This recipe comes from an advertisement and coupon brochure put out by Dole. If you think the title sounds good you have already underestimated how delicious this recipe turns out.
12-14 servings
2 x 10 minute time periods separated by about 30 minutes
45-75 minutes to set
You'll need:
1 can (20 oz) Crushed Pineapple
2 cans (6 oz) each Pineapple Juice
2 packages (3 oz each) Cherry Flavored Gelatin
1 cup frozen dark sweet cherries, thawed, quartered and drained
1/2 cup chopped pecans
Drain crushed pineapple, reserve juice. Heat reserved juice plus canned pineapple juice to boiling. Add gelatin; stir at least 2 minutes to completely dissolve. Chill until mixture thickens slightly. Fold in pineapple, cherries and pecans. Spoon mixture into 12 - 14 foil lined muffin cups, lightly sprayed with non-stick cooking spray. Chill until firm. Store leftovers in refrigerator.
Review and Suggestions:
When I first read this recipe I thought it sounded good, but even with this expectation I was very impressed with the end result. The pineapple juice really ties the recipe together. One major con of this recipe is the sheer amount of sugar contained despite not being overwhelmingly sweet.
1. Don't make the mistake I made. After mixing in the gelatin, immediately REMOVE the pot from heat to avoid a messy boil-over!
2. The use of nuts in this recipe really makes me happy. First, I really like nuts, and second they add both a additional texture and nutrients. Pecans can be substituted for walnuts or even almonds. However, note that pecans and walnuts will blend in more easily in both flavor and texture. I personally prefer the walnuts.
3. I did not use frozen cherries. I don't have the time or patience to wait for cherries to thaw or the interest in quartering at least 20 cherries. I strongly recommend using dried cherries. Quick, easy and add a bit of chewiness to the Jello.
4. The spooning the mixture into the foil lined muffin cups can be a challenge. Be inovative unless you desire a mess!
5. Speaking of the foiled cups: I was no reason to use cooking spray unless you desire to serve the Mini without it's wrapper. I was perfectly happy placing the foil wrapped mini in a custard bowl to serve.
Possible variations:
Use Pineapple-Orange Juice instead of Pineapple Juice (they do indeed sell it!)
Nuts are optional, but see suggestion #2
Orange zest
Orange Jello instead of Cherry Jello
Lemon Jello and replace the cherries with blended mandarin oranges
a touch of ground nutmeg
Etc...
Sunday, February 19, 2012
Sun-Dried Tomato Hummus
This recipe originates from the May 2011 Issue of Working Mother (which always seems to include recipes in the back of the mag). Below is a slightly modified version of the printed original.
Makes 2.5 cups.
Time: 10-20 minutes
You'll need:
1-3 cloves of garlic
1 can of garbanzo beans (chickpeas), drained and rinsed
1/4 cup tahini
3 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
2 tablespoons olive oil
1/4 cup sun dried tomatoes in olive oil, drained
1-2 pinches of coarse sea salt
Put garlic in the food processor and pulse until chopped. Add remaining ingredients and process 3 to 4 minutes, until chunks are blended and the mixture is thick and creamy with a silky texture. If hummus is too thick, add a few tablespoons of water, up to a 1/4 cup, and process to desired consistency.
Review and Suggestions:
If you find yourself hummus curious, I strongly urge you not to introduce yourself by purchasing a store bought hummus. The time spent in making homemade hummus is well worth the time and effort. This hummus does not disappoint in the least. I much prefer this to "Stas's recipe for Hummus". However, this recipe cannot be made anything but better with the inclusion of bell peppers. The biggest drawback to this recipe is the initial cost of the tahini! Luckily tahini has a decent shelf life stored in the fridge.
1. The original recipe called for 2 Tablespoons of salt. I of course did this, and while the recipe turned out just dandy I spent the rest of the evening very thirsty. Thus I have modified the recipe to reduce the salt content. More salt can be added for desired taste.
2. Jared sun dried tomatoes can be very expensive compared to their dried and sealed counterparts. I strongly suggest this approach even if you spend a few extra minutes looking for them in the grocery store.
3. Do not even think of using any other type of oil. You will regret it.
4. If you really are seeking a smooth hummus make sure your food processor is upwards of a 4 cup capacity. Otherwise you'll end up with a mostly blended but slightly chunky hummus. I personally prefer this slightly chunky variety.
Possible Future add ins:
1/2 teaspoon of red curry powder
1/4 red, orange, or yellow bell pepper
small handful of parsley
Makes 2.5 cups.
Time: 10-20 minutes
You'll need:
1-3 cloves of garlic
1 can of garbanzo beans (chickpeas), drained and rinsed
1/4 cup tahini
3 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
2 tablespoons olive oil
1/4 cup sun dried tomatoes in olive oil, drained
1-2 pinches of coarse sea salt
Put garlic in the food processor and pulse until chopped. Add remaining ingredients and process 3 to 4 minutes, until chunks are blended and the mixture is thick and creamy with a silky texture. If hummus is too thick, add a few tablespoons of water, up to a 1/4 cup, and process to desired consistency.
Review and Suggestions:
If you find yourself hummus curious, I strongly urge you not to introduce yourself by purchasing a store bought hummus. The time spent in making homemade hummus is well worth the time and effort. This hummus does not disappoint in the least. I much prefer this to "Stas's recipe for Hummus". However, this recipe cannot be made anything but better with the inclusion of bell peppers. The biggest drawback to this recipe is the initial cost of the tahini! Luckily tahini has a decent shelf life stored in the fridge.
1. The original recipe called for 2 Tablespoons of salt. I of course did this, and while the recipe turned out just dandy I spent the rest of the evening very thirsty. Thus I have modified the recipe to reduce the salt content. More salt can be added for desired taste.
2. Jared sun dried tomatoes can be very expensive compared to their dried and sealed counterparts. I strongly suggest this approach even if you spend a few extra minutes looking for them in the grocery store.
3. Do not even think of using any other type of oil. You will regret it.
4. If you really are seeking a smooth hummus make sure your food processor is upwards of a 4 cup capacity. Otherwise you'll end up with a mostly blended but slightly chunky hummus. I personally prefer this slightly chunky variety.
Possible Future add ins:
1/2 teaspoon of red curry powder
1/4 red, orange, or yellow bell pepper
small handful of parsley
New Direction!
To those who actually follow this blog it is soon to hopefully be more useful to you. I have decided to be more active in my posts which will now include tested recipes with reviews, suggestions and tags!
Happy Eating!
Happy Eating!
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