Finding new places I want to travel to isn't the only discovery I make while reading, although it is the one most attractive to my wanderlust nature. I also read about foods I've never heard of before like Hummingbird Cake and Chess Pie. Last month while listening to Gail Godwin's Queen of the Underworld, Emma kept referring to her Aunt Tess's Sea Breeze Salad.
By the time I had finished the book, I wondered if there really was such a thing as Sea Breeze Salad and if so, what it would taste like. A quick internet search turned up several recipes, one of which had the comment, "I like to serve this with our ham dinner on Easter Sunday." I decided to try making it for our Easter dinner. Here is the recipe I used from the Food.com website:
Sea Breeze Salad
- 2 (3 ounce) packages lemon Jell-O gelatin
- 1 (3 ounce) package lime Jell-O gelatin
- 2 cups boiling water
- 2 cups cold water
- 1 cup drained crushed pineapple
- 1 (15 ounce) can lemon pie filling
- 2 cups whipped cream
Dissolve the jello mixes into the boiling water. Stir well.
Add the cold water.
Chill until thickened, then stir in the lemon pie filling and whip until well blended.
Reserve 1 cup of this mixture.
Add pineapple to the remaining jello mixture.
Pour into a 9x13 glass dish, or a decorative glass bowl and refrigerate until set.
Fold the 2 cups whipped cream into the reserved jello mixture.
Spread on top on the salad.
Chill until set.
I served this as a salad with our meal. Guests thought it was more like a dessert than a salad and one even suggested it would be good as a pie. I could see it as a pie too, using a graham cracker crust. This recipe would easily make two pies.
When I tasted the salad, I had the feeling I had eaten it before, but it was a long-time-ago memory. The book was set during the 1960's, so perhaps Sea Breeze Salad was a popular recipe at that time and someone brought it to a family dinner back then. I was tempted to replace one of the lemon jellos with a package of pineapple. I may try that the next time I make this.