Spiritual Food

A few weeks ago my friend, Katie, sent me this article on Mormon food from the New York Times. It was fascinating to read and got me thinking about how my Mormon cultural background has influenced my food choices and preparations. Of course, there is the avoidance of coffee, tea and alcohol. And the propensity to store food, grind my own wheat (something new for me!), can my own produce and make my own bread.

But as much as I'd like to congratulate myself on my sophisticated and healthy eating habits and be snooty about how I generally avoid Mormon mid-western fare, I have made a recent re-discovery. A new guilty pleasure. A return to traditional Mormon roots.

JELLO!

What?! I forgot how tasty and easy to make this stuff is!

Okay, granted it is not GREEN and there is no sign of COOL WHIP anywhere. And though I found some old boxes of actual Jello, I've actually been making the Natural Desserts brand kind (because I'd rather avoid the artificial colors and flavors), but I have to admit that I have become a fan of this little culinary throwback. And while I may not be casting my vote for Mitt anytime soon, I'll jump on the Mormon bandwagon when it comes to this simple little treat.

What better way to celebrate this new discovery then to create something that combines both my Mormon and my Japanese heritage by making... Grapefruit Jelly!

Japanese Grapefruit Jelly

Ingredients

1 ruby red grapefruit
1 T gelatin powder (1 packet)

1 cup water

1 T honey

1 T sugar

Directions

Peel grapefruit and cut them between the membranes, keeping the juice in a bowl. Dissolve gelatin powder in 4 T of water, whisking briskly. Bring 3/4 cup of water to a boil in a pan. Remove from heat and dissolve sugar and honey in the boiling water. Add gelatin mixture to the pan and stir well. When the liquid has cooled off somewhat, add about 4 T of grapefruit juice and stir well. Pour the liquid into four cups and arrange grapefruit pieces on the surface. Cool them in the refrigerater.

*Makes 4 servings