Summer Ginger Smash

Summer Ginger Smash - the best cocktail ingredients, including fancy rum and 

maraschino liqueur, held together with the barest smattering of mixers.  

I am away this week, so Intern Doug is manning the Test Kitchen solo . . . or so I thought.  Apparently, Intern Doug has been doing some hiring in my absence!  I was not sure whether to be proud of his initiative or frightened by his bold staffing moves until I saw Summer Ginger Smash -
the super fab pineapple and rum infused collaboration with new Assistant Intern James!  Well, perhaps its time to slacken Intern Doug's leash a notch.  (Oh, and lest I forget, welcome aboard Asst. Intern James!!)


Thanks guys for the hard work, wonderful recipe and beautiful photo!  (oh, and, Doug, I'll see you in my office upon my return . . .)


XO Michelle


P.S.  The cocktail inspiration for this jelly shot was taken from a recipe in the gorgeous and inspiring

Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined - a book we Love Love Love, and also adore.  

Summer Ginger Smash

A quick word from Intern Doug: I enlisted brand-spanking-new Assistant Intern James to craft this delectable delight.  Finding exactly the right ingredients and quantities for this jelly shot proved to be quite challenging.  However, after much perseverance, we are proud to bring this Ginger Smash recipe to the Jelly Shot Test Kitchen.

Difficulty:  Moderate

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

Implements:  Muddler

Ingredients

• 1/8 cup canned pineapple juice (fresh pineapple juice won’t gel)
• 1/4 cup Bakers Ultrafine Sugar
• 12 thin slices of Ginger Root
• 1/2 cup water
• 1/4 cup lime juice
• 2 envelopes Knox gelatin
• 1/4 cup Maraschino Liquor
• 1/4 cup Apfel – German Apple Schnapps
• 3/4 cup 10 Cane Rum
• Thin sliced Pineapple and crystalized Ginger strips for garnish, if desired (recipe below)

Cut 12 thin slices of ginger root and muddle with 1/4 cup of Maraschino liquor and strain.   Add the Apfel and 10 Can Rum and set aside.  Pour water, canned pineapple juice (fresh won’t gel), lime juice and sugar into a small saucepan and sprinkle with the 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. Remove from heat.  Add the Maraschino muddled mix, Apfel and Rum and stir into the gelatin mixture. Pour mixture into loaf pan or molds. Place in refrigerator to set (several hours or overnight).

To serve, cut into desired shapes.  Garnish with thin slices of crystallized Ginger strips if desired.

Makes 18 to 24 jelly shots.

More »

Tropical Dream Jelly Shots

Hey Tropical Dream Jelly Shot - Jimmy Buffet called . . . he wants his shirt back!   

(Or perhaps it was Warren Buffett.  Oh, fiddlesticks - whats the difference . . . )

We were pleased as PUNCH (Hawaiian punch, that is . . . ) when Intern Tracy and Intern Amy stopped by the Test Kitchen on their cross country voyage (you can follow their trip on their blog 98squarefeet)!  After a bit of arm twisting, they agreed to collaborate on a jelly shot with me.  In their defense, the heat index was 100+ and it was difficult to contemplate doing ANYTHING.
We elected to choose a tropical drink as the basis for our jelly shot (all the better to use Malibu Rum - Intern Amy's favorite), however deconstructed it into layers to allow for a little visual mojo-tasticity, JSTK style. Slight modification of the floral technique used in the Grape Ape Jelly Shot resulted in a 3-hued pattern that resembles a Hawaiian print - quite appropriate considering the festive Caribbean vibe of this jelly shot's cocktail inspiration!

So what's it like being an Intern?  Here are a few photos from the Interns' day at the Test Kitchen:

Bright and shiny Interns Amy and Tracy reporting for duty! 

(Aren't they cute in their aprons?)

The flower shapes . . . 

Carefully floating the flower shapes in the Malibu gelatin solution . . . 

Suddenly, an inter-Intern dispute broke out . . .  my money's on Intern Amy - she's small but super feisty!

Hope you enjoy Tropical Dream Jelly Shots!  And thanks a million to Intern Tracy and Intern Amy for their hard work and creativity . . Happy Trails - I miss you both already and can't wait to follow your adventures on  98squarefeet!

XO Michelle

P.S. I'm writing this post script less than a year after the original post. Dear Interns Tracy and Amy, your sleazy cheat of a brother files for divorce from me and you're disavowing the help and support provided by JSTK to your own little jelly shot venture?  You lifted JSTK intellectual property straight out of the book and blog. I could say something pithy, like 'sharper than a serpent's tooth are the slights of former interns.' But really, it's not wounding, just kinda pathetic and sad on your part. (JSTK readers, check out the article. Recognize anything?) First, f*ck your plagiarist asses, secondly, good luck, girls.  Keep in mind also, JSTK enforces on copyright and trademark infringement, bitchez. Peace the f*ck out.

Tropical Dream Jelly Shot

Yellow Layer

• 1 cup pineapple juice
• 1 envelope plain Knox gelatin

Pour juice into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Pour into a standard 1 lb glass or non-reactive metal loaf pan and refrigerate until fully set (an hour or two). 

Blue Layer

• 2/3 cup pineapple juice
• 1 envelope plain Knox gelatin
• 1/3 cup blue curacao

Pour juice into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the blue curacao.  Pour into a standard 1 lb glass or non-reactive metal loaf pan and refrigerate until fully set (an hour or two).  Prepare Red layer.  

Red layer

• 1 ½ cups cranberry juice
• 4 envelopes plain Knox gelatin
• 1 1/2 cups Malibu rum
• 2 tbsp grenadine

Pour the juice into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the rum and grenadine, and pour mixture into a 9” x 9” glass or non-reactive metal pan.  Allow to cool to room temperature. 

Remove the pans with the set blue and yellow layers from the refrigerator.  Cut out desired shapes with small cookie cutters.  (I used a small flower shape, and cut the centers out with a clover – both the flowers and the clovers were used for the design.)  Gently float the cut shapes into the red gelatin mixture, and refrigerate until fully set (ideally overnight, to allow the layers to fully bond).  Don’t worry if some of the shapes sink into the gelatin - this will give your “Hawaiian print” a 3-D quality! 

To serve, cut into desired shapes.  Makes approximately 32 jelly shots.  

More »

July 4th Variegated Jelly Shot

July 4th Jelly Shot Mold - a punch bowl in solid form.   
And variegated patriotic colors!  Wheee!

All it needs is sparklers and wheels!  

Hello all, just a quick note and a fun July 4th themed recipe!  I will be attending several different events this year, and will of course be bringing jelly shots.  The events range from casual and fun to a little fancier, and so will the jelly shots.


Hope you enjoy the first installment of a Jelly Shotting July 4th!  I am absolutely mad for the whole variegated color scheme . . . and don't get me started on molds - so fun! A punch bowl in solid form!  Wheee!

XO Michelle

P.S. To make a kid-friendly version, just swap out the booze for flat lemon-lime soda, or even plain water! 

July 4^th Variegated Jelly Shot Mold

Blue Layer

2 boxes berry blue gelatin dessert mix (3.1 oz)

1 1/2 cups water

2 envelope plain gelatin

1 cup flavored rum or vodka

Red Layer

2 boxes raspberry, strawberry or cherry gelatin dessert mix (3.1 oz)

1 1/2 cups water

2 envelope plain gelatin

1 cup flavored rum or vodka

White Layer

2 ¾ cups water

6 envelopes plain gelatin

3/4 cup sweetened condensed milk

1 cup flavored rum or vodka

1/2 cup white crème de cacao (or white chocolate liqueur)

Directions:

Lightly spray  bundt pan or gelatin mold (10 cup volume) with non stick cooking spray.  Wipe off the excess spray with a paper towel.  A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.

Have 9 clean bowls ready to prepare your layers. 

Prepare the red and blue layers, in separate pans.  Pour the gelatin dessert mix into medium-sized bowls.  Pour the water in a small saucepan, and sprinkle each with the envelope of plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Pour the warm water/gelatin mixture into the bowls containing the gelatin dessert mix.  Stir until dissolved (about 2 minutes each).  Remove from heat.  Pour in the liquor, and stir well.  Set aside and prepare the white gelatin.    

For the white gelatin, pour the water into a saucepan and sprinkle with the 6 envelopes of plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Stir in the sweetened condensed milk.  Remove from heat, and stir in the liquors.  Set aside. 

Grab the 9 clean bowls, and prepare the layers by mixing gelatin as shown in the chart below. 

Layer	Mixture
1	1 ½ cups blue
2	2/3 cup blue & 1/3 cup white
3	1/3 blue & 2/3 white
4	1 cup white & 1 tbsp blue
5	1 cup white
6	1 cup white & 1 tbsp red
7	1/3 cup red & 2/3 cup white
8	2/3 cup red & 1/3 cup white
9	Remaining red gelatin

Add the first layer to the prepared mold.  refrigerate about 15 minutes or until gelatin is set but not firm (it should stick to finger when touched.)  Gently spoon the gelatin for the next layer over the set gelatin, and return the pan to the refrigerator for about 15 minutes.  As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more are added to the mold.

Repeat steps with remaining gelatin layers, for a total of 9 layers.  If you find the gelatin is setting up before its ready to go in the mold, just microwave for 5 to 10 seconds and stir well before adding to the mold. 

After completing all the layers, refrigerate the gelatin overnight.  

To unmold, fill a larger container or clean sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the mold cavities.  Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert. 

Serves 24.

More »

Easter Egg Jelly Shooters

Easter Egg Jelly Shooters with a floral jelly shot accents - a woefully 

inappropriate but extremely fun way to celebrate the holiday!

I was on the fence about creating an Easter-themed jelly shot, admittedly feeling a bit squeamish about the propriety of promoting boozy gelatin on religious holidays.  Intern Doug, on the other hand is falls on the libertine side when it comes to "spirited matters", and not surprisingly strongly condoned throwing caution to the wind . . .
So whatever your reaction to today's post, you have Intern Doug to thank!  (Note: those with firm views against gelatin cocktails on religious holidays may think of these as Springtime Jelly Shooters.)  Despite my initial misgivings, I must admit these shooters were fun to make, and tasted DELICIOUS!!  Full steam ahead to Inappropriate-ville!

The shooters are based on a classic rainbow gelatin mold recipe.  The technique is admittedly a bit fussy and time consuming, but the results are gorgeous.  The gelatin is spiked with Malibu Rum (for my lovely sister in law, Amy, who is an avid consumer of the spirit !).  A flavored vodka would also be nice in this jelly shot, but the Malibu is perfect here - the finished jelly shooters remind me of the Easter egg candies I loved as a child.  Maybe you remember them too? Thick candy shell with an interior that tastes like those orange "circus peanut" candies - not quite a nougat and not quite a marshmallow.

To set the jelly shots, I used two Wilton brownie pop molds and a standard loaf pan.   The centers of the jelly shot flowers are large cake decorating confetti pieces.

Happy Easter everyone!  Hope you enjoy the Easter Egg Jelly Shooters (aka Springtime Jelly Shooters)!

XO, Michelle

Easter Egg Jelly Shooters

16 servings

• 2 1/4 cups boiling water, divided
• 3 (85 g) packages gelatin dessert mix (your favorite flavors – I used lime, pineapple and grape)
• 1 1/2 envelopes plain Knox gelatin (3 teaspoons of gelatin powder total)
• 1 1/2 cups Malibu rum, divided
• 9 tbsp coconut milk, divided

Directions:

Make this a day ahead of your event!  Needs time in the fridge for the layers to bond!  

Prep Time: 30 mins

Total Time: 3 1/2 hrs

Place the bottle of Malibu in the freezer for several hours before beginning this recipe, to ensure potency!

Lightly spray two Wilton brownie pop molds and a standard 1 lb loaf pan (or one 9 x 9 glass or non-reactive metal pan) with non stick spray.  Wipe off the excess spray with a paper towel.  A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance. 

Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Wisk in the first package of flavored gelatin.  Whisk for at least 2 minutes, or until completely dissolved.  (I find the sugar free mix dissolves much faster than the regular!). 

Remove from heat.  Add 1/2 cup ice cold rum, and stir to combine. 

Pour 3/4 cup of the gelatin mixture into a separate bowl, and spoon 1 1/2 teaspoons of the gelatin into each mold cavity.  Pour the remainder in the loaf pan.  Refrigerate about 15 minutes or until set but not firm. (It should stick to finger when touched - don't let it set longer, or the layers won't bind well.).  For an angled layered egg, prop one side of the mold up with a small pudding or yogurt container for layers 1 through 5 – for the last layer, the mold should lay flat. 

Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the coconut milk and stir until well blended.  (This cooling step is really important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!) 

Gently spoon over set gelatin in the molds and pan – 1 1/2 teaspoons in each mold cavity and pour the remainder in the loaf pan.

Refrigerate about 15 minutes or until gelatin is set but not firm (Again, it should stick to finger when touched.)

Repeat steps with remaining gelatin flavors, for a total of 6 alternating clear and creamy gelatin layers.

After completing all the layers, refrigerate the gelatin overnight.  For best results, unmold the egg shapes onto a nonstick cookie sheet just before serving. To unmold the "eggs" fill a larger container or clean sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the mold cavities.  Next, dip the mold almost to the edge into the warm water for just a few seconds (5 seconds worked for me). Wipe off the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Invert the mold on top of the cookie sheet, and pop out the gelatin eggs.  The gelatin in the loaf pan can be cut into shapes with a cookie cutter or sharp knife.  

More »

Nominate Your Favorite "Flash Back" College Drink for Gelatinization!

Kamikazi, Tequila Shooter,

Whiskey Sour,

or Purple Hooter . . .

Did you prefer a Berry Blue,
or did you shout for Malibu?

Back in the day, we were all about the Kamikazi (cranberry OR regular) and the over-sized Whiskey Sour.  Oh the head hurts to think of it!  What were the favorite shooters or mixed drinks at your alma mater?

Email JSTK to nominate your collegiate cocktail favorites for entry into the Halls of Gelatin!  We will create and post a Jelly Shot recipe for the crowd favorite.  Vote Early!  Vote Often!

Cheers,

JSTK

More »