Jell-O Showdown Encore
Today I'm counting my Christmas blessings, and they're named Jonathan, Wynter, Cheri, and Laura. These overachieving Chow Bella contributors went above and beyond for our Jell-O Showdown, where each of them brought a tasty, Jell-O-centric dessert to the office one day, all in the hopes of getting some blog props ... [but] I gotta hand it to Laura. That buttery crust and the fresh, not-too-sweet citrus filling were uniquely delicious. Congrats!
Well friends, the time has come and Jell-O is back! Chow Bella contributors Catherine Slye and Carol Blonder took on the old showdown with one book, two recipes and enough gumption to bring in their own creations for public criticism.
(Recipes and results after the jump...)
Carol's Easy Strawberry Dessert
1.5 cups boiling water
1 pkg. (4-serving size) Jell-O strawberry-flavored gelatin
1 tub (8 oz.) Cool Whip Strawberry whipped topping (we used 1-pint of sour cream ... it's what was in the fridge)
1 cup sliced strawberries
1 cup of blueberries
1tbsp Triple Sec (we added this)
5 Reynolds Stars Fun-shape Baking Cups (we used pyramid chocolate molds)
1. In a medium sized mixing bowl, stir boiling water into dry gelatin; stir until gelatin is completely dissolved.
2. Add the sour cream and stir with a wire whisk until well blended. Add strawberries, and combine with an electric mixer.
3. For a touch of color and contrast, scoop a handful of blueberries into a bowl, drizzle with Triple Sec; allow to sit for 5-10 minutes.
4. Place a teaspoon of blueberries into mold; pour Jell-O mixture over to fill molds.
5. Place in refrigerator and allow to set overnight.
6. Un-mold Jell-O pyramids onto a large serving platter.
7. Bring Jell-O to table for dessert, accept compliments, don't apologize for fallen shapes.
Note: The addition of Triple Sec left a watery residue causing the collapse of some of the pyramids when un-molded.The addition of Triple Sec and blueberries did their job of adding texture and color, and hopefully, distracted from the un-molding mishaps.
Catherine's Mimosa Mold
1 1/2 cups boiling water
1. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved.
2. Add white grape juice. Refrigerate 1.5 hours or until thickened.
4. Spray a 6-cup jello mold with any non-stick spray and pour the mixture evenly into the cups. 5. Refrigerate for 4 hours, or until firm. Unmold.
We're going to have to leave this one to the pictures (which should really say enough). But in the case of a lack in judgment, we just might pull out the book again to give Jell-O another shot.
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