One Perfect Bite: jello

Thursday, October 6, 2011

Cranberry Mousse

From the kitchen of One Perfect Bite...This simple recipe was developed in the Ocean Spray Test Kitchen. It's another example of the great food that these test kitchens can produce. This mousse is simple enough for children to prepare, but it's lovely tart flavor speaks to older and more sophisticated diners. I originally made the mousse to serve as a luncheon dessert. It worked well and I loved its color, so I held on to the recipe and still make it when the opportunity arises. If you entertain for lunch, you might want to give this a try. It's also great for busy days when you'd like a creamy but effortless dessert. While it requires just minutes to prepare, the mousse needs to chill for several hours before it can be served and adequate time must be built into your game plan. Cranberry Jello is usually available during the lead up to the Thanksgiving and Christmas holidays. It's best to stockpile it at that time because it will be hard to find later in the year. Raspberry Jello is an adequate substitute. I think some of you will really enjoy this. Here's the recipe for those who are tempted to give it a try.

Cranberry Mousse...from the kitchen of One Perfect Bite courtesy of Ocean Spray Test Kitchen

Ingredients
1 cup cranberry juice
1 package (3 ounces) cranberry or raspberry gelatin
1 can (14 ounces) jellied cranberry sauce
2 cups whipped topping, thawed

Directions
1) Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl.
2) Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set.
3) Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm. Yield: 8 serving.

One Year Ago Today: Chunky Plum and Tomato Chutney

Two Years AgoToday: Creamy Broccoli and Cheddar Soup

You might also like these recipes:
Cranberry Shortbread Cookies - Eggless Cooking
Maple Cranberry Scones - Foodness Gracious
Cranberry Pecan Power Bars - For the Love of Food
Oatmeal Cranberry Muffins -The Harried Cook
Cranberry Pork Loin - A Foodie and Her Family

Tuesday, July 12, 2011

Raspberry Pie - Child's Play

From the kitchen of One Perfect Bite...There are few desserts as easy to make as this one. It really is child's play and it's a perfect recipe for budding cooks to try. Several weeks ago, I promised I'd share the better of the recipes I was collecting for my grandsons with you. This simple pie is one of them. Lots of folks claim credit for it, but I suspect the recipe originally came from the Jello (Kraft) test kitchens. Whatever its origins, the recipe is nearly foolproof and it's perfect for the kids to work with. It makes a nice summer dessert that I thought you might also enjoy while fresh raspberries are in season. The trick to this, of course, is the berries. They should be fully ripe, yet firm enough to hold their shape. Anything less than that and you'll be wasting your time and probably speaking ill of my ancestors. I've also found that the gelatin mixture must be at room temperature before it is poured over the berries. If you are making the pie with children it's best to follow the recipe exactly as it's written. If you are making it by yourself, remove 1 to 2 teaspoons of the gelatin before you stir it into the cornstarch mixture. I'm not a fan of rubbery desserts and the trick here is discovering how much gelatin you actually need to set the pie. While I remove 2 teaspoons, it's probably best to start with just one. The only thing worse than a rubbery pie is one that won't set. Be careful. Children aren't mindful of this and they'll be really pleased with their results. The pie is a beautiful garnet color and it's quite tasty. Bill Cosby would approve. Here's the recipe.

Fresh Raspberry Pie...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) raspberry gelatin
4 cups fresh raspberries
1 graham cracker crust (9 inches)

Directions:
1) Combine sugar, cornstarch and water in a small saucepan, stirring until smooth. Bring mixture to a boil, stirring constantly. Cook and stir for about 2 minutes, or until thickened. Remove from heat. Add gelatin and stir until dissolved. Cool for at least 15 minutes.
2) Place raspberries in crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Yield: 6-8 servings.