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.
Victory Rolls and V8s 
Happy St Patrick’s Day Jen. Your Jello mold’s are always so pretty and perfectly shaped. Do you spray the inside with non-stick or anything? I had trouble releasing the one I tried. It was in fact a DIS-aster..LOL
I actually either brush the inside with a little bit of melted coconut oil or use an old butter wrapper—I save these in a baggie in the fridge—to grease it up. The shininess doesn’t suffer much, and really, I’d rather have an intact mold than something reflecting the light of the sun. (Nonstick spray is a no-go for celiacs, and I can’t have soy or canola anyhow, ha.)
Also, I dip the mold in a bowl of warm (not hot!) water for about 15 seconds, then wet my fingertips and use them to pull the gelatine’s edges away from the mold itself, then flip it over the plate. Sometimes I’ll need to dip it into warm water again, but I’ve not had trouble yet!
Oh, thanks Jen! I like your idea of saving wrappers in the fridge too 😀
Grandma did it, both great-grandmothers did…I’m glad I picked up the habit, because those wrappers are useful to have around!