Bryce’s Jellied Salad

17 Mar

This is the second recipe that our nephew Bryce made during his stay at our place. When we found out that Bryce had never had a jellied salad, we had to remedy that right away. Jellied  salads are a part of prairie potluck heritage, boy! He was also pretty stoked about making one after I showed him my book The Gallery of Regrettable Food by James Lileks. Jellied salads certainly have their place among some of the most regrettable foods.

jellied salad

We thought we would try for something slightly less horrifying than this. Although I think we might go for a horrifying one around Hallowe’en.


I have a lovely copper fish mold, so that was our starting point. Bryce sliced and diced some healthy carrots and apples. Note the pineapple in the background – apparently that is one of the fruits that doesn’t work so well in a jellied salad. It won’t let the jello set.


Then he arranged the carrot and apple slices in an artful fish-scale pattern. A dried cranberry served as a fish-eye.


We used regular unhealthy orange “flavoured” jello, and added some San Pellegrino Limonata instead of cold water. Fancy.

Now, this is the tricky part. Bryce poured in just enough jello to barely cover the carrots and apples, so they wouldn’t float to the top and ruin his carefully planned design. Then the mold went into the fridge for about 45 minutes until it set. Leave the rest of the jello on the counter for now. Don’t worry – it’s not like it’s going to go bad.


The rest of the jello can be added after the first layer is set and then the whole thing is chilled in the fridge for about 4 hours or until completely firm.


To help release the mold, run a knife around the edges and put the mold into warm water for a few seconds. Not too long or it will start melting.

Voila – beauty jello mold, Bryce.

Posted by Truly Scrumptious for Baker Bryce.


One Response to “Bryce’s Jellied Salad”

  1. cradics March 17, 2014 at 8:34 pm #

    Looks very purdy…and yummy 🙂
    I’ve never made a jellied salad before, so I did not know that you had to pour just enough jello in to let the fruit and veggies set. Great tip!

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