And if I thought the snails at NIOSA were dubious eats, I hadn’t had a chance to grok the full horror of the guacamole bird – it’s the third one down, here Found this through neo-neocon, here who was running a two-part Jello retrospective. Some of the recipes which Neo’s commenters recollected fondly don’t seem too bad at all – the salmon mousse here was especially savory

You see, there is Jello and there is just plain gelatin mixed with a variety of sweet or savory liquids and poured into an appropriate mold. There is the stuff whipped up by the staff of women’s home magazines trying to catch the eyeballs and not coincidently sell more Jello… and of late there is the parody stuff (like the famous brain mold), and a lot of bizarre things put together for contests; I have heard of Jello aquariums with lettuce for seaweed and Goldfish crackers as… er, gold fish swimming in the pale green lime depths.

And then there is stuff like my mother’s favorite – the wine-orange gelatin dessert, and my own yoghurt cream mold – I posted the recipe in January.

From Joy of Cooking, p. 745 “Wine Gelatin”

Soak 2 TBsp gelatin in ¼ cup cold water. Dissolve it in ¾ cup boiling water and stir in until dissolved, ½ cup sugar. Allow to cool and add 1 ¾ cup orange juice, 6 TBsp lemon juice and 1 cup well-flavored wine. Sugar amount may be adjusted if the orange juice and/or wine are sweet . Pour into sherbet glasses and chill until firm. Serve with cream, whipped cream or custard sauce. (It strikes me that this might be very nice with blood-orange juice and a nice rose wine)

Gelatin molds – not just for Lutheran church suppers!