Tag Archives: holiday recipes

Memory Lane: Winter Fruit Mold

Jell-O mold that resembles a fruitcake

This is exactly what you think it is…

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.

Your Humble Narrator with Winter Fruit Mold

Introducing the Lab to another Jell-O creation…

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.

Memory Lane: Jellied Holiday Nog

trifle bowl of Jell-O dish topped with maraschion cherries, with smaller bowl of violently-colored sauce in front

Jellied Holiday Nog with Cranberry Orange Sauce, circa 9174

I tend to be a bit of an old-fashioned purist about “the holiday season”. I grew up in a time when Thanksgiving was its own holiday, and the run-up to Christmas kicked off when Santa appeared at the end of the Macy’s Thanksgiving Day Parade. Even though I lost interest in the parade a long time ago, I still feel like the holiday season has gotten stretched well beyond reasonable bounds (much like U.S. political campaigns), beginning as it does weeks before Halloween.

half a page of handwritten notes about Jellied Holiday NogWell, apparently now that I’m becoming old and irrelevant I need to try not to get all hung up on how things were done “back in the day”. In the spirit of compromise (considering that the display of artificial pre-lighted trees went up in Sears a month ago) I’m firing up my “Holidazed” iTunes playlist and using Thanksgiving week to start on a series of mostly holiday-related Jell-O recipes, starting with Jellied Holiday Nog.

recipe page from book

In case you want to try it for your own holiday festivities…

This is one that I do sort of remember, mainly because of the deceptive title. I’m not a big fan of eggnog, but I’ll drink it when it’s around, and when I got to this recipe, it seemed like there was a certain logic to gelling it. I mean, it’s so thick and creamy already, you almost expect it to happen naturally; it’s kind of like a drinkable pudding.

Sure enough, Jellied Holiday Nog starts with Jell-O vanilla pudding mix and lemon Jell-O – quite a lot of both – which doesn’t sound so bad. I used the sugar-free pudding mix; unless you’re dealing with serious health issues, I don’t recommend it, because that (as well as the sugar-free Jell-O gelatins I’ve tried) tends to develop intractable lumps during the cooking process.

The combined Jell-O and pudding get mixed with a rather outlandish quantity of Dream Whip and some flavorings, making a good eight cups of Jellied Holiday Nog, which is a lot. You’re supposed to serve it with Cranberry Orange Sauce, but for some reason I opted to leave my Jellied Holiday Nog naked except for a sprinkling of nutmeg. I was probably put off by the tapioca, which I’ve never liked because the texture makes me gag unless I eat it very carefully, and the payoff for eating tapioca just isn’t worth it.

something that looks like jellied eggnog served in Blue Heaven dishware

Jellied Holiday Nog á la Freak Mountain

Traditionally, eggnog doesn’t contain lemon (or any sort of citrus flavor) so it’s not surprising that I would find this too lemony.

The vanilla pudding flavor must have been pretty strong, too, because it reminded me of a dinner buffet at a restaurant in Clovis, New Mexico that I encountered while driving across the U.S. in April 1998. The buffet was traditional New Mexican, offering enchiladas with red sauce and enchiladas with green sauce, and for dessert there was a choice of “strawberry shortcake” (thawed frozen strawberries, individual-sized sponge cakes, and Cool Whip) or “banana pudding” (vanilla pudding with banana slices and Nilla wafers). I don’t know about that Cranberry Orange Sauce, but Jellied Holiday Nog could have used a side of Nilla wafers.

I gave the recipe one-to-two “nasties”, but I have absolutely no desire to make it again. That said, a major point in its favor is that it should be easy to halve in case anyone is curious to try it but doesn’t want to end up with eight cups of the stuff.

Given past failures in sharing Jell-O recipes on the holidays, I have no plans to make a Jell-O recipe for Thanksgiving – although I am mulling over taking the opportunity to make a cheese ball, something I’ve been wanting to try for a long time. I don’t think I’ve ever encountered a cheese ball in the wild, but cheese balls were among the images in my early “food porn” – the Hickory Farms holiday catalogs that started arriving in the mail in early November when I was a kid. I was intrigued by the cheese balls, and the petit-fours, tortes, and gift-box assortments, and I would just sit around poring over those catalogs. (I don’t know why we got them, because as far as I know my parents never ordered anything out of them.) I’m getting hungry just thinking about it all.

I should probably get myself a snack now. Meanwhile, I’ll leave you with this honorable, warm and emotional holiday video: