Sunday, April 5, 2009

The Joy of Jell-O Molds

If you thought I could walk away from the Jell-O Museum without some sort of trophy, you were sadly mistaken.  I came back to Canada with a true gem: The Joy of Jell-O Molds.  Just using the word 'mold' makes them sound unappealing.  Excerpts below for your enjoyment.

Festive Fall and Winter Molds: No holiday meal is complete without a shimmering Jell-O mold.  Easy to make, yet impressive to behold, these dishes are essential for special gatherings of family and friends.

Impressive to behold.  Indeed.







































Behold.  The Holiday Fruit and Nut Mold.
















This one, the Raspberry Gift Box, is especially repulsive to me for two reasons: 1) it is oddly opaque and 2) it is a loaf of Jell-O.  The recipe specifies the Jell-O curing to take place in a loaf pan.  Looking just like a package, this beautifully garnished mold makes an eye-catching centerpiece for any birthday party or shower.



















Refreshing Molds for Spring and Summer: Whether it's Mother's Day, a graduation, the Fourth of July, or just a family meal, the occasion will shine brighter with one of these dazzling molds as the star.



















The Mimosa Sparkling Mold.  Minus what makes a mimosa a mimosa.







































Savory Selections: When it's your turn to bring the appetizer or salad, turn to these refreshing ideas.  These tempting Jell-O Gelatin dishes will impress the crowd.  Observe below, the Savory Cheese Appetizer Mold.  I really don't know about that one.  Its just so opaque!



















The creme-de-la-creme of Jell-O mold recipes are in the last pages of the book.  The Classic Molds: Remember your mother's delicious gelatin creations?  You can make Jell-O molds like hers with these traditional delights, revised or the way you cook today.

The Crown Jewel Dessert.  No foodstuff can possibly be more unattractive than this loaf of opaque Jell-O, in which small cubes of other translucent Jell-Os are captured.



















While purchasing this at the Jell-O Museum, Hye-Sung and I were marveling over this, the ten-layer Rainbow Ribbon Mold.  The woman who assisted me in my purchase of The Joy of Jell-O Molds flipped through the book and pointed this one out especially to us, saying that it was very difficult to make but was very good.  Hye-Sung and I were all wonderment.  My hypothesis is that in LeRoy, New York, the birthplace of Jell-O, everyone makes Jell-O salads and that this woman had made every one of the dishes in The Joy of Jell-O Molds.

5 comments:

Lea said...

My mother makes Jewel salad, but not in loaf form. I happen to be of the opinion that jello is not food unless you are sick, so I don't eat it.

A.H. Buchbinder said...

Oh my god. That is the most amazing book ever. I love the pictures. (Oh, man, you should "sell" it to a WPAMC in 50 years so they can do their Montgomery project on it).

And p.s. the hideous loaf with suspended jello cubes looks just like a soap loaf. Who wants to eat soap loaf?

Ynn said...

Oh, did I forget to tell you that you're in charge of the Jell-o salad for Mercedes' shower? LOL! But, I do remember serving a molded Jell-o salad at my firend, Kathy Tippery's bridal shower in 1970. We thought we were terribly grown-up and elegant.

DPLK said...

Well, in another light, panna cotta is just milk jello, and panna cotta is generally regarded as delicious, so really the gut response may all come down to plating. If they were in little cute ramekins or martini glasses rather than tall formidable geometric shapes, it might look more tasty...

I agree with A.H., that one loaf looks like those fancy soaps you can get at a gift shop. Ew.

Mercedes said...

if only it tasted as pretty as it looks