Summer Fruit Pie

June 6, 2011 at 11:41 am | Posted in Blackberry, Peach, Shortbread, Strawberry, SweetenedCondensedMilk | 11 Comments
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For the past few months I have been cranking out the heavy, creamy, boozy, winter-time jello molds.  But now that Spring/Summer is finally here, it is time to lighten up. This sweet and refreshing fruit pie was the perfect fit for this past weekend’s backyard brunch party hosted by Art. I used a pre-made shortbread crust which was a great compliment to the tart layer of peaches, strawberries, and blackberries suspended in peach gelatin over a creamy layer of sweetened condensed milk.

Cherry Bomb

May 22, 2011 at 10:29 am | Posted in Alcohol, Booze, Cherry, Cinnamon, Goldschlager, Jello Shots | 16 Comments
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Inspired by the Japanese cherry jelly treat Sakurando, these little cherry bombs explode with flavor. These bite-size jello shots are made from cinnamon flavored schnapps and maraschino cherries, and made a huge impact at Art and Marty’s first BBQ of the season. Happy Spring!

Mojito Jello

May 9, 2011 at 1:50 pm | Posted in Alcohol, Booze, Mint, Recipe, Rum, Tonic | 3 Comments
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In the spirit of the plethora of Kentucky Derby parties that were happening this past Saturday, I thought that a Mint Julep jello may be in order.  I don’t care much for bourbon and thought rum would make a sweeter substitute. However a Mint Julep with rum rather than bourbon is a Mojito, so I just went ahead and made a Mojito Jello. This mold calls for a syrup of simmered mint leaves and sugar with white rum, lime juice, and a bit of tonic to give it some fun bubbles. The recipe for this appears in my new book Hello Jell-O!.

Click here for the recipe…

Jello Nest Eggs

April 22, 2011 at 8:31 am | Posted in Blueberry, Cherry, Coconut, Lime, Recipe, SweetenedCondensedMilk, WhiteChocolate | 9 Comments
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Whether you are planning for the future or just for this weekend’s Easter dinner, these little jello nest eggs would make the perfect dessert.   The eggs are made from lime, cherry, and blueberry gelatin mixed with sweetened condensed milk. And the nests are made from melted white chocolate chips and toasted coconut molded into foiling baking cups. To mold the eggs, I drilled holes in the top of mini plastic Easter eggs through which I poured the jello and taped up the seams until it was time to hatch… I mean, unmold. Have a Happy Easter!

Click here for the Recipe…

Apple Goat Cheese

April 11, 2011 at 10:00 pm | Posted in Apple, Cinnamon, GoatCheese, Recipe | 1 Comment

Flavor Tripping parties have been growing in popularity over the last several years and I finally got invited to one. The idea behind these parties is that one consumes Miracle Fruit, a berry that makes sour, spicy, and some savory foods taste sweet (for about an hour), and then sucks on lemons and pours tabasco sauce all over their tongue to experience the unfamiliar flavor sensations (and wakes up the next morning with chapped lips and a tummy ache). I wanted to make a jello for the occasion but didn’t want to go with the obvious choice and make a really sour lemon or lime jello that, with the miracle fruit, would just taste like, well, jello. So upon more research I decided upon sour apples and goat cheese.  I stewed tart granny smith apples in cinnamon with slightly sweetened plain gelatin for the top layer, and softened goat cheese mixed with a small amount of cinnamon and sugar on the bottom layer. On its own it was quite tasty, although a little more sweetness would have brought out the flavor. But with the miracle fruit the result was sweet, buttery, Apple Pie!

Click here for the recipe…

Cafe Freeze

March 29, 2011 at 9:18 pm | Posted in Alcohol, Booze, Lime, Pineapple, Recipe, RecipeBook, Rum, Sherbet | 6 Comments

My mother gave me this fabulous cocktail recipe book circa 1979 featuring the house cocktails of nation’s most popular restaurants of the day. I’ve been wanting to make a cocktail inspired jello from this book for a while , and with a ton of rum on hand, I chose the Cafe Freeze. This cocktail hails from Chicago’s once great art deco eartey Arnie’s and is made with rum, tangy lime sherbet, pineapple gelatin, and garnished with lime slices. It was enjoyed at a basketball party over the weekend. (Go VCU!)

Click here for the recipe…

Grasshopper Pie

March 17, 2011 at 8:30 am | Posted in Chocolate, CrèmeDeMenthe, SourCream, SweetenedCondensedMilk | 4 Comments



This jello mold version of the creamy, minty pie is sure to induced the luck of the Irish… or the crème de menthe liquour will just induce intoxication.  In addition to crème de menthe, this rich jello is made with sweetened condensed milk, sour cream, and sits atop a chocolatey crust. The recipe for this appears in my new book. Happy St. Patrick’s Day!

Pimento Cheese, Please!

March 7, 2011 at 8:23 am | Posted in ChedderCheese, CreamCheese, Pimento, Recipe | 4 Comments

I don’t often make savory jello molds because they are usually not very well received. This one, made for a southern food themed dinner party, was the exception and was devoured in minutes by party guests for whom this reminded them of their southern upbringing, myself included. Pimento Cheese spread is a southern comfort food favorite with varying recipes. Normally it calls for mayo, but I made mine with cream cheese, shredded cheddar cheese, pimentos, cayenne pepper, and just enough gelatin to give it some shape but still be spreadable. I was inspired to create this mold by Nicole Lang’s Kickstarter film project Pimento Cheese, Please! The film production team hits the road this month for the Charleston, SC area in search of folks to interview on the topic. So if you have any pimento cheese related insights or experiences contact Nicole – pimentocheeseplease [at] gmail [dot] com. She’d love to hear from you!

Click here for the recipe…

Red Bean Jello

February 14, 2011 at 8:30 am | Posted in IceCream, Red Bean, SweetenedCondensedMilk | 9 Comments
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Forget about those Red Roses and try Red Beans instead this Valentine’s Day. This heart shaped mold is made with red bean ice cream and trimmed with sweetened condensed milk.  Rather than go for the obvious red cherry flavor, I wanted to try something more exotic.  Red beans (also known as Azuki) are used in many Asian confections and when made into ice cream produce a sweet and unique favor.  This mold, with its quilted texture and ribboned edges, reminds me of one of those cutesy, lace-trimmed, plush hearts you’d get from your junior high sweetheart (or your parents) for Valentine’s. Happy Valentine’s Day!

Year of the Rabbit

February 2, 2011 at 10:12 pm | Posted in Anise, Vanilla | 4 Comments
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This year the Chinese New Year, a very important traditional Chinese holiday, begins on February 3th.  In New York’s Chinatown the festivities carry on for weeks with the neighborhood adorned in red lanterns, lions and dragons parading through the streets, and fire crackers exploding with confetti. According the the Chinese Zodiac, this beings the Year of the Rabbit. And so, to honor the occasion, I made this white rabbit with anise gelatin and vanilla ice cream, which will be served at new year/birthday party this weekend.

Million Dollar Jello Salad

January 18, 2011 at 10:38 pm | Posted in CoolWhip, Pecan, Pineapple, SweetenedCondensedMilk | 10 Comments
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Inspired by my friend Shane’s favorite childhood dessert, Million Dollar Pie, this recipe was adapted for the jello mold.  It is made with crushed pineapple, chopped pecans, sweetened condensed milk, and whipped cream. It has a sweet, tangy, foamy texture, akin to ambrosia salad, but better!  This recipe will be included in my book along side other gelatin salad recipes.

Vegan Vanilla Clementine Panna Cotta

January 3, 2011 at 9:35 pm | Posted in Agar Agar, Clementine, Recipe, Vanilla | 7 Comments
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I have had several inquires into vegan jello alternatives so I have been experimenting with Agar Agar, a flavorless, orderless, seaweed derived ‘gelatin’.  My mother gave me this tiny mold for Christmas and I thought it would be perfect for this recipe made with vanilla soy yogurt and clementine zest.  A creamy, delicate flavor that even an unrefined, carnivorous palate (my father’s) could appreciate as he devoured the whole thing. This recipe will be included in my new book, but I have included it here as well so you can try it now. Have a Happy New Year everyone!

Click here for the Recipe…

Gingerbread Jello

December 25, 2010 at 4:29 pm | Posted in Cinnamon, Molasses, Nutmeg, SweetenedCondensedMilk | 2 Comments
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For Christmas with the family this year, I made these little gingerbread flavored jello jigglers.  Flavored with molasses, cinnamon, and nutmeg with a creamy base of sweetened condensed milk, these little gingerjello men and women are fun for all to decorate and eat. This recipe appears in my new book. Merry Christmas Everyone!

Wassail Jello

December 14, 2010 at 8:37 pm | Posted in Alcohol, Allspice, Apple, Booze, Cinnamon, Clove, Cranberry, Orange, Rum | Leave a comment
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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.

Hot Chile Chocolate

December 6, 2010 at 9:53 pm | Posted in ChiliPepper, Chocolate, Cinnamon, CoolWhip | Leave a comment
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Its is officially winter hear in New York as the day time highs have dropped to 35° and snow flurries have begun to fall in the morning. This winter-time jello mold can help you warm up. Inspired by Mexican spicy hot chocolate this jello is made with real milk, cocoa, and hot chili powder.  The combination of sweet, rich chocolate and spicy chile creates a very exotic flavor, topped will cool whipped cream and garnished with coco powder. This is the first of many jello recipes to come that will appear in my new book I have recently begun work on.  Stay warm!

CranApple Cheese Mold

November 22, 2010 at 8:07 pm | Posted in Apple, Cranberry, CreamCheese, Recipe | 5 Comments
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Thanksgiving is just days away and its time to start preparing for the feast (as demonstrated by the insanity I just witnessed at the grocery store). One good thing about jello is you can prepare in advance and unmold it before serving… cutting down on at least some of the last minute meal-time stress.  This pretty mold is made from tart cranberry juice, sliced apples, and cream cheese. Forget about cranberry sauce and throw this out on the dinner table instead. It will stand out among the mashed potatoes and greenbean casserole.   This is the last in series of Thanksgiving-time jello creations for KitchenDaily. Click to read the full article and learn how to make your own. Happy Thanksgiving everyone!

Click here for the recipe…

Pumpkin Pie Jello

November 15, 2010 at 1:52 pm | Posted in Chocolate, Cinnamon, Nutmeg, Pumpkin, Recipe, SweetenedCondensedMilk | 7 Comments
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For many, pumpkin pie is synonymous with Thanksgiving and this jello recipe was inspired by my mother’s own recipe for pumpkin pie, served every year for turkey day without fail.  Its made with canned pumpkin, sweetened condensed milk and spices like cinnamon and nutmeg. A bottom “crust” is made from melted chocolate chips.  This is another in a series of Thanksgiving themed jello recipes created for KitchenDaily.com.  Click to read the full article and see step-by-step photos for how to create your own.

1 can (15 oz)  canned pumpkin
1/4 cup sugar
1/2 cup brown sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
2 envelopes of Knox unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
1 cup sweetened condensed milk
1 bag of chocolate chips

In a medium bowl, fold together pumpkin, sugar, brown sugar, cinnamon, nutmeg until mixture in even and smooth.

In a separate medium bowl, sprinkle 2 envelopes of Knox evenly over 1/2 cup cold water and allow the gelatin to absorb the water for 2 minutes. Stir in boiling water until gelatin is fully dissolved. Stir sweetened condensed milk into gelatin for 2 minutes until mixture is even.  Stir gelatin mixture well with pumpkin mixture until smooth.

Gently spoon mixture into one large mold or into individual molds. Refrigerate until gelatin is firm.

In a small saucepan, melt down enough chocolate chips to create a base layer about 1/4 inch thick. The amount of chips needed will depend on the size of the mold used. Very gently spread the melted chocolate over the firm pumpkin layer in the mold.  Refrigerate overnight until chocolate hardens and to allow gelatin to fully set.

To unmold your gelatin mold, fill a sink, basin, or large bowl with warm water.  Dip the mold just to the rim in the warm water for about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Place a cold, moistened plate over the top of the mold and invert the plate and mold together. Carefully lift the mold, if gelatin does not release dip the mold in warm water and try again.

Makes about 4 cups.

Candy Corn Jello

October 30, 2010 at 7:56 pm | Posted in Alcohol, Booze, Jello Shots, Orange, Pineapple, Recipe, Rum, SweetenedCondensedMilk | 2 Comments
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For the last in a series of Halloween jellos made for Kitchen Daily, I made these tropical fruit flavored versions of everyone’s favorite Halloween treat, Candy Corns.  I used sweetened condensed milk, with orange and pineapple flavored gelatin.  A second, larger version of this jello mold was created for this weekend’s festivities, only with the added bonus of rum!  Click to read the full article and learn how to make your own at KitchenDaily.com  Happy Halloween Everyone!

Click here for the recipe…

Bleeding Brains Jello

October 18, 2010 at 11:03 pm | Posted in Peach, Recipe, Strawberry, SweetenedCondensedMilk | Leave a comment
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Halloween is drawing near and with it I created another Halloween jello idea for Kitchen Daily. This strawberry preserve filled brain is sure to scare little kids and gross out adults at your Halloween bash.  Not to fear, this creamy peach flavored jello mold tastes much better than it looks and is easy to create. Click to read the full article and learn how to make your own at KitchenDaily.com.

Click here for the recipe…

Cappuccino Flan

September 21, 2010 at 10:00 pm | Posted in Cappuccino, Chocolate, Flan | Leave a comment
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I found a box of this D’Gari brand cappuccino flan desert at a grocery store in Clinton Hill and had to try it. I added my own flair by submerging a chocolate wafer in the flan while it was still liquid to create a cakey chocolate vein in the  center of the desert. I love flan and I love coffee, and this is a delicious marrage of the two.

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