Originally posted August 31, 2009
I’m not sure, but I think this recipe may have been included in the book as a joke. The ingredients are lime Jell-O, crushed pineapple, peppermint extract, and vinegar. The proportion of pineapple is fairly sizeable, and this made me nervous as I’ve been warned by a few different people that I should be careful when using pineapple because it contains an enzyme that inhibits gelling.
However, this appears not to have been a problem here. It’s difficult to tell from the photo, but the Jell-O in the ramekins is, indeed, fully set. I had intended to unmold the Jell-O from the ramekins onto the plate, but it would not come loose, despite the little knife and the warm water bath. I assume the ceramic wasn’t transferring the heat as well as, say, my metal bundt pan. Oh well, another Jell-O lesson learned. I may have to invest in some Pam for future recipes. (It’s not a General Foods/Kraft product, so naturally the Jell-O folks aren’t going to recommend using it.) Another little problem with using the ramekins is that I find myself wishing they contained crème brulée instead.
It would have been helpful if the recipe book had included a serving suggestion for this one, because I honestly have no idea what place this might have in a meal. Texture-wise it is rather like your more traditional relishes, in that the gelatin serves mainly as a binding agent for the crushed pineapple. Flavor-wise, I’m not sure what would be enhanced by this. The flavor is, to put it generously, complex. At first it’s just “mmm, lime Jell-O and pineapple, this is a bit of all right” and the vinegar just seems to enhance the tartness, which is something I like about both lime and pineapple. But then the peppermint sneaks up on you, and you wonder what the hell it’s doing there, like some kid in a crowd jumping up and flipping the bird in the background of a video of two dignitaries shaking hands. I’m thinking maybe you could have this with Nilla Wafers in a course somewhere between the salad (iceberg lettuce wedges with bleu cheese dressing?) and the dessert (something involving Cool Whip, definitely).
served as a relish with pork dish