Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets
Format: PDF / Kindle (mobi) / ePub
Food blogger Victoria Belanger shares the secrets to creating inspired, modern gelatin desserts—with fresh fruits and flavors, new twists on trendy treats, and easy but artistic presentations.
A classic, nostalgic treat is getting a makeover, thanks to innovative culinary bloggers like Victoria Belanger—aka the Jello Mold Mistress of Brooklyn—whose jiggly creations have caught the eye of food journalists, trendspotters, and a new generation of food crafters.
In Hello, Jell-O!, Belanger shares her secrets for turning humble gelatin into impressive yet economical desserts that will steal the show at your next party or potluck. Featuring holiday crowd-pleasers such as Pumpkin Pie and Eggnog Rum, kid-friendly favorites like Root Beer Float Squares, grownup boozy bites like Sparkling Champagne and Strawberries, and vegan delights like Watermelon Basil Agar, the Jello Mold Mistress serves up recipes for every occasion. The deliciously wiggly versions of Key Lime Pie, Chai Tea Panna Cotta, and Chocolate Peanut Butter Cups will charm the inner child in every sophisticated home cook.
Readers can create these whimsical recipes using their favorite gelatin products, from unflavored gelatin powders to preflavored gelatins from popular brands like Knox and Jell-O (both brands are registered trademarks, and their owners are not sponsors of Hello, Jell-O! or otherwise affiliated with the book).
creating these recipes to ensure successful results. Peaches and Cream peaches and cream Sweet, velvety peaches and cream—a summer indulgence as welcome as that five-hundred-dollar vacation-resort package, but sweeter, more sensuous, and with fewer screaming three-year-olds. For a nonalcoholic version, substitute cold water for the peach schnapps. Makes one 9-cup gelatin mold First Layer 2 cups boiling water 2 (3-ounce) packages peach-flavored gelatin ¾ cup cold water ¾ cup
beach-weather hot and we are trapped in an office with air-conditioning cold enough to give hypothermia to a penguin. There are days when, let’s be honest, we are just not in the mood for a seven-dollar salad with chickpeas and carrot shavings, and if we eat another egg white omelet our souls will die. There are days when being an adult is so completely uninspiring that I would be totally okay with reverting to a childlike state and unapologetically slurping sweet, fruity Jell-O while jumping on
jello. TX814.5.G4B45 2012 641.86′4—dc23 2011034560 eISBN: 978-1-60774-112-1 Food styling by Kim Kissling Prop styling by Emma Star Jensen v3.1 ACKNOWLEDGMENTS INTRODUCTION CHAPTER 1 TIPS, TRICKS, TOOLS, AND TECHNIQUES CHAPTER 2 SUSPENDED FRUIT AND MORE! pomegranate berry salad cheery cherry salad million dollar gelatin carrot cake nut ’n’ honey orange spice CHAPTER 3 CREAMY AND DREAMY green milk tea lemon poppy seed key lime pie creamsicle chocolate raspberry
gelatin, as the name suggests, is free of flavorings and sugar and therefore allows you to create a Jell-O mold “from scratch” using ingredients such as cream or fruit juices or even wine. It comes in powdered and sheet form, but for simplicity’s sake, all of the recipes in this book call for the powdered form. Knox is the most common brand of unflavored gelatin and is typically sold in boxes of multiple envelopes containing ¼ ounce each. Unflavored gelatin is also available in bulk, so all of
Refrigerate until firm. Unmold and serve. Orange Spice orange spice This Jell-O is so reminiscent of autumn that the mere scent of it makes me want to buy school supplies. Combine some of fall’s favorite spices, rich orange gelatin, and a little vinegar for something that will be sweet, tangy, and the perfect reward for anyone who spent upward of four hours raking leaves. For the peaches and syrup, you can either use canned peaches in heavy syrup or fresh peaches and bottled peach