Rick Rodgers talks about the flavors of the sixties on my Food News and Views WLRN NPR show. Listen to the podcast. Click the on air tap on the home page for a link to it.
Daiguiri Lime and Gelatin Mold
From Mad, Mad, Mad, Mad Sixties Cookbook by Rick Rodgers (Running Press)
Vegetable oil, for the mold
2 (3-ounce) boxes lime-flavored gelatin desserts
2 cups boiling water
8 ounces cream cheese, at room temperature, cut up
1 1/2 cups iced water
2 tablespoons silver (clear) rum
1 (15-ounce) can fruit cocktail in heavy or light syrup, well drained
Lightly oil a 6-cup tiered gelatin mold. Combine the gelatin and boiling water in a heat proof bowl. Stir with a rubber spatula, occasionally scraping down the sides of the bowl, until the gelatin is completely dissolved, about 2 minutes. Add the cream cheese and whisk until the cheese melts. Add the iced water and stir until the ice dissolves. Stir in the rum. Place the bowl in a large bowl of iced water. Let stand, stirring occasionally, until the mixture has the consistency of unbeaten egg whites and is firm enough to support the fruit, about 20 minutes. Fold in the fruit. Transfer to the oiled mold. Cover with plastic wrap. Refrigerate until the mold is chilled and set, at least 4 hours or overnight. Run a dinner knife around the inside of the mold to break the seal. Dip the outside of the mold in a large bowl of war water for 10 seconds. Dry outside of the mold with kitchen towel. Place a serving plate over the mold. Invert the mold and plate together and five them a sharp shake. Lift up and remove the mold. Serve the salad chilled for dessert, or in true Sixties fashion, as a salad.