big fan of Roger Staubach when he was a Cowboy. I disliked Terry Bradshaw. The Cowboys and Steelers were rivals, so I had to go with the Cowboys.  The final reason is current. Ben Roethlisberger seems like a thug.

So, since I was having a few friends over to watch the game, I decided to make Green Bay Packers jello shots.  This was my first attempt at layering a jello shot.  Here’s the recipe…

Green Bay Packers Jello Shot

First layer

3 oz pkg Tropical Fusion Jell-O
1 cup boiling water
1/4 cup cold water
1/2 cup vodka
1/4 cup melon liqueur

Mix gelatin with hot water until dissolved (approx. 2 mins). Add cold water, stir.  Let sit until steam dissipates. Add alcohol, stir thoroughly (1-2 mins).  Pour into jello shot containers. Refrigerate until it begins to set – a skin will form on top.

2nd layer

3 oz pkg Lemon Jello
1 cup boiling water
1/2 cup cold water
1/2 cup vodka

Mix gelatin with hot water until dissolved (approx. 2 mins). Add cold water, stir.  Let sit until steam dissipates. Add alcohol, stir thoroughly (1-2 mins).  Let cool. Pour into jello shot containers on top of 1st layer. Refrigerate until set. Yields 20 shots.

I rushed these shots a bit and there was a little mixing of the yellow and green jello, but they still turned out good. Midori melon liqueur made them very tasty, especially mixed with the Tropical Fusion Jell-O (green in color). I bought that Jell-O last summer but haven’t seen it since. Maybe it was a limited edition.

I guess if it was truly a Packers shot, it should have involved cheese. But I just kept the cheese in my fondue pot this time.  It turned out to be a good game, and between the 5 of us we polished off all 20 jello shots which even helped make the Black Eyed Peas halftime show entertaining.

Go Pack Go!

 

February 13, 2011 at 12:03 am Leave a comment

Under the Sea Pear Salad

I had high hopes for this one, but it was disappointing.  I love pears, and I love jello and cream cheese combinations. But somehow, this one didn’t quite deliver. I don’t think the ginger really went well with the pears, and the ginger flavor was too dominant even though I only used the requested 1/8 teaspoon.

The recipe called for canned pear halves, lime jello, salt, lemon juice, cream cheese, and ginger.  There’s a layer with cream cheese in the mix, and a layer without, so the dish has a pretty appearance.  For some reason the recipe recommends serving with mayonnaise. Mayonnaise? I didn’t do this. I have to draw the line somewhere. Maybe that is why the dish didn’t do well? Would mayo have actually improved it? Mayo, ginger, and pears? Blech.

I’m guessing they added the mayo because this recipe is in the “Salads that Make the Meal” chapter. Every other recipe in that chapter involves veggies, meat or fish (or all of the above).  So I’m not really sure why this fruit dish is thrown in there. Maybe the mayonnaise addendum was a last minute thought to help the recipe fit into this chapter.

Guests scored this a 2.6 on a scale of 1-5. Perhaps it would have been more appealing if I hadn’t made it in the brain mold?

Some guest comments…

“No…just no” – Sara

“Odd flavor” – Brian

“Baby food?” – Ivanna

“Pretty presentation” – Larisa

“Pear is a nice presence but the ginger is overwhelming.” – Christopher

January 9, 2011 at 8:00 am Leave a comment

Strawberries Romanoff

I’ve still got a bunch of recipes from my November Jellopalooza 2 event that I haven’t written up, so it’s time to catch up.

Strawberries Romanoff was the 2nd most successful dish of the day, scoring 3.9 on a scale of 1 – 5.  Clearly the writer of The New Joys of Jell-O was impressed with this dish, since he or she chose to put a photo of it as a chapter heading. It’s probably my favorite photo in the book. A couple are about to walk into a house. Clearly they are guests at a dinner party, although we cannot see the hostess. The gal carries Strawberries Romanoff in a large glass bowl, and she has coordinated her outfit to match the jello.  The couple smiles and seems to be saying, “Hello hostess, we’ve brought jello! But not just any jello – Strawberries Romanoff!”  And thus begins the chapter entitled “Bring on the Super Desserts.”  Super Desserts? Oh, they’ve already been broughten.

The recipes involves strawberries, sugar, strawberry jello, brandy, Cointreau, and cool whip.  You make a layer with the cool whip and a layer without, so the dish has a pretty layered appearance.  You serve it from the bowl without unmolding it, according to the instructions. Because of the high volume of jello dishes I made for the party, I was running out of large bowls, so I made it in my flag mold and did unmold it, so mine didn’t turn out so pretty.  I thought the berry and booze combination worked, but some guests felt it was too boozy.

Some guest comments…

“Tastes like alcohol and berries” – Dave

“The foam is nice and sweet.” – Ivanna

“Straightfoward, but satisfying” – Christopher

“Tasty” – Larisa

I would make Strawberries Romanoff again. And if I brought it to a dinner party, I would be sure to wear red.

If you want a more traditional non-jello version of Strawberries Romanoff, here’s Emeril’s recipe.

January 9, 2011 at 7:40 am Leave a comment

Jellied Holiday Nog and Eggnog Martinis

It’s not a cool yule without eggnog.  But eggnog and jello? Does it work? Yeah, actually it’s not bad. It’s better than it looks in these iphone pics, I swear.

I made Jellied Holiday Nog for a dinner party.  The recipe involves lemon jello, jello vanilla pudding, sugar, dream whip, rum extract, vanilla and nutmeg. It turned out to have a pudding consistency. I didn’t try to keep it in a mold but let it run free.  It made a nice sidecar to the delicious layer cake made by HungryKat. I think if I made it again I’d put real rum in it, and more than a dash.  Even though the recipe involved no actual eggnog, it did taste noggy, due to the rum extract, vanilla, and nutmeg.  Jello magic!

My favorite seasonal eggnog recipe is for an Eggnog Martini.  I got this recipe out of Sauce Magazine. If you happen to have any eggnog left in your fridge from the holidays, try this out.

1.5 oz vodka
1.5 oz amaretto
3 oz eggnog
Splash of cinnamon schnapps
Sprinkle of nutmeg

Chill the first 4 ingredients in a shaker with ice. Strain into a chilled martini glass. Sprinkle with nutmeg.  Enjoy!

January 7, 2011 at 7:44 am Leave a comment

Grasshopper Dessert

On New Year’s Eve, I figured if I was going to make jello, it had to involve booze. So I chose to make Grasshopper Dessert.  Dave and I were staying in on New Year’s, and he loves mint, so I thought this would be a good choice.  He pronounced it the best jello yet! I thought it was good but not awesome, but then I am not a huge mint fan.

The ingredients were lime jello, sugar, creme de menthe liqueur, and dream whip.  I had to go to 3 liquor stores before I found creme de menthe, and the lone bottle they had was very dusty. I guess people aren’t drinking a lot of grasshoppers these days.  Growing up, I recall my mom sometimes ordered a grasshopper with ice cream as a dessert drink.  Do any bars still make that?

Part of the jello was made the usual way, and then cut into cubes. The rest of the jello was blended with the dream whip. As directed, I arranged the cubes of jello in a ring around a creamy center of boozy jello dream whip.  It turned out pretty and would be a good choice for St. Patrick’s Day.

As it was New Years Eve, I had to reflect on my first year of jellocraft. I made 29 of the 109 recipes in the cookbook. I also made some recipes and jello shots that weren’t in the book.  So I didn’t match Julie of “Julie and Julia” who finished her cookbook in a year, but I hope to double my efforts this year and finish it in 2011.  I have to blame the savory jellos. The experience of making them and eating them would cause setbacks and lack of jello motivation.  But, continue I shall!  I wish you all the best in life and jello in 2011!

January 7, 2011 at 7:18 am Leave a comment

Molded Ham and Egg Salad

I’ve been dreading making this recipe ever since I saw the picture in the book.  While I do dig on swine, I don’t really care for ham. And I don’t much like hard boiled eggs either – in fact, I had to visit ehow to find out how to properly hard boil eggs in order to make this recipe. Pathetic, I know, but I never eat ’em. Anyway, I figured if I was going to have to endure this dish, it would be easier to be surrounded by friends at Jellopalooza II.

This is the first recipe I’ve made from the “Salads for the Slim Life” chapter of the book. Making the dish was pretty easy. I chopped up a ham steak, hard boiled and sliced the eggs, and chopped celery and onion. The recipe called for lemon jello, with some vinegar added to cut the sweetness. I was supposed to use a loaf pan, but I don’t have one, so I used a small cake pan.  I set a shallow layer of gelatin and then layered the egg slices. I then mixed the other ingredients into the rest of the gelatin mix and put it on top of the egg layer. I followed directions but my egg slices floated up a bit into the rest of the mix and the finished project didn’t have the neat rows of eggs like the cookbook illustration. Maybe I didn’t let the bottom layer set long enough, or maybe it’s because I used the wrong pan. Oh well, I don’t think neat rows of egg slices would have made this dish more attractive or palatable.

Surprisingly, it didn’t taste as horrible as I expected. It was edible, especially if you didn’t think about it being a jello dish and focused on the ham and egg flavor.  The look of the dish is just so foreboding, however, that it’s pretty impossible to enjoy.  My guests graded it a 1.5 on the scale of 1 to 5 (1 being disgusting, 5 being delicious).  So it came a close second to Jellied Fresh Vegetable Salad (1.4) for worst dish of the party.

Some comments…

“Even the ham and eggs aren’t tasty.” – Dave

“The look alone…” – Ron

“Ewwww! It’s horrifying to look at AND to taste!” – Sara

“I really need negative ratings” – Brian

“Just tastes like ham and egg and jello. Doesn’t go together but not bad/nasty” – Ivanna, who gave it a 3 – very generous!

“The most terrifying to behold. So meaty! Flesh n’ Jello” – Christopher

If you are wondering why the party guests in the jello cookbook photo are smiling, I would say it’s because they are sitting far away from the Molded Ham and Egg Salad and they haven’t eaten it yet.

November 22, 2010 at 9:37 am 3 comments

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