An O’Hara by birth, I wanted to wish you a Happy St. Patrick’s Day. Though I still lack a shamrock-shaped mold, I couldn’t resist whipping something up with Jell-O:
It (kind of) matches the colours of the flag of Éire: peach + peach liquer (which I ought to have made more orange with…something…), pina colada gelatine with rum, and melon with melon liquer. The creamy look was achieved by mixing sour cream into the cooled gelatine before pouring into the mold; it sounds crazy, but the added creamy fat cuts the sweetness of the gelatine. This works beautifully with whole-fat yogurt, too.
This Jell-O mold does not necessarily match up well with the corned beef, carrots, and gluten-free ale-braised Brussels Sprouts we’re having for dinner, but the weather is so dreary, I think we can be forgiven a little brightness. Also, it was fun to make.
Enjoy your day, and if you are heading out, do be smart about it.