Zusatztext Say Hello! Jell-O! if you are wobbly on your gelatin basics or want to firm up more ambitious recipes. Victoria Belanger is mistress and matriarch to the league of extraordinary gelatin. My Jello Americans Victoria elevates Jell-O to an edible art form. Colorful! creative! and full of taste! her recipes are an inspiration for every occasion. Peter F. Pracilio! grand prize winner! Jell-O Mold Competition Informationen zum Autor Victoria Belanger Klappentext Food blogger Victoria Belanger shares the secrets to creating inspired! modern Jell-O mold desserts--with fresh fruits and flavors! new twists on trendy treats! and artistic presentations. Jell-O is getting a makeover! thanks to innovative food bloggers like Victoria Belanger (aka the Jello Mold Mistress of Brooklyn)! whose jiggly creations have caught the eye of the N"ew York Times" and "Food & Wine." In "Hello! Jell-O!!" Belanger invites home cooks to turn Jell-O into impressive--yet economical--desserts that are conversation starters at dinners and potlucks. Featuring modern flavors such as champagne and strawberries! key lime pie! and chai tea panna cotta! "Hello! Jell-O!" presents gelatin-mold desserts that are more sophisticated and fun than ever before. Introduction Jell-O has a bad rap. Once a playful staple at the pool parties of our childhoods, it has since been consigned to the categories of things you feed to people in hospitals, items in Chinese buffets, and ways we didn't want to remember Bill Cosby. Some of us harbor vague memories of Jell-O recipes from the 1950sinstructions calling for fruity gelatin and mincemeat; recipes that layer lemon-flavored gelatin with olives, green peppers, carrots, and canned pineapple juice. But these are memories we try very hard to suppress. As adults, we look at Jell-O in a practical way: It is a good food, we say to ourselves, for people aged seven and under or ninety-one and above. It's perfect for people with nominally functional teeth who are in bed before eight thirty in the evening. It's not that we don't have wonderful memories of Jell-O, because we do. But we are adults now, right? We sit back and eat the things people consider adult desserts, like gelato, lavender macaroons, and biscotti (whose crumbs invariably wind up in my hair, no matter how carefully I attempt to eat them). We make reservations at the kinds of restaurants where even the word Jell-O is not allowedplaces where the wines are described as warm and floral, with a hint of earth and where it's not okay to just pour ketchup on everything. We are adults who buy the Wednesday print edition of the New York Times in order to read the Dining section and who scroll through foodie blogs, trying to perfect our homemade butternut squash ravioli and cucumber-mint martinis. Asking us if we still eat Jell-O is like asking us what percentage of our week is spent jumping on trampolines. We are too old for that, aren't we? We let go of Jell-O the same time we abandoned our Sandylion sticker collections and our Hypercolor T-shirts. Adults don't eat Jell-O, or if they do, they don't take it seriously. They are busy paying taxes, owning smartphones, and occasionally thinking about things like good cholesterol versus bad cholesterol, zero percent APR financing, and chronic back pain. Adults meet people for games of racquetball, join book clubs, and take multivitamins that are not shaped like cartoon characters. We are adults. Eating Jell-O is, traditionally, not something that adults do. Except that, as we have discovered, day by day, through our grueling routines, sometimes being an adult is horrifically, mind-numbingly boring. Sometimes there are days when we want to put a fist through our office computers, tear up the paperwork we were supposed to be circulating, and run up to our boss, sayi...

ldquo;Say Hello, Jell-O! if you are wobbly on your gelatin basics or want to firm up more ambitious recipes. Victoria Belanger is mistress and matriarch to the league of extraordinary gelatin.”
—My Jello Americans
 
“Victoria elevates Jell-O to an edible art form. Colorful, creative, and full of taste, her recipes are an inspiration for every occasion.”
—Peter F. Pracilio, grand prize winner, Jell-O Mold Competition

Autorentext

Victoria Belanger

Klappentext

Food blogger Victoria Belanger shares the secrets to creating inspired, modern Jell-O mold desserts--with fresh fruits and flavors, new twists on trendy treats, and artistic presentations.
Jell-O is getting a makeover, thanks to innovative food bloggers like Victoria Belanger (aka the Jello Mold Mistress of Brooklyn), whose jiggly creations have caught the eye of the N"ew York Times" and "Food & Wine." In "Hello, Jell-O!," Belanger invites home cooks to turn Jell-O into impressive--yet economical--desserts that are conversation starters at dinners and potlucks. Featuring modern flavors such as champagne and strawberries, key lime pie, and chai tea panna cotta, "Hello, Jell-O!" presents gelatin-mold desserts that are more sophisticated and fun than ever before.

Leseprobe
Introduction    

Jell-O has a bad rap. Once a playful staple at the pool parties of our childhoods, it has since been consigned to the categories of “things you feed to people in hospitals,” “items in Chinese buffets,” and “ways we didn’t want to remember Bill Cosby.” Some of us harbor vague memories of Jell-O recipes from the 1950s—instructions calling for fruity gelatin and mincemeat; recipes that layer lemon-flavored gelatin with olives, green peppers, carrots, and canned pineapple juice. But these are memories we try very hard to suppress. As adults, we look at Jell-O in a practical way: “It is a good food,” we say to ourselves, “for people aged seven and under or ninety-one and above. It’s perfect for people with nominally functional teeth who are in bed before eight thirty in the evening.”

It’s not that we don’t have wonderful memories of Jell-O, because we do. But we are adults now, right? We sit back and eat the things people consider adult desserts, like gelato, lavender macaroons, and biscotti (whose crumbs invariably wind up in my hair, no matter how carefully I attempt to eat them). We make reservations at the kinds of restaurants where even the word Jell-O is not allowed—places where the wines are described as “warm and floral, with a hint of earth” and where it’s not okay to just pour ketchup on everything. We are adults who buy the Wednesday print edition of the New York Times in order to read the Dining section and who scroll through foodie blogs, trying to perfect our homemade butternut squash ravioli and cucumber-mint martinis. Asking us if we still eat Jell-O is like asking us what percentage of our week is spent jumping on trampolines. We are too old for that, aren’t we? We let go of Jell-O the same time we abandoned our Sandylion sticker collections and our Hypercolor T-shirts. Adults don’t eat Jell-O, or if they do, they don’t take it seriously. They are busy paying taxes, owning smartphones, and occasionally thinking about things like “good cholesterol versus bad cholesterol,” “zero percent APR financing,” and “chronic back pain.” Adults meet people for games of racquetball, join book clubs, and take multivitamins that are not shaped like cartoon characters.

We are adults. Eating Jell-O is, traditionally, not something that adults do.

Except that, as we have discovered, day by day, through our grueling routines, sometimes being an adult is horrifically, mind-numbingly boring. Sometimes there are days when we want to put a fist through our office computers, tear up the paperwork we were supposed to be circulating, and run up to our b…