I first must apologize for
the gap in time since my last blog. It
has been very hectic around here lately.
But, I now have some free time and wanted to share my last Jell-O which
was made way back around Memorial Day. I
decided it was time to try another savory one and this time my sister was in
town to get a taste. We planned a nice
family dinner and I was able to push my strange Jell-O upon her and my
parents. What flavor did I attempt……….beet!
I decided to put this
beet/horseradish concoction into individual molds. I unmolded them on beautiful cut glass dishes
and placed one at each place setting.
My
dad sniffed it and said “It smells like feet.”
My mom said “it is definitely different.” My sister who I should now add is a very
adventurous eater (she once ate a scorpion!) stayed very silent.
I was the first to taste
it. Let me preface this by saying that
as a kid I hated beets, but in my adulthood I have decided that beets are one
of my favorite vegetables.
The first
taste is an explosion of flavors, it is definitely beety, and then you get a
bit of sweetness, then a bit of heat from the horseradish. I loved it, who knew Jell-O could be so
complex!
My mom then attempted it and
felt the same way I did! My dad tasted
it and said “yep, it’s weird; don’t make that for me again.”
I couldn’t wait for my sister to taste
it. She put it in her mouth, swallowed
and said “it’s weird.” After several
more bites she said it was good but not something she would want over and over again.
Recipe Note*
I omitted the addition of
celery
I give Sparkling Beet Cups
4 out of 4 stars!!!
The average rating from
the fam is 2 ½ out of 4 stars.
Sparkling
Beet Cups
From Better Homes and Gardens New Cook Book
©1968
Dissolve one
3-ounce package lemon-flavored gelatin in 1 cup boiling water. Drain one 1-pound can diced beets, reserving ¾
cup liquid. Add reserved liquid, 2
tablespoons vinegar, ½ teaspoon Worcestershire sauce, ½ teaspoon prepared
horseradish, 1 teaspoon grated onion, ½ teaspoon salt to gelatin.
Chill till
partially set. Fold in beets and ½ cup
chopped celery. Chill in 6 individual
molds till firm.
