July 31, 2015 |
It's the food you've shunned that has the greatest potential to surprise. Take this summer when I made, on a whim, Dorie Greenspan's citrus berry terrine for a family gathering. Despite the fancy name, it was a straight-up gelatin mold, flavored simply with orange juice, though the jewellike flashes of segmented fruit in every slice made it look fancy and complicated. If I'd told my guests in advance what I would be serving, they might have scoffed, flashing back to pretzel and mandarin-orange studded rings of yesteryear, but their reaction to this fresh-tasting dessert was pure delight.
July 21, 1997 |
Stomping and splattering their way through 67 gallons of Jell-O Friday, day campers at the Media-Providence Friends School turned a 100th birthday party for an American institution into a gelatinous jamboree Friday. The event, whose genesis was 220 boxes of powder and whose finale was a free-for-all romp in a wading pool of the gooey mess, gave a new dimension to the Quaker admonishment "to tremble before the word of the Lord. " Kylle Johnson, 8, was among those students who were fully into the occasion.
May 12, 2011
Makes 4 servings 1 cup heavy cream 1 package Knox gelatin 1/3 cup pure maple syrup 1/2 ounce bourbon 1 cup whole milk 1. Combine half of the cream and the gelatin in a small saucepan and cook over low heat to dissolve the gelatin, about 5 minutes or less. 2. Heat remaining cream, bourbon and maple syrup in a separate pan until it begins to steam. Once the gelatin has dissolved and the maple-bourbon mixture has steamed, combine the two mixtures with the whole milk.
September 7, 1988 |
Yes, you can make your own jams and preserves, despite your diet, and despite high fruit prices too! These small-quantity "preserves" are simple to make, and you don't need sugar. You don't need pectin, or a pressure cooker either. In fact, you don't cook these at all. What we have here are the freshest, fruitiest spreads you can make, not like anything available in the store. Because these aren't sterilized by traditional preserving methods - and contain no sugar - they must be stored in the refrigerator and used promptly (within a week or two, or stored in the freezer until needed)
May 14, 1986 |
At less than 100 calories a serving, sugar-free milkshake mix is a great alternative to sugar-laden soda fountain treats. (Conventional milkshakes can cost you 500 calories or more!) Made from non-fat dry milk, these mixes are low in fat but calcium-rich. Homemade low-cal milkshakes are nutritious snacks. However, the mixes can also be the starting point for other easy treats, even fancy desserts. Here are some Slim Gourmet creations that start out with single-serving packets of sugar-free milkshake mix: ITALIAN RICOTTA PINEAPPLE CHEESECAKE 2 envelopes plain gelatin 1/2 cup boiling water 16-ounce can sugar-free crushed pineapple in juice 1 1/4 cups "light" (low-fat)
February 15, 1989 |
Fresh pears, a welcome winter gift, are divine simply as snacks or light desserts. Better yet, Slim Gourmet cooks can use them creatively in grand- finale treats that only seem fattening. PEAR MOUSSE 2 eggs, separated 1 envelope plain gelatin 6-ounce can pear nectar 1 cup cubed unpared pears 3/4 cup part-skim ricotta cheese Optional: 5 packets low-calorie sweetener, or to taste Pinch of salt Separate eggs: Put whites in electric mixer bowl and yolks in blender or food processor.
June 25, 1992 |
It sounds like one of David Letterman's stupid stunts. What happens when a perfectly sober person slides down a ramp and into 500 gallons of gelatin? It's strawberry, as if it really matters. The answer - besides creating a gooey mess - is the fight against leukemia gets a little easier. Thus, 20 otherwise sane people raised about $5,000 for the Leukemia Society of America, just so they could get gelatinized at Chi- Chi's at Franklin Mills last week. It was, as you can imagine, a rather sticky affair - an event that no doubt brought back bad memories for those who had been previously traumatized as youngsters by a daily dose of the quaking, shaking globs of the stuff they always served up at the school cafeteria.
September 18, 1991 |
Dear Polly: How can you press a pure silk suit? One wearing and it needs pressing. Yet water spots the fabric. - B.B. Press the suit under a pressing cloth. A cotton dish towel or a piece of old flannel makes a good one. This will protect the fabric and provide a smooth finish. You do need to work carefully to ensure that the suit is laying smoothly under the press cloth to avoid ironing wrinkles. You should be able to use a steam iron safely while using a pressing cloth, or you may use a dry iron and very lightly but evenly dampen the pressing cloth before placing it over the suit.
August 15, 1990 |
To save a plum from a wrinkled old age as a prune, you can preserve its fresh flavor almost forever in your freezer. Frozen plums will repay you in winter days by providing a taste of summer sunshine anytime you want. Few fruits are easier to freeze: put fresh, whole plums in plastic bags, label the bag and pop it into the freezer. Or you can pit the plums and turn them into a puree in your blender or food processor, and save the puree in small jars. The purees can be used in cooking or thawed and served as a topping for ice milk or frozen yogurt . . . in sauces and main courses as well as sweets and snacks.
May 7, 2000 |
The sparkling fruit jelly layered with jewel-like fruits in the window caught my eye at Milan's famous food emporium, Peck. I snapped a few shots to take home and inspire me to make my own version. Clear, colorful homemade fruit jellies were once the hallmark of a skillful cook. With the ease and availability of Jell-O today, most of us no longer know how to make our own. Valued for their shimmering appearance, jellies originally were based on a homemade gelatin-rich stock made from calves' feet.