Orange Jello with Carrots

As I had mentioned recently, jello (in the US and Canada, called jelly in other countries) and flan (custard) are very popular in Mexico.  I was looking through some old pictures from my youth, and I remembered a birthday party I attended when I was in middle school; my friend’s mom made a luscious looking jello instead of cake, a bright orange dome with even brighter orange strings, and we all thought it was the best treat ever.  In anticipation of a sweet crop of homegrown carrots this year, I am sharing the recipe, which is really just what it sounds like – orange jello and shredded carrots.

Orange Jello (Jelly) with Carrots –

Gelatina de naranja con zanahorias

Printable recipe: Orange Jello with Carrots

Ingredients (for four portions)

1 package orange flavoured gelatine crystals (Jell-o™, etc.)
1 cup water, freshly boiled
1 cup water, at room temperature
1 cup shredded carrots
Oil for greasing mould

001 orange with carrot jello ingredients

Prepare a 3-4 cup mould by lightly greasing with vegetable oil (photo below, left); reserve. In a heat proof container, sprinkle crystals over boiling water; stir until completely dissolved. Add water at room temperature (photo below, right):

Continue stirring until perfectly uniform; set aside.  Arrange shredded carrots at the bottom of the greased mould, then pour jello over (photo below, left); allow to set in the fridge for at least three hours.  Before serving, place mould over lukewarm water to loosen up jello from its walls (photo below, right):

Turn upside down onto a serving plate:

008 invert onto the serving plate

It is simple but the combination of flavours is really delicious, and the colours both from the jello and the carrots are sure to brighten up the occasion, suitable for a birthday or just to make any ordinary day, extraordinary.


A few weeks ago, Rebecca @ Fake Flamingo kindly nominated me for the Mystery Blogger Award; although I am afraid I cannot follow-up on rules 6-8 (see below), I am happy to finally being able to mention the nomination, extend my thanks to Rebecca in arrears, and answer her questions.

RULES
1. Put the award logo/image on your blog
2. List the rules.
3. Thank whoever nominated you and provide a link to their blog.
4. Mention the creator of the award and provide a link as well
5. Tell your readers 3 things about yourself
6. You have to nominate 10 – 20 people
7. Notify your nominees by commenting on their blog
8. Ask your nominees any 5 questions of your choice; with one weird or funny question (specify)
9. Share a link to your best post(s)

photogrid_1476365612975

Okoto Enigma, the award’s creator, wanted to recognize inspiring bloggers anew: “Mystery Blogger Award is an award for amazing bloggers with ingenious posts. Their blog not only captivates; it inspires and motivates. They are one of the best out there, and they deserve every recognition they get. This award is also for bloggers who find fun and inspiration in blogging; and they do it with so much love and passion.”

Rule #5 – Three things about myself:
1) I am allergic to crustaceans (shrimp. crab, lobster) so I have to stay away from seafood restaurants and certain cuisines (such as Vietnamese and Thai) or modify dishes and cook them at home.
2) I do not like to watch TV alone.
3) I am feeling old today, must be the weather (cloudy and damp), and from looking at photos from my youth, for example the one below, from my last day of middle school):

Last day of Middle School

Rule 8 – Five Questions from Rebecca:
1) What do you like most about blogging? The interactions with my readers
2) What is your favorite genre to read? mystery? ; ) Science Fiction
3) First drafts – pen or keyboard? Keyboard
4) What inspires your writing, art, or photography? Anything that relates to my background and life experiences, and connects with Mexico, Canada or/and Japan.
5) Funny question: Lime jello or coconut flan for dessert? This question actually inspired the recipe in this post; I guess between the two offered in the question, I have to say coconut flan.

Rule #9 – link to my best post(s):  First, I would like to mention a recent post with my recipe for Poblano Peppers with Tuna Salad Stuffing, which has been featured as “… one post that had more clicks than any other recipe in the history of What’s for Dinner? Sunday Link-Up”, hosted by Helen @ The Lazy Gastronome on the #197 edition of her link-ups (Thank you so much, Helen!)  And secondly, since I have been blogging for only over a year, I will also link to my suggested menu from last year’s Cinco de Mayo – Margaritas and Beyond; for history of the events leading to the famous Battle of Puebla on that date (cinco de Mayo means May 5th), and recipe background, check out my whole series of five posts about Cinco de Mayo, very timely for this weekend, covering five locations: Veracruz, Puebla, Coahuila, US Southern states, and Chihuahua.

¡A celebrar Cinco de Mayo!               Let’s celebrate Cinco de Mayo!


And what best way to celebrate than to join Helen @ The Lazy Gastronome, hosting What’s for Dinner? Link-Up # 199. Thank you Helen for featuring my Agujita Style Bread Pudding!

14 thoughts on “Orange Jello with Carrots

  1. OMG. My mother used to make this – with one additional ingredient: crushed pineapple.

    I relate to feeling old today. I’m working on a project of high school notes and diaries and trying to recall the people and events mentioned! Not easy, I tell you.

    Liked by 2 people

    1. Those good ol’ days of everything jello; an oldie but a goodie! In Mexico jello has never ceased to be popular.
      Have fun with your project; I got together with my besties from middle and high school in Mexico City, and we were reminiscing about some of our adventures and people we knew, so the challenge of recalling was done as a group.

      Liked by 1 person

      1. Me, too – got together with my high school buddy in California a couple weeks ago. She is the partner in this project, the one I exchanged notes with. About 15 years ago we discovered that we both had saved the notes we received – they’re now 40 years old!

        Liked by 1 person

  2. What an interesting combination! I make jelly often, have never thought to combine with carrots. When I next find some sweet carrots, I’ll be sure to give this a try.

    Liked by 1 person

  3. I enjoyed learning more about you.The roundup of favorite/best posts is a good idea since you do recipes. Why not do that once a year and have it as a thing? And then you can put it as a category “my annual favs” or something like that.

    Liked by 1 person

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