Brazil nuts seem to be in resurgence. They used to be available only over the holidays; now, I can get them any time from the bulk foods section of our local H-E-B.
Obviously, of course, you can make any sort of berry pie from this recipe. Or any crushable fruit that doesn’t interfere with gelatin’s gelling process.
The original recipe calls for a package of strawberry jello. Any flavor you like will work—lime or lemon jello seem obvious pairs with strawberries. If you use a flavored jello there’s no need to mix it with the ⅓ cup sugar, as flavored jello already has about that much sugar in it. Since I rarely have flavored jello on hand, I usually omit it. But mixing sugar into unflavored gelatin helps keep it from clumping when you stir in the hot water.
This is the fun part of being a chef. You get to play with your food. — Walter Staib (A Taste of History: From Kitchen Garden to Table)