From left, Mai Tai, Blue Hawaii, and Oasis Breeze Jelly Shots, skewered with maraschino cherries, oranges and pineapple
Monday, June 28, 2010
Sometimes simple is better. Personally, I love a bow, a flounce, a fluffy ruffle, and certainly an over-the-top garnish on a Jelly Shot! This weekend however, necessity (severe time constraints and proposed transport of Jelly Shots by convertible on hot summer evening) dictated exploration of easier, breezier Jelly Shotting.
Sunday, June 20, 2010
Sambuca Jelly Shot, domesticated. . .
Some find it surprising that the Jelly Shot Test Kitchen isn't all mini blintzes and blackberry sangria. We certainly have a great deal of fun, but there certainly is a toil component (aka looming manuscript deadline, bi or tri-weekly photo shoots, etc.), and every now and again, an extremely difficult test case.
Sambuca Jelly Shot came on the heels of Kir Royale Jelly Shot (a bit of a prima dona, that one), and experienced escalating textural issues throughout the testing process.
Tuesday, June 8, 2010
The Tiger Oak studio, glamour imminent . . .(Yes, that light IS the size of a German economy car!)
Those of you that follow JSTK on Twitter (jstestkitchen) may recall the tweet regarding our meeting with the delightful Sarah Baumann, editor of Edina Magazine in early May. Recently, I spent the better part of an afternoon at Tiger Oak Publication's swanky Minneapolis office with Bret and Tate, respectively the art director and photographer for the article. For those residing outside the Twin Cities, Tiger Oak publishes Edina Magazine and wide array of really gorgeous, glossy local-content driven magazines, as well as targeted publications for business and bridal in several metro areas nationwide.
The photo shoot was a fascinating experience . . .
Wednesday, June 2, 2010
White Wine Sangria beckons . . .
We stole a quiet moment over the long weekend to reflect on the next candidates for gelatinization. Hmmmm, something summery, light and fruity . . .
To aid in our mental gymnastics, Amy (JSTK Annie) had prepared a beautiful white wine sangria with lots of sumptuous fruit (and a shot of Cointreau!). It was quickly apparent that White Wine Sangria would be an ideal entrant to the Halls of Gelatin. More to come . . .
Michelle (JSTK Julia)
P.S. What are your favorite summertime cocktails?