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Pineapple Lime Bavarian

Pineapple Lime Bavarian

There’s nothing better than old family recipes. There are some that when I make them I would swear the spirits of my Mom or my Grandmothers are hanging out in my kitchen. This dish is my Grandmother, Grace Pearl through and through. One whiff, one taste and she is standing by my side.

I’ve mentioned it before – I am not a fan of plain flavored gelatin. But I make an exception when adding these types of gelatins as flavor enhancers. The delectable Strawberry Cake and the Strawberry Pretzel Salad are two favorites we’ve written about that benefit greatly from flavored gelatin. And this recipe for Pineapple Lime Bavarian is another wonderful example. Blending flavored gelatins with a variety of ingredients to create beautiful salads – Bavarians as they were known, were quite popular from the 40s up through the 60s.

This recipe dates back to the 1940s and was one of Grace’s favorites year round. I don’t recall a holiday meal that she didn’t serve it. This chilled Bavarian pairs perfectly with your Easter ham and makes a delightful addition to any spring menu. Pineapple along with the tang of lime delivers a bright, slightly sweet tone to this cold salad and a creamy fluffiness comes from folding in a blend of whipped cream cheese and heavy cream. Throw in a bit of crunch from chopped celery and toasted pecans and this medley of ingredients come together in a splendid way.

This is a fun and unusual mix of items that play off each other surprisingly well!

Pineapple Lime Bavarian

1 large can crushed pineapple with the juice, 20-ounces about 2 cups

2 small packages lime flavored gelatin, 3-ounces each

1 cup small marshmallows

½ pint heavy cream, 1 cup

6 ounces cream cheese, room temperature

1 cup finely chopped celery

1 cup chopped toasted pecans

Combine the pineapple, the gelatin and the marshmallows in a small saucepan.

Cook over low heat until the marshmallows are melted. Stir frequently.

Refrigerate the mixture until chilled.

In a medium mixing bowl combine the heavy cream and the cream cheese.

Whip until stiff peaks form.

Gently fold the chilled gelatin into the whipped cream mixture.

Add the chopped celery and the pecans.

Chill and serve!

 



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