Category Archives: Virgin Recipe

Virgin Recipe: Jellied Turkey Salad

At number eight in our countdown, and in time to give you a suggestion for something to do with leftover Thanksgiving turkey, I present:

Jell-O mold containing turkey, celery, and grapes

Jellied Turkey Salad

Last year around this time I made Turkey Soufflé Salad, and shopping for the turkey on the day after Thanksgiving meant my choices were limited. I wasn’t particularly happy with the deli slices I ended up using, so I made sure that Jellied Turkey Salad would come up on the editorial calendar before Thanksgiving, and I decided that I would just have to roast a turkey breast to get a satisfactory meat component.

A week or two before it was time to get to work on the Jell-O recipe, it occurred to me that if I was roasting a turkey breast anyway, maybe I ought to just go whole hog and make an early Thanksgiving dinner. After all, I hadn’t gotten to do a Thanksgiving my way in almost 30 years. Instead of my in-laws’ library-paste stuffing, I would make the stuffing I remembered from my youth, a simple dish of celery, onions and peppers sautéed in a lot of butter, mixed with croutons, and moistened with broth. Instead of heavy mashed potatoes beaten with cream cheese (cream cheese? why?) I would make basic potatoes mashed with butter, milk, salt and pepper (and not beaten, so they’d have that “real mashed potatoes” texture). I would have jellied cranberry sauce (with the can shape), a side veg, and brown’n’serve rolls, if I could find them.

So that’s what I did (minus the brown’n’serve rolls, which were not yet available). It was actually kind of fun. Cooking a multipart meal like that has a certain rhythm to it, coordinating the timing of the various elements. It went amazing well considering how long it had been since I’d cooked a big meal like that, although it was not without a few small hiccups. For starters, the turkey took longer to roast than I had been led to believe. I wasn’t totally happy with the gravy, which was probably doomed from the start due to the natural limitation of pan drippings from a lean breast. I’d kind of like a do-over on the stuffing because I couldn’t find herbed croutons and the unseasoned ones, well, they needed seasoning. Also, I found that I am totally lacking turkey carving skillz. Still, it was a nice dinner, and Bryan made a chocolate pecan pie for dessert, and I had leftover turkey for my Jell-O.

Then my procrastination tendencies kicked in and I kind of bollixed up the timing on this, which is why there’s no video for it. (Not that I expect anyone really misses it, but I’ll do an extra “penance” anyway and make a donation to the Boston Food Bank so that somebody else can have a nice Thanksgiving dinner.) We had the dinner last Saturday, and the leftover turkey wound up sitting in the fridge until I got to work on Jellied Turkey Salad on Wednesday evening. I looked up how long leftover turkey is safe to eat, and while most sources said three to four days, I found a discussion thread on Chowhound where people were maintaining that leftover turkey is fine for upwards of a week. Okay, I thought, this will just make it exciting…

JTS-Recipe

Jellied Turkey Salad, recipe plus serving suggestion

… which is good, because making Jellied Turkey Salad is a bit of a dawdle. It’s your basic prepping of the solid ingredients (I did a little extra of everything, as usual), thickening the Jell-O over an ice water bath, mixing in the solid ingredients, and chilling it in a mold. That old story, one we know so well by now. Since I was making this before we ate dinner, I nibbled at the turkey while I was cutting it up, and found that it was better as leftovers than it had been right out of the oven, and I decided that the bother of roasting it had been worth it.

The mold sat in the fridge for an extra day (what can I say, it was a rough week), so on Friday it was with some trepidation that I unmolded it, took some photos, and sat down to try a piece. Bryan got home from work while I was setting up for the photos, and he assured me that he’d eaten some of the leftover turkey for lunch and hadn’t gotten sick, so that was encouraging.

After tasting it, I’m just as glad I didn’t go to the trouble of making a video, because there were no grimaces. Jellied Turkey Salad wasn’t particularly awful. The Jell-O was too sweet, but there were enough other ingredients in there that the sweetness wasn’t overwhelming. The turkey was fine, and I liked the flavor of the chopped tarragon. As with so many of the savory Jell-O recipes, the flavors just didn’t blend together well, so each bite was a little, I guess you could say, confusing to the palate. When Bryan tried a bite, he was startled; he said it wasn’t what he was expecting.

Jellied Turkey Salad appears in the chapter titled “Salads for the Slim Life”. I imagine that, as with so many “diet” foods of the mid-20th century, the primary function of this dish is to kill the appetite. I was pretty hungry when I tried this, so I ate several bites, but I had no desire to finish my portion, let alone eat the rest of the mold. The garbage disposal got the bulk of it, and Action Against Hunger will get its usual donation.

Virgin Recipe: Kicky Cooler, Snack Cups

In the spirit of the Halloween season, today’s Jell-O recipes are “Especially for Junior Cooks”.

Kicky Cooler

two dessert dishes with strawberry Jell-O & scoop of chocolate ice cream on top

Kicky Cooler

Don’t ask me about the name on this one. Since this is “for Junior Cooks” you know there’s no alcohol in it. It’s pretty simple, so it’s not like anyone would get a kick out of making it. You just prepare a single batch (three ounce package) of strawberry Jell-O per the instructions on the box, divvy it up between four dessert glasses (make them kind of small, this is only a half-cup of Jell-O per glass), chill it in the fridge until it’s firm, and serve it with a scoop of ice cream on top.

I know what you’re thinking, and yes, Jell-O á la mode is kind of weird. The combination of textures makes for a peculiar mouth-feel. On the other hand, the recipe doesn’t specify an ice cream flavor, so you don’t need to go with boring old vanilla if you don’t want to. Since the Friendly’s ice cream was still on sale at this supermarket this weekend, we picked up a carton of Forbidden Chocolate (formerly Double Chocolate). Flavor-wise, at least, this went well with the strawberry ice cream. We used up the whipped cream, so we ate this one without and it was fine, but a little spritz would not have gone amiss.

I can imagine a kid liking this. Okay, so it’s Jell-O, but at least you get to have some ice cream with it…

Snack Cups

Snack Cups is more a premise than a recipe. You make a batch of Jell-O, any flavor, chill it until firm in paper cups, and add toppings to it before eating. There are topping suggestions:

…prepared whipped topping, sundae sauce, flaked coconut, chopped nuts, chopped or sliced fruit, marshmallow sauce, miniature marshmallows, colored sprinkles…

Actually, this sounds like something you might make for a kid who’s severely lacto-allergic and can’t have a proper ice cream sundae.

package of Trolli Sour Brite Crawlers Minis

Somewhat unconventional choice of worms

There’s enough latitude in this recipe that I decided, in honor of Halloween, to make this one as Dirt Cups, with cookie crumbs and gummy worms as the toppings. I didn’t use the official Kraft recipe, which includes Cool Whip and specifies Oreo cookies for the crumbs. Instead, for the Jell-O I used Devil’s Food flavored Jell-O instant pudding, and for the topping I used crumbs made from Nabisco Famous Chocolate Wafers (a less sweet, deeper cocoa flavor than Oreos), and Trolli mini sour gummy worms (mainly because I couldn’t find the traditional life-size gummy worms, and also because I thought the minis would fit better in the snack cups.)

Rather than paper cups, I decided to go with clear plastic because part of the fun of a snack called Dirt Cups is getting to see how much it looks like a cup of dirt. Another part of the fun was hiding some of the worms between the pudding layer and the cookie crumb layer. Bryan assumed that the worms he could see at the top of the cup were the only ones, and he was amusingly surprised to find more of them burrowing down there in the dirt.

cup of chocolate pudding, chocolate crumbs, and gummy worms

Snack Cup, a/k/a Dirt Cup

The Dirt Cups were fun to make, fun to eat, and tasty, although the gummy worms did make for an odd overall texture. On the other hand, it’s Halloween, so what better time to be eating worms in dirt? It was nice to have a Halloween win after last year’s abject failure.

Unfortunately, I find I can’t help but think of my Dirt Cup experience in contrast with a video I saw of our president in the Oval Office hosting children of the press corps for a Halloween event. The children were in costume, and the president was going to give them candy, but first he needed to speak with them. Did he compliment their costumes, or ask them what their favorite candy was, or ask if they went trick-or-treating? Nope. He told them that it was amazing that the press produced such beautiful children (i.e., talked smack about their parents), and asked them how the press treated them. (I wish there had been at least one fearless wise-ass kid to pipe up, “My mom sent me to bed without dinner once…”) Setting aside the way he has of always making everything about him, you have to wonder if he remembers being a kid (we know he was one once because there are photos), or if he outright killed his inner child at some point. Halloween is a great time for adults to let themselves be more kid-like. The president had this perfect opportunity to have a little fun, and he just couldn’t do it. That’s genuinely sad.

Your Humble Narrator, with t-shirt, purple tutu skirt, black Chucks, black wings, heavy eye makesup, and a sneer

Punk Fairy

With everything that’s been going on this year, I have to admit that I haven’t been feeling Halloween as much as usual. I didn’t bring candy to the office (for which my waistline thanks me), and for the annual party I ended up putting together a costume out of bits of previous costumes. With some heavy eye makeup, a lot of hairspray, and a Billy Idol sneer, I created my Punk Fairy. I feel like it captures the zeitgeist pretty well this year. It wasn’t my first choice, though. Inspired by the appearance at Target of adult-size onesie pajamas (I don’t know why, and I don’t want to know) I had thought I might work up a “Toddler Trump” costume, but then I couldn’t find a plain, non-cartoon-franchise onesie, and when I tried to do the classic Trump pout, I discovered that I couldn’t do it. It kept ending up looking like duckface, and even I had to admit that I’m too pretty to impersonate Trump.

Oh well. There are two more Dirt Cups in the fridge, a bag of Halloween candy in the cabinet (in case we get trick-or-treaters at Freak Mountain), and Killer Clowns from Outer Space on the DVR, and my old ass is having a fun holiday, because what’s the point of life without fun?

Virgin Recipe: Jiffy Cooler

Well, it’s been another one of those weeks. It seems like most weeks are “one of those weeks” lately, so it was nice to get back to another “Especially for Junior Cooks” recipe.

But before I get into that, I’d like to direct the reader to Jellied Salade Niçoise, where just a couple of days ago I received a very nice comment from songwriter George Potor, who had written a song about Jellied Salade Niçoise and then happened upon my blog post. He included a link to his song, which seems to capture the essence of the dish. It made my weekend, really. He also mentioned a song about SpaghettiOs Cupcakes, which I found in this Bon Appetit post. Who knew weird processed food recipes could be such a deep mine for creativity? It occurred to me briefly that The New Joys of Jell-O could be made into an album, but that would be a multi-disk set that no one would listen to. Probably best not to go there.

plate of Oreos and dish of Jiffy Cooler with whipped cream

Jiffy Cooler, with serving suggestion

Jiffy Cooler would surely be a very short song. It’s just a softer Jell-O (“red flavor”, prepared with a full cup of cold water) made into a bavarian with a pint of vanilla ice cream. When we went to the supermarket, the Friendly’s ice cream was on sale, so we bought a carton of vanilla, and also a carton of peppermint stick, which is my favorite and, unfortunately, only available for “the holiday season”. I gather that’s started already. (I don’t want to get too far off topic, but it’s only mid-October and I’m already seeing Christmas-themed ads on television – way too soon, people! It feels like Mallomar season has barely started.)

I chose strawberry for the red flavor, but raspberry would have been fine. One might even consider branching out from the red flavors and try this with peach, or Berry Blue, both of which go well with cream. (It’s just hitting me now that Jiffy Cooler made with Berry Blue would make a nice visual match for my Blue Heaven dish ware.) The “Jiffy” part is not random, or a misnomer. This is actually a pretty quick recipe to make, since you just make the Jell-O, melt the ice cream into it, and chill it for an hour or so. Mine was in the fridge for more like two-and-a-half hours while I was at the gym, and it still turned out to be a fairly soft jelly dish.

I was even looking forward to tasting it when I got back from my workout, not least because I decided to serve it with whipped cream and Oreo cookies on the side. (Shh! Don’t tell my trainer!)  I definitely recommend that. Bryan and I both wound up dipping our cookies in the Jell-O and cream, and it all went very well together.

Maybe it’s the endorphins talking, but for once I feel like I’m ending the week on a high note. The Jell-O was good, we have Oreos to eat, I got to hear one of the recipes made into a song, and now that this one is done, I have thirteen recipes left in the Project. Thirteen! The end is in sight…

Virgin Recipe: Cool Coleslaw Salad

…And here we are, back to the nasty Jell-O. The good news is that we’re heading into the final countdown phase, and Cool Coleslaw Salad is the third-to-last of the savory Jell-O recipes!

I did have to drag myself back from the Mojave Wasteland to do this. I decided to start a new playthrough of Fallout: New Vegas last weekend, perhaps not the wisest decision, but my other distractions are starting to fail me. On the surface it seems kind of strange that a video game set in a dystopian alternate-timeline, post-nuclear-apocalypse future should be so soothing, but I’m starting to form theories about fight-or-flight and stress hormones. Maybe engaging in those imaginary fights allows for a release of stress that’s not possible in the real world, where all we can do is scan our Twitter feeds every morning hoping that World War III hasn’t begun. Also, I like the southwest desert a lot, the bleak beauty and the vast quietness of the landscape, which is captured really well in Fallout: New Vegas.

pimientos, mayonnaise, mustard, onion, sour cream, salt, vinegar, lemon Jell-O, cabbage, parsley

Another motley collection of ingredients…

So I ventured out of my motel room in Novac and into my kitchen to make Cool Coleslaw Salad. There isn’t actually a whole lot to say about this one. The base is lemon Jell-O, but otherwise it’s not so different from a standard, non-gelatinous coleslaw. In that sense, it’s a close cousin to Molded Potato Salad.

A single batch of lemon Jell-O is prepared with a little less cold water than usual, but with salt and vinegar added. A half-cup of mayonnaise and a half-cup of sour cream get blended into the Jell-O, along with a few tablespoons of prepared mustard and some finely-chopped onion. I chilled the resulting savory bavarian over an ice-water bath until it was thickened, and then added shredded cabbage (the recipe calls for three cups, but I probably added more), a few tablespoons of diced pimiento, and a quantity of chopped parsley that was probably more than the tablespoon specified in the recipe. It all chilled in a glass bowl in the fridge overnight, et voila! Cool Coleslaw Salad!

the finished product, remarkably like regular coleslaw

Cool Coleslaw Salad

All in all, I’m pretty happy about how it turned out. I’m glad I added extra cabbage, because I think if all the cabbage had been submerged in the gelatin that would have been kind of depressing. At least this looked like “a salad”, and to be honest, I think that visually, at least, it was not unappealing.

While I’m overall relieved to be done with these “sour cream and mayonnaise” recipes, I have to say that Cool Coleslaw Salad did not taste bad. It tasted like coleslaw. The onion and the mustard really cut into the sweetness of the lemon Jell-O, and the sour cream and mayonnaise mixture made sense, for once. The real problem with this dish was the mouthfeel. The combination of a crunchy vegetable and a creamy gelatin is just unpleasant.

For once, Bryan and I were entirely on the same page on a recipe. I gave him some to try, and he actually ate more than a forkful, agreeing that it tasted fine but just wasn’t very nice to eat. The garbage disposal got the bulk of it, so Action Against Hunger will be getting another donation.

 

Virgin Recipes: Cool Cubes, Banana-Marshmallow Special

Today we’re back to the kids’ stuff, and doubling up to get that much closer to finishing by the end of the year.

Cool Cubes

parfait glasses with grape Jell-O layered with green grapes, topped with whipped cream

Cool Cubes

Cool Cubes is an Orange Boycott recipe that originally called for orange Jell-O and mandarin orange sections. Luckily, this is a pretty simple recipe that’s easy to make with other flavors and fruit. All it is, really, is Cubed Gelatin layered in a tall glass with fruit, so I went with grape Jell-O and, for contrast, green grapes. In my not so humble opinion, this was probably nicer looking and tastier than the original recipe, which would have been quite boring.

Somehow, there was whipped cream left over from last week’s Fruit Flavor Flakes, so I used it to top our Cool Cubes. To be honest, though, grape Jell-O doesn’t go as well with cream as the berry or peach flavors. It wasn’t bad, just… I mean, you wouldn’t make an ice cream float with grape soda, would you?

I asked Bryan if he liked cubed or flaked gelatin better. He was noncommittal.

Banana-Marshmallow Special

small plastic cups of Banana-Marshmallow Special

Banana-Marshmallow Special

Banana-Marshmallow Special was the more kidlike of these two, probably because of the inclusion of miniature marshmallows.

It wasn’t as simple to make as Cool Cubes, which is why, I imagine, I managed to screw it up a little bit. The recipe says to make a single batch of strawberry Jell-O and chill until almost set, to prevent the marshmallows from floating to the top. Well, I was using the trusty cold-water bath method to chill the Jell-O, but I didn’t have quite enough ice, and I was getting a little impatient, so I added the banana slices and marshmallows when the Jell-O was thick, but not quite almost set. I added extra marshmallows and banana slices, so there wasn’t so much a problem with solid ingredients floating to the surface, but the powdered sugar coating on the marshmallows came off in the viscous Jell-O and formed a sort of colloidal suspension in the gelatin, which is why the Jell-O part looks a bit cloudy. I wonder if a kid would do better, but I rather doubt it.

The Jell-O with marshmallows and bananas in it gets put in glasses, dishes or paper cups to set. There’s another Junior Cooks recipe coming up that says to put the Jell-O in paper cups, and that got me to thinking that maybe I could use Dixie riddle cups for these recipes. That just goes to show how far away from any kid-centered orbit I am, because it turns out that Dixie riddle cups went away a long time ago, and failed to stick around past a short-lived revival twenty years ago. The designs on modern paper cups just don’t appeal to me, so instead I got some reusable plastic cup containers, which will make it easier for me to bring the leftovers to work for lunch.

I added some mini-marshmallow to the top of the Jell-O in the cups – I don’t know why, because it’s not like this wasn’t sweet enough already. It’s what kid-me would have done, for sure.

We ate Cool Cubes and Banana-Marshmallow Special in one sitting. Unsurprisingly, Bryan preferred the Banana-Marshmallow Special, mainly because of the marshmallows. I think I preferred the Cool Cubes, though, and this was more because of the bananas. I don’t love bananas in Jell-O. It’s mainly a texture thing. Although I like bananas, there’s something a little creepy about them. They make me think about bugs, especially the more ripe they are. The bananas I used in this recipe were ones I had bought at the supermarket the same morning I made the Jell-O, so it’s not like they were very ripe, but they were a weird texture in a dish that was, let’s be honest, all weird textures, very firm Jell-O and marshmallows that had softened a bit from contact with the thick-but-not-set gelatin.

Still, there was something about Banana-Marshmallow Special that really said “1970s” to me. I think kid-me would have really liked it. 50-year-old me wasn’t so keen on the way the sugar had coated my mouth when I was done eating it. I’m starting to understand why people might be keen to recapture their lost youth.

Virgin Recipe: Green Goddess Salad Bowl

photo of recipe from book

I am not making this up…

As a recipe, Green Goddess Salad Bowl is literally dreadful, in that I was dreading making it. This one includes avocados, crab meat, and anchovies. I’m including a photo of the recipe in this post so that you know I’m not making this up – not, in any way, shape or form, an endorsement of it. I do not recommend attempting this.

The dread, as it turned out, was well founded. The Jell-O component smelled foul while it was hot, and only slightly less so once it was firm. The color was a rather nasty mint green that clashed with the other green ingredients.

I had a fair amount of trouble on account of the ingredients, in particular the avocados. Since I’m not a hipster, I almost never eat or cook with avocados, and I was not up to the challenge of picking out ripe ones. I bought two, and one of them was so underripe and tough that I risked serious injury in separating the flesh from the pit. It was tough to cut, and tough to eat. The other one wasn’t as bad, but I had hoped to have at least a couple of decent avocados that I could salvage from the salad and turn into guacamole. I even bought a bag of lime tortilla chips, to which I turned for consolation at the conclusion of this recipe, sans guacamole.

photo from book

Green Goddess Salad Bowl, circa 1974

The crab meat was another puzzle. That’s another thing I seldom eat and never buy. When I was growing up, crustacean shellfish (crab, lobster, shrimp) were somewhat luxurious, and I just never acquired a taste for them. I was warned by a couple of people that crab meat is really expensive – and, indeed, real crab meat from the seafood counter is expensive. Luckily, the recipe calls for canned crab meat, which is much more reasonably priced, but there I was flummoxed by the three or four varieties. The most expensive is “lump” crab meat, and I probably should have gone for that, but “lump” just sounds unpleasant, so I got a couple of cans of the “fancy white”, which sounds much nicer. It turned out to be perhaps more suitable for making crab cakes. Live and learn…

Since a lot of the work of making this dish is in the assembly just before serving, I decided that I would save some time by making a “making of…” video rather than doing my face and hair, preparing the salad, and recording a whole separate video of me tasting it. (Also, frankly, I get tired of looking at my dopey face.) The results are mixed. I got Bryan to do the tasting for the video, and although he makes much better ugly faces than I do, he tasted that Jell-O with remarkable equanimity. It kind of psyched me into thinking that it wasn’t that bad. The first bite I tasted, which didn’t have a significant amount of anchovy in it, was on par with some of the nastier dishes I’ve made, so I tried another bite, with more anchovies. That one was so disgusting it made me gag, and I turned right around and spat it out into the sink. This was the first time in the Project that I’ve ever had to spit out a bite.

Bryan looking grumpy

This sums it up nicely…

A few minutes later, I was ready to dump the whole thing down the garbage disposal, but when I switched it on, the garbage disposal made a feeble sounding whir and stopped dead. We’ve been living in this house for eight years and the garbage disposal has never failed before – but at the prospect of taking in Green Goddess Salad Bowl, it refused.

I think it’s safe to say this is the worst one yet.

This time around, to help out with the Harvey recovery in southeast Texas, a donation will be made to the Houston Food Bank.

Virgin Recipe: Fresh Fruit Salad

Fresh Fruit Salad comes around in an interesting confluence of events. It happens to be an Orange Boycott recipe (I substituted lime Jell-O for orange) on a weekend when I wound up going to a counter-protest at the Boston Common to oppose a so-called “free speech rally” organized by some right-wingers who evidently felt that this was a good thing to do even so soon after Charlottesville. Planning for this rally had been underway since before violence erupted in Charlottesville, VA last weekend in the wake of a “Unite the Right” demonstration that included out-and-proud white supremacists and neo-Nazis. While smarter people might have at least postponed a rally that was planned to include many speakers who had appeared in Charlottesville, Boston Free Speech decided to go ahead with it.

The thing is, counter-protests mobilized pretty quickly, and the permit that was granted to Boston Free Speech mid-week required that they not carry weapons, or anything that could be used as a weapon (such as poles for flags). The organizers had to ask possible attendees not to bring neo-Nazi and Confederate paraphernalia (for appearances’ sake). Meanwhile, scheduled speakers were being uninvited (the most controversial ones) or dropping out. I guess not being allowed guns or swastikas made the whole thing not much fun for potential participants, and a few dozen rally-goers hung in there for less than an hour before being escorted away from the Common by police (for their own safety).

like the caption says...

A large brass frog, Your Humble Narrator, and my weak selfie game – do I look like a radical to you?

Bryan and I were running late, and ended up getting to the Common a short while after the rally-goers had left. The counter-protesters were carrying on with a sort of impromptu peace rally, which was upbeat and jubilant. There was a bunch of bicycle cops in the buffer zone looking bored, and beyond the buffer zone an empty space around the empty bandstand. We wandered around for a while, and the worst thing I witnessed personally was a guy letting his dog paddle around in the Frog Pond right in front of a sign saying that this was not allowed. I know there were some altercations that happened after we left, but no one was seriously hurt and the number of arrests was somewhere between “the Red Sox won a home game” and St. Patrick’s Day. I left the house expecting to fight Nazis and wound up just taking a long walk on a brilliant summer afternoon.

chopped apples, halved grapes and chopped pecans in Jell-O/sour cream/mayonnaise mixture

Does this look appetizing to you?

And then I returned home to another Jell-O recipe. Fresh Fruit Salad is, I would say, a variant on Waldorf salad. Chopped apples, halved grapes (dammit, fussing around with grapes again!) and chopped pecans get mixed into a bavarian made with lemon Jell-O, two-thirds cup sour cream, and one-third cup mayonnaise. (I know that one reader has a photo of someone vomiting copiously that he keeps for occasions like this.) This gets molded with plain gelatin (orange in the recipe, lime in my case) on the bottom and top, so that it looks more appetizing.

Preparing this was fairly routine, though I was annoyed by the timing of it. I had to leave the bavarian part in the fridge for a while, longer than it would take me to do the washing up and make the plain Jell-O, so I had to just wait around. It ended up thickening more quickly than I’d expected, so I ended up having to leave it out on the counter while I prepared the lime Jell-O. With the lime, I had to put some of it in the bottom of the mold and chill until thickened but not set (a half-hour, per the recipe), and then thicken the remaining Jell-O, spoon the bavarian into the mold, and put the rest of the Jell-O on top. I admit it, I got impatient with the first lime layer, as you can see in the photo. Time management has been a challenge for me lately, anyway, and this recipe made me feel especially inadequate.

ingredients as described, in ring mold

Fresh Fruit Salad

I left the unmolding and tasting until after I’d gotten back from the gym today, so that I would be hungry and this recipe would stand the best possible chance to be appetizing. I have to say it didn’t look too bad once I’d unmolded it, and frankly, I think lime was a better choice than orange anyway.

flower girl, bride and groom standing next to a table laden with Jell-O dishes

“This is the last time we hire a caterer from Minnesota!”

Unfortunately, for eating it wasn’t so nice. I didn’t think it was all that bad, even though the mayonnaise flavor really predominated in the bavarian layer, but that may have been the post-gym hunger talking. I still think nuts don’t belong in Jell-O. Bryan, on the other hand, described it as “really unpleasant”, and actually picked all of the bits of fruit out of the bavarian layer and ate what he could of the lime Jell-O, leaving a nasty heap of bavarian-style jelly in his bowl.

Fresh Fruit Salad appears in a photo in the book – on a wedding buffet table where all the dishes are made with Jell-O, also featuring Salmon Dill Mousse and Creamy Bleu Cheese Salad. I feel bad for the happy couple. If it was the mother of the bride who planned this wedding, that groom is in for a bad time with his mother-in-law.