Tried and True

This Jell-O salad has earned its place

By Janet Keeler, Times Food and Travel Editor
Published November 18, 2007

ABOUT THE SERIES
Tried and True

This monthly feature focuses on classic recipes, with instruction on how to make them at home. The techniques aren't difficult and once mastered can be used to prepare other recipes.

Coming in December: Scalloped potatoes.

On the Web: For past dishes, go to dining.tampabay.com.

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We've got a theory about Jell-O salads at our house. The only people who like them are the ones who make them. Everyone else is just being polite.

Still, the wiggly rainbow ring graces many a Thanksgiving table, despite not getting much thanks. Maybe that's because of the cottage cheese curds, shredded carrots and celery slices suspended within. What's worse is when they are called congealed or molded salads. Both sound like something that might put you in the hospital. Then when you get there, they feed you more of it.

I fully expect to have a mailbox full of the best-darn Jell-O salad recipes ever by this time next week. You can send them, but they probably won't change my mind. Especially if it's the recipe for the one with pretzels in it.

And that's because I can't imagine any will taste better than Paula Deen's Cranberry-Pineapple Gelatin Salad. This one won me over. Is is salad? Is it a dessert? Who cares. It's delicious.

Thankfully, the queen of butter and mayonnaise doesn't call for either in this recipe. However, a frosting (or dollop) of sweetened cream cheese on each portion does increase the fat quotient of a relatively fat-free dish. That's our girl.

Cranberry-Pineapple Gelatin Salad can easily double as a cranberry relish offering because of the can of whole berry sauce mixed in. Though the Jell-O is raspberry and there is a small can of crushed pineapples in the mix, the taste is all cranberry.

It'll take about 10 minutes to slap the whole thing together, and it can be made up to two days before Thanksgiving. Make sure it's tightly covered in the refrigerator.

The original recipe called for walnuts but I think chopped pecan pieces are more appropriate for holidays and their quality more consistent. I find that walnuts, even fresh ones, are sometimes bitter. Nuts can be left out with no problem and used as a garnish on the plates of those who like them.

Not to worry if you don't have a mold; make the salad in a 9- by 9-inch baking pan. Heed the instructions to take it out of the refrigerator an hour before serving. Invert it onto a platter or cutting surface. Do not worry. It will drop in one piece as long as you've spritzed the pan with a nonstick spray.

Cut squares and place on chilled plates. Dollop with the cream cheese topping and bring to the table with a smile on your face.

This may be the year there are no Jell-O salad leftovers.

If you must, send your Jell-O salad recipes to Janet K. Keeler, Taste, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731.

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SALAD
Cranberry-Pineapple Gelatin Salad
2 (3-ounce) packages raspberry gelatin
1/2 envelope unflavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8-ounce) can crushed pineapple packed in its own juice
1 (15-ounce) can whole cranberry sauce
1/4 cup finely chopped pecans (optional)

Topping:
1 (8-ounce) package cream cheese
1/4 cup confectioners' sugar
2 tablespoons whipped cream
1/4 cup pecans
Chopped pecans for garnish (optional)

- Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce and pecans. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.

- About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come cleanly from the mold.

- Combine cream cheese, powdered sugar, whipped cream and pecans in bowl. Spoon into the center of the mold. If using a square pan, cut squares and dollop each with the topping.

Note: You can omit the pecans from the recipe. However, for those who like nuts, sprinkle chopped pecans over the topping.

Serves 16.
Source: Paula Deen, Food Network

[Last modified November 19, 2007, 13:50:20]