Recipe Repost: Fruited Gelatin Glaze
Originally posted January 18, 2010
Fruited Gelatin Glaze is kind of a kooky addition to the book. All it is, really, is fruit in Jell-O, except instead of just eating it out of a dish you put it on a cheesecake. Here we have frozen strawberries in strawberry Jell-O, atop a vanilla cheesecake with a chocolate crumb crust. This is not one that will be difficult to eat. It tastes fine, although the combination of textures is a little weird. I think I had expected it to be more like the goopy canned fruit toppings you can get in the supermarket. I should have known better.
Fruited Gelatin Glaze
The cheesecake was made by Bryan, who seems to want to keep me in a culinary ghetto, walled in by Jell-O. (I suppose it would be in poor taste to go any further with this metaphor…) It’s a fine cheesecake, but I had been kind of looking forward to making it myself. I don’t think I’ve cooked anything besides Jell-O since I made an angel food cake for a party at the end of August. Now, I don’t profess to be a master chef or anything, but I can cook more than Jell-O. Truly I can. I think…
Ah, I’m just feeling cross because I had a hard drive failure at work almost a week ago and it’s really cut into my productivity. In fact, I’m writing this blog entry while I’m at the Lab on a holiday, installing software on the new hard drive – at this moment, a Windows XP virtual machine in Fusion, no less, which is enough to make any Mac fan cranky. Bryan is actually trying to be supportive. Yesterday’s Jell-O’ing included the maiden voyage of the new kitchen clogs Bryan got me for my birthday. (After attempting to “break them in” on the day, I came to the conclusion that they were too narrow and he had to order me the wider ones, which arrived last Friday.) I’m hoping that these will save me from getting backaches as I get caught up on my schedule. Just a few more to go, and I should be all up to date.
By the way, I’ve gotten some nice comments lately, and I’d like to thank the folks who have taken the trouble. Knowing that someone is reading definitely helps keep my motivation up when the Jell-Os get particularly nasty. I seem to be picking up readers from the UK, which is exciting to this old anglophile. I’m humbled by and appreciative of everyone’s time and attention.
Virgin Recipe: Carrot, Celery and Olive Salad
Fa la la la la…. la la la la….
This is going to be a quick one, as I am exceedingly busy right now, but I wanted to make sure to get this posted.
A picture is worth a thousand words…
Carrot, Celery and Olive Salad. what can one say? To me it seemed a little anticlimactic, but from what I’ve seen on the internet, the idea of carrots in Jell-O sends shivers up many spines. That didn’t bother me as much as the olives. I selected what are now sold as “martini olives” for the visual appeal, but these olives are (conveniently, I suppose) marinated in dry vermouth, the flavor of which is enhanced by lemon Jell-O. The result is…. not good.
The charities are definitely getting their cut for this one. Between both Bryan and me, we only got a few bites out of one mold before giving up.
I look at it this way – 2017 can only get better from here. Let’s try to be hopeful, anyway…
The New Joy of Jell-O Project 