Hello everyone! I hope you liked the exclusive articles on Katie Pahara’s blog. But if you thought that was the last shout you’d hear for a while on The Canuck Pin-up, think again! As I type, I am on an epic road trip to the Canadian mecca of all things Pin-up… Vancouver! To celebrate, the next set of articles you will see will be presented as part of a new series highlighting some special stops, pickings, and musings along the way. So without further ado, welcome to Pin-up On the Road!
To kick off this new series, how about a tasty treat to get this party started? Just before I left on my trip, I was introduced to a great beverage called Angry Orchard Crisp Apple Hard Cider. Made from apples, this alcoholic beverage is gluten-free, but has a delightfully refreshing flavour that “tempts” you to keep coming back for more. And since Jell-O was a popular way to entertain back in the day, why not bring the two of them together for a swell treat after dinner?
This ring has a sweet, fermented flavour with the use of the Angry Orchard, and the apple taste blends well with the strawberry, banana, and grape flavours too. So if you’re ready, here’s what you will need to make an Angry Orchard Jell-O Ring:
1 package of Strawberry-Banana Jell-O gelatin mix
1 cup of cold Angry Orchard Crisp Apple Hard Cider
Strawberries and grapes
Gelatin dessert mould
Now that we have everything ready, let’s get started.
1. Dissolve the Jell-O mix in 1 cup of boiling water.
2. Spray cooking spray on the mould you will be using to aid with releasing the gelatin later.
3. Stir in 1 cup of cold Angry Orchard Crisp Apple Hard Cider instead of the cup of cold water listed on the Jell-O package.
4. Pour the mixture into the mould.
5. Cut the strawberries in halves or quarters (depending on the size of the fruit), and drop them and the grapes into the mould.
6. Put the mould in the fridge and allow the gelatin to settle over several hours before releasing it onto your serving plate.
For more information about Angry Orchard Hard Ciders, please feel free to visit their website at www.angryorchard.com. And a very big thanks to Anthony for introducing me to this awesome drink, and inspiring this dessert. You rock!
Always with love,
The Canuck Pin-up
*Written on location in Kelowna, BC.