On Foodtv.ca’s forums we have been discussing retro food. We really did not want to make aspic so we chose summer Jell-o molds instead. Am I ever glad we did! This recipe is inspired by Ace of Cake’s Duff’s Mom’s Cherry-Walnut Gelatin Mold Recipe which was published in the May 2010 issue of The Food Network Magazine.
I got just over a pound (16 oz) of fresh strawberries and hulled and sliced them.
I boiled 2 cups of water and combined it with a large package of strawberry Jell-o and stirred until it was completely dissolved. Then I stirred in 1 cup of merlot and 1/2 cup of strawberry Fruitopia juice. I sprayed a rose-shaped mold with Pam and then added the liquid and topped it with the sliced strawberries. I chilled it overnight.
Then I did something stupid! I followed directions that did not make sense. To release the mold the magazine says to place in hot water for 5 minutes. That is a long time!
Well, my mold almost completely melted!!! I freaked! Thanks to my friends on my Facebook group, I was reassured that it would reset over time. I had to cool it off right away so I placed it in cold water with ice for a while before putting it back in the fridge. The next day I put it in warm water for 20 seconds and voila!
This was unbelievably refreshing and delicious. My husband and I both LOVE it! I mean LOVE it. The wine is very subtle but present and the essence of strawberries and summer is everywhere throughout. I will be making this again despite all the negative comments this photograph got on The Food Network’s FB page. I sense there are some people who will always and forever be prejudice against Jell-o. Oh well, more for us then!