Originally posted November 24, 2009
I approached Jellied Waldorf Salad with some trepidation. I’m not especially fond of Waldorf salad anyway, nor really any salad that combines sweet and savory ingredients. I find them disturbingly ambiguous, and prefer a salad to be either straight-on vegetables with a simple dressing of oil, vinegar, pepper, and maybe some grated cheese, or a nice fruit salad suitable for breakfast or a summer dessert. I figured, if Waldorf salad is disturbing on its own, it will be even more so in the form of a Jell-O dish.
In a way that was almost soothing, this was boringly easy to make. I had bought a bag of Trader Joe’s “baking walnuts” (i.e., pre-chopped) so the only prep work was chopping the celery and an apple, and the apple didn’t even need to be peeled. (Thank goodness.) I made a batch of orange Jell-O, chilled it over an ice water bath until it was very thick, folded in the chunky ingredients, and poured it all into a pre-lubed mold. The only weirdness was that while the recipe said to pour it into a four-cup mold, the whole thing seemed to fit nicely into a two-cup mold. That was all right – that meant it would be smaller and easier to eat.
Since I used my straight-sided mold, it was easy to slide a knife around the outside to loosen it, and it unmolded without the need of a hot water bath. It always does my heart good to have a mold turn out without a pool of melted gelatin in the bottom of the plate. As you can see, it looks pretty crunchy-granola, but it set up nice and firm, and it was easy to cut off pieces for Bryan and me to try.
First of all, I have to say that it isn’t nearly as bad as we were expecting. It turned out like a sort of fruit-and-nut aspic, with the Jell-O serving mainly to bind together the apple, celery, and walnuts. I diced the celery fairly fine, so it wasn’t’t very assertive but mostly complemented the apple chunks. Jell-O is certainly less objectionable when it’s dominated by “real food” ingredients, and the whole thing had a healthful texture and flavor, in kind of a good way. Even better, the Jell-O I used was sugar-free, so I’ll probably be having this for breakfast for a couple of days.
The recipe says you can serve this with mayonnaise thinned with honey, but that, Bryan said, would have made it really nasty. My one real regret here is that there’s no “presentation.” The recipe says to serve it on a bed of greens, and I didn’t even do that. This leaves it confusingly “bi-.” It’s not exactly a dinner salad but it’s not exactly “desserty” either. It tasted fine and all, but this stuff just bugs me.
Bryan pointed out that it’s a bit like charoset, a dish made for the Passover seder that represents the mortar with which the Jewish slaves worked in Egypt before Moses led them into the desert. I’m thinking my faithful readers might want to be sure to tune in sometime between 30 March 2010 and 6 April 2010 to see where I end up going with that...
October 1, 2017, ETA: The inclusion of orange Jell-O makes this an Orange Boycott post, and donations will be duly made to Planned Parenthood and the International Rescue Committee. Given everything that’s been happening lately, I’ll also be making a contribution to the One America Appeal for hurricane relief.
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.
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 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 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.
I’ve been doing these “recipe reboots” because, although I made them already in my first go at the Project, I had no notes or photos, and they didn’t turn up in the Wayback Machine, so I felt honor-bound to make them again. Also, for the sake of completeness, I wanted to have posts and photos from all of the recipes in the book. Normally this is a little annoying, for reasons that I expect are obvious. Then there are times like this, where a recipe is welcome because of the contrast with the previous week’s culinary caper.
Fruit Flavor Flakes is simply a presentation method for plain Jell-O. The recipe, such as it is, consists of directions for preparing a three-ounce package of Jell-O, any flavor. (I chose a box of Melon Fusion that I had in my stash – and it wasn’t even past its use-by date yet.) This is chilled until firm in a shallow pan and then “flaked”, either using a fork or by pressing through a potato ricer or wide-mesh strainer. I don’t have either of the last two things, so I used a fork, which was oddly satisfying. The flaked Jell-O is then piled lightly in dessert dishes, and may be garnished with whipped topping and/or fruit if desired. That’s it.
Bryan remarked, sarcastically, that it tasted so much better forked. Well, screw him if he can’t enjoy the simple things in life.
After last week’s Green Goddess Salad Bowl of horrors, the simplicity of this recipe was beautiful. Suddenly, without the addition of ingredients like mayonnaise and anchovies, plain Jell-O became tasty, light and refreshing. It was pretty the way it sparkled in the glass dish. It was the perfect foil for whipped cream from a can.
Even better, it took next to no time to make, with the bare minimum of ingredients – although I did make a quick (parking meter, one quarter, twelve minutes) excursion to China Fair to pick up some new glass dessert dishes.
I think I really needed a break this weekend. I think we all do. As I write this, Hurricane Irma is working its way up Florida, even as recovery efforts after Hurricane Harvey in Houston are in early days, and I just got a text from MIT that there’s been a shooting in Tech Square (about a mile from Freak Mountain). I can hear the sirens. I’m starting to lose track of all the terrible things the Trump administration is doing.
It’s been a hell of a year. I’m already looking forward to New Year’s Eve, when I expect I’ll be posting the last recipe in the Project. I’m not sure what’s going to happen in Life After Jell-O, but whatever it is, it’s got to be better than what’s happening now…
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.
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.
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.
Originally posted December 14, 2009
How many different ways are there to do fruit and Jell-O? A lot, apparently.
Fruit Refresher is actually a refreshing change from Jell-O with Cool Whip and mayonnaise. (I guess it’s kind of like that old saw about how the best thing about beating your head against a wall is it feels so good when you stop.) The recipe calls for fresh berries or fruit, which is good since Jell-O is always better with fresh/real ingredients. Mid-December is not exactly the best time for fresh berries in New England, but I found some decent-looking blackberries at the supermarket. I macerated the berries in sugar, drained them, and used the resulting syrup as part of the cold liquid for the gelatin.
The Jell-O could be any flavor, and since I just needed to dissolve it in boiling water, I decided I’d better start using up my sugar-free Jell-O. I went for black cherry, which was not only sugar-free but also a flavor I hadn’t used before. The preparation was simple – dissolve gelatin in boiling water, add cold liquid, chill until thickened, add the fruit, and chill.
I’m very tired tonight for some reason, so it was nice to have a relatively stress-free Jell-O, no unmolding, it just got spooned into our funky MoMA ice cream bowls. The book suggests serving this with cream, and that would have been good, but it was fine served plain. It’s hard to go wrong with fresh fruit, though I’m not sure about the artificial cherry flavor of the Jell-O. It reminded me by turns of cough drops and of wearing Bonne Bell lip gloss when I was in my early teens. Either way, this made for a bunch of ambiguous Proustian moments.
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).
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.
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.
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.
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.