If you’re following along closely as Bostonist has been setting the table you notice there’s a whole lot of brown and orange dishes laid out. Only drop of color has been the cranberries we’ve tossed in a salad. Here we lay on you a slightly frightening tradition in the Bostonist house—The Mold. We’re going to call it the Demers Mold as we’re well aware that you, dear reader, have a mold that’s likely near and dear to your heart.
Bostonist enjoys the Sunshine Salad in the summer, which is displayed in a loaf pan. But when the weather gets colder the ingredients into the Jell-o get a bit more varied than carrots and pineapple. Bostonist will state outright that as a kid we thought this was the real deal--mold like blue cheese has mold. We came to discover as we got older and wiser that it was merely a reference to the mold it is poured into which dictates the shape. Bostonist has one Tupperware in the house that is used for the Demers Mold and only the Demers Mold it happens to also be the same color as the finished product.
Ingredients
Directions
- 2 packages lime flavored Jell-o
- 1 cup boiling water
- 1/2 cup of marichino cherry halves (you can buy them halved or cut them yourself)
- Nut Meats (no quantity, just a handful…Bostonist uses walnut pieces)
- 8.5oz can of crushed Pineapple in it’s own juice (not syrup)
- 16oz tub of Sour Cream
Mix all ingredients together. Pineapple and juice all go in, but just the cherries and not their juice. Pour into mold. Chill overnight in refrigerator. Eat with dinner. It’s a salad, not a dessert. If you don’t have a Jell-o mold at hand almost any bowl, pan, or set of mugs will suffice. But you’ll be disappointed when the finished product is not wreath-shaped.
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