Â Last month was all about Jello in the MATS Bootcamp. Â I was really happy about it because anything that has to do with both food and art is excellent in my mind! Â I drew a lot of Jello doodles. Â Here are some: Â I also messed around with different art supplies and did some color experiments:
I really liked the effect of drawing on my old palette paper. Â I will have to revisit that technique again in the future. Not sure how I will use it though. I had a lot of fun with all these doodles. Â But when the actual assignment was unveiled, Â I choked. Â It was bolt fabric, and I still feel pretty insecure about pattern making because I am so new to it. Â Here is my first attempt, which I hated: I built all the icons in Illustrator. Â The colors kind of clash. Â Also there are too many items the same size. Â I could have attempted another one using these icons, but I decided to trash it and start over. Â I made another one that was more “me”. Â Of course it had cute animals. Â I’m obsessed with this bear and bunny and know there is a story there somewhere…. Â We also were introduced to a new “candy, nougat-y” palette. Â
I loved this nougat palette so much, I decided to do an illustration I have been wanting to do for awhile using it. Â The inspiration for this one was the February MATS assignment on cuckoo clocks. Â I did this Bavarian couple experiment. This is the same couple in aÂ candy nougat colored village. Â This piece is completely different for me because of the palette, but I am really happy with it! Â With all this Jello activity, I was reminded of one of the very first cookbooks I got in the 70s or 80s — Amazing Magical Jell-O Desserts. Â I love this book. Â It is illustrated by the fantastic Seymour Chwast, and I was happyÂ to see is still in print!
I thought it would be fun to make some Jello desserts with Jamie, so we spent an afternoon making three of them! Â For one, we tried to make a big face on the bottom of the pan out of fruit. Â Unfortunately, I don’t have a Jello-mold, so when we tried it with a pan and a candy mold, itÂ was a big fail.The Jell-O wouldn’t come out. Â 🙁 We made regular ones with fruit in parfait glasses and these worked out though:
We also made a Strawberry Poof one, but we didn’t have the correct amount of yogurt and I used sugar-free Jell-O (it was the only one that came in strawberry at the store). Â This probably contributed to our second (semi) fail. Â After chilling, the Jell-O totally had the consistency of Flubber!!
I remember making this as a kid, and the consistency was more like a mousse– light and airy. Â Oh well… we tried. Â Also, we had a lot of fun. Â 🙂 Â We still ate it too, even though it was kind of weird. Â It tasted good!
On another food/art front, the winners of the of the They Draw and Cook Glad Party were announced this week. Â To see the 1st place winner and five second place winners, check it out here. Â There were over 330 recipes submitted!! So I was honored to be one of the 15 Honorable Mentions! Â My Amazing Tofu 3 Ways was voted “Most Awwwwwww-esome”, so that was pretty awesome. 🙂
Â Peach Jello with Fruit
1 package of peach gelatin
1 can or about 8 oz. of fruit in natural juices
1. Â Dissolve gelatin in 1 cup of boiling water in a large bowl and stir until completely dissolved.
2. Drain fruits, reserving liquid. Â Measure 3/4 cup of it — if you need more liquid to make 3/4 cup, add water. Â Add to gelatin.
3. Â Pour some of the mixture into serving dishes about 1/4 full and chill for about 10 minutes to thicken.
4. Â Add strained fruit to dishes and pour remaining gelatin mixture on top. Â Chill until completely firm.
Strawberry Yogurt Poof (adapted from Amazing Magical Jello Desserts by Arnold Rosenberg)
1 package of strawberry gelatin Â (don’t use sugar free!)
8 oz. of strawberry yogurt Â ( be sure to use the full amount!)
1. Â Dissolve gelatin in a large bowl with 1 cup of boiling water. Â Stir until completely dissolved. Â Add 3/4 cup cold water. Â Chill for about ten minutes until slightly thickened.
2. Â Add yogurt to jello and mix vigrously with a whisk or a hand mixer. Â Transfer to serving dishes and chill.
See full post here: The Hungry Artist2014-04-01.