Gettin’ Jiggly Wit It!

Emerald Salad – Salads & Dressings, Pg. 175 – Lorna Oxner



Hard to believe, but jellied salad has been with us since the turn of the century. During the Renaissance, elaborate gelatin moulds were the star attraction of the dinner table – usually flavored with wine and extracts - and more tart than the Jell-O concoctions of the 20th century. In earlier times the extraction of collagen - the magic ingredient in making gelatin – was very labour intensive, which made gelatin fairly inaccessible. By the mid 20th century, the magic of manufacturing made gelatin readily available on supermarket shelves across North America, and made Jell-O, a household sensation – thus the popularity of jellied salad moulds during the 50s and 60s. It was also a relatively easy and inexpensive side dish to many meals or buffets, and although less popular today, many still claim their place at the holiday dinner table.

It was inevitable really – cooking our way through a cookbook that was published in the 1950s, we could only avoid making a jellied salad for so long. Peter has no memories of jellied salads growing up, although we have a sneaky suspicion that his Mom may have turned out a few moulds in her day since she just happened to have a few moulds on hand. Although Peter had the good fortune of missing the jellied salad boom, Jan didn't fair as lucky - in fact, while preparing this post, many repressed jellied salad memories came flooding back, kicking her gag reflex into motion.

Of course, for both of us, the mere thought of jellied salad is synonymous with National Lampoon’s Christmas Vacation when the rather senile aunt Bethany arrives for the holidays with an armload of wrapped gifts – one being her cat…and another a lime Jell-O and kitty kibble salad mould. So - whether you call it gelatinous, jellied, jiggly or wiggly – here it is at long last – the Dutch Oven Diary’s first…but not last - Jellied Salad!

Ingredients:

1 Pkg Lime Jell-O
1 Cup pineapple juice
2/3 Cup chopped celery
2/3 Cup chopped apples
2/3 Cup chopped pineapple
½ Cup whipped cream
½ Cup mayonnaise

Directions:



Assisting on this recipe was Peter's niece - Mackenzie, Foodie in Training. Dissolve package of lime jell-o in 1 cup of hot pineapple juice. Refridgerate until slightly thickened. Fold in whipped cream, mayonnaise and veggies and fruit. Pour into mould, and let set overnight.










Although we used a top of the line Tupperware jelly mould – guaranteed easy release – we had some issues. A couple tips – lightly grease with a cooking spray and/or place the mould in hot water for 20-30 seconds before releasing. So what’s the verdict?? Well…to be honest – there weren’t a lot of negative comments around the dinner table, but then again – there didn’t seem to be any positive ones either. We just didn’t quite get this one – Jell-O, fruit, vegetables and mayonnaise? Is it a salad? Is it a dessert? It seems to have a bit of an identity crisis. In any case, if there are any brave souls out there that want to get jiggly wit it – be sure to leave us a comment with your review or post a picture to our facebook page http://www.facebook.com/TheDODiaries.

Crazy for Cranberry

Cranberry Sauce – Meat & Fowl, Pg. 132 – Boscawen Manor (Frances M. Campbell)



Cranberry sauce – often considered the best supporting condiment at the holiday dinner table – is often underrated. Cranberry sauce is actually much more versatile then it gets credit for. Sure – when it comes to the Thanksgiving turkey dinner, cranberry sauce is kind of like the unassuming, less talented, underappreciated little sister to the overrated, spotlight hogging turkey showcased at the centre of the table. Let’s face it though – the turkey is often easily replaced by a ham, chicken or some other slab of meat. Cranberry sauce however maintains its coveted place at the table - irreplaceable.

Although some will argue that cranberry sauce should be served as a jiggly gelatinous mass in the shape of a can, we’re here to tell you otherwise. Step away from the can!! Cranberry sauce is simple to make – and the flavor of using fresh local cranberries can’t be beat. Cranberries are cultivated throughout Nova Scotia and readily available at your local farmers’ market.

You may not be able to slide it out of a can, but we guarantee that you won’t be disappointed with the homemade version. So kick the can to the curb and give these recipes a try. The Dutch Oven recipe is very simple, with few ingredients; however, it produces a nice thick sauce with a clean cranberry flavor.

Cranberry Sauce (Dutch Oven)

Ingredients:
4 cups fresh cranberries
2 cups white sugar
1 cup water

Directions:
In a medium sauce pan bring water to a boil, add cranberries and cook until cranberries have burst and are soft (10-15 minutes). Add sugar and bring to boil. Once boiling, remove from heat immediately. Bottle immediately. Refrigerate for up to two weeks or process bottles for storage. Yields 3-4 250 ml bottles.

As an alternative, here is a great recipe from Peter’s cranberry culinary class days. A few extra steps, but well worth the extra effort and the extra kick.

Petah’s Cranberry Orange Sauce

Ingredients:
8 cups fresh cranberries
4 cups sugar
Zest of 4 oranges
Orange segments (4 oranges)- check out the below video on how to segment your oranges
1 cinnamon stick
4 oz Grand Marnier
4 oz orange juice
4 oz water



Directions:





Combine sugar, juice and water in a saucepan. Bring to a boil. Add cranberries and cinnamon stick and simmer uncovered until the cranberries begin to burst (about 15 minutes). Add Grand Marnier and zest and simmer for another 5 minutes. Remove from heat and remove cinnamon stick. Add orange segments, stir. Bottle immediately and refrigerate for up to two weeks or process bottles for storage. Yields 7-8 250 ml bottles.

Petah ♥'s Le Creuset!

Last year Peter entered Le Creuset's True Memories Contest. A contest based around the true memories of the many foodies who use and love this french manufactured cookware. Thanks in part to many of your votes - Peter's blog enrty took one of the runner-up prizes - the above beautiful 5.5 Quart Round French Oven. Thanks to all who voted! This pot is sure to see many Dutch Oven recipes in it's future! Read Peter's prize winning blog entry below and visit Le Creuset to read the many other great prize winning entries.

A Hodgepodge of Memories

Hodge Podge, a traditional Nova Scotia Recipe, is a vegetable stew made with fresh new vegetables such as potatoes, carrots, peas and green and wax beans. Many prepare this recipe in a large dutch oven to accomodate the large quantities of fresh vegetables. The vegetables are boiled until tender and then a sauce of heavy cream, butter, onions and salt and pepper is added. Meat is rarely added and considered by some to be blasphemy! This recipe is steeped in tradition that dates back over two centuries and was surely developed by some of Nova Scotia‘s first settlers (or original foodies) to take advantage of the land’s abundant harvest. Those who like this recipe – usually LOVE IT! It is pure Nova Scotia comfort food at its best!

I attribute much of my love for food to the traditional food and recipes I was exposed to growing up in Lunenburg Nova Scotia. Hodge Podge is one of many traditional coveted Nova Scotia recipes - but one that is so unique to our history and culture that most Nova Scotian’s have fond memories related to it. I have such great memories of my grandmother preparing this recipe on her coal stove (which she used until the late 1980’s believe it or not), always in her heavy cast iron Dutch Oven. Today, I think of that memory often and take great comfort in carrying her tradition forward. Just like my grandmother, I always prepare Hodge Podge using my Le Creuset French Oven (minus the coal stove) and I look forward to sharing this time honored tradition with my friends and family for many years...and centuries to come!