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.
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This entry was posted in appetizer, brunch, desserts, National Food Holiday, salads, small plates and tagged , , , , . Bookmark the permalink.

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