Today we make out first venture into the chapter titled “Especially for Junior Cooks”.
Jell-O gelatin is a young dessert. Cool and sparkling. Fresh and fruity. And the colors are pure pop art. (Next time you pour boiling water on the powdered gelatin, just watch those colors come alive.)
Jell-O Gelatin desserts are easy and quick to prepare, too. Another reason for starting your cooking career with these ideas. A few minutes of mixing and pouring and you have a beautiful dessert to chill and carry to the table.
Let it be fun – something to share with people you love. Invite a special friend, or your younger sister, to help you make Supersodas. Share your Snack Cups with a hungry Dad.
Begin in a big way. Start with Jell-O Gelatin.
It would have made sense to explore this chapter with some children, but I don’t have any of my own, and I don’t think the people I know who have young children would let me borrow them for this purpose. And my youngest sister is in her early forties.
So I made Supersodas just for Bryan and me, and I’m feeling a bit silly that I didn’t invite somebody over to share this with us, because this isn’t exactly a make-ahead recipe with leftovers that can be kept in the refrigerator until the next day. This is a dessert that’s meant to resemble ice cream sodas from an old-fashioned soda fountain of the sort that’s becoming vanishingly rare, giving way to ice cream shops that serve sundaes in paper cups. It has ice cream in it, and not as the creamy component of a bavarian.
It starts, as so many things do, with Jell-O. The book recommends Concord grape, cherry, strawberry, or raspberry flavor. I chose raspberry because it was the only one of those I had on hand. (Also, Concord grape flavor no longer exists.) The Jell-O is prepared with a bit more cold liquid than usual, a cup of club soda and a quarter-cup of cold water. The club soda must be there to psych the kids into thinking these really are sodas, because of course once you add the soda to the hot gelatin the carbon dioxide bubbles escape quickly, leaving behind the usual flat lukewarm liquid gelatin.
The Jell-O gets chilled until slightly thickened. Meanwhile, the cook adds scoops of vanilla ice cream to tall soda or iced tea glasses. (While this recipe purports to make three servings, I only have two such glasses, and I ended up making two small “sodas” as well.) Once the Jell-O is slightly thickened, a cup of it gets set aside and the rest is added to the glasses, and then the set-aside cup gets whipped to a froth and placed in the glasses on top of the flat Jell-O, and all of that goes into the refrigerator for at least two hours. Before serving, the glasses are garnished with Dream Whip.
Let me remind the reader that there is ice cream in the bottom of those glasses that ends up sitting in the fridge at an above-freezing temperature for at least two hours. What do you suppose happens to it?
Yep, it was melted. Completely liquid. The flat and whipped gelatin layers had firmed up and were clinging to the sides of the glasses, so eating this meant making one’s way through the Jell-O layers to get to the melted ice cream. Meanwhile, since it wasn’t all that firm, the Jell-O sort of crumbled into the melted ice cream, making a sort of jelly ice cream soup. It didn’t taste bad, but Bryan remarked that if he were a kid and he was eating this dessert only to find that the ice cream had all melted, he’d be pretty unhappy. As it was, since he ended up drinking it like a beverage out of the glass, a fair amount of it ended up in his mustache, which wasn’t so pleasant for me.
I have a couple of regrets about this. For one, I used Dream Whip because the recipe specified it, but I think this would have been better with Redi-Whip, which would look better and is real whipped cream. (Also, I’d get the nitrous prize in the bottom of the can.) For another, I really do wish we’d gotten someone to come over and eat some of this. As I write this post, it’s over an hour since we ate our Supersodas, and I’ve been burping and typing and not getting hungry for real food, i.e., dinner. Woman cannot live on Jell-O alone, and she’d really rather not try.
The “Junior Cooks” chapter certainly has it’s share of what-the-fuckery, but at least it’s all desserts. And there’s no mayonnaise.
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.
Black Raspberry Ice Cream Dessert had a major strike against it at the outset – black raspberry flavored Jell-O no longer exists. There was none on the supermarket shelf, and when I looked it up on the Kraft Foods website, I discovered that it’s no longer among the available flavors. (I don’t remember this being a problem when I made it in 2009.) So the recipe is called Black Raspberry Ice Cream Dessert, but now it’s just Raspberry Ice Cream Dessert, which isn’t quite the same thing.
Since the required Jell-O flavor is unavailable, all bets were off with regard to the other ingredients: water, sherry, and vanilla ice cream. We don’t keep sherry around, because I’m not fond of fortified wines. That may be because of an experience I had early in my drinking career, when some well-meaning legal-drinking-age person bought me a bottle of tawny port, on which I got very drunk and subsequently very sick.
Still, I do like how alcohol can enhance the flavor of Jell-O, so I decided to substitute a less-sweet wine. I thought I’d try for a full-bodied red wine, since I was losing some depth of flavor with red raspberry Jell-O, and I had a little glimmer of inspiration from a pleasant memory of life in Brooklyn. Several blocks from us in Park Slope there was a café called the Chocolate Room that did wine pairings with desserts, and they had a nice raspberry wine that went well with chocolate cake. I thought if I could find a raspberry wine here, it might work well with this Jell-O dish, so I went to our local hipster liquor store*, only to be thwarted once again.
I had to turn to my miniscule wine stash, hoping I had a red that wasn’t “corked“, or vinegar. Luckily, I had a Beringer 2006 merlot that’s held up well, so I used that in the recipe instead of sherry. There was a brief moment of panic when I noticed that the raspberry Jell-O and merlot combination smelled rather like a household cleaner, but that aroma dissipated eventually.
If you’re a regular reader of NJoJ, you might have already guessed that this is an ice-cream-based bavarian, and all there is to it is preparing the Jell-O as directed, substituting a quarter-cup wine for a quarter-cup of cold water. A pint of vanilla ice cream (I went with an old favorite, Ben & Jerry’s) is gradually melted into the liquid gelatin, and it gets chilled until firm. That’s it – hence its inclusion in the chapter titled “Nice Easy Things to Do with Jell-O”.
I served my Raspberry Ice Cream Dessert with fresh blackberries, and it was okay. The wine flavor was a subtle and sneaky thing, and it didn’t blend well with the gelatin and ice cream flavors, but it wasn’t unpleasant. Otherwise, this was quite sweet. Also, the texture was very soft. I think this would be particularly good to have while recovering from dental surgery.
* Funny story: One time Bryan and I were at City Liquors when a bro came in and asked one of the store employees if they had “pong balls”. “You know, the balls you play beer pong with?” The employee was bemused by the question. They carry a good selection of wines and a large assortment of craft beers; it’s definitely not a “pong ball” kind of place.
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…