There’s always room for Jell-O…

As the classic adage goes:  There’s always room for Jell-O.
Did you know that this second week of February is proclaimed
as National Jell-O week?
The Menu Shoppe has it covered.
More sweet finds.  Ideal for menu trending.
Fun to chase away the wintery doldrums…must-haves for spring.
It seems Jell-O has been around forever… created in the late 19c in upstate NY.
And popular all the while too.
Here’s a vintage recipe:  From the Jell-O Cookbook, 1904
Ginger Ale Salad
Pour one-half cup of boiling water over one package of Lemon Jell-O. Set in hot water until thoroughly dissolved, stirring all the time. Cool and add 1-1/2 cups ginger ale. Set in a cold place until it begins to thicken, then stir in 1/4 cup finely cut nutmeats, 1/4 cup finely cut celery, one cup finely cut assorted fruits (pineapple, orange, apple, cherries, or grapes), one tablespoonful finely cut crystallized ginger.
for more modern menus…
Sangria Jell-O Salad 
1 6-ounce package raspberry-flavored Jell-O
1 3/4 cups fruity red wine
1 cup chilled orange juice
1/4 cup fresh lemon juice
3 large oranges
1 cup green seedless grapes, halved lengthwise (about 7 ounces)
1 cup sliced hulled strawberries
Additional grapes and strawberries + oranges for trim
Lightly oil 6-cup ring mold. Place raspberry Jell-O in large bowl. Bring wine to simmer in small saucepan. Add wine to Jell-O and stir until Jell-O is dissolved, about 2 minutes. Stir in orange juice and lemon juice. Place bowl in larger bowl filled with ice and water. Cool until Jell-O begins to set slightly, stirring occasionally, about 20 minutes. Meanwhile, grate 1 tablespoon peel from oranges. Cut remaining peel and white pith from oranges; discard. Cut between membranes; release segments. Add orange segments and peel, 1 cup grapes and 1 cup strawberries to Jell-O; stir to blend well. Pour mixture into mold. Chill at least 6 hours or overnight. Run knife around mold sides to loosen Jell-O. Place mold in bowl filled with enough hot water to come halfway up sides of mold for 30 seconds. Place platter atop mold; invert Jell-O onto platter. Garnish with additional fruit.
From the official JELL-O website
…chic small plate tidbit or intermezzo
makes 10
Mini Mimosas
1/4 cup boiling water
1 pkg.  (3 oz.) JELL-O Orange Flavor Gelatin
1/3 cup cold club soda
2 fresh strawberries, each cut crosswise into 5 thin lices
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in club soda.
Place strawberries in 10 (2-oz.) plastic cups sprayed with cooking spray; fill with gelatin. Refrigerate 1 hour or until firm.  Unmold before serving.
and for sophisticated savvy
Espresso Jell-O
1 envelope unflavored gelatin
1/4 cup cold water
1 1/2 cups hot brewed espresso
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, chilled
Coarsely ground coffee, for garnish
In a medium bowl, sprinkle the gelatin over the water and let stand for 5 minutes. Add the espresso and 1/4 cup of the sugar and stir until thoroughly dissolved. Pour into four 1/2-cup molds or a loaf pan, cover with plastic wrap and refrigerate until set, 2 to 3 hours. Meanwhile, in another bowl, whip the cream with the remaining 2 tablespoons of sugar until it holds soft peaks. Dip the molds in warm water and turn the desserts out onto plates or cut the gelatin into 1-inch squares and mound in wineglasses or bowls. Garnish each serving with whipped cream and sprinkle with ground coffee.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in appetizer, brunch, desserts, National Food Holiday, salads, small plates and tagged , , , , . Bookmark the permalink.

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