This time the recipe is for Ginger Pineapple Mold and is on page 61. Here it is:
Ginger Pineapple Mold
- 1 can (20 oz) pineapple slices in juice
- 2 pkg (4-serving size) or 1 pkg (8-serving size) JELL-O Brand Lime or Apricot Flavor Gelatin
- 1 1/2 cups boiling water
- 1 cup ginger ale or cold water
- 1/4 tsp ginger
Let me start by saying that it isn't ENTIRELY my fault that my first attempt at this recipe was a flop... the recipe doesn't specify what KIND of ginger to use, so, loving ginger and preferring fresh, I chose to use fresh when I first attempted this recipe. Here were my ingredients:
See my ginger root on top of the pineapple can :) Anyway, come to find out that just like fresh pineapple, there is an enzyme in ginger root that prevents gelatin from ever setting... Of course I didn't find this out until I had spent most of the day waiting for the gelatin to be "slightly thickened" and then going ahead with the recipe figuring it was just being slow. So at almost midnight, having let the thing sit in the refrigerator more than 8 hours at that point, I recognized defeat. Only problem was I didn't know why it hadn't set.
So after doing some research and discovering the little tidbit above about ginger root, I scrounged in the pantry for ingredients to try it again. Well, I didn't have any more pineapple slices, just crushed. And I didn't have two boxes of lime gelatin, but did have 1 and 1 of lemon. And I also decided to throw in some mandarin oranges for good measure. I repeated the recipe, this time with dried ground ginger, and what-da-ya-know... it worked! I let it sit to "firm" overnight and then hubby did the honors of turning it out onto a tray the next morning. He first soaked it in some warm water to loosen it from the ring (which, by the way, was actually a decorative bundt pan, not a "real" gelatin mold).
It turned out wonderfully and I added a little "sauce" of 1 part cool whip, thawed, 1 part mayonnaise, the zest of 1 lime and the juice of half a lime plus about 1 tbsp grenadine syrup and 1 packet of splenda sweetener (the lime was pretty tart!). Mixed that all up and spooned it into the center of my gelatin mold and then topped with a wedge of the lime. Let me know what you think!
I think it turned out pretty and everyone seemed to really like it, my husband especially. We took it to a family dinner and hubby said he was glad it didn't get all eaten up so he had some leftovers. Hubby is definitely a jello-phile, so if he liked it, I musta dun good :) Anyway, I hope you'll give this a shot, remembering my new rule of only using POWDERED ginger in gelatin dishes... Let me know if you try it and what you think. I think this would be good with orange jello or the apricot as it suggests, but would also be good with an addition of sliced water chestnuts, maybe peaches, etc. The ginger goes good with a lot of fruits, so let your imagination take you there! Enjoy and be sure to check back for my next recipe adventure!