Tag Archives: Monty Python

Memory Lane: Jell-O Brunch – Salmon Dill Mousse and Crown Jewel Cake

Originally posted December 2009

Crown Jewel Cake, Salmon Dill Mousse, coffee and orange juice

A Jell-O brunch suitable for that depressing down time between Xmas and New Year’s.

Somewhere along the way, I hit upon the idea of creating Jell-O “meals” as a way of killing at least two birds with one stone – hence, the Jell-O brunch. I have no way of determining the exact date when this was originally posted, but judging by the sad-looking tinsel garlands framing Freak Mountain’s kitchen windows, I probably did this between Christmas and New Year’s. That week always feels like a bit of a let-down to me, so in a sad way this Jell-O brunch was perfect.

Salmon Dill Mousse

For a certain type of person, the film reference here is obvious – Monty Python’s Meaning of Life. For the non-nerds out there, Meaning of Life comprises a string of sketches that address chronologically the various stages of human life, from birth to the afterlife. In one of the sketches about death, the Grim Reaper turns up at a dinner party at the country cottage of an upper middle class couple. The hosts and dinner guests slowly catch on to the fact that the Grim Reaper isn’t a simple local farmer but rather Death Himself, and everyone at the table is dead. When asked how they could all have died at the same time, the Reaper points out the salmon mousse as the fatal dish. “Golly, you didn’t use canned salmon, did you?” the host snaps at his wife. “I’m most dreadfully sorry!” she replies, clearly mortified.

So I was off to an inauspicious start, because I also used canned salmon, thinking it would be less trouble than, say, poaching fresh salmon. I may have been wrong there. Who knew canned salmon would have so many bones in it, so many tiny but potentially hazardous bones? I had to pick them out by hand, which took a long time and was a major pain in the ass and left me already disposed to disliking Salmon Dill Mousse.

Because of the angst involved in preparing the salmon, it’s easy to forget that there are other ingredients, but Salmon Dill Mousse also includes lemon juice, sour cream, mayonnaise, minced onion, dill weed, and lemon Jell-O, which seems to be the go-to on-the-shelf Jell-O flavor to substitute for (no longer made by General Foods) savory gelatin. I made no notes about combining the other ingredients with the salmon, but the recipe indicates that the salmon is combined with the non-Jell-O ingredients, and the resulting salmon salad (which probably wasn’t so bad at that point) was blended into a double batch of thickened lemon Jell-O and chilled in a loaf pan. I noted afterwards that “this had better at least be palatable, because there’s a lot of it”.

Salmon Dill Mousse in serving platter

Salmon Dill Mousse looks so innocent with that fresh dill garnish, doesn’t it?

My noted response upon tasting Salmon Dill Mousse was “ew”. It had an exceedingly unpleasant mouthfeel, and as is usually the case with these savory Jell-O recipes, it was too sweet. On the other hand, Bryan ate a whole slice. He wanted to give it two “nasties”, but I wanted to give it four, so we compromised and gave it three. I wished I’d added more lemon juice… onion… dill… something to cover the Jell-O flavor. Of course, in hindsight I know that nothing would have helped.

I made an impulsive decision to start believing in God just so that I could curse him for afflicting me with Salmon Dill Mousse, but later thought better of it.

Crown Jewel Cake

Crown Jewel Cake lovingly displayed on a cake stand with a slice cut out

Crown Jewel Cake circa 1974

Mercifully, Crown Jewel Cake was fun to make, as are many of the recipes that are more involved. The “jewels” are batches of Cubed Gelatin in orange, cherry and lime flavors. The base of the “cake” is a lemon Jell-O bavarian made with Dream Whip.

Photos of this one are featured both on the back cover and in a two-page spread in the middle of the book (which I’ve echoed in the Project’s social media profiles) and it’s easy to see why – Crown Jewel Cake is a great example of Jell-O’s visual appeal. Those bright primary colors are reminiscent of sunny days and childhood, and Jell-O desserts often look fun, as shown in this television ad from 1980:

my Crown Jewel Cake looking lame compared to the 1974 version

Crown Jewel Cake a la Freak Mountain

The end result was not so satisfying. The bavarian part lacked structural integrity, as you can see in my photo. I find myself hoping that this was a mistake on my part, because this recipe looks so neat that I want it to work. Flavor-wise, it wasn’t bad. Bryan disliked it less than the Cool Whip bavarians. (Still a puzzle to me, he seems to prefer Dream Whip.) Once again, I was reminded of my grandmother’s ambrosia salad. The main problem with the eating of this was that, with the bavarian part so soft, and the Jell-O “jewels” quite firm, the overall texture was kind of weird.

Maybe some time I’ll try to “reboot” this one. The Salmon Dill Mousse, however, shall never again make an appearance at Freak Mountain.

Totally Meta

So, I know that things probably seem pretty quiet out there on your end of New Joy of Jell-O Land, but they’re not so quiet here behind the scenes. There hasn’t really been any Jell-Oing happening these last couple of weeks, but I’m working diligently on the back end.

A major task, which I’ve nearly completed, has been preparing the recovered posts for re-posting. There’s been a bunch of photo cropping, retouching and optimizing; putting posts into WordPress; and keeping track of everything in my incredibly organized spreadsheet so that I can manage the internal links as the blog grows. The reason this task isn’t fully complete is because I discovered that pasting text from OpenOffice into WordPress creates a bunch of unnecessary and annoying markup, and now I’m going to have to go through all those posts deleting tags. (If you’ve noticed a little inconsistency in the formatting of Recipe Reposts, that’s why, but it should be fixed soon.) Luckily I’m familiar with HTML and CSS, but I’d much rather be writing, making Jell-O, or even eating Jell-O, than deleting loads of extraneous SPAN tags from the text view. There are so many of them that I’m starting to hear a certain familiar comedy sketch, slightly altered, in my head…. (span, span, span, eggs, span, baked beans and span….)

Once that’s done, I need to start writing more Memory Lane entries to put in the hopper. I just wish I was better at writing quickly, like Jack Kerouac at the typewriter with his big roll of paper. I know that his secret was amphetamines. Considering that I’m now the age Kerouac was when he died, I suspect I may be a bit old to be a successful speed freak.

Another thing I’ve decided to do is to make some effort to market this blog via social media, just to see how far I can take it. There’s a certain learning curve to this for me, since I’ve yet to get the hang of Twitter, and as of this writing I barely know what Pinterest is, but apparently I need to be using it. Having the blog syndicated via NetworkedBlogs just isn’t enough. I’m trying to do this concurrent with the Jell-O, but it’s going to require that I develop better discipline with my time.

Essentially, this is going to work out to be like a real part-time job in addition to my regular day job, and the funny thing is not only do I not expect to make any money at it, it’s already costing me money. Trust me, I’m not in this for the benjamins. Nope, it’s all about the fame, baby!