Rumchata Jelly Shot Skulls

RumChata Jelly Shot Skulls: so delicious ... so BLOODTHIRSTY!!

Hi! Yes, yes, long time no jelly shot. Please don't be cross. I return with a tiny, yummy present for you - RumChata Jelly Shot Skulls!

What's RumChata, you ask?

It's a creamy, delicious rum-based liqueur modeled after horchata. We didn't know about it either, until about a week ago. JSTK Annie's gal pal Daneel is a huge supporter and brought it to her attention. Was rather insistent, in fact. And we now understand why! RumChata makes for a very silky, delicately cinnamon-y creamy dreamy bit of boozy jelly ...

More later. Hope you are all well! Happy Halloween, and as always, Happy Jelly Shot-ing!

XO, Michelle

P.S. These little guys are very delicate - if your jelly shots are going to be sitting out for a while, add an extra envelope of gelatin to make them a bit more hardy!

P.P.S. We purchased RumChata at our regular everyday liquor store, not the fancy one downtown. So am assuming its easy to get. If you can't find it, Baileys, or one of the divine Baileys flavors, would make a lovely jelly shot skull ....

RumChata Jelly Shot Skulls

• 1 cup water
• 2 tbsp sweetened condensed milk
• 2 envelopes plain gelatin (about 4 tsp gelatin powder - enough to gel 2 cups liquid)
• 2/3 cup RumChata
• 1/3 cup cake flavored vodka (or vanilla vodka with just a smidge of amaretto added)
• rel gel icing for garnish, if desired (from the supermarket - its in a tiny tube...)
• silicone molds or a standard non-reactive loaf pan (about 8" x 4")

Prepare molds by spraying lightly with cooking spray, then wiping clean with a paper towel. This will leave a very thin layer of lubrication which will ease unmolding without affecting the taste or appearance of your jellly shots! (If you're using a pan, you don't need to do this step - but you can if you're worried about unmolding.)

Pour water and sweetened condensed milk into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved (about 5 minutes).

Remove from heat. Stir in the liquors.

Pour into pan or molds. Refrigerate until fully set, 3 to 4 hours. To serve, unmold (or cut into cube if you're using a pan). Place a drop of red gel icing at the corner of each skull's mouth to enhance their bloodthirsty nature.

Yield: about 32 jelly shots (volume about 1 tbsp each)

Here's the mold I used ... was purchased at a craft store last year, and per the link they still appear to be available on interwebs. So prob also at a store near you.

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Someone to Watch Over Me . . .

I always feel like . . . someone's watching me.  

Oh, silly me, it's just a gaggle of Blueberry-tini Jelly Shots!

Happy Halloween everyone!  Yes, I know . . . Eyeballs.  Again.  We did eyeballs last year, yes.  However one of JSTK's wonderful, adorable followers supplied a tip to make them ever so easy - using blueberries as the "pupil" of each eyeball rather than the "cut and paint" method of days gone by.  That, and there's a fab new Blueberry-tini Jelly Shot recipe to share.  So clearly, eyeballs needed another Halloween go!
  (I already am thinking about eyeball method tweaks for next year, so its fair to say that you, my loves, will have eyeball jelly shots in your collective future for some time to come . . .)  

The recipe came together in a snap.  I am inclined to give credit to the energy and enthusiasm of our little testing group, which included Intern Doug (natch!), artist Heidi Henderson (check out Heidi's work here - it's amazing!), and intrepid photojournalist Bob Crippa from Twin Cities' KARE 11.  We also tested a 50/50 mix of lemonade and blueberry vodka, which was really yummy as well - it just had a bit more bite than the final version, which is a little sweeter and more blueberry-y.

So have a sweet and spooky good time tonight!  I hope you get lots of candy and/or whatever other goodies rock your Halloween world  . . .

XOXOX

Michelle

P.S. I'll be posting a "pretty" version of the Blueberry-tini this week as well!  

Blueberry-tini Jelly Shots (ocular style)

Ingredients:

• 2/3 cup prepared lemonade (strained to remove solids)
• 2/3 cup lemon lime soda
• 3 envelopes Knox gelatin (increase to 3 if using molds)
• 2/3 cup blueberry vodka (we used Stoli)
• 15 fresh blueberries
• Food coloring, in desired “eye” colors

First, prepare a half hemisphere silicon mold with a light application of cooking spray.  (Click here for the mold we used!)  Wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.

Combine the lemonade and soda in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. (Mixture may be a bit foamy, but this will diminish.) Remove from the heat and stir in the vodka.

Pour 1/2 cup of the gelatin mixture a bowl, and tint as desired with the food coloring - this will form the “irises” of the eyeball jelly shots.  Add 1 teaspoon of the tinted mixture into each mold cavity, and drop a blueberry into each.  Meanwhile, set the un-tinted gelatin aside, covered. 

Refrigerate until the tinted gelatin is set, but slightly sticky to the touch.  Remove the mold from the refrigerator.  Top off the molds with the untinted gelatin.  Return the mold to the refrigerator and chill until the eyeballs are fully set, several hours or overnight.  

To serve, unmold, loosen the edges by pulling away from the side of the mold, and pop each jelly shot out.  

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Polyjuice Potion Jelly Mold (non-alcoholic)

Polyjuice Potion Gelatin - set a cutesy little mold, garnished with smiling gummy worms . . .

Here's a quick remix of our old pal, Polyjuice Potion Jelly Shot.  And this one's non-alcoholic, for the kiddlos.  Looking for something more, well, BOOZETASTIC?  Don't fuss - just click here for the alcoholic version!


Massive spooky XOXOX's to you all!  M.

Polyjuice Potion Jelly Shots

Ginger Ale mixture
1 cup ginger ale
1 envelope plain gelatin

Pineapple mixture
1 cup canned pineapple juice (fresh won't work - the enzymes in fresh pineapple interfere with the gelatin)
1 envelope plain gelatin

Lime mixture
1/2 cup water
1 envelope plain gelatin
1/2 cup lime sherbet, melted

First, prep the mold (I used a 3-cup volume mini bundt pan) by lightly spraying with cooking spray.  Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance.  


Prepare the three gelatin mixes as follows:

• Ginger Ale: Pour the ginger ale in a medium saucepan.  Sprinkle with the gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).  Remove from heat.  
• Pineapple: Pour the pineapple juice in a medium saucepan.  Sprinkle with the gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).  Remove from heat.  
• Lime: Pour the water in a medium saucepan.  Sprinkle with the gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the melted sherbet.

Pour each mixture into a separate bowl and refrigerate until partially set.  (Just starting to change from liquid to solid - about 20 to 25 minutes.)

Give each mixture a quick stir.  It should be a thick, but still liquid.  Clumpy is fine for this method!! Drop alternating spoonfuls of the three mixtures into the pan, until all the gelatin has been transferred.  Refrigerate until fully set (at least 6 hours or overnight - extra time is needed for the gelatins to bond).



To unmold, fill a large container or sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the pan/mold.  Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds is usually a good start for larger molds, and 5 for individual). Dry the bottom of the mold with a towel and check the edges to ensure they have loosened up.  (If not, repeat the dip for just a few seconds.) Place your serving plate on top of the mold and invert.   

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Vodka Tonic Jelly shots

News flash - a flock of glowing vodka tonic bats is headed your way ! 

We've gone absolutely batty.  Why, you ask?  Well, for starters, these cute little Vodka Tonic Jelly Shot bats would put anyone over the edge!  The best part - no fancy schmancy chemical agents or additives are required for this little trick.  Quinine, the active ingredient in tonic water, naturally glows under black light!  (Oh, the wondrous things one learns on the InterWeb.) 



This photograph was taken offsite, over at Intern Doug's.  Quick survey - let's have a show of hands, please.  How many of you are the least bit surprised that Intern Doug has black lights in his basement?  (Me neither . . . )


I used a Wilton ice cube tray for the bat mold . . . here's the link.  These would be just as groovy set in a pan, and cut into cubes for serving, or set in tiny shot glasses, etc.  The black light is obviously the key component of presentation here!


Enjoy! And XOXOX,

Michelle

P.S. Why, yes, gin would be a lovely substitute for vodka . . . 

Vodka Tonic Jelly Shots

Ingredients:

• 1 1/3 cups tonic water
• 1 tablespoon lemon or lime juice
• 1 tablespoon sugar
• 3 envelopes plain Knox gelatin (makes a firm jelly shot for setting in a mold.  Decrease to 2 or 2 1/2 envelopes if using other methods to set, such as loaf pan or mini martini glasses.  An envelope of plain Knox gelatin equals about 2 tsp of gelatin powder.)
• 2/3 cup vodka (citrus flavored is nice . . .)

First, prepare the silicon molds with a light application of cooking spray.  Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.

Combine the tonic, citrus juice, and sugar in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. (Mixture will be very foamy, but this will diminish.) Remove from the heat and stir in the vodka.

Pour the gelatin mixture into the molds, and refrigerate until fully set, several hours or overnight.

To serve, unmold, loosen the edges by pulling away from the side of the mold, and pop each jelly shot out.

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Gumball Jelly Shot

Who's that with the gorgeously ghoulish toothy grin?  Why it's Gumball Jelly Shot, of course!

Happy Halloween-ish weekend everyone!  I'm celebrating with a candy-themed jelly shot and a cheery little skull mold.  Actually, its a silicone ice cube tray - here's the link - manufacturer is Wilton, and it was stocked at my local craft store (and probably is at yours too!).  Link here. . .

The recipe was initially for a Black Gumball Jelly Shot, based on bubblegum vodka a touch of black Sambuca liqueur.  During testing, it came to my attention that a black gumball is a love-it-or-hate-it affair.
So I experimented with other liqueurs - various "pucker" flavors, and a cinnamon.  The recipe worked beautifully, and its fun to have lots of different colors of gumballs, don't you think?  The only caveat is to use a light hand with the liqueurs - you don't want to lose the delicate, Bazooka Joe flavor of the bubble gum vodka!

XO, Michelle

Gumball Cocktail Jelly Shot

• 1 1/3 cup lemon-lime soda
• 2 1/2 - 3 envelopes plain Knox gelatin (about 5 tsp to 6 tsp gelatin powder - varies depending on time the jelly shots are expected to sit out before they are consumed.  5 if not that long, 6 if maybe will be out for a while.)
• 2/3 cup bubble gum flavored vodka
• 2 tbsp flavored liqueur (I made 4 colors: Sambuca - black; berry pucker - blue; apple pucker - green; and cinnamon - red)

First, prepare the silicon molds with a light application of cooking spray.  Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.

Pour the soda into a saucepan and sprinkle with the gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).

Remove from heat, and stir in the bubblegum vodka.  (If making several colors, first stir in the bubblegum vodka, then separate into bowls as desired and add stir in the appropriate ratio of liqueurs for each part.)

Pour the gelatin mixture into the molds, and refrigerate until fully set, several hours or overnight.


To serve, unmold, loosen the edges by pulling away from the side of the mold, and just pop each jelly shot out. 

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Candy Corn Jelly Shot Mold

Candy Corn Jelly Shot Mold . . .  sweet mercy . . . so cute, so devour-able!  

Hello!  It's been a while.  Missed you all sooooo much!  Things have been a bit of a whirlwind.  And, unfortunately I accidentally locked Intern Doug in the Test Kitchen pantry on my way out, so he's been indisposed as well.  (Oh, stop - he's absolutely fine - those test kitchen shelves are well stocked to say the least!)  
Assistant Intern James has been AWOL as well, details unknown, apart from his hair being less blue than usual - and I truly don't know if that is a sign of an uptick or a crisis.  However, we are picking up a new intern over the holidays, Intern Max, and am hopeful this will resolve our staffing issues.

Anyway, during my sabbatical, many, many jelly shot thoughts have been thunk about the upcoming Jelly Shot Season, or as it is known in the ROW (rest of world), Halloween.  Last year, we had some fun with cute kid-friendly treats, but this year, I'd love to really do it up right!  Spooky, fun and boozy, that is!  So, in addition to some new recipes, we'll be featuring some twists on old favorites.

We started with a little remix on an old favorite, Candy Corn Jello.  Originally formulated hooch-free, this recipe adapts beautifully to a sweet, flavored vodka.  I would recommend a whipped cream variety (Pinnacle makes a nice one, and I have heard others do as well), as it's probably the closest taste to the tooth-achingly sweet candy inspiration for the jelly shot - but really vanilla, cake flavored, or even a little creme de cacao (clear, please, not the brown tinted!) would be lovely.

Hope you are all well.  I'll be back very soon with a brand new recipe and a bunch of fun remixes!  In the meantime, big, giant, squooshy XOXOX's to you all!

Michelle

Candy Corn Jelly Shot Mold (adult version)

Use a 3 cup mold, or a 9”x9” cake pan for this little guy.  I love a molded jelly shot, its kinda like a punchbowl!  Here’s the mold we used: mini Kugelhopf mold. 

Prepare the mold by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil.  Follow by wiping the mold with a clean paper towel.  This will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance.

Begin by preparing the milk layer.

Milk layer

• 2/3 cup water
• 2 envelopes Knox gelatin
• 1/2 can sweetened condensed milk (14 oz can)
• 1/3 cup whipped cream flavored vodka

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.  Next, stir in the vodka. 

Transfer the mixture to a microwave safe bowl.  Spoon 1/2 cup of the condensed milk mixture into the mold.  Set the remaining mixture aside.  (Cover the bowl with the remaining milk mixture with foil and wrap a towel around it to further conserve heat and keep the mixture fluid.)

Place the mold in the refrigerator and chill until set (but slightly sticky when touched), about 30 minutes.

While the milk layer is chilling, prepare the orange layer

Orange Layer

• 1/2 cup water
• 1 envelope Knox gelatin
• 1 box orange flavored gelatin dessert mix (sugar free dissolves faster!)
• 1/2 cup whipped cream flavored vodka

Pour water in a small saucepan, and sprinkle with the Knox gelatin.  Allow to soak for a minute or two.  The mixture may be a little thick initially, but will loosen up.  Heat over low heat until plain gelatin is dissolved, about 5 minutes.  Add the orange gelatin dessert mix and stir until fully dissolved.  Remove from heat and stir in the vodka. 

Pour mixture into a small bowl and refrigerate until the mixture has cooled to room temperature - this will probably take 15-20 minutes. 

Ladle gently over the set white layer.  Return the mold to the refrigerator and chill until set (but slightly sticky when touched, about 25 minutes.

When the orange layer is set (but slightly sticky when touched), unwrap the bowl containing the milk gelatin mixture, and stir in a few drops of yellow food coloring.  If the mixture is clumpy, microwave it for 10-15 seconds (make sure it doesn’t get too hot, or it will melt the set gelatin and cook off the alcohol in the vodka).

Gently ladle all of the yellow mixture into the mold, over the set orange layer.  Refrigerate until fully set – at least  6 hours, or ideally overnight, so the layers can fully bond. 

To serve, unmold and place on a pretty plate.  Visit our tips page for unmolding instructions!  (If you are using a cake pan, just cut into desired shapes.  Ideally, cut just before serving – the taste of the jelly shots will evaporate through the cut edges.  I don’t know why, but this does seem to be the case!)  

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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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What Beautiful Eyes You Have . . .

The Kamikaze Jelly Shot

The votes are for the favorite collegiate flashback cocktail!  By a landslide. . . the Kamikaze!  We had to have a little fun with the technique, with Halloween just around the corner . . .  As such, we proudly present  Kamikaze Jelly Shot Eyeballs!  Aren't they creepily adorable?!

Eyeball shaped Kamikaze Jelly Shots 

(giant ghoul hand sold separately)

(Recipe and eyeball technique instructions follow . . .)  If you're not in an optical mood, a plain cube of Kamikaze looks quite nice too!

Kamikaze Jelly Shots

2 cups vodka

1 cup water

½ cup Cointreau

½ cup Rose’s lime juice

4 envelopes Knox gelatin

(if desired, a teaspoon of simple syrup, Karo syrup or agave nectar may also be added to smooth out the flavors . . .)

Combine ingredients in pan on stove, heat over low heat until gelatin is dissolved (approximately 5 minutes). Pour into pan, chill until set. Cut into squares.

Makes one 9" x 9" pan, a 9" diameter round cake pan, or two standard loaf pans, approximately 36-48 shots depending on how you slice . . .

Halloween "Eyeball" Technique Primer

Ingredients:  1 batch of the Kamikaze Shot recipe (above)



Implements: ½ inch diameter round cookie cutter, 1 ½ inch diameter round cookie cutter, food coloring in blue, green and red, small paintbrush (or just use your pinky), small plates, a fork, paper towels

Prepare the Kamikaze jelly shot recipe as shown above. 

Pour two 2/3 cup portions of Kamikaze shot mixture into two separate bowls. Add a few drops of food coloring in desired eye colors (we used blue and green) into each, mix. Place bowls in freezer, allow to quick set (approximately 15 to 20 minutes).

Reserve ¾ cup of the shot mixture in container on counter. Pour remaining shot mixture into 9" x 9" square pan or 9” diameter round pan, put in freezer to quick set (approximately 15 to 20 minutes).

When set, remove the bowls of colored shot mixture from the freezer.  Cut out circles with the small 1/2 inch diameter cookie cutter (these will be the “irises”). Transfer the colored circles to a plate, paint (or dab with your pinky) a round dot in each using the blue food coloring, making a pupil in the center. Allow the food coloring to dry a minute or so (until no longer shiny).

Remove the pan of un-tinted shot mixture from the freezer when set. “Rake” the mixture thoroughly with a fork, forming small globules of gelatin.

Pour the reserved shot mixture into the pan of raked mixture, mix well. Insert the “irises”, painted side down, gently pushing them to the bottom of the pan, allowing enough room between each to cut out a proper “eyeball” with the larger cookie cutter. (You will likely have more “irises” than you can use– select the best ones and toss the rejects.)  Note: the surface of the shot mixture will be rough - not to worry, this rough textured side will face down, and the top of the shots will be smooth. 

Squeeze several drops of red food coloring onto a plate. Dab the food coloring into the crevices on the surface of the shot mixture with a paper towel, working in about a 2" x 2" inch sections. Gently wipe excess mixture off with a clean paper towel to remove excess red food coloring - the red food coloring should remain in the crevices only, giving your eyeballs a lovely "bloodshot" effect.

Return pan to refrigerator, allow mixture to set fully - at least 2 hours (can be made a day ahead). Cut out the “eyeballs” with the larger round cookie cutter - ideally just before serving to keep a clean round shape to your shots. Serve to initially horrified, eventually delighted guests. . .

Cheers,

JSTK

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Mojito Madness!

The beginnings of a Mojito Jelly Shot

Summer,  won't you stay a while longer?  JSTK is pulling out all the stops to keep the seasonal change at bay.  When we met last night to formulate new varieties for the test plates, Mojito was at the top of our list.  Consider it our version of an anti-rain/sleet/snow dance . . . 

Also attempted, the daiquiri  . . . in strawberry and banana.  Fresh fruit, we concluded, was a must. Strawberry has some potential.   Banana may be a bit tricky, due to a distinct translation issue.  Bananas were pureed, strained, and combined with the ingredients and proportions of a classic daiquiri (per author and Master Mixologist Dale DeGroff, aka "The Man" of  all things cocktail).  In a glass, blended with ice . . . gorgeous.  Gelatinized, however, nothing short of a Horror Show!  Back to the drawing board we go for a reformulation of the banana daiquiri . . . 

Speaking of Horror Shows, we are working on a jelly shot treatment for Halloween!  In the shape of EYEBALLS!  (Tester #5, this one's for you . . .)

Cheers, JSTK

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