216 kelly recipes

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.

Chinese mixed fruit dessert with grass jelly cubes, lychee, and mandarin oranges. Refreshing 3-ingredient cold dessert, perfect for hot summer days.

Retro molded potato salad set in lemon gelatin with ham, cheese, and hard-boiled eggs for a cool vintage side dish.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

Jellied venison salad sets tender game meat in a savory bouillon gelatin with vinegar tang, served chilled on lettuce with mayonnaise. A retro cold salad worth reviving.

Jellied fruit soup combines orange and pineapple juice with lemon gelatin, chilled and cubed. Vintage 1950s aspic-style cold soup served in bouillon cups for elegant lunches.

Jellied veal loaf: an old Pennsylvania Dutch cold-cut classic. Slowly braised veal, ground and set in its own gelled stock with onion and celery. Sliced cold for sandwiches and supper plates.

A 3-ingredient strawberry jelly made with lemon-flavored gelatin and frozen strawberries. No cooking, no canning, and it sets in the fridge in about 2 hours.

Cajun-seasoned chicken breasts pan-glazed with melted hot pepper jelly, fresh ginger, red onion, and white wine vinegar. A sweet-spicy-tangy one-skillet chicken dinner from a Delmarva cooking contest finalist.

A Jellie of Fyshe: a medieval-style aspic of cod, scallops, and shrimp suspended in a clear gelatin set with white wine, ginger, and vinegar. The historic seafood starter for special occasions.

Enjoy this succulent dish made with a tantalizing sauce comprised of hot pepper jelly.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

Lamb rib chops broiled under a rosemary-garlic quince jelly glaze. A 15-minute dinner-party main with a sweet-savory lacquer that caramelizes under the broiler.

USDA-style jellied cottage cheese and fruit salad with lime gelatin, crushed pineapple, and sliced peaches. A retro make-ahead gelatin salad that freezes well for up to 6 months.

Pork Belly is roasted with lots of garlic and sage, it is very easy to make, and loaded with the flavor!