Vampire blood-orange gelatin
Preparation time: 1 minute
Cooking time: 3 minutes
Chilling time: 10 hours
Note: Executive chef Heather Terhune of Atwood Cafe and South Water Kitchen in Chicago developed this recipe. Use one large mold or individual 8-ounce ramekins.
3 cups water
2 cups sugar
7 envelopes ( 1/4 ounce each) unflavored gelatin
4 1/4 cups blood orange or regular orange juice
2 tablespoons orange-flavored liqueur
1. Combine 2 cups of the water and the sugar in a medium saucepan; sprinkle with gelatin. Set aside 1 minute to soften gelatin. Cook, stirring, over medium heat, until sugar and gelatin dissolve, about 3 minutes. Stir in orange juice, liqueur and remaining 1 cup of water. Pour into a lightly oiled 10-cup mold; cover. Refrigerate until firm, at least 10 hours.
2. To unmold, dip mold briefly in hot water; invert a plate over gelatin. Flip gelatin onto the plate. Decorate with plastic spiders or other Halloween-like creatures.
Nutrition information per serving:
194 calories, 1% of calories from fat, 0.2 g fat, 0 g saturated fat, 0 mg cholesterol, 47 g carbohydrates, 1 g protein, 20 mg sodium, 0.2 g fiber.