Sunday, December 25, 2011

Happy Holidays!

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Wednesday, December 21, 2011

"Fruitcake" Jelly Shots

Where do you stand?  JSTK says "yes" to fruitcake (in jelly form anyhows!)

Today Jelly Shot Test Kitchen conquers another love-it-or-leave-it holiday fixture.  Fixture is probably an appropriate word, as the inspiration for this jelly shot can (and often does) multitask as a doorstop!
Yup, it's fruitcake!

UV Cake vodka lent a "pastry flair" to the base, with pineapple juice for fruitiness, and a bit of molasses and rum extract for old school festive flavor.  Why not use actual rum you ask?  I suppose one could, but I was after that ultra-concentrated rummy flavor only immersion in spirits provides to the cake.  And in jelly shot form, extract is the best way to get there.

Also, I went with the fruit and nuts on top, rather than inside the jellies.  This was for cosmetic effect more than anything.  With the fruit inside, these aren't the prettiest.  But on top, well, much cuter!

Anyway, hope you enjoy!  Back with more holiday fun soon!



Fruitcake Jelly Shots

Pan: I used this mold (which was beautiful, but definitely a 2-biter though, so you may want something smaller!).  A standard 1 lb loaf pan will work great too.  If using molds, be sure to prepare them per the Tips page for easy removal!
  • 1 cup pineapple juice
  • 2 envelopes Knox gelatin (or increase to 2 1/2 envelopes if using molds)
  • 1 cup UV Cake flavored vodka
  • 1 tbsp molasses
  • 1 tsp rum extract (or to taste)
  • chopped fruit and nuts for garnish, as desired (I used about half a cup total - you don't need much on each.  I buy pre-chopped cuz I am busy.  And lazy.)
Pour pineapple juice into saucepan, sprinkle with the gelatin.  Let soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in vodka, molasses and extract.

Pour into pan or molds.  Chill until set (at least 4 hours, preferably overnight).

To serve, cut into squares, or unmold.  Garnish with fruit and nut mixture.  Plunk the jelly shots on your fanciest doily and enjoy!
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Sunday, December 4, 2011

Eggnog Jelly Shots

Eggnog Jelly Shots . . . the vote is split!!! (But we love it so we're posting it . . . )

News Flash!  The holidays are here!!! Oh, wait, all of you probably KNOW THAT ALREADY.  That particular alert is just for me . . .

Well, despite a less than timely start, rest assured that JSTK has lots of fun things planned for your holiday festivities (as well as your yuletide shenanigans)!  First up is a little number also known as a sweet, creamy, delightful, bite of gelatin heaven . . . the Eggnog Jelly Shot.

I first made Eggnog Jelly Shots last year, for the  "Andi Cooks" blog on  That's when I learned a terrible truth.  (You may want to sit down.  I found this to be quite shocking.)  Eggnog is a love-it-or hate-it substance, much like black licorice and Newt Gingrich.  I love eggnog: in my coffee; in my cocktails; in my IV drip; and most of all, in my jelly shots.

Hope you enjoy.  (And stay tuned, anti-Eggnog-ers . . . more holiday fun to come!)

XO, Michelle

Eggnog Jelly Shots

Suggested pan: Flexible Silicone molds OR a standard 1 lb loaf pan, approximately 4” x 8” (glass or non-reactive metal).  To set the shot as pictured, I used a Bordelais molds, partially filled (the stats on the molds = 2 Oz, 1.77" Dia x 1.77" High, 15 Cavities mold from Kerekes, link)

  • 1/2 cup water
  • 2 envelopes unflavored gelatin powder
  • 1/2 cup sweetened condensed milk
  • 3/4 cup prepared eggnog (from the carton, or if you have homemade, that's wonderful too)
  • 1/2 cup brandy
  • Chopped red and green maraschino cherries for garnish, if desired (10 each, finely chopped)
If using molds, prepare them by spraying lightly with cooking oil spray, or wiping each mold cavity with a little vegetable oil.  Next, wipe each mold cavity clean with a paper towels.  This will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your jelly shots.  (If you are using a loaf pan, no prep is needed.)

Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack before filling with the jelly shot mixture. 

Prepare jelly shot mixture.  Pour water in saucepan and sprinkle with gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Stir in the sweetened condensed milk.  Remove from heat, and add the egg nog and brandy, stirring to fully incorporate.  

Pour into pan and refrigerate until fully set, several hours or overnight.

To serve, unmold or cut into squares.  

Garnish with finely chopped maraschino cherries, if desired.

Yield: As pictured in molds, 32 jelly shots.  Set in a loaf pan cut into squares, 24 jelly shots

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