The Perfect Jell-O for Mother's Day!

I was always told the same story about my mom growing up.  When she was a little girl she and her parents were getting ready to go out.  My mom was dressed in a pretty white dress.   She asked for a glass of grape juice and walked out on the porch to hula hoop after drinking it.  For those of you that don’t know this, grape juice is a natural laxative.  So, soon enough the pretty little girl all dressed in white wasn’t so pretty anymore.  For years and years my grandparents gave my mom a bottle of grape juice for a present as a joke.  So with Sunday being mother’s day I thought it was only appropriate to continue the tradition where my grandparents left off and prepare a grape juice Jell-O lovingly for mom! 

This recipe was incredibly easy!  The only issue I had with it was unmolding it.  I think I need to put non-stick spray on my mold before the Jell-O mixture is placed in it.  I decided to make it with purple grape juice and red grapes.  I think this would also be nice with white grape juice and green grapes. 

     After a huge brunch on Sunday afternoon my mom and I unmolded the gelatin.  It broke in several places so we placed it in individual bowls.  We all loved it!! Very refreshing!! Mom was ready to hit the front porch with her hula hoop but thankfully she did not and we were all saved!

But, truthfully, this might be my new favorite thing!  It was the best Jell-O I have tasted! But, I also love grapes so I might be a bit biased!  It says in the recipe to serve with whipped cream, I didn’t do this.  I don’t think it is a necessity, but it could be good with it.

Grape Supreme gets 4 out of 4 stars!!!

Grape Supreme

From The Good Housekeeping Cook Book ©1942

1 envelope plain unflavored gelatin (1 T.)

¼ c. cold water

¾ c. boiling water

¼ c. granulated sugar

¾ c. grape juice

2 T. lemon juice

¼ t. salt

1 c. grapes, halved and seeded

  

Soak the gelatin in the cold water for 5 min.  Then add the boiling water and sugar, and stir until the mixture in clear.  Next add the grape juice, lemon juice and salt.  Cool, then chill until beginning to set.  Fold in the grapes, chill until set, then just before serving, break up with a fork, and heap in sherbet glasses.  Serve with or without plain or whipped cream.  Serves 6.

Tomato Jelly......strange or delicious?

      I decided it was time to try a strange gelatin.  I picked a tomato jelly to test this week.  When I told several work colleagues and family, everyone turned their noses up to it saying it didn’t sound appetizing.  I found many recipes for tomato jelly also known as tomato aspic.   Some even had crab or shrimp in it.  I decided to try a basic recipe made with tomato juice.

   This gelatin was very simple to prepare.

  It consists of simmering the tomato juice with spices, 

straining it, then put in the molds.  

Simple, my favorite type of recipe!!  I decided to put it in individual molds without the cabbage garnish.  The thing I found weird was the recipe says it serves 6 but my mixture only filled 4 individual molds. 

   I decided to take one to work and share with the ladies I lunch with.  I split it into fifths between us.  The first taster said it was too salty.  The next taster said it needed vodka so it could be like a Bloody Mary shot.  The third one (who was the most skeptical) loved it, no complaints!  The fourth one said she didn’t like it  but quickly ate every bit of it…..hmmm.  I personally think that it is good, I don’t know if I would make it very often.  But it could be a nice side dish alternative on a hot day.  I think I might try another recipe for tomato aspic that uses either real or canned tomatoes, because this version really tasted like tomato juice. 

    After we all tried it we decided this recipe could be good with the addition of shrimp.  Or it could be modernized with fresh tomatoes, basil, mozzarella and a drizzle of balsamic vinegar.

Tomato Jelly Ring gets 2 out of 4 stars. 

Tomato Jelly Ring

From Better Homes and Gardens Cookbook ©1941

2 c. Tomato Juice

1 small Bay Leaf

3 or 4 whole cloves

2 slices onion

Salt and Pepper

1 t. lemon juice

1 T. unflavored Gelatin (1 envelope)

¼ c. cold water

1 c. finely cut celery

2 c. shredded cabbage

Simmer tomato juice, bay leaf, cloves, and onion 15 minutes; strain; add seasonings and lemon juice.  Measure 1 ¾ c. liquid; add gelatin softened in cold water; stir until gelatin dissolves.  Chill until partially set; add celery and chill in oiled ring mold until firm.  Unmold; garnish with parsley and fill center with shredded cabbage, seasoned with salt, pepper, sugar, lemon juice, and mayonnaise.  Tomato jelly may be poured into individual molds and cabbage omitted.  Serves 6.