Originally posted November 29, 2009
ETA; As Casey Kasem might say, at number nine in our countdown, we have…
Well, I did warn you about the onslaught of cranberries, apples and so forth. This recipe was surely seasonal, and while it wasn’t all that quick, it did confirm for me that Cracker Barrel’s official corporate scent is artificial strawberry and spices.
Quick Cranberry-Apple Mold is another one of those whipped gelatin concoctions that involves dissolving gelatin, sugar, and spices in boiling water in the maelstrom of a blender beaker, and then chilling/blending it with crushed ice. (The fridge at Freak Mountain has a built-in ice dispenser, and while I was skeptical about it initially, I’ve decided that the thing totally rules.) The resulting liquid roughly doubles in volume, and Your Humble Narrator poured about three quarters of it (my, a lot of work with fractions today!) into a bowl set in an ice water bath to thicken, and added fresh cranberries and an apple cut into wedges to the foam remaining in the blender.
According to the recipe, the fruit was supposed to end up roughly chopped, but I had trouble getting it all down to the blades, so I had to whiz it all together probably a bit too much and the fruit got pretty well incorporated into the gelatin mixture. I have to confess I deviated from the recipe in another way, intentionally – remembering the timid seasoning of the Cinnamon Glazed Apples, I doubled the spices. The recipe called for an eighth of a teaspoon of cinnamon and an eighth of a teaspoon of ground cloves. That’s pussy seasoning, I decided, and I upped it to a quarter of a teaspoon each.
Anyway, the fruit blend was combined with the thickening foam, and it went into one of my secondhand-store molds, in which it chilled overnight. The unmolding was a success, as I’m learning that effective use of the nonstick cooking spray involves applying more than seems reasonable at first. It turns out that it really doesn’t add flavor, so there’s no harm in using more. Despite the foamy texture, the mold had decent structural integrity and held its shape until it was gone.
As for the flavor – well, my first thought was, “This tastes like Cracker Barrel, too!” (Maybe I should dedicate a short blog post to Cracker Barrel. The holiday season would be about the right time for it…) Something about the aroma and flavor of spiced strawberry Jell-O transports me instantly to a faux-homey, faux-log-cabin gift shop at an interstate exit, where I’m most likely standing in front of the admittedly impressive selection of candy. Returning to Freak Mountain, the Quick Cranberry-Apple Mold was a lot like applesauce. I still can’t make up my mind about whether I did the right thing by increasing the amounts of the spices. They clashed a bit with the strawberry Jell-O, but that doesn’t necessarily mean they were too strong. Meanwhile, the ground-up cranberries gave it a bolder flavor and added a bit of interest to the texture.
Speaking of the texture, did I mention it was foamy? I wrote it down twice in my notes, so I guess the foaminess was a real standout feature here. The color was rather nice, and overall it wasn’t too bad. We did manage to finish this one off, but we didn’t do so eagerly.
The Hunting of the Snark
The other day Bryan told me I’m not being snarky enough in this blog. I think that had been somewhat my intention on starting out, but I haven’t been able to manage it for a number of reasons, chief among them being my lack of talent for “snark on demand.” In conversation I’ve been known to toss out some spontaneous snark, but in a blog it’s far too easy to self-censor. Unfortunately, there’s some part of me that’s always trying to be nice. Then there’s the problem that few of the recipes I’ve done so far have lent themselves to much snarkiness, and this is just down to the nature of Jell-O. It’s bland. It’s hard to have any feelings about it at all. I’m hoping that I’ll be able to get a little more worked up about the scarier Jell-O dishes. In the meantime, if anyone wants to see more snark in this blog, they should feel free to add it in the comments.
Ok, I’m not sure if this’ll help you with snarkiness or make it more difficult (probably the latter), but here’s a link showing some amazing utilization of gelatin as art. I didn’t come up with this link myself, but as you know, if you write about Jell-O folks often comment upon it. https://www.atlasobscura.com/articles/gelatin-cake-flowers-syringes-vietnam?utm_source=facebook.com&utm_medium=atlas-page
That is some next-level stuff. I’ve been admiring the gelatin work by Bompas & Parr for some time, but those flowers in jelly are amazing. It reminds me of some Scandanavian glass work. When I’m done with the book, I may have to take a more serious dive into jellies.
Yeah, I’m in awe of these. I see the comparison with fine glass work. As the end of “The New Joy…” is in sight it’s good to have something ambitious on the horizon. Jellies indeed. I was once a guest vocalist with a band called the Jello Wrestlers and we never considered diving into jellies.