Fall is setting in in Brooklyn and with it come the fall-time jellos. This one is a remake of the Orange Spice Jello with a middle layer of orange gelatin, peaches, and rum, spiced with cloves, cinnamon, and the zing of vinegar. In addition, it has a top and bottom layer of sweetened condensed milk flavored with peach syrup and a touch of cinnamon. This jello was made for a going away party for my dear friend John who is off to the deep south to return to school. Good luck John! I miss you already!
Inspired by my friend Sydney‘s yearly holiday party tradition of brewing up some yummy hot wassail punch, spiked with dark rum, comes this cold, gelatinous version of the delicious treat. Its made with apple and cranberry juice, slow simmered with allspice, cloves and an orange. Of course rum is added before it goes in the fridge for cooling and solidifying. This jello mold will be served up at Syd’s holiday party this week and I look forward to seeing how it stands up to its liquid counterpart. This holiday recipe is another that will appear in my forthcoming book.
This recipe came from the classic Joys of Jell-O recipe book and boasts a new way to make the old fashioned confection. These strawberry, cherry, orange, and banana shaped candies are molded from ground coconut and almonds and are flavored with the corresponding fruit flavored gelatin. Whole cloves and mint leaves put the finishing touches on these tiny fruits. While the taste of the finished product bears little resemblance to actual Marzipan, they are sweet and yummy, especially if you like coconut, and were very fun to make.