{"id":1391,"date":"2011-03-12T18:38:12","date_gmt":"2011-03-13T03:38:12","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=1391"},"modified":"2015-11-22T18:13:35","modified_gmt":"2015-11-23T02:13:35","slug":"blood-orange-fruit-gelatin","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/blood-orange-fruit-gelatin\/","title":{"rendered":"Blood Orange Fruit Gelatin"},"content":{"rendered":"

\"Blood<\/a><\/p>\n


<\/p>\n

Gather ye rosebuds while ye may,<\/em>
\n Old Time is still a-flying:<\/em>
\n And this same flower that smiles today<\/em>
\n To-morrow will be dying.<\/em>
\n…Robert Herrick<\/em><\/p>\n



\nGrab them while you can.\u00a0 Juice them and freeze their juice.\u00a0 The season does not last forever, but right now blood oranges are everywhere, including my back yard, so I am using them a lot.\u00a0 Tarts, panna cotta, cocktails, zabaglione and some very adult gelatin.\u00a0 I remember eating lots of Jell-O\u00a0 when I was a kid.\u00a0 It’s the red flavors I liked best – none of that green stuff for me.\u00a0 Pass the raspberry, hold the lime.\u00a0 I can picture holding my mom’s wooden spoon and looking down as I stirred the garnet liquid, knowing that in a while it would transform into its own unique state of matter, somewhere between jiggly and solid, a state that, when\u00a0 exposed to the heat of my mouth, would return once again to its liquid beginnings.\u00a0 Magic.\u00a0\u00a0 But as always, times and tastes change, and Jell-O was long ago relegated to the realm of childhood memory.\u00a0 Until Bart was in the hospital, that is.\u00a0 (To forestall any worry – he is perfectly well now.\u00a0 No troubles.)\u00a0 But after many days of no food at all, the angels of mercy presented him with Jell-O.\u00a0 He loved it.\u00a0 He devoured it.\u00a0 He wanted more.\u00a0 Either the poor guy was really hungry, or that Jell-O was really good.\u00a0 I will never know.\u00a0 But when he returned home he wanted some from scratch.\u00a0 Homemade fruit gelatin.\u00a0 Not a glamorous name, but that is what it is.\u00a0 I thought why not?\u00a0 This could be really good.\u00a0 We bought some cherry juice and gave it a try.\u00a0 It was easy to make and we were rewarded with a blast of pure cherry flavor.\u00a0 More experimentation was surely in order; at each visit to Trader Joe’s we’d scan the juice section for a new flavor to try.\u00a0 Bart always got to choose, still does.\u00a0 Along with cherry, some of our favorites are pomegranate, blueberry and cranberry, and now blood orange.\u00a0 Topped with a dollop of softly whipped cream, homemade fruit gelatin is surprisingly refreshing.\u00a0 Pure fruit taste.
\n

\n\"Blood<\/a>
\n

\nMy standard recipe is\u00a0 2 cups of liquid,\u00a0 sugar and 1 packet (1\/4 oz.) KNOX Unflavored Gelatine<\/a>.\u00a0 Don’t be put off by the idea of using gelatin. Once you understand it, you’ll get the hang and you’ll wonder what the fuss was about.\u00a0 Proper gelatin use consists of two steps.\u00a0 First you must soften, or “bloom” the gelatin.\u00a0 To do this pour a small portion of liquid into a small bowl and sprinkle the gelatin over it.\u00a0 Set aside for 5 minutes.\u00a0 Do not stir.\u00a0 Second, pour softened gelatin into hot liquid and stir to dissolve.\u00a0 See, no hassle.\u00a0 No mystery. For more info on gelatin use, see my post on Espresso Panna Cotta<\/a>.
\n

\n\"Blood<\/a>
\n

\nDepending on the juice you use you may or may not need to add sugar – cranberry and pomegranate always need sugar, from 4 to 6 tablespoons for 2 cups of their very tart juices.\u00a0 Grape juice may not need any sugar, but remember that you will eat this cold, so a bit of sugar may be necessary to lift the flavor, no matter how perfect the juice seems when you first try it.
\n

\nI say go for it.\u00a0 Perfect your fruit gelatin technique in time for summer.\u00a0 You can wow your guests with unusual flavor combinations and multi-layered delights.
\n

\n\"Blood<\/a>In the fifties every chic hostess used Dorothy Thorpe glassware; in a nod to my mom, the most chic of hostesses and the woman who taught me all about Jell-O, I give you Blood Orange Fruit Gelatin in Dorothy Thorpe glassware.
\n

\n

\n

\n
<\/p>\n

Blood Orange Fruit Gelatin<\/em><\/span><\/p>\n

makes 4 servings\"Blood<\/a><\/span>
\n

\n2 cups strained blood orange juice
\n3-4 tablespoons granulated sugar
\n1 packet (1\/4 oz. or 2 1\/4 teaspoons) KNOX Unflavored Gelatine
\n

\n

\nPour 1\/4 cup juice into a small bowl.\u00a0 Sprinkle KNOX Gelatine over, and set aside to soften for 5 minutes.\u00a0 Do not stir.
\n

\nPour remaining juice in small saucepan and add sugar to taste.\u00a0 Bring to a boil over medium heat, stirring to dissolve sugar.\u00a0 Remove from heat.
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\nPour softened gelatin into hot liquid, stirring to combine well and dissolve gelatin.\u00a0 If your juice has cooled, quickly bring it back to the boil, remove from heat and add gelatin mixture, just to be certain it will dissolve.
\n

\nPour mixture through a fine strainer set over medium bowl.\u00a0 Place bowl over an ice water bath to cool, stirring occasionally.
\n

\nPour mixture into serving glasses and cover carefully with plastic.\u00a0 Refrigerate until completely chilled and set.
\n

\nTo serve, garnish with a dollop of lightly sweetened whipped cream.
\n

\n\"Blood<\/a>

\nNote: You can click on any picture to see a slide show!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Gather ye rosebuds while ye may, Old Time is still a-flying: And this same flower that smiles today To-morrow will be dying. …Robert Herrick Grab them while you can.\u00a0 Juice them and freeze their juice.\u00a0 The season does not last forever, but right now blood oranges are everywhere, including my back yard, so I am […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,146,3,59],"tags":[380,433,371,386,379,383,387,83,384,382,86,100,81,385,24],"class_list":["post-1391","post","type-post","status-publish","format-standard","hentry","category-dessert","category-la-storia-di-crocetti","category-default","category-recipes","tag-bart","tag-blood-orange-juice","tag-blood-oranges","tag-blueberry","tag-cocktails","tag-cranberry","tag-dorothy-thorpe","tag-gelatin","tag-grape","tag-homemade-fruit-gelatin","tag-jell-o","tag-knox-unflavored-gelatine","tag-panna-cotta","tag-pomegranate","tag-zabaglione"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-mr","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/1391","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=1391"}],"version-history":[{"count":4,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/1391\/revisions"}],"predecessor-version":[{"id":8185,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/1391\/revisions\/8185"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=1391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=1391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=1391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}