By Tommy C. Simmons, an enthusiastic cook
Photo by Tommy C. Simmons
Photo Caption: Kids love red, white & blue desserts
We checked the blueberry bushes and only a handful of blueberries were ripe and ready to eat. There certainly weren’t enough to put into a blueberry cobbler or cake. With our grandchildren coming for a long weekend I figured they would like something patriotic to ooh and ahh over so I pulled out my old recipe for a gelatin flag mold.
I had just enough blueberries to add to the blue layer and a few strawberries to add to the red layer. This was going to be fun to serve.
Why is it I never remember to not rush molded gelatin desserts? It was time to unmold and serve and the dessert was not quite set. Bound to be all right, I told myself.
It was and it wasn’t. Everything was a little soft and slithery, but the grandkids didn’t mind one bit. In fact they thought the slithery red, white & blue star was a hoot to jiggle and spoon up to eat.
If you don’t have a star- or flag-shaped mold use a loaf pan. Actually, the loaf shape is easier to slice into flag-shaped servings. After Flag Day, the Fourth of July, Memorial and Veterans Day observances, make the layered dessert with other seasonal fruits and gelatin flavors.
Home kitchen-tested recipe
Red, White & Blue Flag Mold
Serves 16. Adapted recipe is from Jell-O and Carnation Evaporated Milk recipe brochures.
3 ½ cups boiling water
1 (3-oz.) pkg. Jell-O strawberry-flavored gelatin
8 fresh strawberries, sliced
1 (3-oz.) pkg. Jell-O pineapple-flavored gelatin
½ cup canned crushed pineapple, drained
1 cup evaporated milk, chilled
1 (3-oz.) pkg. Jell-O blueberry-flavored gelatin
½ cup fresh blueberries
Whipped cream and extra fruit for garnish, optional
Dissolve strawberry gelatin in 1 ½ cups boiling water. Stir and set aside to cool. When cooled stir in sliced strawberries and pour into a 9- x 5-inch loaf pan that has been sprayed with cooking spray. Place in the refrigerator.
Dissolve pineapple gelatin in ½ cup boiling water. Let stand for 10 minutes. Place dissolved pineapple gelatin in blender along with ½ cup crushed and drained pineapple and 1 cup chilled evaporated milk. Puree for 10 seconds or until well blended. Pour into a separate bowl and refrigerate for 30 minutes or until soft set.
Dissolve blueberry gelatin in 1 ½ cups boiling water. Stir and set aside to cool. When cooled stir in fresh blueberries. Place in refrigerator to chill until ready to layer into mold.
When the strawberry layer in the loaf pan is firmed, spoon the thickened pineapple layer over the strawberry layer. Smooth out layer and return to refrigerator to firm up the pineapple layer.
When the pineapple layer is firmed up, spoon the blueberry layer over and smooth out to create even layers in the loaf pan. Cover with plastic wrap and refrigerate until every layer is firm, at least 4 hours and preferably overnight.
When ready to unmold, run a knife around the top of the pan. Dip pan into a large pan of warm water for 15 to 20 seconds. Lift from water. Place serving platter on top of pan. Invert mold and platter together, shake slightly to loosen. Gently remove mold. Garnish with whipped cream and additional fruit, if desired. Cut into slices and serve. Leftovers should be refrigerated.
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By Justin Hancock, Monrovia Horticultural Craftsman
Photographs courtesy of Monrovia
Labor Day may represent summer’s unofficial close but now is a perfect opportunity to add late-summer perennials that will continue to beautify your landcare until fall arrives. click here for an article that identifies 9 perennials for late summer.
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