For some reason, WordPress won’t let me use strikethrough formatting in the title, so let me just note that, for the purposes of the Project, the official title of this recipe is Quick
Orange Fruit Salad.
This one is definitely an Orange Boycott, given that the base Jell-O is orange, and the “salad” part is mostly orange sections. This meant that I had to get kind of creative with the substitutions.
I thought that it could be fun to go with one of the more interesting Jell-O flavors – in my stash I have boxes of flavors like mango and “Melon Fusion”, but I decided that after the narrow passage of Trumpcare in the U.S. House of Representatives this week, I wanted to get as far from orange as possible. That meant Berry Blue. Blue is, of course, the complementary (or opposite) color to orange on the color wheel you learned in elementary school.
I had to put more thought into what I was going to use in place of the orange sections, and I settled on a bit of an assortment, like a standard, non-gelatinous fruit salad. At the range of restaurants we tend to frequent, fruit salad is almost always bits of cantaloupe, honeydew, strawberries, grapes, and maybe banana slices and/or blueberries, so I thought I’d try for something like that. Ruling out cantaloupe on account of the color, and bananas on account of their maddening tendency to clump together, I finally settled on honeydew and a strawberry and blueberry mix from the prepared-fruit section at the supermarket.
The recipe also calls for halved green grapes, and that was the key point where I did follow instructions. This part was kind of annoying, cutting the grapes in half. It reminded me of making Frosted Fresh Grapes, and I decided that, really, any preparation of grapes beyond washing them and pulling them off of the stems is a waste of time.
The preparation of Quick
Orange Fruit Salad was mostly straightforward. The recipe includes the addition of a dash of salt and two teaspoons of lemon juice to the gelatin, and I went ahead and did that. This is supposed to be quick-thickened by the addition of ice in place of the cold water, but I guess the temperature in the kitchen wasn’t quite cool enough yesterday because, once again, this technique didn’t quite work, and I ended up thickening it over an ice-water bath. Once that was done, I added the fruit, put it in a pretty serving bowl, and was struck, as I put it into the fridge to chill, by the aquamarine color of the Berry Blue Jell-O and how it made me think of a fish bowl. I started wishing that I’d cut the honeydew slices into little fish shapes, and…. Nah. Life’s too short.
For me, this turned out to be a perfectly nice dessert. I didn’t measure out the fruit and probably added more than the recipe called for, but this just meant that it seemed more healthful. The grape halves sank to the bottom, but that wasn’t a big deal once I’d dished out a portion. The Berry Blue flavor was better than I remembered, but maybe the addition of the salt and lemon juice had something to do with that. It reminded me of Smarties (the American kind, not the British kind) or Sweet Tarts. I found that I really liked the color, too. It reminded me of summer, which is taking its own sweet time coming around this year. Also, it kind of matched my hair’s current “accent” color, as my trainer pointed out when I was telling him about this earlier today, which is why I included a somewhat rare photo of myself tasting the Jell-O. However, to my colorblind spouse, Berry Blue Jell-O is a weird sort of blue-gray. “It doesn’t look like food!” he protested. I’ll be eating the lion’s share of this one.
The apron I’m wearing in that photo was sent up to me this past week by R–, a former student/researcher in our lab who’s now working on his Ph.D. at Yale. The shiny red cerebrum reminded him of my brain-shaped Jell-O mold, and he couldn’t resist the kind gesture, for which I’m grateful.
It’s been kind of a gloomy week, between the weather and the GOP trying to kill and/or subjugate us 99%ers, so small kindnesses have meant a lot. A Facebook friend whom I’ve never met in person was good enough to share positive feedback after viewing the video of my Rock Camp band’s performance (luckily we were first in the lineup; I kind of feel like I owe a beer or other beverage of choice to anyone who makes it all the way through the song), and, most importantly, he took my interest in pursuing music seriously.
The interesting thing about my Facebook friend is that he’s politically conservative, and we’re both trying not to cut people off because of political differences. I know some people who are doing that, and I understand that they have their reasons, but (rather uncharacteristically, to be honest) I’m trying not to be so quick to give up on some large portion of humanity. It’s nice that some people are affirming my (admittedly shaky) faith in people.
How I love the recipes that pose questions! The obvious one for Richlieu Mold is what, if anything, is meant by the name. I thought that possibly this is a classic dessert modified for Jell-O, along the lines of Peach Melba. Alas, Mr. Google turned up little in the way of explanation. I found a few versions of something called Bombe Richlieu, which seems to be a rum-and-coffee-flavored frozen dessert that bears little resemblance to Richlieu Mold. An image search on “bombe Richlieu” turns up a bunch of photos of battleships. Now there’s something to ponder…
The base of Richlieu Mold is “any red flavor” Jell-O. I went with cherry, partly because I’m getting a little tired of strawberry, but also because one of the ingredients is cherries and I didn’t want to throw too many different flavors in there.
I’m calling this an Orange Boycott recipe because, even though orange Jell-O is in no way involved, the other fruit ingredient is, officially, orange sections cut into chunks, and there’s supposed to be a couple of tablespoons of orange juice in the Jell-O liquid. Anyway, it just feels fitting, now that we’ve passed the 100-day mark (and the “100 days since the Women’s March” point), to make a gesture like this.
As a substitute, I used canned pineapple chunks, and two tablespoons of the juice from the can. I like pineapple.
The recipe includes a topping, which can be either Dream Whip or Cool Whip (I chose Dream Whip because that’s what Bryan prefers, although to my mind each is creepy in its own special way) mixed with toasted slivered almonds. I toasted the almonds myself, and that was probably the most pleasant part of making this recipe, because toasting almonds smell nice, and it felt good to have the oven going earlier this afternoon on what turned out to be a chilly day – strange, because yesterday was quite warm and humid.
Not surprisingly, the gelatin part is just fruit suspended in Jell-O, so the prep was pretty routine – make the Jell-O as usual, using the canned cherry and pineapple juices instead of cold water, thicken over an ice water bath, fold in the fruit, put it in the mold and chill until firm.
For some reason, the Jell-O was quite stubborn about coming out of the mold this time. (Yes, I remembered to lube the mold!) It wouldn’t unmold until it had been warmed in a water bath to the point of being definitely melty, so it came out looking untidy. I hate when that happens.
For eating it’s a perfectly decent dessert, although I can’t quite get over my particular squeamishness about canned cherries. I mean, I ate them, but it wasn’t a pleasant experience. The pineapple chunks are fine in this, possibly better than orange chunks would have been. I prepared the Dream Whip with almond extract instead of vanilla extract, and the extra almond flavor goes well with the gelatin. One small gripe is that the toasted slivered almonds are an odd textural addition to the dish. I found that I had to be conscious of chewing each mouthful thoroughly so that I wouldn’t end up choking a bit on inadequately masticated almond bits. Bryan didn’t have this problem, though, so it was probably just me being lame.
Bryan declared that the cherry flavor was overwhelming, and maybe it was – but better that than orange.
And here we are, back to Memory Lane, or, in this case, Lack-of-Memory Lane. Coffee Cream Dessert was not at all memorable. Neither the photo nor my notes ring any bells, recollection-wise, and they didn’t inspire me to remake this one, either.
I gave myself a relatively easy Jell-O week, because I knew I’d be attending the March for Science on April 22. The Boston march was more of a rally, after the Women’s March in January showed that funneling a demonstration on the Common out to a march on the streets of Boston is a tricky and time-consuming proposition. Instead, community groups, mainly at the universities, marched to the Common for the rally. This time, Bryan and I weren’t with a group, so we just ambled over the Charles in our own time, and Bryan enjoyed the marching band that played before the speakers started at 2:00. (I myself am neutral on marching bands.)
As if to underscore one of the points of the rally, the weather we had yesterday was colder and considerably less pleasant than the weather at the January march. It rained as the Common filled up with rally-goers, and temperatures in the mid-40s Fahrenheit (mid-single-digits celcius) made for perfect Reynaud’s conditions. I’m glad we went, but I had to leave early when I couldn’t feel my hands anymore.
It’s been great seeing all the pictures from the marches around the world, but at the same time it’s a little disheartening that so many of us feel it’s necessary to do this. Also, it feels a bit quixotic, since the world leaders making non-fact-based policy decisions don’t seem to care.
At least this week’s Jell-O is an Orange Boycott recipe, so I’ll be sending a few shekels to the International Rescue Committee and Planned Parenthood, and hopefully that will do some good.
My notes on Coffee Cream Dessert use the word “weird” repeatedly, which makes sense. The base of this one is orange Jell-O, but it’s prepared like a “frappe” rather than a standard gelatin dessert. The gelatin powder is combined in a blender with scalded milk, sugar, and instant coffee granules until the gelatin is dissolved, and then ice and vanilla extract are added and blended until the ice is melted. It needs only a short time to set before serving, so the whole thing can be made quickly, which seems to be the chief virtue of this recipe.
The instant coffee (the book recommends Maxwell House, Sanka, or Yuban) posed a bit of a problem, since we at Freak Mountain look down our collective nose at instant coffee (except for instant espresso, which is handy for baking, and a brilliant addition to brownies). I wanted to use Maxwell House, but Bryan couldn’t find a small jar of it. I didn’t indicate what I did use, so I’m guessing it was probably instant espresso.
Anyway, the combination of orange Jell-O and coffee seems to have been sub-optimal, creating an odd flavor and aftertaste. Do coffee and orange ever go together? A quick Google search suggests that this is, indeed, a done thing – although given that one of the top hits is this cocktail recipe from Sandra Lee‘s “Semi-Homemade Cooking” program on Food Network, I’m seriously doubting the credibility of the concept.
This is another of those recipes that make me want to try to do a proper coffee jelly. I know I keep saying that, so I guess the pressure is mounting. Looking at my editorial calendar, I think I may be able to get to it in the summer. For the time being, I’m still trying to make a habit of practicing the guitar. After all, I’m going to need something to do when I’m done cooking through The New Joys of Jell-O – and I will, at some point in the foreseeable future, be done with it…
I was a bad girl this week. I deviated significantly from the original recipe for Peach Gem Pie, which is, as you can probably tell from the old photo, just orange Jell-O with peach slices in it, in a pie crust. Oh, yes, and there’s a little almond extract in the Jell-O. Because of my Orange Boycott, I was planning on substituting peach Jell-O for orange anyway, but then after the week we’ve had here in the U.S. and abroad, I just couldn’t face Jell-O in a pie shell. I just couldn’t.
So it occurred to me that I could do what the U.S. Congress failed to do this week – I could take a not-so-good thing and make it better. Following on the success of Easy Fruit Tarts, I decided to turn Peach Gem Pie into a Peach Gem Tart.
I started with Julia Child’s sweet short crust recipe and made a nine-inch tart shell. I spread a layer of French vanilla Jell-O instant pudding in the bottom of the tart shell, arranged Del Monte canned peach slices (so sue me, peaches are well out of season right now) in a pretty pattern on the pudding, and spooned thickened peach Jell-O over the peaches to form a glaze. I forgot to add the almond extract to the Jell-O (rather than listening to music while I worked, I was listening to NPR programming and got distracted) but remedied that somewhat by serving the tart with almond-flavored whipped cream.
The end result was not bad at all. It certainly looks prettier than the pie shown in the book. Orange Jell-O has a garish hue, but peach Jell-O is actually a rather pretty color. The flavor is subtler, too, and I wonder whether it would have made a difference if I’d remembered to add the almond extract. Probably not. These Jell-O recipes tend to be pretty timid about the added flavors. I was a little dubious about whether the almond flavor would go with the peaches, but in the whipped cream it worked much better than I expected.
I did make a few mistakes. The main one is that the crust turned out tough; most likely I overworked it, got a little cocky after it turned out so well last time. Another is that I added too much almond extract to the whipped cream. A teaspoon of vanilla extract to a half-pint of whipping cream works well; a teaspoon of almond extract is, I’m thinking, about twice as much as you want. (The aftertaste, it burns…) Finally, one three-ounce package each of pudding and Jell-O is way too much for a single nine-inch tart. It was fine because I ate the leftovers, but if anyone wants to try to recreate this, I recommend planning on making two tarts. Seriously, this turned out to be a decent dessert. Bring them to Easter dinner. The colors are seasonal, and I could see this working well after a main course of ham. Ham from a can. Oh, the memories… Did I mention it was a rough week?
Where to start with this one? Where to start?
Actually, for eating Parfait Pie is not bad at all, but I was scratching my head over the name. I’d always thought that a parfait dessert is one that’s layered.
Wikipedia to the rescue! It turns out that the layered parfait is an American dessert. In France, a parfait (or “perfect”) is a sort of frozen custard. I’m going to be generous and assume that it’s the latter dessert that’s being alluded to in the name “Parfait Pie”.
So, with that settled, Parfait Pie is simply Jell-O (a three-ounce packet dissolved in 1.25 cup boiling water, not cooled with additional cold water) mixed with a pint of vanilla ice cream, set in a pie shell, and decorated with Dream Whip. I deviated a little from the recipe in using a chocolate cookie crumb crust instead of a plain pie shell, just because I thought it would make for a nicer pie. (It did.) I’ve been having kind of a rough time lately, and I need all the help I can get.
In case anyone wants to try to make this, I can definitely recommend using a small, round ice cream scoop and gradually adding the ice cream to the hot Jell-O liquid. The liquid will cool off quickly, making it harder to get the ice cream to melt, but the small scoops melt well with maybe a little mashing towards the end. The recipe says to put the still-liquid Jell-O and ice cream mixture into the pie crust, but I decided to thicken it over an ice-water bath so I could heap it into the pie plate if I needed to. As it turned out, it fit perfectly into a nine-inch pie plate with a crumb crust made with roughly three-quarters of a package of Nabisco Famous Chocolate Wafers and a quarter cup of melted butter. (If I were doing it again, I’d use more butter, but this sort of worked.) The pie filling took a while to thicken, and I was a little concerned about how firm it would be when it was set, but I’ve been able to get proper slices out of it – it’s firm, but only just.
The other mildly puzzling thing is that the recipe calls for a garnish done with one cup of Dream Whip. Dream Whip comes in packets that make up about two cups of whipped topping. That means you’re supposed to make a batch of Dream Whip and use half of it – and do what with the other half? I decided to just use the whole thing to garnish the pie, but found that I had (surprise, surprise) about half of the batch left over in my piping bag. I served the Parfait Pie with extra dollops of Dream Whip on the side. Bryan claims to prefer Dream Whip to Cool Whip, but I’m not sure that that means he actually likes it.
The recipe says to use either orange, strawberry or raspberry Jell-O. I let Bryan pick, and he chose raspberry. (I think I would have preferred strawberry, to be honest).
Orange was, of course, right out. Strictly speaking, I don’t need to do this since I’ve successfully avoided using orange Jell-O for this recipe, but I think that in honor of Presidents Day, I’m going to make donations to Planned Parenthood and the International Rescue Committee. This has been a weekend of “resisting” as well as making Jell-O. Yesterday Bryan and I “stood up for science” at a demonstration in Boston that was organized to coincide with the AAAS annual meeting. I’m kind of a “geek groupie”, and I make my living supporting science, so this was the place to be on Sunday.
At last, I get to do an Orange Boycott post! (After the last couple of weeks, I was really looking forward to this.) As you can sort of tell in the photo from the book, Banana Nut Ring calls for orange Jell-O. I substituted Island Pineapple flavor, which I think tastes better anyway.
This recipe is a two-parter. First, there’s the ring mold, which is simply Jell-O with banana slices and chopped pecans stirred into it once it’s thickened up. There are a couple of issues with this.
The first, as I’ve noted in Mardi Gras Mold and Honey Pecan Bavarian, is that nuts in Jell-O are just weird. Those are two textures that do not go well together. Luckily, I like pecans, so this one wasn’t nasty on top of being weird.
The second is the bananas. I had to try not to be too annoyed, because it’s just “banana nature”, but the slices would stick together (which I had discovered with Peach-Banana Dessert but I guess it didn’t bug me as much then). You would think that once you add banana slices to a bowl of thickened Jell-O, the Jell-O will act as a coating or lubricant to keep the slices separate, but as much as I stirred and tried to separate them, the slices kept clumping up. It’s best to look upon this as an exercise in patience.
Anyway, I whipped up the Jell-O ring and chilled it overnight. Upon unmolding it, I discovered one small drawback to using the Island Pineapple flavor – the mold was a very odd color, I think rather like how Bryan sees green things because of his colorblindness. On the other hand, the peculiar yellow-brown hues reminded me of color palettes that were popular in the 1970s, so that was kind of a happy accident. Okay, not so much happy, but appropriate.
The second part of the recipe is the “Ginger Topping”, a bit of a misnomer because it’s pretty thick, and it gets piled into the center of the ring mold rather than spread on top of it. This is just a batch of Dream Whip with crushed pineapple and slivered candied ginger folded into it. Tasting it, I decided that the Ginger Topping is a bit of all right. Because of the fairly strong vanilla flavor of the Dream Whip, it reminded me of pineapple upside-down cake, which I haven’t had since I was a kid, but I may have to make it sometime soon, even if I have to use a store-bought cake mix to do it. Also, it reminded me of ambrosia salad a bit, plus I dig candied ginger (I was noshing on it while cutting up what I needed for the recipe), so what’s not to like?
The finished product was straight outta the 1970s, and I was pleased. The photo looks strange, but I swear that was the actual color of the thing. It was like someone had sent it over in a customized DeLorean, express delivery from 1974.
For eating, this was surprisingly good. Yes, I’m saying “good”. For once, the flavors blended together nicely in a tropical (that is, southern United States) mélange. With the topping, it was easy enough to overlook the peculiar textural note of the pecan chunks in the Jell-O. The flavor of pineapple was predominant, but the pecans, bananas, and Dream Whip were assertive enough. I would have liked more ginger flavor, though; rather than trying to sliver the slices of crystallized ginger, I should have chopped them up fine so that they’d be more thoroughly distributed throughout the topping.
The main drawback to this recipe was that it was relatively straighforward and quick to make, and while preparing it and listening to music took me to my happy place for a while, I didn’t get to spend enough time there.
On the positive side, once I hit “publish” on this one, I’ll be all caught up with my editorial calendar, and that’s one less thing to feel crappy about. Woo hoo!