Spiked Ribbon Salad, traditional Midwestern fare gussied up for the Holidays with a touch of spirits . . .
I tried the recipe both with and without crushed pineapple. The inclusion of crushed pineapple is the accepted method for this salad. I prefer it without, however. When cutting smaller servings (important with the spiked version), it is much easier to cut a pretty slice without one's knife hitting bits of pineapple, which run things completely akimbo. The juice used in the middle layer provides enough pineapple flavor on its own. Also, on my second pass with the recipe, I used sugar-free gelatin and low fat cream cheese and mayonnaise, as that's what I had on hand. Although my inclination is to throw dietary caution to the wind when it comes to the holidays, the result admittedly was just as yummy as the full-tilt version. (I do love the sugar-free gelatin year round, however, as it dissolves so easily.)
Overall this recipe was surprisingly easy to prepare, despite the many steps. The most difficult part was removing the first slice from the pan - mangled, completely - there was no way around it. (If anyone has a solution or work around for this issue - please let me know!)
Hope everyone is having a great holiday break! Thanks so much for all the sweet comments and emails regarding our ice dam situation. I am pleased to report that water flow into the house has abated, the 12 inches or so of ice on the most dire parts of the roof appears to be melting (hurrah!!), and certain sections of roof are COMPLETELY ICE FREE!
Hope you enjoy the Spiked Ribbon Salad! Happy New Year to you all!
Cheers and XO,
Michelle
SPIKED CHRISTMAS RIBBON SALAD
Implements: 9” x 9” glass or non-reactive metal pan, a double boiler, and some sort of offset spatula to assist in transferring slices to the serving plate.
Lime layer
- 1 cup water
- 1/2 envelope plain gelatin
- 1 pkg. (3 oz.) lime flavored gelatin dessert mix
- 1/4 cold water
- 3/4 cup flavored vodka or rum
Lemon layer
- 1 cup water
- 1 pkg. (3 oz.) lemon flavored gelatin dessert mix
- 1/3 cup miniature marshmallows (or 4 large marshmallows, snipped into pieces)
- ½ cup pineapple juice (canned)
- ½ cup crushed pineapple (optional)
- 4 oz package of cream cheese (1/2 of an 8 oz package), softened
- 1/2 cup mayonnaise
- 1/2 cup whipped cream
Cherry layer
- 1 cup water
- 1/2 envelope plain gelatin
- 1 pkg. (3 oz.) cherry flavored gelatin dessert mix
- 1/4 cold water
- 3/4 cup flavored vodka or rum
Prepare lime layer. Pour water into a small saucepan. Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Add the lime gelatin mix and stir until dissolved. Stir in 1/4 cup cold water, and then the vodka or rum. Pour into pan, and chill until almost set (about 45 minutes).
Prepare lemon layer. Dissolve lemon gelatin in 1 cup hot water in top of double boiler. Add marshmallows and melt. Remove from heat.
Add 1/2 cup pineapple juice and cream cheese. Beat until well blended (if using, now is the time to stir in the crushed pineapple). Cool slightly. Stir in mayonnaise and whipped cream. Chill until slightly thickened.
Pour over the lime layer and return to refrigerator to chill until nearly set.
Prepare cherry layer. Pour 1 cup of water into a small saucepan. Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Add cherry gelatin and stir until dissolved. Stir in 1/4 cup cold water, and then the vodka or rum. Chill until the mixture reaches the consistency of egg whites. Gently pour over pineapple layer.
"Chase" any bubbles to the edge of the pan with the back of a spoon.
Refrigerate until firm, several hours or overnight.
To serve, cut into 16 squares, then cut each square in half to form 32 rectangular slices. Carefully remove slices from pan with an offset spatula.
Yield: 32 servings
