Strawberry season is beginning in New England so I wanted to start it off with a gelatin twist on a strawberry standard- The Strawberry Rhubarb pie. The concept was inspired by Tricia Holda who challenged me to make something fitting for her creative rustic wedding up in Smolak Farms. What's more fitting for a barn wedding than teeny tiny gelatin pies made with fresh strawberries, a rhubarb simple syrup, vanilla pudding, butter, vanilla and citron vodkas, and Fragoli wild strawberry liqueur.
College + Gelatin + Graduation = fun. There are round 50 colleges in Boston metro area and for the next few weeks, there will be thousands of graduates donning caps and gowns ready to move on to their next big adventure. Parents and friends will capture these moments in pictures. I am choosing to capture the moment in gelatin.
Happy Cinco de Mayo! To celebrate this holiday, I made four Mexican themed gelatins with south of the border flavors and shapes. The first two to share with you are the Prickly Pear and Agave Cacti and Strawberry Jalapeno Sombreros. Both are new recipes made using original molds.
