This week we’re at number two in the countdown – that is, this is the second-to-last recipe. Wow. The end is nigh.
We’ve finally reached the end of Memory Lane with Cherry Burgundy Dessert. I don’t really remember it, for the most part, except for buying the wine. The “Burgundy” in the name is not meant to be descriptive of the color of the dish, or some sort of inept metaphor. This is one of those recipes that include wine as an ingredient, which we’ve tended to like overall because wine cuts the sweetness of the Jell-O and lends a more sophisticated flavor to it. This one calls for “Burgundy or Port Wine”, so we went to our then-favorite liquor store, Downtown Wine and Spirits in Somerville, to get some. The guys at Downtown know and care about their wines, so I guess I shouldn’t have been surprised when, upon hearing what I wanted it for, Jeff wouldn’t sell me a burgundy. He recommended a cheap pinot noir instead, and since I know very little about wine, I just bought what he recommended. This was well before our neighborhood hipster liquor store opened; I suspect the guys at City Liquors would be a lot more chill about the whole thing.
(In an interesting coincidence, this week I read a nice piece of food writing in Vanity Fair about tasting Trump wines. The conclusion is unsurprising, and I suspect Jeff and the Downtown crew would not deign to carry the Trump vintages.)
Apart from buying the wine, this recipe is pretty simple. I prepared a single batch of cherry Jell-O in much the usual way, dissolving it in a cup of boiling water, and cooling it with a half cup of the pinot and a quarter cup of cold water. I chilled it until thickened and then stirred in a can (roughly eight ounces) of sliced peaches. (Strangely, the recipe did not incorporate the juice in which the peaches were canned, which seems to be the norm with this type of recipe.) I chilled it until firm in my three-cup mold, and garnished it with Dream Whip spiced with a dash of cinnamon.
According to my notes, we gave this one a single “nasty”, though we came close to giving it two because the peaches just weren’t very good. Otherwise, the flavors blended relatively well together, and it was overall inoffensive.
The mold I used is kind of a strange one, because the shape (maybe a bit top-heavy?) seems to allow the gelatin to spread after it’s turned out. The resulting jelly dish can end up resembling a sea creature, which is probably why Cherry Burgundy Dessert reminded me of a visit I’d recently made to the Boston Aquarium with one of the grad students from the Lab. I’m sure that pleasant association contributed to my relative enjoyment of the dish.
I know that not everyone celebrates (or enjoys) this festal season, so whatever you’re up to, I hope it’s merry and/or peaceful. I’ll be back on New Year’s Eve to end 2017 in style with the very last recipe from The New Joys of Jell-O…
I’m almost regretting doing a Memory Lane post today, because I am so hungry! I went to the gym a while ago and did some deadlifts, and came home to a house not only bereft of snacks but also down to the last four ounces of milk, so I couldn’t even have the big glass of chocolate milk with which I sometimes reward myself after dragging my substantial ass to the gym. Right now I feel like I’m so hungry I could even eat Chicken Mousse.
But maybe that’s because I don’t remember it. I know I made it, because I have my notes, and a photo. Judging by my notes, I wonder if I don’t have some sort of psychological block about Chicken Mousse. Apparently, it was pretty bad. To start with, lemon Jell-O and cayenne pepper do not play well together. Somehow, this isn’t surprising, and yet there they are, both in the same recipe.
As you might have guessed from the name, or from the photo, Chicken Mousse is a bavarian type Jell-O dish. The creamy ingredients? Mayonnaise and Dream Whip. I used the Mixmaster Junior to blend them together, to avoid the danger of mayonnaise blobs. That was probably wise, but the combination of mayo and Dream Whip was, unsurprisingly, very nasty.
Finally, instead of real chicken I used some sort of mock chicken, as I was trying, during the first iteration of the Project, to adhere to my mostly vegetarian diet. The reason that I am no longer doing this is because the mock meat was always bad in these recipes, and Chicken Mousse was certainly no exception.
Nevertheless, in the end I decided that the recipe wouldn’t have been helped by using real chicken. I used too much cayenne, and that was the best part. While it was “so bad it cracks me up”, I was also a little annoyed that I was dirtying dishes to make it. We gave it four “nasties”, and it left me asking, “Oh, god, why…?”
It’s a question a lot of us have been asking ourselves lately.
As I write this, I’m nursing a mild hangover in honor of the founder of the lab where I work, after attending his retirement party last night. It was supposed to be cocktails and dinner at the Faculty Club, ending sedately at 9:00, but then an impromptu after-party was organized at a hotel bar that happens to be on my way home, so… (Five drinks over the course of five and a half hours, with a proper meal in there somewhere, and I’m feeling it today. Middle age can be a real bitch sometimes.) Luckily, this week’s Memory Lane selection happens to be on a more defined bit of track – years later, I’m still annoyed about this recipe.
Glazed Hors d’Oeuvres is right up there with Frosted Fresh Grapes in the top ranks of World’s Stupidest Jell-O Recipes. It appears, appropriately, in the section titled “Things You Never Thought Of”. (Because “You” are probably not a blithering idiot.) The basic idea is that you make some little open-face sandwiches, and then, like, glaze them with lemon Jell-O. Seriously. I did that. And you don’t just forget something like that.
I started by getting one of those miniature bread loaves that are unnaturally square (probably Pepperidge Farm party bread), and I topped the slices with what looks like cranberry sauce, and mock turkey (which wasn’t very good). Then I placed them on a wire rack above a baking pan to catch the drips and attempted to glaze these mini-wiches with lemon Jell-O seasoned with black pepper, bay leaf, dried dill, salt, cayenne pepper, and vinegar. Is your mouth watering yet?
The instructions say to do a coat, chill the hors d’oeuvres, and then add a second coat. I noted that “there’s no way this will work”, because the Jell-O went from “syrupy” to “slightly thickened” very quickly. After reviewing the data from my notes I’m making an educated guess that this is because I attempted this recipe in February. It seems like the warmer weather months would be a better time to do this, but it turns out that Pepperidge Farm party bread is only available seasonally, and while I could find no indication of when “party bread season” is, I’m guessing it’s roughly coincidental with Mallomar season.
Anyway, the end result was not pleasing. Nothing about the Jell-O (flavor, texture, color, or gloss) seemed necessary or added anything to the sandwiches. The end result was a waste of otherwise perfectly tasty little cocktail sandwiches. (I had to make some extra without the Jell-O, and those were much better.) I noted that the good thing about this recipe was that a lot of the Jell-O ended up in the drip pan. The best thing about this recipe is that it reminded me of a classic scene from This Is Spinal Tap:
And here we are, back to Memory Lane, or, in this case, Lack-of-Memory Lane. Coffee Cream Dessert was not at all memorable. Neither the photo nor my notes ring any bells, recollection-wise, and they didn’t inspire me to remake this one, either.
I gave myself a relatively easy Jell-O week, because I knew I’d be attending the March for Science on April 22. The Boston march was more of a rally, after the Women’s March in January showed that funneling a demonstration on the Common out to a march on the streets of Boston is a tricky and time-consuming proposition. Instead, community groups, mainly at the universities, marched to the Common for the rally. This time, Bryan and I weren’t with a group, so we just ambled over the Charles in our own time, and Bryan enjoyed the marching band that played before the speakers started at 2:00. (I myself am neutral on marching bands.)
As if to underscore one of the points of the rally, the weather we had yesterday was colder and considerably less pleasant than the weather at the January march. It rained as the Common filled up with rally-goers, and temperatures in the mid-40s Fahrenheit (mid-single-digits celcius) made for perfect Reynaud’s conditions. I’m glad we went, but I had to leave early when I couldn’t feel my hands anymore.
It’s been great seeing all the pictures from the marches around the world, but at the same time it’s a little disheartening that so many of us feel it’s necessary to do this. Also, it feels a bit quixotic, since the world leaders making non-fact-based policy decisions don’t seem to care.
At least this week’s Jell-O is an Orange Boycott recipe, so I’ll be sending a few shekels to the International Rescue Committee and Planned Parenthood, and hopefully that will do some good.
My notes on Coffee Cream Dessert use the word “weird” repeatedly, which makes sense. The base of this one is orange Jell-O, but it’s prepared like a “frappe” rather than a standard gelatin dessert. The gelatin powder is combined in a blender with scalded milk, sugar, and instant coffee granules until the gelatin is dissolved, and then ice and vanilla extract are added and blended until the ice is melted. It needs only a short time to set before serving, so the whole thing can be made quickly, which seems to be the chief virtue of this recipe.
The instant coffee (the book recommends Maxwell House, Sanka, or Yuban) posed a bit of a problem, since we at Freak Mountain look down our collective nose at instant coffee (except for instant espresso, which is handy for baking, and a brilliant addition to brownies). I wanted to use Maxwell House, but Bryan couldn’t find a small jar of it. I didn’t indicate what I did use, so I’m guessing it was probably instant espresso.
Anyway, the combination of orange Jell-O and coffee seems to have been sub-optimal, creating an odd flavor and aftertaste. Do coffee and orange ever go together? A quick Google search suggests that this is, indeed, a done thing – although given that one of the top hits is this cocktail recipe from Sandra Lee‘s “Semi-Homemade Cooking” program on Food Network, I’m seriously doubting the credibility of the concept.
This is another of those recipes that make me want to try to do a proper coffee jelly. I know I keep saying that, so I guess the pressure is mounting. Looking at my editorial calendar, I think I may be able to get to it in the summer. For the time being, I’m still trying to make a habit of practicing the guitar. After all, I’m going to need something to do when I’m done cooking through The New Joys of Jell-O – and I will, at some point in the foreseeable future, be done with it…
Well, we’re back to that weedy, rutted path known as Memory Lane.
I do have a vague recollection of Topaz Parfait, because it’s one of those recipes where the flavor of the Jell-O clashes rather badly with the additional ingredients. Appearing in the third chapter of The New Joys of Jell-O (“Bring on the Super Desserts”), Topaz Parfait gives the cook a chance to use the cubed gelatin technique while going on a little flavor adventure – and I mean “adventure” in the “bad planning” sense.
The adventure starts with a cup of strong coffee. Now, making coffee at Freak Mountain is always a bit of a production, because Bryan only buys whole beans, which have to be weighed on the kitchen scale and ground in the fancy-pants Italian burr grinder, to the right degree of coarseness or fineness, just before brewing. Our three main coffee-making options are French press, Chemex (I think we might have a reusable cotton filter somewhere), or a basic pour-over dripping into a thermal carafe. For this recipe, I used instant espresso.
The coffee is heated to boiling (always a bad idea with coffee), and lemon Jell-O and sugar are dissolved in it. Then cold water and brandy are added. I think you see where this is going. The Jell-O is poured into a square pan to chill until firm so that it can be cut into cubes, which are then layered with Dream Whip that’s been prepared with the addition of a little brown sugar and brandy. The Dream Whip, at least, is improved by this treatment.
Apparently the first major problem with this recipe was the smell. I don’t remember this specifically, but I can believe it. Even the nice Jell-O recipes can make the fridge smell a little funky. According to my notes, it “[made] the fridge smell like someone spilled a bottle of stout and didn’t clean it up”. I do like stout, but for drinking, not as an air freshener. Of course, the real culprit here was the brandy, which is something I don’t really like anyway, but the combination of brandy, coffee, and lemon Jell-O just doesn’t work well.
Since I’m at least a somewhat nice person, I let Bryan have the smaller dish of Topaz Parfait and took the tall one for myself. I finished it off, but only because Bryan said I couldn’t and I’m a sucker for a thrown-down gauntlet. It seems the aftertaste was quite something, and called for a palate cleanser of miniature marshmallows. We gave it three nasties, which puts it on the same level as Winter Fruit Mold (a/k/a Jell-O Fruitcake), Salmon Dill Mousse and Spanish Tuna Salad.
The thing about this recipe, and a couple of others, is that it made me want to do a proper coffee jelly, and I keep meaning to do it but haven’t gotten around to it yet. What I’d really like to do is a jelly version of Thai iced coffee, which I think would be really good, but I haven’t been able to find a satisfactory recipe for Thai coffee. I’d like to make it replicating the sweetened condensed milk that floats on top of the coffee at first and slowly swirls down into the coffee, combining with it in a sort of Brownian motion that’s intriguing to watch if you can resist drinking the coffee long enough.
A few months ago, after hunting around a bit at our local H-Mart, I found something called “instant Thai coffee drink” that I thought might be just the ticket, but it turned out to be instant coffee with sugar and, I’m guessing, powdered non-dairy creamer. (I’m enjoying some right now in my “Alien Caffeine Espresso Bar” souvenir mug from the UFO Museum in Roswell, New Mexico.) Back to the drawing board, I guess.
So we’ve got some new recipes coming up for the next couple of weeks, and then I’m going to be taking a weekend off to participate in the Ladies Rock Camp Boston fundraiser for the Girls Rock Campaign Boston. It’s basically a weekend-long rock bootcamp culminating in a showcase, possibly at a very cool local club – and I won’t lie, I’m nervous as hell about it. I’ve scarcely picked up a guitar in years, but probably someone will stick an open-tuned guitar in my hands and tell me where on the fretboard I should be holding down all the strings with my index finger to play a song. I’ve heard some distortion pedal lessons might be involved. I guess if worse comes to worst they can always take me off of guitar and put me on cowbell.
I need to start getting into a more musical mindset. Maybe I should be listening to more Chuck Berry… (R.I.P.)
And while I’m R.I.P.ing, I really should say a few words about Robert Osborne. He was a writer and film historian, best known to me and many others as the host of the Turner Classic Movies cable channel (which is, in my not-so-humble opinion, one of the few worthwhile channels left on cable, thanks largely to Osborne). Before discovering TCM I had loved classic film, but Robert Osborne always had something to say that added to my appreciation. The breadth and depth of his knowledge about film were enormous, as was his enthusiasm, and he was generous with both in his work at TCM. He was also warm and kind, and, judging by the tribute programming they’ve been running on TCM this weekend, beloved by everyone who met him. He was the best of good eggs, and we were fortunate to have him share the planet with us. He died on March 6, and my heart goes out to the many, many people who share my sorrow.
It’s been one of those days. We’re having our second (or are we now on the third?) snowstorm in less than a week. This after an exceptionally mild and mostly snow-free winter, so it seems churlish to feel oppressed by this, but from about 10:00 this morning, every time I’ve looked out the windows I’ve seen snow falling. It’s been a winter’s worth in a few days. So much for the hope that we might be spared dealing with ice dams this year.
February is the time of year when I most keenly regret moving from the San Francisco Bay Area, where I lived for about two and a half years, back to the northeast. In San Francisco, after a brief, rainy winter made endurable by the many evergreens and palm trees, springtime begins to emerge in February as though it never really ended. In that temperate climate, you don’t get the barren branches and brown grasses of a new England winter. Here in the northeast, the leaves have mostly fallen by Halloween, and when it starts snowing in November or December it feels like a mercy because you’re still willing to believe that everything is prettier under that blanket of white. By February, it’s just cold and wet, and a nuisance to walk or drive through.
On the other hand, I just got an email from MIT announcing that the Institute is closed tomorrow. That’s two snow days in less than a week. So there’s that.
Anyway. Pastel Dessert. It sounds dull, and mostly it was, but I vaguely remember it because it turned into kind of a goof.
The recipe is pretty simple, starting with Jell-O vanilla pudding mix, the kind you cook rather than the instant kind. It’s cooked together with a packet of Jell-O, any flavor – “Cook and stir over medium heat until mixture comes to a full boil and is thickened and clear.” That’s right, thickened and clear, and according to my notes, it looked as weird as that sounds. Then it’s chilled until it’s, er, more thickened, I guess, and mixed together with a prepared packet of Dream Whip.
Now, the goofy thing is, I made this around Chanukah, so I thought it’d be nice if I made this with the Berry Blue flavor so I’d have blue Pastel Dessert. As you might be able to see in the photo, I failed to account for yellow dye in the pudding mix, and I ended up with a dessert that was a not-unpleasant pistachio green. It looks rather festive with its Dream Whip garnish and bright red maraschino cherries on top.
Unfortunately, it had an odd flavor and texture. Berry Blue is a good flavor for visual effects, but it doesn’t taste all that good. I probably would have done better with a red flavor. Live and learn…
Okay, this one I remember. How can you forget fruitcake in Jell-O mold form? This is the sort of thing for which we all wish someone would invent “brain bleach”.
I know that fruitcake is the butt of a lot of easy jokes, but I honestly dislike the stuff. First of all, those candied fruit bits have such unappetizing texture, color and flavor. Then, I’ve never liked fruit that’s baked into cake or bread (e.g., raisin bagels), although over the years I’ve learned to tolerate raisins in oatmeal cookies only because I don’t ever want to have to turn down cookies.
There’s probably someone out there thinking, “I have this great recipe for fruitcake that will totally change your mind about it.” No way. I might try it, and be polite about it, but I won’t like it. And I can tell you that the last time I tasted a fruitcake was on December 10, when Bryan brought home a bit of a fruitcake that a couple of his co-workers had made from a vintage recipe to celebrate Emily Dickinson’s birthday. It wasn’t bad. I appreciated the effort – but I didn’t like it.
My notes on Winter Fruit Mold are oddly scanty, occupying less than half a page in my little notebook. I remarked that it wasn’t as bad as I expected – although candied fruit is always nasty. (Too true!) The chunky ingredients in Winter Fruit Mold include “candied mixed fruit” (whatever that happens to be), light raisins (yuck), currants, maraschino cherries, and chopped walnuts – everything I’ve always hated about fruitcake, without the benefit of booze-soaked cake.
The other thing I felt was notable was the whole wine issue. The recipe calls for a cup and a half of cherry wine, although 12 ounces of ginger ale flavored with a teaspoon of rum extract may be substituted. (As the kids say – wut?) I couldn’t find cherry wine, so I used a Portuguese red (Castelo do Sulco Reserva), which turned out to be a not-bad drinking wine and probably less nasty than cherry, which I imagine in 1974 would have been a too-sweet wine made by hippies that appealed primarily to kids who’d dropped out of high school to follow the Grateful Dead.
Winter Fruit Mold is also memorable because I brought it to the Lab holiday party. It was definitely a conversation starter, and a few people gamely tried a little of it, but most of it did not get eaten.