Mother-in-law's cold spinach ring
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Date: 2024-04-05
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Comments and reviews: 20
aragusea
Easter Greetings to all Mother's-In-Law Everywhere. I have the best mother-in-law in the world. She's Mexican laughs at all my risque jokes and has never even imagined a US jello based salad. I was born 1952 and had a Puerto Rican Mom. so no chance of Jello getting into the salad on that front. In the mid 60s I was bitten by the cooking but. First the Joy of Cooking wartime edition so a bit early for the craze and then Julia Child. so it was classic Aspic entrees made with meats veggies and savory aspics based on meat stocks. I in fact never even tasted a jello type salad until the late 70s when I went to a local homespun restaurant NJ where I was served one of these cococtions. Since I assiduously avoid artificial colorings and flavors Jello has never been part of my diet.
Ah yes back to Loren's mom. In America I have learned that as Escoffier influence the early 20th century fancy cooking when Jello came along it kind of inherited that fancy restaurant tradition.
I'm still fond of french jellied concoctions. sweetbreads livers and brains in aspics. But I only had the US version ONCE. If I were going to make this one, It would be spinach (fresh) cooked down in butter and nutmeg til wilted. Chicken or pork stock with lots of gelatine in it. Onions translucent in butter. Bechemel and heavy cream whipped for airiness. Lemon juice and rind. my spinach herbs. tarragon, dill, & parsley. If I wanted it yellow, tumeric cooked with the onion.
I owe everything to all the women (mostly) in the various neighborhoods over my 7 decades. Thank you Mothers-in-law for keeping us legal. Jim Mexico Retired and taking it easy
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Easter Greetings to all Mother's-In-Law Everywhere. I have the best mother-in-law in the world. She's Mexican laughs at all my risque jokes and has never even imagined a US jello based salad. I was born 1952 and had a Puerto Rican Mom. so no chance of Jello getting into the salad on that front. In the mid 60s I was bitten by the cooking but. First the Joy of Cooking wartime edition so a bit early for the craze and then Julia Child. so it was classic Aspic entrees made with meats veggies and savory aspics based on meat stocks. I in fact never even tasted a jello type salad until the late 70s when I went to a local homespun restaurant NJ where I was served one of these cococtions. Since I assiduously avoid artificial colorings and flavors Jello has never been part of my diet.
Ah yes back to Loren's mom. In America I have learned that as Escoffier influence the early 20th century fancy cooking when Jello came along it kind of inherited that fancy restaurant tradition.
I'm still fond of french jellied concoctions. sweetbreads livers and brains in aspics. But I only had the US version ONCE. If I were going to make this one, It would be spinach (fresh) cooked down in butter and nutmeg til wilted. Chicken or pork stock with lots of gelatine in it. Onions translucent in butter. Bechemel and heavy cream whipped for airiness. Lemon juice and rind. my spinach herbs. tarragon, dill, & parsley. If I wanted it yellow, tumeric cooked with the onion.
I owe everything to all the women (mostly) in the various neighborhoods over my 7 decades. Thank you Mothers-in-law for keeping us legal. Jim Mexico Retired and taking it easy
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aragusea
interestingly it was actually savory jellies first and then came the sweet ones, jelly by which I mean jello shtuffs. Corps like Jell-O first made unflavored gelatin before, especially Jell-O, concocting the then new-fangled sweet preflavored jellos.
Basically the time line is savory jellies > corps begin producing pure gelatin to meet this demand > pure gelatin isn't flavored one way or another allowing for sweet jellies > start selling preflavored sweet jellies and that's why recipes like these use lemon jello of all things.
Before the rise of industrially produced pure gelatin sheets and powder, gelatin dishes (almost if not legit always savory to my knowledge) needed quite a bit of work to make, inaccessible beyond the wealthy.
So they were this very flashy show of wealth the rich ate basically and with the rise of the middle class and all that kinda shtuff, you have people wanting to make these things, inducing demand for pure gelatin which companies like Jell-O moved in to provide.
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interestingly it was actually savory jellies first and then came the sweet ones, jelly by which I mean jello shtuffs. Corps like Jell-O first made unflavored gelatin before, especially Jell-O, concocting the then new-fangled sweet preflavored jellos.
Basically the time line is savory jellies > corps begin producing pure gelatin to meet this demand > pure gelatin isn't flavored one way or another allowing for sweet jellies > start selling preflavored sweet jellies and that's why recipes like these use lemon jello of all things.
Before the rise of industrially produced pure gelatin sheets and powder, gelatin dishes (almost if not legit always savory to my knowledge) needed quite a bit of work to make, inaccessible beyond the wealthy.
So they were this very flashy show of wealth the rich ate basically and with the rise of the middle class and all that kinda shtuff, you have people wanting to make these things, inducing demand for pure gelatin which companies like Jell-O moved in to provide.
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yougotkicked
Speaking as a Minnesotan with a very typically upper-mid-western family, this would not look out of place on the table at my family reunions. In fact, I've seen far stranger things there, like 'salads' involving Mayo, cool whip, grapes, and Snickers bars.
These things generally stay alive in our food culture because they are so hilariously weird, you don't see them at regular family dinners or on restaurant menus, they show up in situations where they can serve as entertainment - something everyone can make fun of, but which tastes just good enough that people will actually try it. In a famously bland food culture like ours, anything that makes me the meal a bit more interesting is quite welcome.
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Speaking as a Minnesotan with a very typically upper-mid-western family, this would not look out of place on the table at my family reunions. In fact, I've seen far stranger things there, like 'salads' involving Mayo, cool whip, grapes, and Snickers bars.
These things generally stay alive in our food culture because they are so hilariously weird, you don't see them at regular family dinners or on restaurant menus, they show up in situations where they can serve as entertainment - something everyone can make fun of, but which tastes just good enough that people will actually try it. In a famously bland food culture like ours, anything that makes me the meal a bit more interesting is quite welcome.
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mmasque2052
My paternal grandmother regularly made a salad like this. Apricot J-ello, diced celery, cottage cheese, don’t recall if there was anything else. Just in a regular casserole dish, not a mold.
I miss it.
The one my mother and i would make for Christmas and Easter used Lime J-ello and canned grapefruit. Drain the grapefruit and reserve the liquid for the gelatin. Rip up the slices of grapefruit into smaller pieces, making sure to remove any membranes. Put gelatin in dish, stir in grapefruit, chill.
With all the rich, fatty foods, a slice of this was good to clear the palate. Just a bit sweet, just a bit tart; refreshing.
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My paternal grandmother regularly made a salad like this. Apricot J-ello, diced celery, cottage cheese, don’t recall if there was anything else. Just in a regular casserole dish, not a mold.
I miss it.
The one my mother and i would make for Christmas and Easter used Lime J-ello and canned grapefruit. Drain the grapefruit and reserve the liquid for the gelatin. Rip up the slices of grapefruit into smaller pieces, making sure to remove any membranes. Put gelatin in dish, stir in grapefruit, chill.
With all the rich, fatty foods, a slice of this was good to clear the palate. Just a bit sweet, just a bit tart; refreshing.
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rivaldilla__
It was a minor part of this video, but I’m personally really interested in the concept of companies creating recipes for their lesser-known foods that become ubiquitous, like congealed salads being invented by the Jello Corporation! One of the most iconic recipes over here in Aotearoa is Kiwi Onion Dip, which was invented by a single home economist working at Nestle in the 1960s called Rosemary Dempsey. People actually thought she was dead for years until a journalist was able to track her down!
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It was a minor part of this video, but I’m personally really interested in the concept of companies creating recipes for their lesser-known foods that become ubiquitous, like congealed salads being invented by the Jello Corporation! One of the most iconic recipes over here in Aotearoa is Kiwi Onion Dip, which was invented by a single home economist working at Nestle in the 1960s called Rosemary Dempsey. People actually thought she was dead for years until a journalist was able to track her down!
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brianartillery
Stuff in aspic. Why has this suddenly become hip again I like aspic in cold meat pies, like the classic Melton Mowbray pork pie. And what we call Jelly with ice cream. All well and good. But huge constructions full of 'stuff', simply because some Victorian cook could But should they I've tried several, all looking ghastly, and tasting worse.
But if they can be made to look okay, and taste fine, then go for it. But it's something that really should have remained undiscovered.
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Stuff in aspic. Why has this suddenly become hip again I like aspic in cold meat pies, like the classic Melton Mowbray pork pie. And what we call Jelly with ice cream. All well and good. But huge constructions full of 'stuff', simply because some Victorian cook could But should they I've tried several, all looking ghastly, and tasting worse.
But if they can be made to look okay, and taste fine, then go for it. But it's something that really should have remained undiscovered.
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aragusea
It's not just in the states, my last batch Silent Generation (born during the war, idk what generation that'd put her in) grandma still talks up aspic and jello desserts (I also kinda love those too, somehow not as offputting) all the time, and longs for the glory days when the height of luxury was serving cold jelly chicken, with fruit salad sauce, no less! I'm willing to make her other old time favourites, like veal liver and ox tongue, but savory jello No.
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It's not just in the states, my last batch Silent Generation (born during the war, idk what generation that'd put her in) grandma still talks up aspic and jello desserts (I also kinda love those too, somehow not as offputting) all the time, and longs for the glory days when the height of luxury was serving cold jelly chicken, with fruit salad sauce, no less! I'm willing to make her other old time favourites, like veal liver and ox tongue, but savory jello No.
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Krossfyre
No shade to Adam's mother in law, but that is hilariously mid western. It also looks pretty good. Might be a little too sweet for my tastes and I'm not very fond of raw celery, but this is something I'd definitely be willing to try. I feel like presenting it as a dip would also do it a lot of favours. Salad is just too ingrained now as something relatively light and green (never mind all the calories that Cobb salad packs.
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No shade to Adam's mother in law, but that is hilariously mid western. It also looks pretty good. Might be a little too sweet for my tastes and I'm not very fond of raw celery, but this is something I'd definitely be willing to try. I feel like presenting it as a dip would also do it a lot of favours. Salad is just too ingrained now as something relatively light and green (never mind all the calories that Cobb salad packs.
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erzsebetkovacs2527
Those are the best kind of recipe printouts, because you can just tell that the recipe was actually used and made into a favourite dish many times. For someone raised in Central Europe, this is a wonderfully bizarre recipe, and I'm intrigued. However, we don't have Jello. Could it sub it for regular gelatine powder, as there are already lemons, too, in it
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Those are the best kind of recipe printouts, because you can just tell that the recipe was actually used and made into a favourite dish many times. For someone raised in Central Europe, this is a wonderfully bizarre recipe, and I'm intrigued. However, we don't have Jello. Could it sub it for regular gelatine powder, as there are already lemons, too, in it
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nam1115
while jell-o the brand has been popular since the early 20th century, the 1950s/1960s jello fad was due to two things: the baby boom, and the proliferation of refrigerators. young mother could now easily whip up tasty cold desserts for kids using numerous simple ingredients, jell-o became a staple, and from there they started creating recipes for non dessert
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while jell-o the brand has been popular since the early 20th century, the 1950s/1960s jello fad was due to two things: the baby boom, and the proliferation of refrigerators. young mother could now easily whip up tasty cold desserts for kids using numerous simple ingredients, jell-o became a staple, and from there they started creating recipes for non dessert
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CrimeVid
I can't see Popeye approving of this! My mind is refusing to guess what this might taste like.
Adam, you will find layered terrines in restaurants in France that are at least as weird, often made of I have eaten one made of freshwater fish, some green stuff and some white stuff, the muddy taste of the fish is a bit of a surprise!
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I can't see Popeye approving of this! My mind is refusing to guess what this might taste like.
Adam, you will find layered terrines in restaurants in France that are at least as weird, often made of I have eaten one made of freshwater fish, some green stuff and some white stuff, the muddy taste of the fish is a bit of a surprise!
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oldasyouromens
I would love a gelatin salad combos episode for summer. Just any brand of juice you like from the store, any frozen fruit you like from the store, unflavored gelatin, stabilized whipped cream and creme diplomat, MAYBE a tiny bit of sugar, done. I will be sticking to my own spinach dip mold recipe, but this looks good.
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I would love a gelatin salad combos episode for summer. Just any brand of juice you like from the store, any frozen fruit you like from the store, unflavored gelatin, stabilized whipped cream and creme diplomat, MAYBE a tiny bit of sugar, done. I will be sticking to my own spinach dip mold recipe, but this looks good.
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pyzikscott
Adam, you are so brave to try this dish! I think you hit the nail on the head with already looks eaten. If I had only heard this and not seen it, the words congealed salad would be enough to set my heart against it. At the same time, I’m craving the mandarin orange and mini marshmallow jello of my childhood.
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Adam, you are so brave to try this dish! I think you hit the nail on the head with already looks eaten. If I had only heard this and not seen it, the words congealed salad would be enough to set my heart against it. At the same time, I’m craving the mandarin orange and mini marshmallow jello of my childhood.
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busslayer4790
Upper Midwesterner here. For Easter dinner my mother brought a molded pistachio pudding dessert. I made up the traditional family corn casserole using a handwritten recipe.
Can confirm Midwesterns still love congealed salads, probably because they resemble casseroles which we also love.
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Upper Midwesterner here. For Easter dinner my mother brought a molded pistachio pudding dessert. I made up the traditional family corn casserole using a handwritten recipe.
Can confirm Midwesterns still love congealed salads, probably because they resemble casseroles which we also love.
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nuggdimmadome2192
Imagine spending 30 years in the south just to ruin it all with a savory jello dish. This is why culinary traditions never should have been started in the mid 20th century. Lol jk my family makes something similar called Coke salad. It looks like bloody congealed vomit but it tastes good.
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Imagine spending 30 years in the south just to ruin it all with a savory jello dish. This is why culinary traditions never should have been started in the mid 20th century. Lol jk my family makes something similar called Coke salad. It looks like bloody congealed vomit but it tastes good.
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joesurname3568
While it definitely is kitschy, and not to everyone's tastes in the modern day, I'm now curious what a modern take on this sort of thing would be. What would someone create if they wanted to make Jello Salad for people who didn't grow up with Jello Salad and think the idea is weird
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While it definitely is kitschy, and not to everyone's tastes in the modern day, I'm now curious what a modern take on this sort of thing would be. What would someone create if they wanted to make Jello Salad for people who didn't grow up with Jello Salad and think the idea is weird
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stellaz2595
I never had this particular 'salad', although I used to make one called Sunshine Salad, made from lemon jello and jullienned carrot. I think it also had pineapple tidbits in it too. It was much prettier than this one. I think the last time I made it was in the 1970's.
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I never had this particular 'salad', although I used to make one called Sunshine Salad, made from lemon jello and jullienned carrot. I think it also had pineapple tidbits in it too. It was much prettier than this one. I think the last time I made it was in the 1970's.
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ElijsDima
For these kinds of recipes - anything where cottage cheese is to be mixed into anything - it's better to just blend the cottage cheese with a stick blender (or whatever else works); then it doesn't matter what curd size it comes with, you get smooth consistency always.
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For these kinds of recipes - anything where cottage cheese is to be mixed into anything - it's better to just blend the cottage cheese with a stick blender (or whatever else works); then it doesn't matter what curd size it comes with, you get smooth consistency always.
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RecliningWhale
My favorite thing about these kind of midwestern throwback dishes is just how different they are from what a lot of the rest of our country consumes. I'd definitely try it, probably mush it onto some toast so that any potential texture hang-ups were mitigated.
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My favorite thing about these kind of midwestern throwback dishes is just how different they are from what a lot of the rest of our country consumes. I'd definitely try it, probably mush it onto some toast so that any potential texture hang-ups were mitigated.
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jmcmonster
I grew up in the Midwest and had all kinds of congealed salads when I was a kid, even in the 80s and 90s. We still have what my aunt simply calls green salad every Christmas Eve. I actually really like it, but many of my friends would squirm if I made it for them.
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I grew up in the Midwest and had all kinds of congealed salads when I was a kid, even in the 80s and 90s. We still have what my aunt simply calls green salad every Christmas Eve. I actually really like it, but many of my friends would squirm if I made it for them.
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