Bonjour! Did you miss me? Of course you did. Let's get down to business shall we? Since we last spoke I actually won my first ever jello-related contest and was rewarded with a sweet prize. Pretty amazing, right? Let me start at the beginning.
You may or may not be aware of The Jello Mold Mistress of Brooklyn (Victoria Ballanger) but she's basically the Queen of Gelatin on the interwebs and also who I want to be when I grow up. She is not only super awesome (evidence of this here - I have no words) and creative but also an amazing photographer. Her jello creations look WAY better than mine and every time I go to her site I seriously consider investing in an actual camera (for when Paige isn't around of course).
She recently published a JELLO BOOK (I. Know.) and partnered with The Recipe Club to host a jello photo contest to promote it. I, of course, submitted The Most Beautiful Jello Mold I Have Ever Made and miraculously (OK. There were only like, 10 submissions) I won a copy of the book. She even signed it "Stay Jiggly!" which is pretty fabulous.
So all of this is to say that although I love making up my own jello recipes, sometimes it's really nice to let someone else do the experimenting for you. Last month I hosted another one of my Friday Dinners (the one year anniversary!) and since it's now The Most Wonderful Time of the Year (otherwise known as Fall) I was drawn to Victoria's Orange Spice recipe. So yes, if you want really beautiful jello pictures she's your gal. But where else will you get my quirky commentary alongside your gelatin recipes? No where else. Only here.
I was a big fan of this recipe and I know those who tried it (some people just don't like jello - go figure) enjoyed it as well. So, if you're looking to spice up your fall jello routine, this is the recipe for you.
Also, it's important that you listen to this song while preparing it. Trust me.
3/4 cup peach syrup from 14 oz. can (or, 3/4 cup peach nectar) 1/4 cup vinegar 1/2 cup sugar 12 whole cloves 1/8 tsp cinnamon 14 oz. can of peaches, chopped (or, 2 cups fresh peaches, peeled and chopped) 1, 6 oz. package of Orange Jell-O 1 1/2 cup boiling water 3/4 cup light rum
In a saucepan, stir together peach syrup, vinegar, sugar, cloves, and cinnamon, and bring to a boil. Add peaches and simmer for 5 minutes. Carefully remove the cloves (this may take a minute!).
Meanwhile, in a bowl, stir boiling water into gelatin until fully dissolved. Slowly stir in the peach mixture and the rum. Allow to cool to room temperature and pour into 6 cup mold (or bowl, or pan) and refrigerate until firm (ideally overnight).
It's officially jello-molding season so I promise to be back soon with more of what you love. I know, you just can't get enough.