Rita’s fruited gelatin terrine
like to make mine in a terrine, which looks like a skinny, longer, loaf pan. A loaf pan works well, too. This is an elegant, easy addition to an Easter dinner. If you want, you can do all individual small bowls, molds, etc. For a smaller batch, just divide the recipe in half.
4 cups mixed fruit – I use strawberries, blueberries, raspberries and blackberries
4 packages unflavored gelatin (four 1/4-oz envelopes)
4 cups white grape juice, rose wine, etc.
1 cup sugar
2 tablespoons lemon or lime juice
Arrange fruit in loaf pan. Set aside. Sprinkle gelatin over grape juice and let sit a few minutes to soften and “bloom”. Whisk gently and the gelatin should be incorporated, but not dissolved, into the juice. Pour into pan and add sugar and lemon juice. Bring to a boil, lower to a simmer and whisk until sugar and gelatin are dissolved. Remove from heat and cool mixture, stirring occasionally, just to room temperature. Mixture should still be pourable.
Slowly and gently pour enough mixture over fruit, just enough to cover nicely. This will “set” the fruit in a bit of gelatin so it doesn’t float. Chill until firm, about an hour. Pour remaining mixture over fruit (if it jells while it’s sitting, warm up a bit to melt, but let cool before you pour on). To unmold, dip pan in a larger pan of hot water for a few seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.
Tips from Rita’s kitchen:
Lower carb: Use a sugar substitute, and sugar free juice.
Even easier: Use a light colored prepared gelatin dessert, cook as package directs and follow instructions for layering fruit. You won’t need to add juice, sugar or lemon juice.
Ruth Roberson’s special pound cake
Remember the request for a buttery pound cake like Whole Foods? I’m still working on a clone but wanted to share Ruth’s pound cake recipe. Ruth, a Kentucky reader, told me: “I have a recipe that everyone loves. I use it for strawberry shortcake, a quick breakfast, or just as a great cake to have anytime. It is really easy to make and I have shared the recipe with many people. It’s a very old recipe but it is delicious and very moist. Most of the remarks I get from people are that they love the little crunch on top and then the moistness that is inside.”
3 cups sugar
1/2 cup Crisco
2 sticks margarine, softened
1/4 teaspoon salt
5 large eggs, room temperature if possible
5 oz. can evaporated milk mixed with water to make 1 cup
3 cups all purpose flour
1 tablespoon lemon extract and 1 teaspoon vanilla (see Rita’s tip)
Beat together sugar, Crisco, margarine and salt. Then add eggs, one at a time, beating until well mixed. Start adding flour alternately with milk mixture. You should start and end with flour. Blend in lemon and vanilla.
Pour into a large Bundt or angel food pan, which has been greased with Crisco and floured. Bake at 325 degrees for about 1 hour and 25 minutes. Keep oven closed while baking. Remove from pan immediately and cool on wire rack.
Tip from Rita’s kitchen: Ruth said you could substitute 1 tablespoon vanilla butter & nut flavor for the lemon and vanilla. This may make it taste more like Whole Foods cake.