Blow Pop Martini Jelly Shot

Blow Pop Martini Jelly Shots, watermelon and sour apple flavors

I blame my current candy-inspired cocktail obsession on Three Olives Bubble Gum Flavored vodka, 100%. Although it is unusual for me to steer towards sweet cocktails, I find myself completely overcome with infatuation for this spirit. I concocted these Blow Pop Martini Jelly Shots for JSTK's TV debut on Twin Cities Live (here's the link to the segment if you would like to watch . . .),
and am eagerly searching for more Bazooka-flavor friendly drinks - if you have any inspiration in this regard, please comment or send me an email!

Have a happy and safe New Years Eve, everyone!

Cheers and XOXOX,

Michelle

Blow Pop Martini Jelly Shot

Difficulty:  Easy

Recommended Pan:  flexible silicone mold, small oval savarin shape (24 cavity, I used this one) OR a standard 1 lb loaf glass or non-reactive metal loaf pan (approximately 8" x 4")

Ingredients:

• 1/3 cup frozen lemonade concentrate (thawed and strained to remove solids)
• 2/3 cup water
• 2 1/2  envelopes Knox gelatin (if not using a mold, decrease to 2 envelopes!)
• 3/4 cup bubble flavor vodka (we used Three Olives brand)
• 1 tbsp Watermelon Pucker liqueur
• 1 tbsp Sour Apple Pucker liqueur
• Lollipop sticks and mini cupcake wrappers for serving, if desired

Prepare the mold by spraying lightly with cooking spray, then wiping the mold cavities clean with a paper towel.  (This will leave a very slight residue which will help unmold the jelly shots, without affecting their taste or appearance.)  No preparation is needed if the jelly shots will be set in a loaf pan.  

Pour lemonade concentrate and water into a small saucepan. Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Stir in the vodka. 

Divide the mixture into two bowls. To one bowl add the Watermelon Pucker, to the other, the Sour Apple Pucker.  Pour into molds and chill until fully set, several hours or overnight. 

To serve, unmold.  Cut the lollipop sticks into approximately 1 1/2 inch segments.  Immediately before serving, insert one into each jelly shot and place each jelly shot in a mini cupcake wrapper. 

Yield: 24 jelly shots.  

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Spiked Ribbon Salad

Spiked Ribbon Salad, traditional Midwestern fare gussied up for the Holidays with a touch of spirits . . . 

This year, my mom-in-law made an traditional Midwestern gelatin "ribbon" salad for her annual Christmas luncheon - her grandma's recipe.  I couldn't resist taking the recipe for a little spin, jelly shot style.  This spiked version is quite delicious.  I used a cherry flavored vodka, but the recipe would work well with your favorite flavored vodka or rum - citrus, pineapple or even vanilla might be nice.

I tried the recipe both with and without crushed pineapple.  The inclusion of crushed pineapple is the accepted method for this salad.  I prefer it without, however.  When cutting smaller servings (important with the spiked version), it is much easier to cut a pretty slice without one's knife hitting bits of pineapple, which run things completely akimbo.  The juice used in the middle layer provides enough pineapple flavor on its own.  Also, on my second pass with the recipe, I used sugar-free gelatin and low fat cream cheese and mayonnaise, as that's what I had on hand.  Although my inclination is to throw dietary caution to the wind when it comes to the holidays, the result admittedly was just as yummy as the full-tilt version.  (I do love the sugar-free gelatin year round, however, as it dissolves so easily.)   

Overall this recipe was surprisingly easy to prepare, despite the many steps.  The most difficult part was removing the first slice from the pan - mangled, completely - there was no way around it.  (If anyone has a solution or work around for this issue - please let me know!)

Hope everyone is having a great holiday break!  Thanks so much for all the sweet comments and emails regarding our ice dam situation.  I am pleased to report that water flow into the house has abated, the 12 inches or so of ice on the most dire parts of the roof appears to be melting (hurrah!!), and certain sections of roof are COMPLETELY ICE FREE!  

Hope you enjoy the Spiked Ribbon Salad!  Happy New Year to you all!  

Cheers and XO, 

Michelle

SPIKED CHRISTMAS RIBBON SALAD

Implements: 9” x 9” glass or non-reactive metal pan, a double boiler, and some sort of offset spatula to assist in transferring slices to the serving plate.

Lime layer

• 1 cup water
• 1/2 envelope plain gelatin
• 1 pkg. (3 oz.) lime flavored gelatin dessert mix
• 1/4 cold water
• 3/4 cup flavored vodka or rum

Lemon layer

• 1 cup water
• 1 pkg. (3 oz.) lemon flavored gelatin dessert mix
• 1/3 cup miniature marshmallows (or 4 large marshmallows, snipped into pieces)
• ½ cup pineapple juice (canned)
• ½ cup crushed pineapple (optional)
• 4 oz package of cream cheese (1/2 of an 8 oz package), softened
• 1/2 cup mayonnaise
• 1/2 cup whipped cream

Cherry layer

• 1 cup water
• 1/2 envelope plain gelatin
• 1 pkg. (3 oz.) cherry flavored gelatin dessert mix
• 1/4 cold water
• 3/4 cup flavored vodka or rum

Prepare lime layer.  Pour water into a small saucepan.  Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Add the lime gelatin mix and stir until dissolved.  Stir in 1/4 cup cold water, and then the vodka or rum.  Pour into pan, and chill until almost set (about 45 minutes).

Prepare lemon layer. Dissolve lemon gelatin in 1 cup hot water in top of double boiler. Add marshmallows and melt. Remove from heat. 

Add 1/2 cup pineapple juice and cream cheese. Beat until well blended (if using, now is the time to stir in the crushed pineapple). Cool slightly. Stir in mayonnaise and whipped cream. Chill until slightly thickened. 

Pour over the lime layer and return to refrigerator to chill until nearly set.

Prepare cherry layer.  Pour 1 cup of water into a small saucepan. Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Add cherry gelatin and stir until dissolved. Stir in 1/4 cup cold water, and then the vodka or rum. Chill until the mixture reaches the consistency of egg whites. Gently pour over pineapple layer. 

"Chase" any bubbles to the edge of the pan with the back of a spoon.  

Refrigerate until firm, several hours or overnight.

To serve, cut into 16 squares, then cut each square in half to form 32 rectangular slices.  Carefully remove slices from pan with an offset spatula.  

Yield: 32 servings

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Santa's Hat Jelly Shots

Ho Ho Ho . . . Santa's Hat Jelly Shots

Holiday WHIRLWIND!  Hope everyone is enjoying the holiday season.  I meant to get this post up before Christmas, as the recipe is fun, timely and topical.  Unfortunately, I was precluded from blogging activities due to a particularly awful phenom known as the "Ice Dam".  What is an Ice Dam?  It's a good question.  I did not know myself until a few days ago. There are several components of an Ice Dam, each seemingly harmless on its own - snow on the roof, relatively mild and sunny winter weather, occasional blasts of bitter cold, frozen gutters, and giant (but rather picturesque) icicles hanging off the house.
The intersection of this particular set of conditions, for reasons I do not entirely comprehend, results in lots of ice cold water trickling through the roof INSIDE the house - into the walls, the windows, the moldings.

While I have been inside strategically placing plastic cups and towels and having the occasional  hyper conniption fit, my husband has been outside on a ladder, wielding roof scrapers and ice picks and shovels and all manner of tools.  Today he was able to procure some Roof Melt - white hockey pucks of calcium based salt.  The roof is now festooned with Roof Melt knotted in strands of pantyhose. Yes, it is an abomination, and I am dying inside.  However, it will likely be weeks before the roofers can come to steam the room and gutters.  And, hideous as it is, relief is in sight - the Roof Melt does appear to be working!

My family did manage to have an excellent Christmas.  My stepson turned 13 on Christmas eve!  He is so giant and grown up now.  It makes me a little weepy.  My family exchanged lots of wonderful presents, ate fantastically unhealthy food and just generally enjoyed spending time together.

I am especially thankful this holiday season for all of you that follow and visit Jelly Shot Test Kitchen!  I absolutely delight in every note and comment, positive, negative or neutral.  Thank you so very much for caring, and I hope you are all having a wonderful holiday season, wherever you are . . .

Hope you enjoy these Santa Hat Jelly Shots.  The Santa Hat cocktail was quite hot ticket this year, making the rounds entertaining blogs to a feature on the Today Show!  It's quite good - very light - definitely a crowd pleaser.  I cut down the ratio of grenadine in the Jelly Shot version as the cranberry and Malibu are pretty sweet already, and there is a higher degree of coconut garnish on the jelly shot than the cocktail!

Cheers, and Happy Holidays!

XOXOX

Michelle

Santa’s Hat Jelly Shots

Difficulty:  Easy

Recommended Pan:  flexible silicone mold, pyramid shape (I used this one!)

Ingredients:

• 1 1/4 cup cranberry juice cocktail
• 3 envelopes Knox gelatin, separated (You will need 2 1/2 envelopes for the recipe, and an additional half for assembly.  1/2 envelope equals about a teaspoon of gelatin powder)
• 3/4 cup Malibu coconut flavored rum
• 1 to 2 tbsp grenadine syrup (to taste)
• For garnish: 1/2 cup sweetened, flaked coconut and assembly gelatin (1/2 cup water and 1/2 envelope gelatin)

Pour cranberry juice into a small saucepan. Sprinkle with 2 1/2 envelopes of gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes).  Stir in the Malibu rum.  Add the grenadine syrup, to taste.  Pour into molds and chill until fully set, several hours or overnight. 

In a food processor or blender, process the coconut just until it is in smaller flakes.  (Large flakes won't stick to the jelly shots as well.)  Set aside. 

An hour or two before serving, prepare the assembly gelatin by pouring the water in a saucepan and sprinkling with 1/2 envelope of gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring occasionally, until dissolved.  Allow gelatin to cool to room temperature before proceeding. 

Pour the cooled gelatin and coconut into separate small, shallow bowls.  

Unmold the gelatin pyramids onto a nonstick cookie sheet. 

Using a fork, dip the bottom and part-way up the sides of the jelly shot into first into the gelatin mixture, then the coconut.  Continue with all the jelly shots, placing each back on the nonstick cookie sheet.    

Return the jelly shots to the refrigerator for about an hour before serving.

Yield: 18 jelly shots.  

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Cranberry Ginger Smash Jelly Shot

Cranberry Ginger Smash Jelly Shot

Hi All, I admit that I have been missing in action - but this is due to some very exciting developments!  In November I was super excited to begin blogging for Tablespoon.com, under the "Taste For Adventure" marquee.  (Check it out here!!)  My first post was the fun and festive Cranberry Ginger Smash Jelly Shot, shown above! (Click to view the recipe on Tablespoon.com!)   Going forward, I will post Facebook and Twitter updates for any new jelly shot recipes appearing on Tablespoon.com -  so definitely "like" or "follow" Jelly Shot Test Kitchen if you are interested in receiving.  (The Facebook and Twitter links are on the right hand column of this blog.)   More details to follow soon  . . .

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Gingerbread Martini Jelly Shots

Its the holidays . . . got gingerbread?  Gingerbread Martini Jelly Shots to the rescue!

As the holiday season is now well underway, I thought that you might enjoy a seasonal jelly shot libation!  Gingerbread Martini Jelly Shot is a sweet, creamy and subtly spicy treat, topped with a tiny dollop of whipped topping and a maraschino cherry segment.


I was after a very nostalgic look for this particular recipe, so set the jelly shots in a heavy cast aluminum teacake/candy mold which had a variety of adorable patterns, all in the same pan (Nordic Ware pan - click here for details).  Although wrangling the jelly shots out of the metal molds was a bit trickier than a flexible silicone mold, the end result was worth the effort!

This recipe could also be set in a standard 1lb loaf pan (about 8" x 4"), and cut into small squares.  (If a mold won't be used, feel free to reduce the gelatin by 1/2 envelope for a slightly more delicate jelly shot  . . . molded jelly shots need a little more body to unmold smoothly! )

Enjoy!  Back soon with more holiday fun!

Cheers, Michelle

Gingerbread Martini Jelly Shots

Ingredients:

• 1/3 cup Monin Gingerbread syrup
• 3 tbsp water
• 3 tbsp sweetened condensed milk
• 2 1/2 envelopes Knox gelatin (1/2 envelope equals about 1 tsp of gelatin powder)
• 1/2 cup vanilla vodka
• 1/2 cup Baileys Irish Creme liqueur
• 1/3 cup Kahlua coffee flavoured liqueur
• Whipped topping and maraschino cherry segments for garnish, if desired

Pour gingerbread syrup, water, and sweetened condensed milk into a small saucepan and sprinkle with gelatin.  Allow to soak for a minute or two.  Heat over low heat until gelatin is fully dissolved, about 5 minutes.  Mixture will be a bit thick.  When gelatin is dissolved, remove from heat.  Mix in the vodka first, then the Bailey’s and Kahlua, stirring well after to each addition to fully incorporate.  Strain to remove any un-dissolved gelatin solids. 

Pour into molds or pan.  Chill until fully set, several hours or overnight. 

To serve, unmold or cut into desired shapes.  Immediately before serving, garnish each jelly shot with a little whipped topping and a maraschino cherry segment. 

Makes 18 to 24 jelly shots.  


Unmolding Tips (metal mold):

• Allow gelatin to set until completely firm, preferably overnight.
• Before attempting to unmold, loosen the edges of the gelatin by pulling gently either with a clean fingertip or a knife dipped in warm water to loosen. 
•  Dip mold in warm water, just to rim, for 10 seconds (Don't dip for too long, as jelly shots can get a bit melty, losing the crisp detail of the mold.  If this happens, don't worry!  Just return the mold to the refrigerator for 20-30 minutes and try again!)  
•  Lift mold from water and gently pull gelatin from edge of mold with moist fingers. Invert the mold onto a nonstick cookie sheet, and give it a little shake.  Repeat the pulling, inverting and shaking process until all the jelly shots have been removed from the pan.   

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Blackberry Cosmopolitan Jelly Shots

Blackberry Cosmo Jelly Shot, garnished with a paper-thin slice of raw cranberry and a little lime zest. (Shown with Classic Cosmo, left, and Pear Cosmo, back.)

Funny, but it seems like we were just in Cosmo-ville, oh, wait, we WERE just here (with Pear Cosmo, Mandarin Cosmo and Mango too . . .).  What can I say.  I love a Cosmo.  You must admit, although the Cosmo takes a lot of heat, it's a wonderful cocktail for entertaining - how often do you heard someone say, "oh, a Cosmo?  No thanks, I really don't like Cosmos".  Doesn't happen.
Practically everyone will drink a Cosmo - even the manliest of many men (aka my husband - the classic Cosmo is the only pink drink he will sip in public, he also mixes a mean Cosmo!)

So of course my heart skipped when Cocktail Culture featured a Blackberry Cosmo (click here for the liquid cocktail recipe).  Blackberry brandy replaces the vodka found in the traditional recipe, and gives the jelly shot its wonderful coloring. I had to amend Cocktail Culture's recipe in order to achieve the same lovely lavender shade of their liquid cocktail - switched out the regular cranberry juice for white cran and added a drop of purple food coloring.  Cocktail Culture's recipe specified Hiram Walker Blackberry brandy, but I had another brand on hand.  The brand I used was more red than purple.

Hope you enjoy Blackberry Cosmo (recipe follows) - this jelly shot is perfect for your holiday table and beyond.

Cheers, Michelle

P.S. For my U.S. readers (as well as those who somehow managed to escape our borders to the Sofra Mr. M., this means you!  I know you love a turkey and all the trimmings!) have a great Thanksgiving! I'll be back next week with holiday fun!

Blackberry Cosmopolitan Jelly Shots

Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

Ingredients:

• 1 cup white cranberry juice cocktail
• ¾ cup Blackberry brandy
• 1/8 cup frozen limeade concentrate, thawed and strained
• 1/8 cup water
• 1/4 cup Cointreau
• 2 envelopes Knox gelatin (if using molds, add 1/2 envelope additional gelatin.  1/2 envelope equals about a teaspoon of gelatin powder.) 
•  Optional, 1 drop purple food coloring (McCormick's makes one in its Neon Colors set)
• Lime zest for garnish, if desired

Pour cranberry and lime juices into a saucepan and sprinkle with gelatin.  Allow to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the liquors (and, if using, the food coloring), making sure to fully incorporate.  Pour into pan, and chill until set, several hours or overnight.

To serve, cut into shapes (or unmold).  Garnish with lime zest if desired.  Makes 18 to 24 shots.

Links to the rest of the Cosmo family recipes:
Classic Cosmo
Mandarin and Mango Cosmo
Pear Cosmo

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A Jelly Shot Thanksgiving

Its Thanksgiving, have a jelly shot! Pictured from bottom up:  Pear Sour, Apple Pie and Bourbon Smash

So many of you have written with a single, burning question - are jelly shots appropriate for Thanksgiving?  The answer is a resounding YES, absolutely.  (For our family gatherings they are practically a necessity . . . but that's neither here nor there . . .).  

Saveur.com is of like mind, and asked us to create three Thanksgiving-themed jelly shots!  The recipes - Bourbon Smash (fresh raspberries, mint and a hint of bourbon); Pear Sour (lemon, pear, gin and a splash of Angustora bitters); and Apple Pie (apple juice, Apfelkorn and Tuaca liqueur) - can be found on Saveur.com (click here to be redirected).

Hope you enjoy, and stay tuned for more holiday friendly jelly shot recipes here at the JSTK blog!

Cheers, Michelle

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Espresso Martini Jelly Shots

Espresso Martini Jelly Shot - the high octane version . . . 

Recently we had a lively discussion about cocktails with a very charming London attorney (I get barrister and solicitor mixed up, but at any rate, we shall refer to him as Mr. F.).  Mr. F.'s  favorite cocktail is the Espresso Martini, and his rationale for this choice made perfect sense.  An Espresso Martini is most importantly delicious, however, as a secondary consideration, the cocktail is coffee-based, and therefore caffeinated - very important if one is running on empty by nightfall.  A very efficient libation, indeed!

Recipes for the Espresso Martini abound, some with Bailey's or cream added, and some "black".     As you can see, we like a little variety . . .  

Also, the coffee/espresso is the star of the show in this jelly shot - make sure to brew up some of the good stuff!  

Thanks Mr. F. for the jelly shot inspiration!  

Cheers, Michelle

Espresso Martini Jelly Shot

Implements – pyramid flexible silicon mold * 

Prepare a flexible silicon pyramid mold (we like this one from Kerekes) by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil.  Follow by wiping each mold cavity with a clean paper towel.  This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin.

Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure the pan or rack fits into your refrigerator).

Prepare jelly shot mixture.

Ingredients:

• 1 cup brewed dark roast coffee or espresso
• 2 1/2  envelopes Knox gelatin (or 3 if jelly shots will be sitting out for an extended period)
• 1/3 cup espresso flavored vodka (we used Van Gogh Double Espresso, which was quite nice, but feel free to use your favorite . . .)
• 1/3 cup vanilla flavored vodka
• 1/3 cup Kahlua coffee flavored liqueur
• 1 tsp agave nectar or simple syrup (if desired)
• 1 - 2 tbsp Baileys Irish Crème liqueur (if desired)

Pour coffee/espresso into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Remove from heat, and add the vodkas and Kahlua, stirring well to combine. Taste and add agave nectar/simple syrup if desired. 

If making dual-level jelly shots, divide the jelly shot mixture equally into two bowls. Add 1-2 tbsp Baileys to one of the bowls. Spoon a teaspoon of the Baileys mixture into 4 of the mold cavities, then spoon a teaspoon of the espresso jelly shot mixture into 4 additional cavities. Refrigerate until set, about 3 minutes, inverting the mold on one end to create an angled layer.

When set, remove from refrigerator and fill with the alternate jelly shot mixture. You will have 7 mold cavities remaining, fill these with the remaining espresso and the Bailey’s mixtures.

Refrigerate until fully set, several hours or overnight.  To serve, unmold.  

Makes 15 jelly shots.  

*these can of course be set in a 8"x4" loaf pan and cut into squares for serving.  You may wish to reduce the gelatin to 2 envelopes if setting in a pan - the extra gelatin is vital for smooth unmolding, but not really necessary otherwise.  

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Rainbow Jelly Shooter

Rainbow Jelly Shooter ... oh yes!

Its been a whirlwind at the test kitchen.  The book is progressing (crossing fingers that it is going to press in early December!), we have been working on a little something (three little somethings, actually) for Saveur.com, and about a million more actions items cropping up here and there, many of which have not received appropriate attention and are currently housed in a bin marked "anxiety provoking".   One of the highlights of our week was a lovely chat with Erin over at Tablespoon.com, who mentioned that they were hosting a Double Rainbow Week, which sounded like such fun!  (And it IS - featured items include double rainbow . . . donuts!  Cookie pops!  bring it on Tablespoon.com!)

So, when the weekend rolled around, rather than trolling cocktail books for jelly shot inspiration, we decided it was high time for a bit of unfettered f-u-n . . . FUN.
That's what jelly shots are all about, anyway, isn't it?  Back to our roots so to speak . . . as such, we are happy to present our nod to sunny days, good times and the old school Jell-o shot, Rainbow Jelly Shooter.  

I love the "rainbow" gelatin technique - borrowed from the popular recipe for kids' finger gelatin.  Only three colors of gelatin are used: red, yellow and blue - the light bends the layers into a rainbow.  Also, while any three colors of gelatin could be used, but be mindful about the color wheel when determining layer placement, as green next to red or purple will result in a less than vibrant shade of brown.  A cylinder shaped silicon mold from Kerekes was used to set the jelly shots, see here for details.

Cheers, 

Michelle

Rainbow Jelly Shooter

Suggested pan: 9" x 13" cake pan, or molds

Yield:  about 45 jelly shots

Garnish: Maraschino cherries, if desired

If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel.  This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.  

Red Layer

• 1 cup water
• 2 envelopes Knox gelatin
• 1 box 3 oz box cherry or strawberry gelatin dessert
• 1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)

Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Pour into pan and refrigerate until fully set, about an hour.  

Yellow Layer

• 1 cup water
• 2 envelopes Knox gelatin
• 1 box 3 oz box lemon gelatin dessert
• 1 cup flavored vodka  (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)

Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.  

(Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in.  Cut the very bottoms off the cherries so they will stand upright.)  

Blue Layer

• 1 cup water
• 2 envelopes Knox gelatin
• 1 box 3 oz box Berry Blue gelatin dessert
• 1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)

Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight.  (Its ideal to let this chill overnight so the layers can fully bond.)  

To serve, cut into desired shapes or unmold.  

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Mandarin & Mango Cosmo Jelly Shots

Mango Cosmo Jelly Shot, garnished with a small wedge of fresh mango

Mandarin Cosmo Jelly Shot (front, pictured with Mango Cosmo Jelly Shot), garnished with a small wedge of mandarin orange

A reader inquired if Jelly Shot Test Kitchen had any recipes featuring mandarin vodka, his wife's favorite liquor.  (Isn't that the cutest thing?  We think its 100% adorable when guys are sweet on their wives . . . ) Apart from the traditional Cosmopolitan Cocktail, we really didn't have anything with mandarin vodka, and as delicious as a Cosmo is, it does't really showcase the sweet orange-y goodness of the spirit.  So we tweaked the classic a bit, and created Mandarin Cosmo and Mango Cosmo Jelly shots - these should fit the bill for all you mandarin vodka lovers out there!  



If you are a fan of flavored vodka, check out Hangar One brand.  Its flavored with the actual fruit - sweet mercy . . . it is so good!  We tried the mandarin flavor in these jelly shots, and went straight back to the store to pick up the citrus, raspberry, and lime.  (This is not a sponsored post - we were just so impressed with Hangar One that we can't help gushing!)


Cheers, 


Michelle

Mandarin Cosmo Jelly Shots

Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

Ingredients:

• 3/4 cup plus two tbsp white cranberry juice cocktail
• 2 tbsp orange juice, strained to remove solids
• 2 tbsp limeade concentrate, thawed and strained to remove solids
• 2 tbsp water
• 2 envelopes Knox gelatin
• ¾ cup mandarin or orange flavored vodka (we love Hangar One)
• 1/4 cup Cointreau
• Mandarin orange segments for garnish, if desired

Pour juices, lime concentrate and water into a small saucepan and sprinkle with gelatin.  Allow gelatin to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the vodka and Cointreau, making sure to fully incorporate.  Pour into pan, and refrigerate until fully set, several hours or overnight.  

To serve, cut into squares.  Garnish with mandarin orange segments, if desired.  Makes 18 to 24 shots.

Mango Cosmo Jelly Shots

Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

Ingredients:

• 1 cup Mango nectar (we use Ceres Mango juice blend)
• 2 tbsp limeade concentrate, thawed strained to remove solids
• 2 tbsp water
• 2 envelopes Knox gelatin
• ¾ cup mandarin or orange flavored vodka (we love Hangar One)
• 1/4 cup Cointreau
• Mango segments for garnish, if desired

Pour mango nectar, lime concentrate and water into a small saucepan and sprinkle with gelatin.  Allow gelatin to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the vodka and Cointreau, making sure to fully incorporate.  Pour into pan, and refrigerate until fully set, several hours or overnight.

To serve, cut into squares.  Cut small pieces of the mango segments for garnish, if desired.  Makes 18 to 24 shots.

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Pineapple Brandy Fix

Pineapple Brandy Fix Jelly Shot, a tasty little pineapple-topped bite . . . 

I am dedicating this post to my dear friend Eric, who is feeling down this week.  Eric usually doesn't read our silly little blog as he is awfully busy concocting Prohibition era cocktails, making his own bitters, and other such fabulous-ities.  But in the rare occasion that he does stop by, I hope that the following translation of a truly uber-classic cocktail, the Brandy Fix, will bring a smile to his face (or "fix him up" - sorry, the pun was irresistible).  "Fixes" after all, are a style of cocktail popular in the 19th century before dropping into obscurity.  VERY classic, no?  (I just learned about Fixes courtesy of the recipe archive of Imbibe magazine - which featured this excellent recipe for a liquid Brandy Fix.)

Pineapple Brandy Fix is a lovely jelly shot for fall  - the brandy flavor is subtle, yet rich and is nicely enhanced by the pineapple and lime.  

Cheers, 

Michelle

Pineapple Brandy Fix Jelly Shot

Recommended Pan:  Standard loaf pan, approximately 8” x 4” or molds

Ingredients:

• 1/4 cup plus 2 tablespoons limeade concentrate, strained to remove solids
• 1/4 cup pineapple juice, strained to remove solids
• 1/2 cup water
• 4 tbsp granulated sugar
• 1/2 cup brandy
• 1 tablespoon green chartreuse liqueur
• 2 envelopes Knox gelatin (3 envelopes if you are using molds)
• Chopped pineapple and lime zest for garnish, if desired

Pour the limeade concentrate, pineapple juice, water and sugar into saucepan, and sprinkle with gelatin.  Allow gelatin to soak for a minute or two.  Heat on low temperature, stirring constantly until gelatin and sugar are dissolved (approximately 5 minutes).  Remove from heat.  Stir in brandy and the green chartreuse.  Pour into pan or molds, and refrigerate until set (several hours or overnight). 

To serve, cut into desired shapes (or unmold).  Top each jelly shot with chopped pineapple and lime zest, if desired.  Makes 24 to 30 shots.

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Candy Corn Jello

Candy Corn Jello . . . its true . . . I LOVE HALLOWEEN!

I'm back!  Have been out of the Test Kitchen dealing with book-related issues/scenarios/tasks. . . its really coming along - fast and furious!  Such a hullabaloo has ensued that  was worried I wouldn't be able to post again before Halloween.  Which would have been a shame, as there is one more kid-friendly Halloween treat up my sleeve . . . Candy Corn Jello!  Aren't they cute? Yummy too - a creamsicle-like concoction of orange jello and a sweetened condensed milk based gelatin - so creamy and good!

Recipe follows.
Enjoy!  (And rest assured I'll be back with some adult treats soon . . .)

Cheers,

Michelle

Candy Corn Jello

Prepare a flexible silicon pyramid mold (we like this one from Kerekes) by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil.  Follow by wiping each mold cavity with a clean paper towel.  This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin. 

Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure it fits into your refrigerator). 

Prepare milk layer.

Milk layer

1 cup water

2 envelopes Knox gelatin

1/2 can sweetened condensed milk (14 oz can)

Pour water in a small saucepan, and sprinkle with the gelatin.  Allow to soak for a minute or two.  Heat over low heat until gelatin is dissolved, about 5 minutes.  Remove from heat and stir in the sweetened condensed milk.

Transfer the mixture to a microwave safe bowl.  Spoon 1/2 teaspoon of the condensed milk mixture into each mold cavity.  Place the mold in the refrigerator and chill until fully set, about 30 minutes.  Make sure you over the bowl with the remaining milk mixture with cellophane.  Wrap a towel around the bowl to further conserve heat. 

Prepare the orange layer

Orange Layer

1 cup water

1 envelope Knox gelatin

1 box orange flavored gelatin dessert mix

Pour water in a small saucepan, and sprinkle with the Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat until gelatin is dissolved, about 5 minutes.  Add the orange gelatin dessert mix and stir until fully dissolved. 

Spoon about a tablespoon of the orange gelatin mixture into each mold cavity, over the chilled white layer.  Return the mold to the refrigerator and chill until fully set, about 40 minutes. 

When the orange layer is fully set, unwrap your bowl containing the milk gelatin mixture, and stir in a few drops of yellow food coloring.  If the mixture is clumpy, microwave it for 15-20 seconds (make sure it doesn’t get too hot, or it will melt the set gelatin). 

Spoon in a teaspoon or two of the yellow milk gelatin mixture into the mold cavities.  You can fill to the top.  Refrigerate until fully set.  These little beauties can be made a day in advance. 

To serve, unmold.  

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Jellied Eyeballs (non-alcoholic)

Eye See U!  Jellied Eyeballs gaze out of their little cupcake wrappers . . . . 

This picture cracks me up. I love the glistening little eyeballs in the cupcake wrappers - its a juxtaposition of so warped and so sweet . . .

Those who have been following the blog for a while will recall that this is our second Halloween pass at the eyeball theme - last year we featured an adult, full blown alcoholic Kamikaze jelly shot recipe. Feedback was that a non-alcoholic version would be great for children's Halloween parties, so here it is.  The recipe is simply . . . white cranberry or white grape juice with plain gelatin.  Kinda deceptively healthy, isn't it?  You could also use 50/50 lemon-lime soda and juice . . .


Our technique has gotten sharper too - use of our trusty half-hemisphere mold ups the optical creepiness factor tenfold!

Hope you enjoy!

Cheers,

Michelle

Jellied Eyeballs

Implements:  cotton swab or small paintbrush, 1/2 inch diameter round cookie cutter, a little PAM or vegetable oil (for the molds), paper towels
Pan: hemisphere mold (1 mold, 15 cavities), two small dishes (mini-loaf pans work well)

Ingredients:

3 cups white cranberry or white grape juice
4 envelopes Knox gelatin
Green and Blue food coloring

Prepare the hemisphere mold.  Spray a little PAM on a paper towel, and wipe each mold cavity.  Then, wipe each mold cavity with a clean paper towel.  This will leave the very slightest residue which will assist in unmolding but won't effect the taste of your jelly shots.  (Note, if you are substuting agar agar for gelatin, it is unnecessary to prepare the molds.  Agar agar won't set in the presence of oil - but don't worry, you won't need it - agar agar unmolds very cleanly!)  


Place juice in saucepan and sprinkle with gelatin.  Allow to soak for a minute or two.  Heat over very low heat until the gelatin is dissolved.  (About 5 minutes.)  Remove from heat.


You will need two 1/2 cup portions of the gelatin mixture for the "iris" portions of the eyeballs.  Pour one into each mini loaf pans. Add a few drops of food coloring in desired eye colors (we used blue and green) into each, mix well. Place pans in freezer, allow to quick set (approximately 15 to 20 minutes), until firm but not frozen. 

Reserve the remaining gelatin mixture in container on counter. 

When the the colored gelatin has set, cut out circles with the small 1/2 inch diameter cookie cutter (these will be the “irises”). Transfer the colored circles to a non-stick plate or cookie sheet. Dab a round dot in the center each using the blue food coloring. Place the plate in the refrigerator and allow the food coloring to set for a few minutes (until no longer shiny). 

Check the reserved gelatin mixture.  It should be room temperature, but not set. 


Spoon about a teaspoon of gelatin into each mold cavity.  Retrieve the colored gelatin circles from the refrigerator.  Place one in each mold cavity, dot side down.  Fill to the top with the remaining gelatin mixture.  Chill mold in refrigerator, until fully set, several hours or overnight.  


To serve, unmold and garnish as desired.  


Yield: 15 jellied eyeballs

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Pear Cosmopolitan Jelly Shot

Jewel-shaped bites of Pear Cosmopolitan - perfect for a "Girl's Night In" . . .

A new barkeep/mixologist friend mentioned in passing concocting a pear cosmopolitan via a swap of cran for white cran and orange vodka for pear flavored.  Being crazy for all things pear, we couldn't resist a little experimentation with our existing cosmo jelly shot recipe.  The result is a not-too-sweet, mild and undeniably nosh-able jelly shot!


The jewel shaped jelly shots pictured above were set in a specialty ice cube tray.  Although the end result is really cute, it was a bit difficult to achieve.  The tray is constructed with a constrictive band around each mold cavity, which differs from a normal ice cube tray or silicon baking mold.  No problem if unmolding a hard ice cube, but jelly shots are a bit more yielding and delicate.  Not surprisingly, several jelly shots were maimed in the initial unmolding process.  This difficulty was remedied with a few discreet cuts to the upper band of the tray.  (I filled the trays up with water after the cutting/unmolding, and leakage was almost nonexistant - so I definitely plan to use the trays again.)  Kerekes also distributes a very nice faceted jewel mold which I have used in the past with good results.

Another serving option is to set the jelly shots in a loaf pan, cut into squares, and garnish each with a sliver of pear.

Enjoy!

Cheers, Michelle

Pear Cosmopolitan Jelly Shots

Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

Ingredients:

• 1 cup white cranberry juice cocktail
• ¾ cup pear flavored vodka (we used Grey Goose)
• 1/8 cup frozen limeade concentrate, thawed and strained
• 1/8 cup water
• 1/4 cup Cointreau
• 2 envelopes Knox gelatin (if using molds, add 1/2 envelope additional gelatin.  1/2 envelope equals about a teaspoon of gelatin powder.)  
• Sliced pear for garnish, if desired

Pour cranberry and lime juices into a saucepan and sprinkle with gelatin.  Allow to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the liquors, making sure to fully incorporate.  Pour into pan, and chill until set, several hours or overnight.

To serve, cut into shapes.  Garnish with sliced pear, if desired.  Makes 18 to 24 shots.

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Rainbow Cherry Jigglers

Rainbow Cherry Jigglers, ready to party!

When serving jelly shots at mixed gatherings, I like to also provide some kid-friendly non-alcoholic options.  Often its simply multicolored layered jigglers, or a juice-based gelatin molded into a fun shape.  I recently ran across these adorable Roland brand rainbow-hued, flavored maraschino cherries

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French 75 Jelly Shots

French 75 Jelly Shot, served in a tiny appetizer cup with champagne on the side, of course . . .

The onset of fall finds me in a state of complete denial.  As such, I am disregarding the autumnal equinox to present this year's final installment of end of summer cocktail favorites translated into cocktail jellies.  It is fitting that this last nomination hails from JSTK fan and noted gelatine expert, the dashing Mr. M, who penned the following from his gorgeous patio in the south of France:

I think this [cocktail]  may be appropriate for a range of reasons that you will no doubt remark.

The cocktail is a ‘French 75’ or just a ‘Soixante Quinze’ .

There seems to be a number of versions of its origin but I prefer the one where it was created in ‘Harry’s New York Bar’ in Paris during the first world war and named due it having a kick like a 75 mm Howitzer artillery gun, it was further popularized in the New York ’Stork Club’.

Its first appearance in a cocktail recipe book was apparently in ‘The Savoy Cocktail Book’ published in 1930 (still in print apparently) written by Harry Craddock, a famous barman, who left America during the prohibition and moved to the Savoy in London.

The recipe is Gin, Champagne, lemon juice and sugar.

So as you may recall Champagne is on my summer favourites list and is of course French and Gin is also on my summer favourites list and is predominantly English (although I believe invented in Holland and the name derives from French), and the cocktail seems to have American parentage, all rather appropriate I thought, what better way to end the summer?

Now I admit I didn’t know the history until I did a little research but I love the cocktail and found its history is rather engaging and inclusive.

Here’s a little more detail:

http://www.smallscreennetwork.com/video/46/french_75/ 

Bet you wish you hadn’t asked J

[signed, The Dashing Mr. M.]

Yes on all counts, Mr. M.!  The French 75 IS the perfect cocktail to end the summer, for all the reasons listed above.  Quite perfect indeed for end of summer sipping/nibbling on one's patio overlooking the Mediterranean, one's deck in Minneapolis or wherever one enjoys the the last flowers of summer amid the first changing leaves.  

Recipe follows for the jelly shot version of the French 75 (note we didn't use fresh lemon juice - a must for the liquid version of the cocktail - as it can interfere with the jelling process, and we also dialed down the gin a notch - but we replaced it with more champagne!  Wheee!).  A similar brandy version of the French 75, which is quite delightful, is included in our upcoming jelly shot recipe book (although we now readily admit that gin makes a better summer cocktail, and gin also appears to be the most historically correct).  

Enjoy!   (And thanks a million Mr. M. for your nomination . . . )

Cheers, 

Michelle

The French 75 (with gin)

Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

Ingredients:

• 1/3 cup lemonade concentrate (strained to remove solids)
• 1/3 cup water
• 2 envelopes Knox gelatin *
• 2/3 cup gin (Mr. M. suggests Gordons or Bombay Sapphire)
• 2/3 cup flat champagne, prosecco or other white sparkling wine **
• 1 tsp sugar (if desired)
• Lemon zest garnish, if desired (we prefer these to be ribbon-y and just for looks)

Combine lemonade concentrate and water in saucepan (and sugar if using).  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes).  Remove from heat, and stir in the gin and champagne.  Pour into pan and chill until fully set, several hours or overnight. 

To serve, cut into desired shapes.  Garnish with lemon zest.  Makes 18 to 24 shots.  

* Note: if using a flexible silicon mold, as shown above, add 1/2 envelope additional gelatin (1/2 envelope equals about a teaspoon of gelatin powder).  A slightly firmer jelly shot is easier to pop out of molds.  


** Why flat champagne?  Using flat champagne results in a cleaner looking jelly shot - otherwise the champagne foams and bubbles when poured into the pan, and can leave a foamy residue on the top of the jelly shots unless skimmed off before chilling.  

  

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The Big Apple - Gelatin Pioneer Style (Liz Hickok)

Close up of Psychogeography of New York City, by Liz Hickok (photo by Kerry, a friend of the artist)

I was thrilled when I came across San Francisco based artist Liz Hickok and her dazzling gelatin cityscapes quite by accident, while searching (unsuccessfully) for instructions on making custom molds.  Although still clueless on the custom mold issue, I consider the expedition to be a success - who wouldn't after spending a little time on the Liz Hickok website?!!


Liz's latest installation, Mapping the Psychogeography of New York City (close up above) just opened on September 24, 2010 and will be on display at the Pratt Manhattan Gallery through November 6, 2010.   I hope to update this post with additional photos of this installation when available - it looks to be a stunner!  


Until then, allow yourself to be amazed and delighted by Liz's impressive existing body of work.  San Francisco, in Jell-o! (As an often homesick former resident of SF, the images of this city are my absolute favorites of the portfolio . . .  the Telegraph Hill Earthquake video is particularly haunting and beautiful.)  There is much to marvel over. . .   The White House, in Jell-o!  Godzilla Eats Scottsdale!   Enjoy . . . 

 Bay Bridge, 2005, C-Print, Liz Hickok

View From Alcatraz, 2007, C-Print, Liz Hickok

Cheers, 

Michelle

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