feat. Pineapple Upside Down Cake
We’re back to the Orange Boycott this week with Double
Orange Pineapple Whip, and damn, was this ever a good week for it. I won’t waste time recounting our weekly presidential shitstorm, but it’s feeling pretty good to be able to type Orange today.
The thing with Double
Orange Pineapple Whip is that it’s a pretty simple recipe, and I felt like taking pineapple a little further, so I decided this was the week I was finally going to make a Pineapple Upside Down Cake. I remember liking this a lot as a kid, but, weirdly, Bryan had never had it. Admittedly, it’s one of those “white trash” recipes that get made with canned this and boxed that, but I suppose part of the reason why I wanted to make it was that it was potentially a comfort food. Thinking about it, that’s a little weird given how uncomfortable my childhood was, but it’s in keeping with the spirit of the Project, so there.
First thing, I needed a recipe. I thought in our bookcase full of cookbooks there must be a decent one, and the first book I reached for was my trusty 1980s vintage Betty Crocker cookbook. There was a Pineapple Upside Down Cake recipe, but for the cake part it specified “buttermilk baking mix” (a//k/a Bisquick). My recollection (and preference) was that it was made with yellow cake, so I kept looking. My antique Better Homes and Gardens cookbook didn’t have a recipe for this at all, nor did White Trash Cooking, which really surprised me since Pineapple Upside Down Cake would fit in nicely with the ice box cakes and “dump cakes” featured in that book. Bryan found a kind of fancy-sounding recipe that involved making the cake from scratch, but that wasn’t really what I was looking for.
I finally turned to Mr. Google (which, let’s face it, has largely replaced promotional cookbooks), where I found that Betty Crocker had posted exactly what I was looking for – and it was so simple that I almost felt silly needing a recipe. All it took was a quarter cup of butter, a cup of brown sugar, a can of pineapple slices, a jar of maraschino cherries, and a box of Better Crocker Supermoist yellow cake mix. Looking at a picture tells you pretty much all you need to know to make it. The only non-obvious part was the substitution of the pineapple jiuce for the water in the cake mix.
It made the whole house smell amazing while it was baking. That really made the endeavor worthwhile, although I wasn’t 100% satisfied with the result. The main thing was that I think I should have used light brown instead of dark brown sugar. The other thing was that I guess I handled the cake a little too roughly while it was hot (you’re supposed to flip it onto the serving plate right out of the oven) so it sank a bit in the middle. Still, I served the first bit warm with vanilla ice cream, and it was tasty, albeit very sweet. Bryan wasn’t terribly excited by the whole thing, but he rarely turns his nose up at cake and ice cream. I thought it was okay, but maybe not the comfort food I had been hoping for.
I made Double
Orange Pineapple Whip while the cake was cooling. It started with bringing seven ounces of ginger ale to a boil (I know – what?), dissolving a three-ounce packet of Island Pineapple Jell-O in it, and adding a cup of pineapple juice (hence, “Double Pineapple”). I chilled it over an ice water bath until it was slightly thickened and then whipped it up with Mixmaster Junior until it was light and fluffy.. I divided the fluff among four dessert dishes and put them in the fridge to chill overnight.
I was happy to see that the Jell-O stayed foamy as it chilled, so that there was no weird, creepy layer of solid gelatin at the bottom. I tasted it after getting home from the gym this afternoon, and while I topped it with whipped cream for the photo, I don’t think the garnish was strictly necessary for the eating. The foamy Jell-O was kind of fun to eat, and it was light and refreshing. (It also gave rise to a couple of good, solid belches, if you’re into that sort of thing.) Bryan said it was “very citrus-y”, and I agree that the flavor was good. In fact, I suspect that Double
Orange Pineapple Whip was better than the original. This is one that I would encourage the interested reader to make.
So this “pineapple weekend” actually cheered me up a bit, though I have to be careful not to get in the habit of “eating my feelings”. There are just too many of them these days. Then there’s the question of what to do with the leftover ginger ale and pineapple juice. If only I had rye whiskey on hand, I’d be all set…
Get your hiking boots on – we’re back to Memory Lane.
Once again, I have no specific memory of this recipe, similar as it is to a few other ginger-ale/orange Jell-O combos. I’ve never cared much for artificial orange flavor, and this election season has given me a downright aversion to that bright orange color. (Shouldn’t an alleged billionaire be able to afford a better grade of fake tan?)
Yes, I’m back to stressing about the election. This year, for the first time, my state is allowing early voting, and it started October 24. Last week (on Hillary Clinton’s birthday), I went and voted at lunchtime, and despite low expectations, I felt a lot better. I’d done what was in my power to do. I tweeted this photo with the message “Suck it, Trump!” The polls were showing Clinton with a solid lead, and it seemed as though a crisis had been averted.
Then last Friday Jason Chaffetz (R-Utah and part-time Eddie Munster impersonator) sent out his misleading tweet about the Comey memo, and we were back in the swamp. The more liberal-leaning media have characterized as “a nothingburger” the FBI’s decision to resume the Clinton email investigation with whatever might be found on Huma Abedin’s computer, and it’s hard to imagine something like this swaying a lot of undecided voters at this point, but polls are showing Clinton’s lead narrowing. Eager as I am at this point to see Election Day come and go, it’s hard to see how things are going to get better as of November 9. Either we end up with a Trump presidency (god forbid) or Clinton wins by a narrow margin and the people who are convinced that “the system is rigged” refuse to accept the election results – and even if no one attempts “a Second Amendment solution”, Republicans in the legislature will most likely continue the obstructionism they’ve been practicing under President Obama.
I don’t think I’ve ever had a time when I so badly wanted to just be sedated until it’s all over, and I’m getting a little desperate in my attempts to keep my spirits up. I just discovered the face-altering feature in Snapchat, and I’ve been cracking myself up taking selfies of me as a bat, a drag queen, a pug dog. Face swap with random photos on my phone is also a hoot, though Bryan really doesn’t like the one I did with his picture. I think he’s getting a little worried about me.
At least I’m still carrying on with the Jell-O.
Although I have no memory of Zesty Ginger-Fruit Salad, I do still have notes. It was number 53, just a few recipes before the original Project came to a screeching halt. I doubt this one was one of the last straws, though.
This was a pretty simple one, though apparently not as quick to make as I was expecting, just orange Jell-O made with ginger ale, and grapefruit and orange pieces. I was dubious that this Jell-O salad would be “zesty”, and indeed I wound up deeming it “fairly inoffensive”, a “breakfast Jell-O”. The grapefruit cut the sweetness of the Jell-O (always a good thing), but the orange pieces were too pithy. It got me thinking about online acquaintance* and loyal reader Jack, who lives in California and is fortunate to have a number of citrus trees on his property. This would have been so much better with fresh citrus.
This weekend I have a relatively pleasant Jell-O recipe to make. It’s good to have things to look forward to…
* I hope he’s okay with this qualification. I’ve never met him in person.
It’s funny how often a simple Jell-O dish can raise sticky questions. Jellied Ginger Upper gave me a weird sort of deja vu. I couldn’t remember, or find any evidence of, having made this before, making the “reboot” status of this one a little shaky. At the same time, I remembered making a Jell-O recipe that included ginger ale. Was it this one? I did a little digging and found that, nope, it was Ginger Peach Dessert. I can’t imagine why I was confused.
So this is one of those simple ones, and I think it was the right one for this long holiday weekend. Apart from boiling water and a little lemon juice, the only ingredients are Jell-O (“any red flavor”), diced peaches or pears (canned or fresh), and ginger ale.
As you can see in the photo, I went for fresh pears. It turned out that one pear was enough for the recipe, so I had the other one for a snack. It’s hard to feel strongly about pears one way or another. They have such a light flavor that they often get used as filler with (or instead of) apples, but I guess sometimes you just want a bit of lightly sweet fiber in your diet. (Or Babycham.)
The ginger ale was another ingredient that might have been ripe for tinkering, had I not already done it with the Ginger Peach Dessert. I had assumed that ginger ale would have too mild a flavor, and substituted ginger beer. Normally Bryan and I really like ginger beer (the more gingery the better, preferably spicy enough to make us sneeze) but it turned out that it didn’t go well with Jell-O. Live and learn.
In this case, it turned out that ginger ale does go well with raspberry Jell-O. The flavor of the soda (or “tawnic”, as my mother-in-law would say) is subtle but recognizable. The mildness of the pears was a good fit, and anyway, peaches would have made it almost a repeat of Jellied Peach Melba. One interesting similarity that I noticed between Jellied Ginger Upper and Ginger Peach Dessert is a somewhat soft-set texture. The gelatin is firm enough to hold a molded shape, but the mouthfeel is softer than one might expect. I wonder if that has anything to do with the carbonation of the ginger ale, although since it gets added to the hot Jell-O liquid, I would think that the carbon dioxide would outgas quickly (and the mixture did get quite foamy as I slowly poured in the ginger ale) and not leave much in the way of bubbles to affect the texture of the set gelatin.
Possibly I need to do further research on this. It occurred to me that another direction to go with off-book gelatin dishes might be soda-flavored jellies, which could be fun, and it could be interesting to see whether it’s the carbonation affecting the texture. Stay tuned!
One final note: The recipe for Jellied Ginger Upper recommends garnishing with Frosted Fresh Grapes. To which I say, fool me once, shame on you; fool me twice, shame on me; er, won’t get fooled again…