|Okay, so maybe this makes me a ketchup snob???|
I knew I was a hardcore fatty after a recent reminder that in high school the currency in which I dealt was hamburgers. When I needed a ride or a favor, there were at least three people I knew who I could easily bribe with a 99¢ fast food hamburger. Even out shopping I could more easily determine the value of something by forgetting dollars and cents and asking myself, "Is this really worth ten value-menu hamburgers;" it very rarely was. Fortunately, my tastes have matured and fast food has all but been eliminated from my life. Nevertheless, I feel that the brilliant tutelage I received from my internal economics professor left me with the understanding of the true value of a hamburger....er, dollar. It is no small wonder then that my keen sense of food and home economics encourages the regular utilization of a wacky tacky foodstuff that provides more bang for the buck and more bounce to the ounce than any other paltry pantry item, namely Jell-O!
Our Betty Crocker ColorVision Cake, our Tricky Dick's St. Patrick's Day Trifle, and our Lobster Gelatin Mold all made the most of Jell-O's signature flavor, color, and jiggle! With America's Independence Day upon us, it was up to me to make a dessert that would celebrate all the history of our great nation and all of my homespun, fatty sensibilities; there was no question that Jell-O would be involved. When I stumbled upon a vintage recipe for "Stained Glass Cake," I knew that with a few minor adjustments I would have a firework-level flavor explosion worthy of the 4th of July!
|The first adjustment was to the name of the dessert; a graham cracker|
crust filled with a creamy Jell-O confection definitely read more pie
than cake. This was an Independence Party Pie! The second adjustment
was the shape of the dessert; I love America and the only way to show it
was with a heart-shaped springform pan...or maybe the circular springform
that was lurking in the furthest recesses of the cupboard was rustily singing,
"'Spring' Will Be A Little Late This Year"....
For as simple as Jell-O seems, it can actually be a tricky medium in which to work when multiple colors and textures are involved. Furthermore, this recipe called for pineapple juice, which any Jell-O aficionado knows is a big Jell-NO! I learned that, when heated beyond a certain temperature, the naturally-occurring agents in fresh pineapple/pineapple juice that inhibit the gelatinous properties of Jell-O become inactive - crisis averted! And still, this Independence Party Pie required much more tempering, folding, congealing, and general babysitting than most Kitsch-en Kounter food experiments; removing the whole thing from the heart-shaped springform pan was actually the easiest part!
|Independence Party Pie!|
It looked pretty good but was it worth the effort?
Are you a fan of Jell-O? How are your Jell-O skills - molding, layering, etc.? How do you spend the 4th of July (I know we have plenty of wacky tacky turkey necks outside the US; please feel free to chime in)?
p.s. No catsup was harmed in the making of this Independence Party Pie.
p.p.s As it turns out, the NPFRCA (National Pyrotechnic Food Rating Council of America is NOT real. The editors regret any confusion.