It's a little bit Spicy, it's a little bit Sweet . . . its
Hello at long last. I hope you all aren't too cross with me for lack of posting - have missed all of you terribly. I was hoping to pin my lack of posting on Intern Doug and his maniacal-ly chaotic ways, but that would be wrong, wouldn't it? Isn't that how things go in Corporate America? Praise moves up the chain, and blame goes down? Or do I have that wrong. Oh well.
To depart for a moment from my limited grasp of corporate lore and vernacular (as well as my inappropriate, incorrect and unforgivable blame-shifting to staff), I thought I would share a little Miami-glam gem whipped up for the Miami New Times (click here for the full article). Its a little bit sweet, and little bit SPICY - just like Intern Doug. (Just kidding Doug! We all know that you are a very dedicated and talented gelatin professional, and I for one greatly enjoyed your solo posts - the recipes and photos were divine!)
Hope you all enjoy the Fire Breathing Dragon! I am thinking that one could use jalapeno vodka in this recipe, and omit infusing with fresh jalapeno, however weighing the cost of a pepper versus a bottle (not to mention the shelf space) infusing seemed the way to go.
Cheers and XOXOXOX,
Michelle
P.S. Cake Month I promised, and Cake Month you shall have. New recipes to follow next week! XO.
Fire Breathing Dragon (inspired by the Doraku restaurant cocktail in South Beach, FL)
The recipe below uses a standard non-reactive glass or metal loaf pan (about 4" x 8"). Click here (under Ensuring a Good Impression) for instructions on silicone molds!
- 2/3 cup mango vodka
- 1/8 inch thick slice of fresh jalapeno pepper (with seeds)
- 2/3 cup mango juice blend (used Ceres)
- 2 envelopes plain gelatin
- 2/3 cup peach schnapps
In a mixing glass, lightly muddle the jalapeno with the vodka. Set aside.
Pour the mango juice into a saucepan and sprinkle with the gelatin. Allow to soak for a minute or two. Heat on low, stirring constantly, until the gelatin is dissolved (about 5 minutes). Remove from heat.
Strain the vodka through thoroughly to remove any seeds, and add to the gelatin mixture with the schnapps. Stir well.
Pour into loaf pan or molds. Refrigerate until fully set (several hours or overnight). To serve, cut into desired shapes (or unmold). Pin an orchid behind your ear and enjoy a jelly shot!
