Taking the apple pie to heights never before seen!
Man, this truly almost became a pie-in-the-sky project! I’ve been thinking of apples and how to use them in the Royal Selangor Jellyriffic Challenge and as Nate hinted at in yesterday’s Mulled Apple Cider Konnyaku post, this was supposed to be part of that post.
Why wasn’t it part of the post? Well, obviously there were some hiccups so we had to problem-solve the issues and thankfully, it all worked out and here it is now today. Better late than never!
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Most people think of enjoying a hot cup of mulled apple cider on a cold Fall or Winter evening, but here’s a surprise: it’s good as a jelly too!
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Today has been a pretty crazy day. We have been cooking up a storm and I was joking with Nate that we should have just put everything we made into the mould and called it a “conical day”. Believe it or not, we made dinner rolls, barbequed pull pork, coleslaw, this eggplant and red pepper terrine with a tomato sauce AND banana cream pie! Yes, we had a party today with over 10 people and now we’re rushing to get this post out.
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Lest we forget what this Royal Selangor Jellyriffic Challenge is all about…
The whole point about this challenge to create 30 different uses for the Royal Selangor Jelly Mould is to raise awareness about breast cancer. Sure, we’ve been having fun making jellies, panna cottas, terrines, steamed cakes and musubi. We want to celebrate life, laughter and humor with our creations.
But we must remember that breast cancer is not something to play around with. As Annie herself learned with her breast cancer scare, if you feel a lump, go get it checked out right away. Over 4000 Malaysian women will be diagnosed with breast cancer this year, and many will die from this terrible disease.
So today’s creation, a Sago Gula Melaka, is intentionally colored rose pink to highlight again the importance of breast health maintenance and getting regular mammograms when appropriate.
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