In May I had the distinct privilege of taking a trip to Chicago to visit two of my favorite Midwestern ladies, Katie and Susan. They also happen to be two of the people I cook with most often, even though we don’t live in the same state. I arrived on a cold and rainy Chicago day and as we pulled away from Midway airport we started brainstorming possible itineraries for a dismal Chicago day. Susan mentioned that her mother recently purchased a vintage jello mold for her from a garage sale for the low low price of $2.00 and she hadn’t yet been able to use her new tool. “Say no more,” I said. The idea for a gussied up Midwestern Potluck was born, and of course, the crown jewel was to be this Homemade Mint Jello Salad.
We began to reminisce about Midwestern potlucks and laughed at the difficulty of explaining to outsiders why Jello concoctions go on the regular salad and entrée table and not with the desserts. Don’t let the fruit cocktail or even a little whipped cream fool you. Jello is definitely a salad. We decided on a menu of updated Midwestern specialties. The mission was to keep one signature ingredient for authenticity and update the rest of the dish to make it a little more special and modern. In this case, canned mandarin oranges are the signature ingredient, but we’ve updated much of the rest. Good luck with your jello mold acquisition, I promise this Homemade Mint Jello Salad will make it worth your while.
- ½ cup sugar
- 1 cup water
- 1 tablespoon lime juice
- 4 stems of fresh mint
- 2 packets gelatin
- 1 ½ cups water; divided
- 1 ½ cups water
- ¼ cup sugar
- 2 packets gelatin
- 8 ounce package cream cheese
- In a small pan, make 1 cup weak mint simple syrup over a medium heat with the sugar, water and lime juice.
- Once a solution is formed, remove from the heat and toss in four stems of mint. Let steep for 5 minutes.
- Remove the mint leaves.
- Meanwhile, sprinkle 2 packets Knox gelatin over 1 cup cold water in large heat safe bowl.
- Let sit for one minute, then add hot simple syrup.
- Stir to dissolve completely.
- Add last ½ cup water, for a total of 2 cups liquid.
- Pour it into the mold.
- Have your detail oriented friends arrange the mint leaves, blackberries and mandarin orange halves artfully in the liquid.
Laugh as they float around and disregard their hard work. - Place it in the fridge to set.
- Once layer one is completely set it’s time to make layer two.
- Bring water and sugar to a boil.
- Pour 2 packets gelatin over ½ cup water in a large Pyrex bowl.
- Let stand 1 minute.
- Add boiling water and sugar.
- Whisk 2 minutes or until completely dissolved.
- Whisk in cream cheese until completely dissolved.
- Pour gently over first layer.
- Let set in the refrigerator.
- Once the Jello is set and you’re ready to serve it, place the mold in a hot water bath for a minute to release the sides.
- Remove from the water bath and turn it upside down onto your serving platter.
- If you have a special mold like Susan, release the inner circle.
- Jealous? You should be.
- Now the Jello should easily release onto the plate.
- Don’t forget: this is NOT a dessert. I repeat: not a dessert.
it looks lovely!