so jello came out in 1897 and it got super popular for 2 main reasons: (1) it acted like a preservative, keeping fruits & veg fresh for at least another week (2) it was promoted as a diet food, since it is super high in protein and curbs hunger. [really people started using broth and animal gelatinous as a preservative in dishes as far back as the 1500s in things like aspics and terrines] but most people know it from retro recipes from the 1940s - 70s.
going to share 5 jello recipes today & the tips i learned when researching this project.
RECIPE INDEX:
Gazpacho Aspic (aka Bloody Mary Jello)
Watergate Salad (aka Green Ambrosia Fluff)
Sparkling Berry Jello Mold
Champagne Mimosa Jello Shots
Red Hots in Applesauce Jello
Orange Dreamsicle Jello Mold
Jello Making Tips (including a recipe for kid friendly jigglers)
Gazpacho Aspic:
3 cups tomato juice
1/4 cup chopped scallions
1/2 cup chopped cucumber
1/2 cup chopped celery with leaves
1/2 cup chopped red bell pepper
1/2 cup chopped bell pepper
1/2 cup plus 2 tbsp finely chopped red onion
2 jalapeno peppers, seeded and minced
1/4 cup finely chopped cilantro
1 1/2 tbsp lime juice
2 tsp red wine vinegar
1 1/2 tsp minced garlic
3 tsp salt
3/4 tsp cayenne pepper
2 1/2 tsp hot sauce
2 1/2 envelopes unf1avored gelatin
2 tsp vegetable oil
8 - oz package cream cheese
bibb lettuce , for plating
In a large bowl, combine1 1/2 cups of the tomato juice, scallions, cucumber, celery, all but 1 tablespoon of both the red and green bell peppers, 1/2 cup of the red onion, half of the chopped jalapenos, 1 tablespoon of the cilantro, 1 tablespoon of the lime juice, red wine vinegar, 1/2 teaspoon of the garlic, 2 1/2 teaspoons of salt, 1/2 teaspoon of cayenne pepper, and the hot sauce and stir to combine well.
In a small bowl, pour 3/4 cup of the remaining tomato juice over the gelatin. Stir well and allow to sit for 5 minutes. Place remaining tomato juice in a small saucepan and heat to boiling. Pour over gelatin mixture and stir until gelatin is completely melted. Pour melted gelatin mixture into gazpacho mixture, stir to combine well. Lightly grease 6 (1-cup) molds with the vegetable oil. Divide half of the gazpacho mixture between the molds and place in the refrigerator to chill. Set remaining half of gazpacho aside while the molds are chilling.
In the bowl of a food processor, combine the remaining tablespoons of red and green bell peppers, 2 tablespoons of red onion, jalapeno pepper, 3 tablespoons of cilantro, 1/2 tablespoon lime juice, 1 teaspoon garlic, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, and cream cheese and process until smooth. When gazpacho aspics have jelled, divide cream cheese mixture between the molds, then pour remaining gazpacho mixture over the tops and refrigerate until thoroughly set, about 3 hours or overnight.
To unmold, briefly dip molds into hot water and/or run a knife around
the edge of the aspic. Place one attractive leaf of bib lettuce on each
of 6 plates, and turn aspics out onto lettuce leaves. Aspics may be
served as is, or further garnished with cold cooked baby shrimp and
fresh herbs. (For my gazpacho aspic, I plated it with a cilantro garnish and avocado dressed with lime juice so it stays green)
Watergate Salad:
8 ounces frozen whipped topping, thawed
1/2 cup vanilla yogurt
1 pkg. pistachio instant pudding mix
1 cup shredded sweetened coconut
1 11-ounce can mandarin oranges, drained
1 8-ounce can crushed pineapple, drained
1 cup maraschino cherries, drained
1/2 cup chopped pecans, optional
1 cup Mini Fruit-Flavored Marshmallows
In a large bowl, stir together the whipped topping, yogurt, pineapple and pudding mix. Carefully fold remaining ingredients into whipped topping mix. Chill before serving.
[Recipe named for the Nixon era, but I found a similar one in the 1959 cookbook mentioning it earlier, calling it Green Jello Salad. The above recipe was modified from a great one I found online]
Sparkling Berry Mold:
2 cups boiling reduced calorie cranberry juice (or apple)
1 pkg. (8-serving size) JELL-O Raspberry or Blackberry Flavor Sugar Free Gelatin
1-1/2 cups cold club soda / seltzer / ginger ale or other light soda
1/4 cup creme de cassis (optional)
1 tsp. lemon juice
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
STIR gelatin into boiling juice with pan on low for 2 minutes until completely dissolved. Pour into a large bowl and stir in cold club soda, liqueur and lemon juice. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
TOSS berries gently. Stir in 2 cups of the berries. Spoon into 6-cup mold or bowl sprayed with cooking spray; cover. Refrigerate 4 hours or until firm. UNMOLD. Garnish with remaining 1 cup berries. [Recipe from Kraft's website]
Champagne Mimosa Jello Shots:
2 small boxes of pineapple jello
1 1/2 c. boiling water
2 1/2 c. champagne
1 c. sliced strawberries
Mix your pineapple jello and boiling water in a medium sized bowl, stirring until jello powder has all dissolved. Refrigerate for 15 minutes. Stir in champagne and refrigerate for another 30 minutes or until jello has just slightly thickened.
Set aside about 3/4 cup of your jello and champagne mixture for creating the foam top and put it back in the refrigerator. Pour jello and champagne mixture into your shot glasses, then drop a few sliced berries in each glass.
Refrigerate overnight. Before serving whip your 3/4 cup left over jello until it becomes white and fluffy and resembles foam. Spoon “foam” on top and serve.
Red Hots in Applesauce Jello
1 heaping tablespoon of Red Hots cinnamon candies
1 1/2 cup of boiling apple juice
1 jar of apple sauce (about 2 cups)
1 (6 oz) package of cherry jello
(or use lemon jello instead for a stronger cinnamon flavor & color it with red food coloring)
Dissolve everything together well in a pan on low heat. Pour into mold or oiled bowl. Chill and serve. (Refrigerate overnight or 8 hours). Garnish with whipped cream and extra red hots (traditionally served as a side dish with baked ham without the cream).
[Recipe from my antique cookbook collection "What's Cooking Parmer County 1959" submitted by Mrs. Giles Cobb of the "Black Club"]
Orange Dreamsicle Jello Mold
1-1/2 cups of boiling water
2 packs of orange crush jello,
1 can of drained mandarin oranges (11 oz.)
1 c. cold water
1 tub of cool whip non-dairy topping (8 oz)
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add cold water to gelatin; stir until completely dissolved.
- Place oranges (or tangerines) in 6-cup jello mold sprayed with light cooking spray (like canola); cover with 2 cups gelatin. Refrigerate 45 min. or until gelatin is set but not firm.
- Meanwhile, refrigerate remaining gelatin 45 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until well blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold & serve topped with remaining whipped topping & decorate with orange or tangerine slices.
i discovered a new jello brand a couple of weeks ago (Jel Sert) & their line of Crush jello smells sinfully good. but i used the "Mandarin Mousse Mold" recipe from the kraft website, who you should buy from should you want to do this with their fine sugar-free orange Jello™ products. Honestly, Kraft's jello is stronger & more firm than the Jel Sert version, which is preferable for making layered molds.
JELLO TIPS:
Be careful what fruit you try to gel. Some fresh fruits have a natural enzyme that keeps it from setting UNLESS you use canned or boiled versions of the fruit for it to work. The Jell-o website says "Seasonal fresh fruit can be substituted for the canned fruit. However, fresh or frozen pineapple, kiwi, gingerroot, papaya, figs or guava should not be used since the gelatin will not set."
Other kinds of fruit gels extra well because they have lots of pectin naturally, which is the vegetarian friendly jelling agent found in fruits like: apples, carrots, cranberries, grapes, plums, citrus peels, peaches (vegans can google recipes for gels and terrines that use pectin or agar agar as a gelling agent). Great article about pectin here. This also means making jello using the juice of a high pectin fruit will give you a firmer jello as well (which is why jigglers are made with apple juice instead of water).
When you are making a mold or layers, you want to lightly oil the mold with spray canola or vegetable oil to help it slide out smoothly without sticking. You may also need to slide a flat knife around the sides of the jello mold to break the vacuum seal to help it come out as well. If you don't have a mold, you can use a smooth bowl.
Before unmolding you also want to do one of two things: hold a hot, wet towel against the outside of the mold for a few minutes -or- carefully hold your mold in a large bowl full of hot water for a few minutes. This helps the jello release from the mold.
If you are making apple juice jigglers (the delicious treat that
falls somewhere between jello and gummy bears in firmness), use half the
liquid with all of it hot and pour it into a deep cookie sheet to set
and chill. Later cut them into squares or use cookie cutters to make
cool shapes if you like.
Doing jello in layers requires timing and lots of it. You have to time each layer to be made long enough after the first layer so it can jell before anything can be poured on it. Cool looking, but time consuming if you are doing more than 2 layers.
going to share 5 jello recipes today & the tips i learned when researching this project.
RECIPE INDEX:
Gazpacho Aspic (aka Bloody Mary Jello)
Watergate Salad (aka Green Ambrosia Fluff)
Sparkling Berry Jello Mold
Champagne Mimosa Jello Shots
Red Hots in Applesauce Jello
Orange Dreamsicle Jello Mold
Jello Making Tips (including a recipe for kid friendly jigglers)
Gazpacho Aspic:
3 cups tomato juice
1/4 cup chopped scallions
1/2 cup chopped cucumber
1/2 cup chopped celery with leaves
1/2 cup chopped red bell pepper
1/2 cup chopped bell pepper
1/2 cup plus 2 tbsp finely chopped red onion
2 jalapeno peppers, seeded and minced
1/4 cup finely chopped cilantro
1 1/2 tbsp lime juice
2 tsp red wine vinegar
1 1/2 tsp minced garlic
3 tsp salt
3/4 tsp cayenne pepper
2 1/2 tsp hot sauce
2 1/2 envelopes unf1avored gelatin
2 tsp vegetable oil
8 - oz package cream cheese
bibb lettuce , for plating
In a small bowl, pour 3/4 cup of the remaining tomato juice over the gelatin. Stir well and allow to sit for 5 minutes. Place remaining tomato juice in a small saucepan and heat to boiling. Pour over gelatin mixture and stir until gelatin is completely melted. Pour melted gelatin mixture into gazpacho mixture, stir to combine well. Lightly grease 6 (1-cup) molds with the vegetable oil. Divide half of the gazpacho mixture between the molds and place in the refrigerator to chill. Set remaining half of gazpacho aside while the molds are chilling.
In the bowl of a food processor, combine the remaining tablespoons of red and green bell peppers, 2 tablespoons of red onion, jalapeno pepper, 3 tablespoons of cilantro, 1/2 tablespoon lime juice, 1 teaspoon garlic, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, and cream cheese and process until smooth. When gazpacho aspics have jelled, divide cream cheese mixture between the molds, then pour remaining gazpacho mixture over the tops and refrigerate until thoroughly set, about 3 hours or overnight.
Watergate Salad:
1/2 cup vanilla yogurt
1 pkg. pistachio instant pudding mix
1 cup shredded sweetened coconut
1 11-ounce can mandarin oranges, drained
1 8-ounce can crushed pineapple, drained
1 cup maraschino cherries, drained
1/2 cup chopped pecans, optional
1 cup Mini Fruit-Flavored Marshmallows
In a large bowl, stir together the whipped topping, yogurt, pineapple and pudding mix. Carefully fold remaining ingredients into whipped topping mix. Chill before serving.
[Recipe named for the Nixon era, but I found a similar one in the 1959 cookbook mentioning it earlier, calling it Green Jello Salad. The above recipe was modified from a great one I found online]
Sparkling Berry Mold:
2 cups boiling reduced calorie cranberry juice (or apple)
1 pkg. (8-serving size) JELL-O Raspberry or Blackberry Flavor Sugar Free Gelatin
1-1/2 cups cold club soda / seltzer / ginger ale or other light soda
1/4 cup creme de cassis (optional)
1 tsp. lemon juice
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
STIR gelatin into boiling juice with pan on low for 2 minutes until completely dissolved. Pour into a large bowl and stir in cold club soda, liqueur and lemon juice. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
TOSS berries gently. Stir in 2 cups of the berries. Spoon into 6-cup mold or bowl sprayed with cooking spray; cover. Refrigerate 4 hours or until firm. UNMOLD. Garnish with remaining 1 cup berries. [Recipe from Kraft's website]
Champagne Mimosa Jello Shots:
2 small boxes of pineapple jello
1 1/2 c. boiling water
2 1/2 c. champagne
1 c. sliced strawberries
Mix your pineapple jello and boiling water in a medium sized bowl, stirring until jello powder has all dissolved. Refrigerate for 15 minutes. Stir in champagne and refrigerate for another 30 minutes or until jello has just slightly thickened.
Set aside about 3/4 cup of your jello and champagne mixture for creating the foam top and put it back in the refrigerator. Pour jello and champagne mixture into your shot glasses, then drop a few sliced berries in each glass.
Refrigerate overnight. Before serving whip your 3/4 cup left over jello until it becomes white and fluffy and resembles foam. Spoon “foam” on top and serve.
1 heaping tablespoon of Red Hots cinnamon candies
1 1/2 cup of boiling apple juice
1 jar of apple sauce (about 2 cups)
1 (6 oz) package of cherry jello
(or use lemon jello instead for a stronger cinnamon flavor & color it with red food coloring)
Dissolve everything together well in a pan on low heat. Pour into mold or oiled bowl. Chill and serve. (Refrigerate overnight or 8 hours). Garnish with whipped cream and extra red hots (traditionally served as a side dish with baked ham without the cream).
[Recipe from my antique cookbook collection "What's Cooking Parmer County 1959" submitted by Mrs. Giles Cobb of the "Black Club"]
Orange Dreamsicle Jello Mold
1-1/2 cups of boiling water
2 packs of orange crush jello,
1 can of drained mandarin oranges (11 oz.)
1 c. cold water
1 tub of cool whip non-dairy topping (8 oz)
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add cold water to gelatin; stir until completely dissolved.
- Place oranges (or tangerines) in 6-cup jello mold sprayed with light cooking spray (like canola); cover with 2 cups gelatin. Refrigerate 45 min. or until gelatin is set but not firm.
- Meanwhile, refrigerate remaining gelatin 45 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until well blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold & serve topped with remaining whipped topping & decorate with orange or tangerine slices.
i discovered a new jello brand a couple of weeks ago (Jel Sert) & their line of Crush jello smells sinfully good. but i used the "Mandarin Mousse Mold" recipe from the kraft website, who you should buy from should you want to do this with their fine sugar-free orange Jello™ products. Honestly, Kraft's jello is stronger & more firm than the Jel Sert version, which is preferable for making layered molds.
JELLO TIPS:
Be careful what fruit you try to gel. Some fresh fruits have a natural enzyme that keeps it from setting UNLESS you use canned or boiled versions of the fruit for it to work. The Jell-o website says "Seasonal fresh fruit can be substituted for the canned fruit. However, fresh or frozen pineapple, kiwi, gingerroot, papaya, figs or guava should not be used since the gelatin will not set."
Other kinds of fruit gels extra well because they have lots of pectin naturally, which is the vegetarian friendly jelling agent found in fruits like: apples, carrots, cranberries, grapes, plums, citrus peels, peaches (vegans can google recipes for gels and terrines that use pectin or agar agar as a gelling agent). Great article about pectin here. This also means making jello using the juice of a high pectin fruit will give you a firmer jello as well (which is why jigglers are made with apple juice instead of water).
When you are making a mold or layers, you want to lightly oil the mold with spray canola or vegetable oil to help it slide out smoothly without sticking. You may also need to slide a flat knife around the sides of the jello mold to break the vacuum seal to help it come out as well. If you don't have a mold, you can use a smooth bowl.
Before unmolding you also want to do one of two things: hold a hot, wet towel against the outside of the mold for a few minutes -or- carefully hold your mold in a large bowl full of hot water for a few minutes. This helps the jello release from the mold.
Doing jello in layers requires timing and lots of it. You have to time each layer to be made long enough after the first layer so it can jell before anything can be poured on it. Cool looking, but time consuming if you are doing more than 2 layers.