Wednesday, September 29, 2010

End of Summer Jelly Shots - French 75

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:

Sunday, September 26, 2010

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 Liz's 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 (for more info  on the exhibition. . . ).   I promise 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



Wednesday, September 22, 2010

Mimosa with Orange Flower Water

Mimosa Jelly Shots, cut with an oval cookie cutter and skewered with edible flower petals

The fourth submission for the End of Summer Cocktail survey is a no brainer.  It is so obvious in fact, that I can't believe this cocktail didn't make it into the upcoming Jelly Shot Test Kitchen Recipe book. (Good thing the recipe follows!)  So, without further aediu we present Mimosa Jelly Shot, a mildly alcoholic jelly shot, lovely on skewers, molded or cut into cubes.

Mimosa breaks two of my cardinal jelly shot rules:

Saturday, September 18, 2010

End of Summer Jelly Shots - White Wine Sangria

White Wine Sangria Jelly Shot, a most amusing amuse-bouche

While I am working through some kitchen mishaps testing issues with the next Favorite End of Summer Cocktail submission, I thought I would nominate one of my very own favorites, White Wine Sangria.  Sangria itself is the simplest thing - a bottle of wine, fruit, juice, vodka, a liqueur and something sparkle-y for the top - but it always feels lavish ,even slightly decadent- just like a lazy end of summer afternoon.  Maybe its all the lovely drunken fruit?

Wednesday, September 15, 2010

End of Summer Jelly Shots - Paloma Cocktail

Paloma Jelly Shot, topped with a tiny grapefruit segment

Ah, the Paloma Cocktail, such an enigma . . . a month ago, I did not know it existed, then suddenly, there it was, around every corner: featured in the cocktail column of my husband's fitness magazine; mentioned askance in various watering holes; and served by friends of friends at cocktail hours and dinner parties alike.  However, the Paloma cemented its candidacy for gelatinization when nominated in an informal end of summer cocktail survery conducted by none other than dashing economist and occasional man about town, Mr. F.

Sunday, September 12, 2010

End of Summer Jelly Shots - Cucumber-Lime Margarita

Cucumber-Lime Margarita Jelly Shot, tied up with cucumber ribbons.  Cayenne Sprinkle on the side

Last week we put out a call for favorite end of summer cocktails.  Uncle Al came to the rescue with a recipe from the lovely ladies at Three Many Cooks (check out Three Many Cooks fantastic website for the liquid cocktail version, as well as an abundance of other delights).

Thursday, September 9, 2010

Ice Cream Redux

Pink Squirrel, Grasshopper and Lemon Chiffon Martini Jelly Shots, made with vanilla bean or lemon ice cream, and dipped in chocolate Magic Shell

I know, yes, more ice cream inspired jelly shots . . . I had some Magic Shell in the cupboard and as you can see, one thing led to another - truly, the temptation was too great to resist.  I thought about using room temperature melted chocolate instead of Magic Shell, but as I don't work with chocolate often, I was concerned about tempering it or having it get cloudy in the fridge, etc.  The Magic Shell worked like a champ, and, after all . . . its jelly shots - we don't have too take ourselves too seriously . . .

Wednesday, September 8, 2010

Top Nine!

Remember Neapolitan Martini Jelly Shot?  Cute little guy, stripes, snappy wooden handle?  Well, Neapolitan Martini was chosen by Foodbuzz editors for the 9/04/2010 "Top Nine"!  We were so excited that we tweeted and Facebooked the news, but forgot to put it on the blog . . .

Thanks Foodbuzz and thanks to everyone that "buzzed" Neapolitan Martini in!



Sunday, September 5, 2010

Watermelon Basil Martini Jelly Shot

Watermelon Basil Martini Jelly Shot, skewered and ready for noshing

This week I was inspired by Kahakai Kitchen's yummy Honeydew-Mint Agua Fresca recipe and decided to create an "agua fresca style" jelly shot, using watermelon and a different aromatic, basil!  

Recipe testing for this jelly shot was conducted with both vodka and gin - it works great with either.  I must admit I was very taken with a version made Hendrick's Gin - and even added a drop of rosewater to bring out the floral notes in the gin. (Important safety tip - a SINGLE drop of the highly potent rosewater will do - its tempting to use more but take it from me, this will result in a jelly shot that tastes rather bouquet-ish!)  

For serving, I can't resist a floral motif for this jelly shot - love the melon-y pink and the nod to the rosewater!  Skewers are shown above, with the jelly shots cut into 3/4 inch squares and interspersed with watermelon flowers (cut with a tiny cookie cutter) and slices of fresh basil.  Another option is to set the jelly shots in a flexible silicon mold, and place on a slice of watermelon (as shown below).  In either case, the watermelon slices and basil add a nice burst of flavor.  If you don't have time to mess around with molds and skewers, set the jelly shots in a pan as directed, cut into cubes, and top with a little finely chopped watermelon and basil on top, salsa style.

The floral treatment . . .

Recipe follows.  If you plan on using molds or skewers, do add an extra 1/2 package of Knox gelatin (1/2 package = about 1 tsp).  If you are using sheet gelatin, please visit the recipe tab on the blog for the conversion.  



Watermelon Basil Rose Martini

Recommended Pan:  1-pound loaf pan (approximately 8” x 4”/20 x 10 cm)

1/2 cup water
5 tablespoons frozen limeaid concentrate (thawed)
2 envelopes Knox gelatin
2/3 cup vodka or Hendricks Gin
2/3 cup watermelon basil juice (recipe follows)
1 drop rosewater (if desired)
1/4 inch thick seedless watermelon slices, for garnish (if desired)

Pour water and limeaid concentrate into a small saucepan and sprinkle with the 2 envelopes of gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Stir in the vodka or gin and watermelon juice. Add rosewater if desired. Pour mixture into loaf pan or molds. Place in refrigerator to cool, several hours or overnight. 

To serve, cut into desired shapes (or unmold).  Cut shapes out of the watermelon slices with a cookie cutter or a sharp knife.  Place one shot on each watermelon shape. Makes 18 to 24 jelly shots. 

Watermelon Basil Juice
1/2 pound seedless watermelon chunks (about 2 cups)
10 large fresh basil leaves (about 1/4 cup)
Food processor and strainer

Place watermelon and basil in the bowl of the food processor and process until very smooth.  Strain through fine mesh strainer to remove any solids.  

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