My mother loved to entertain. Not the cooking so much but the opening her home up to interesting people and creating new and different dishes. One of my mom's favorite salad that always was a conversation piece was the Candlestick Salad. Normally, I would put a cute pic HERE but my husband said there is NO WAY I could put this in this newsletter. So since he's my proof reader I have to humor him.
This really was one of my favorite salads until my brother started calling it Pecker Salad. Once my dad heard him call it that that was the end of Candlestick Salad but my mom was not undone. She turned her sights on Jello creations. Oh my, the sky was the limit and this begun my despise of Jello. Mom made some beef broth jello concoction with mini meatballs floating in it that was the last jello I put in my mouth.
That is why I was surprised to learn that in the 1800 Jello was consider Haute Cuisine.
Marie-Antoine Careme made his name cooking for some of the greatest figures in France at the dawn of the 19th century, including Napoleon Bonaparte. He was arguably the world’s first celebrity chef, and later served Czar Alexander of Russia and King George IV of England, evangelizing the elaborate and expensive haute cuisine he’d helped pioneer. He even invented some of France’s best-known desserts, such as croquembouche and mille-feuille.
You can read the full history of jello and it's demise HERE but I was relieved to know it wasn't the tastes that elevated Jello but that it connoted wealth. Only wealthy people had chefs and only chefs had time to create these elaborate concoctions. Who knew?
I don't have any jello necklaces but this Twisted Sister kind of reminded me of the '50's. What do you think?
Let's chat soon,
Carol
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