Jiggly Tradition

Burleigh Plantation

For those who have not met my mother in law, you can try to imagine her--a white haired lady with red lipstick and a southern accent. (No, I do not dare to compare her with Paula Dean. Quite contrary, she lives without saturated fat!) My in-laws live in a historic home called "Burleigh Plantation". It has been with my mother in law's family since it was constructed in the 1840s. Situated on Lake Hyco in North Carolina, it encompasses a breath taking view, a beautiful setting in the mist of North Carolina countryside. 

My mother in law creates one of the most impressive artworks that I have known, starting with portraits, icons, abstracts and one that I get to taste once a year-- the Christmas Lime-Cottage Cheese Jell-O Salad.
It has been close to 20 years since my first encounter with the salad. The texture of head cheese, but without the animal part, tartness of lime in combination with spicy onion and creamy cottage cheese the composition that was absolutely foreign to me...but in a good way. Christmas would not be complete without this dish, according to my husband's family. What do I mean, what did you say, how can this be a southern tradition? You may ask. It has been with my mother in law 's family since this gelatinous dessert was introduced to the American market way back when. According to my mother in law, her mother cut the recipe out of a Ladies Home Journal Magazine in the early 50's and every year Christmas would be incomplete without the green creation. Southern or not, it has been assimilated.

The recipe uses a 6-cup ring mold.

1 large package of lime Jell-O--In a large bowl combine lime Jell-O and plain gelatin. Add the hot water and stir well until all gelatins are totally dissolved.
1 envelope plain gelatin--cold water, then vinegar and grated onion.
2 cups of very hot water (nearly boiling)
Pour 1 cup of the bright green gelatin mixture into a 6-cup ring mold and put the mold into the refrigerator to chill.
1 1/2 cups of very cold water
Chill remaining gelatin until thickened and nearly set.
4 Tablespoons cider vinegar
2 teaspoons grated onion
2 cups cottage cheese
Fold cottage cheese and mayonnaise into remaining gelatin to make a light green mixture.
2 Tablespoons of mayonnaise
Pour on firm gelatin in mold and chill until firm - overnight is good. You can make this a few days in advance, but if made too far in advance, it will turn rubbery. Adding the additional plain gelatin to help with unmolding.
To unmold, set ring mold in sink of lukewarm water until the edge of the gelatin seems to soften. Turn out on a large platter and serve immediately.

Goes well with turkey, trimmings and Smithfield ham.

Cheers!
Teera