I like making meals that folks recognize — the form of meal that makes the entire desk go quiet on the first chew. However you recognize what I form of love extra? Making meals that makes the entire desk shriek like youngsters chasing the ice-cream truck.
So, after I occurred upon a “secret Jell-O” recipe in chef Hillary Sterling’s new cookbook, Ammazza! — titled for the Roman slang time period, which roughly interprets to “wowee!” — I knew I needed to share.
“This was the defining deal with of my childhood,” explains Hillary. Rising up, her Grandma Anne at all times saved a bowl of Jell-O within the fridge. “She added halved grapes, they usually’d hover within the center whereas it ‘jellified.’ It tasted so cool, refreshing, and scrumptious.” As adults, Hillary and her sister tried to duplicate it, however by no means managed to get the style excellent. That’s when their grandpa clued them in to Grandma Anne’s secret ingredient: candy liqueur. “Seems, our favourite childhood dessert was one half Grandma, one half frat occasion.”
Hillary’s personal adaptation is a bit more cocktail-party than frat, however simply as festive: a ruby-red confection, studded with plums and served in a champagne coupe. Plus, it’s extremely easy, with lower than 10 minutes of lively cooking time. And whereas I’ll give Grandma Anne the advantage of the doubt, and say she in all probability wasn’t making an attempt to inebriate her grandchildren, this recipe has nearly a shot’s price of brandy per serving (wowee, certainly!). So, let’s perhaps hold it on the grown-ups desk.
Grandma Anne’s Secret Jell-O
from Ammazza! by Hillary Sterling
Serves 4
1/2 cup (115 g) prunes*
3/4 cup (180 ml) brandy
1 85-gram package deal cherry gelatin
*It’s true, prunes are dried plums. Right here, they’re primarily rehydrated within the cooking course of.
In a small pot, mix the prunes and 1/2 cup (120 ml) of the brandy. Convey to a boil, then flip the warmth low, and prepare dinner till the prunes take in all of the liquid (about 5 minutes). Put aside. In a separate small saucepan, convey 1 cup (240 ml) of water to a boil. Place the gelatin in a heatproof bowl, then pour the recent water over it, whisking till absolutely dissolved (about 2 minutes). Stir within the remaining 1/4 cup (60 ml) of brandy and 1 cup (240 ml) of chilly water.
Divide half of the gelatin combination evenly amongst 4 glasses, filling them about midway. (“That is the time to interrupt out your heirloom wine glasses or champagne coupes,” says Hillary. “Model and presentation meant every little thing to my grandmother.”) Organize the glasses on a small sheet pan for stability. Refrigerate, uncovered, till simply set (about 1 hour).
Lastly, divide the steeped prunes evenly among the many glasses, gently putting them on high of the set layer. Prime every glass with the remaining gelatin — the fruit will “float” because it units. Cowl and refrigerate till agency however nonetheless jiggly (about 1 hour extra). Serve, and revel in!
Thanks a lot, Hillary! And congratulations on your lovely cookbook.
P.S. Extra enjoyable occasion recipes, together with a chaotic pavlova and a pasta cake.
(Pictures by Kelly Puleio. Excerpted with permission from Ammazza!, on sale now from Scribner, an imprint of Simon & Schuster. Copyright © 2026 by Hillary Sterling)
