Blue Hawaii Jelly Shots

Oh, yes, jelly people, following is another blast from JSTK's press-rich archives. Blue Hawaii Jelly Shots - sweet, tropical, rum-soaked and BLUE.  Oh YEZ. The recipe appeared on Serious Eats in 2011, as promo press for the self-titled cocktail inspired jelly shot tome that rocked the culinary and pop culture spheres: Jelly Shot Test Kitchen - Jelling Classic Cocktails One Drink at a Time. (And by rocked I mean that a few people noticed it, wrote about it, and bought a few copies. This is also my cue to shout out a hale and hearty "hell yeah, bitchez!") And now recipe is here on the blog for your recipe perusing convenience.  I will continue rounding these press babies up as I discover them again and posting them to the blog.  Forgive my earlier raucous outburst. I have had a martini this evening, and no good can come of it.

XO Michelle


Blue Hawaii Jelly Shots

Ingredients

Blue Layer

• 1⁄4 cup canned pineapple juice, strained to remove solids
• 1⁄4 cup vodka
• 1 envelope Knox gelatin
• 1⁄4 cup blue curaçao liqueur
• 1⁄4 cup white rum

Yellow Layer

• 3⁄4 cup pineapple juice, strained to remove solids
• 1⁄4 cup Lemon Syrup (recipe follows)
• 1 envelope Knox gelatin

Lemon Syrup (FYI this makes a freaking ton of syrup - way more than needed for recipe)

• 1 ½ cups water
• 1 cup granulated sugar
• 4 medium lemons, each cut into 8 wedges

Instructions:

Note:A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. In this case it would be 2 tbsp of concentrate, 2 tbsp water. Strain to remove any lemon pulp!

For the Blue Layer: Combine the pineapple juice and vodka 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 fully dissolved, about 5 minutes. (Take care to use very low heat, to avoid overheating the alcohol.) Remove from the heat and stir in the curaçao and rum. Transfer mixture to loaf pan or molds and refrigerate for at least an hour or until fully set.

For the Lemon Syrup: Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.

For the Yellow Layer: Combine the pineapple juice and 1/4 cup lemon syrup in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat and allow to cool slightly. Remove set Blue Layer from refrigerator, and ladle the yellow gelatin mixture over the top. Refrigerate until fully set, several hours or overnight.

To serve, cut into desired shapes or unmold shots.

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Sunny Day Jelly Shot Parfait

Good day? Sunshine? Oh yes ... always, with a Sunny Day Jelly Shot Parfait!

Yes, yes. So very, very, very, horribly, unbearably overdue for a post. So many ideas ... so little time. So instead of making a billion tedious excuses - like I usually do - I'll get right to the point .... Sunny Day Jelly Shot Parfait.


I'm sure you've seen the inspiration for little number, Sky Jello, all over the Interweb. The first place I recall was via a Pinterest pin connecting to Anastasia's Palace (and BTW, are you all on Pinterest? JSTK is. I've got some awfully grand plans to monitor all the the lovely jellies of the world via Pinterest ...).  Sky jello ... just berry blue gelatin and some whip. So simple, so perfect. I just added a little sunshine to the mix.

Anyway, hope you enjoy! And as always, thanks so much for all the lovely comments and sweet emails. I'm still horribly backed up on correspondence ...

XO, M.

P.S. Stay tuned ... in the next few weeks, owing to absolutely zero R&D time and even less brainpower, I'll be blatantly plagiarizing whipping up inspired versions of the gelatin creations of many of my favorite people. Martha, brace your bad self ... you're up next. 

Sunny Day Jelly Shot Parfaits

To make these little guys non-alcoholic, just replace the liquor with cold water!

Blue Jelly Shot Mixture

• 2 boxes berry blue gelatin dessert mix
• 2 cups boiling water
• 2/3 cup cold water
• 1 1/3 cups Malibu Coconut Rum (or flavored clear liquor of your choice! For me, nothing says 'sunny day' like a little Malibu. It's floofy and festive.)

Gelatin "Suns"

• 2 cups orange juice
• 2 envelopes plain gelatin
• yellow liquid food coloring

• 4 - 6 cups whipped cream or whipped topping
• Implements: parfait glasses or other small containers, Bordelais flexible silicone mold
• Yield: about 10 parfaits - will depend on your container size and how much whip you use! But, obvs, keep the portions on the small (aka tiny) side. ;)

Prepare the Blue Jelly Shot Mixture. Pour the gelatin mix into n a heatproof bowl and add the hot water. Stir until the gelatin is fully dissolved (this will take several minutes). Add the cold water, and then the liquor. Pour into a bowl or dish and  refrigerate until set, 4 to 6 hours.

Meanwhile, prepare your little Suns. Spray a flexible silicone Bordelais mold with a little cooking spray, and wipe out with a paper towel. This will leave a slight residue to assist in removing the jellies from the mold without affecting their taste and appearance. Place mold on a cutting board or other stable surface (to assist in transporting to the 'fridge).

Pour the orange juice into a saucepan, and 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. Partially fill cannelle mold cavities. (I used four teaspoons in each).  Refrigerate until fully set, an hour or two.  Reserve remaining gelatin mixture.  I made a bunch of suns, in case some were damaged removing from the molds - you'll likely have a bunch of excess gelatin mixture.

Once the Suns have set, add yellow food coloring to the reserved gelatin mixture. Add a bunch - you want a very vibrant gold color, for contrast. (If the gelatin has set up, just pop into the microwave for a few seconds, or heat on the stove on low - watch it carefully!) Allow the colored gelatin mixture to cool to rool temperature. Pop the Sun out onto a plate or cutting board. Fill the indentation of each with the colored gelatin mixture. Refrigerate until ready to assemble the parfaits.

Rake the blue jelly shot mixture with a fork, to form globules. Layer gelatin and whipped topping into the dishes in alternating patterns to form the sky and clouds. Top each parfait with a Sun.

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Rock Candy Jelly Shooters

What this fine country needs is more rock candy and jelly shots .... 

a big rock candy jelly shot mountain!

Happy [belated] July 4th! Without further audieu, a few shout outs. First, thanks to the ever divine Baker Royale for her adorable and highly inspirational Midori Sour Rock Candy Jelly Shots. Secondly, a shout out to Tablespoon.com, where this recipe first appeared!

Hope you enjoy!

XO Michelle

Rock Candy Jelly Shooters

Ingredients:

• 1 3 oz box strawberry gelatin dessert
• 1 3 oz box berry blue gelatin dessert
• 3 cups water
• 6 envelopes plain gelatin (I used Knox, each envelope contains about 2 tsp gelatin powder)
• 1/2 cup sweetened condensed milk
• 2 1/2 cups ice cold fruit-flavored vodka or rum (use your favorite)

You’ll need: lollipop sticks, 4 loaf pans, 3 heat-safe bowls, cooking spray, a sharp knife

Grab 3 heat-safe bowls. Pour each of the gelatin dessert mixes into two of the bowls and set aside.

Pour the water into a medium saucepan. Sprinkle with the 6 envelopes of plain gelatin. Allow to soak for a minute or two.

Heat over medium low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).

Pour one cup of the plain gelatin mixture into the bowl containing the strawberry gelatin mix. Stir for two minutes, or until the red gelatin is dissolved. Repeat process with the blue gelatin. Add one cup of the vodka or rum to each bowl, stir well, and set aside.

Pour the sweetened condensed milk into the saucepan containing the rest of the clear gelatin mixture. Add 

1/2 cup of the vodka or rum and stir well to combine.

Lightly spray 4 1 lb loaf pans (about 8" x 5") with cooking spray. Wipe out with a paper towel.

Pour 3/4 cup of the red gelatin mixture into one of the prepared loaf pans. Repeat with 3/4 cup of the blue gelatin mixture. Divide the white gelatin between the remaining two pans. Place all the pans in refrigerator until the gelatin is set (at least an hour).

Cover the remaining liquid gelatins (to keep them warm and pliable) and set aside.

When the pans of gelatin have set, dice the gelatin into small cubes. (You can cut the gelatin right in the pan).

Mix the diced gelatin and divide as desired between two of the loaf pans. (I had two pans that were predominantly blue, and two that were predominantly red cubes.)

Grab the liquid gelatin (if it is starting to set up, microwave for 10 to 15 seconds - just long enough to make it liquid again, but not hot). Pour the liquid gelatin, red in one pan, and blue in the other, to fill about 3/4 of the way up the gelatin cubes. (You may have a little gelatin left over.) Return pans to refrigerator and allow to set for several hours or overnight.

Remove pans from the fridge. Cut around the edges of the pan, and invert the gelatin slabs onto a non-stick surface for cutting.

Cut the gelatin into 3/4 to 1" zig-zaggy strips, wiggling your knife to give an uneven edge (like rock candy). If you cut the strips too thin, they will break when skewered.

Skewer each strip with a lollipop stick - hold the gelatin gently at the sides, and insert the stick almost all the way to the top. Place on a non-stick cookie sheet and chill until ready to serve!

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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.

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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.  

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Elderflower Mojito Jelly Shot

Elderflower Mojito Jelly Shots look fetching in floral print . . . 

Ah, spring . . . it makes the thoughts turn to . . . Elderflower liqueur?  Jelly Shots? Wait a second . . .  Well, maybe that's a bit off the mark for most, but its precisely what happened when Dolce&Gabbana queried JSTK about creating a jelly shot for their luxury magazine, Swide.com.
Such a fun project!  Click here to read the full article on Swide.com.  Recipe follows . . . Hope you enjoy. 

(And many thanks to Dolce&Gabbana - loved to work with you and hope to visit your beautiful Bar Martini in Milan sometime soon!)  

XO Michelle

Elderflower Mojito Jelly Shot

• 1 package fresh mint (3/4-ounce/21 g package about 50 mint leaves)
• 1/2 cup/120 ml white rum
• 1/2 cup/120 ml St-Germain Elderflower Liqueur
• 1/3 cup/75 ml fresh lime juice
• 1/3 cup/75 ml water
• 1/3 cup/75 ml simple syrup or agave nectar
• 2 envelopes plain gelatin (about 4 tsp gelatin powder)

Instructions:

Lightly muddle mint in a small bowl.  (Gently crush the mint with the back of a spoon if you don’t have a muddler!)  Add the rum and elderflower liqueur to the bowl and set aside. 

Combine lime juice, water and simple syrup/agave in a small saucepan.  Sprinkle with gelatin, and allow the gelatin to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat. 

Strain the mint-infused liquor into the pan and stir to combine. 

Refrigerate until fully set, several hours or overnight.  A few hours before serving, “paint” a floral pattern on the surface of the jelly shots with a paintbrush and food coloring.  (I used natural colors – while the colors are limited, I love to mix my own custom shades!) Return pan to fridge to allow the food coloring to set, about 2 hours. 

Cut into desired shapes to serve.  Makes 12 to 18 jelly shots.  

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Bushwacker Jelly Shot

Bushwacker Jelly Shot, looking deceptively innocent in its tiny pleated cup . . . 

Those with a sweet tooth will be pleased with the Bushwacker Jelly Shot.  The cocktail inspiration is, of course, the Bushwacker Cocktail.  Technically, the Bushwacker isn't a dessert drink, but rather a beach or tropical libation - the unofficial cocktail of the island of St. Thomas.  What makes a drink a dessert drink, anyway?  If an octane rating is involved, the Bushwacker's two varieties of rum and myriad mix of liqueurs,  held together with the merest smattering of mixers, likely push it well over to the "beach/tropical" genre.
 Its well over appropriate levels for a proper dessert drink, yet lacks the fruit juice I consider key to the "tropical" category.  As such, it is my belief that the Bushwacker is in its own class - neither beach-y nor dessert-y, rather, a miracle of modern chemistry in composition and drinkability (or noshability if referring to the gelatin cocktail version).

The remarkable confectionery nature of this jelly shot (and make no mistake, it tastes like candy . . .) resulted in some liberties with the presentation.  AND GARNISH - sigh - it's true.   That IS Magic Shell drizzled on the top.  Forgive me, but there was no other way to get the chocolate on the jelly shot.  Melted chocolate is, well, WARM, and tends to go GREY in the refrigerator - very unfortunate on both counts.  The other option, gelled chocolate liqueur, isn't quite right either.  So, say what you will.  I used Magic Shell, it is pretty and tastes great and I will not be shamed - not one bit.  (Well, perhaps a smidge, but I'm nearly over it. . . at least until I consider that Toby Cecchini may be reading this and his heart may have just given out at the mention of Magic Shell.  However, as I am confident that Toby has better things to do than read this JSTK, fancy cocktail things involving homemade bitters and accoutrements, I will soldier on . . . )  Advisability aside, the ease of Magic Shell can not be argued: drizzle on, pop the jelly shots in the freezer for 30 seconds, and return to the refrigerator until serving time . . .

SO . . . not to change the subject, but I had a few guests in the JSTK photo studio this weekend.  The first is not a a guest, precisely . . . you must recognize this adorable auburn ponytail?

JSTK Annie behind the lens . . .

Its none other than our very own, long lost JSTK Annie, the first celebrity jelly shot photographer and foremost authority on same!  Look at JSTK Annie's gorgeous shot!

Bushwhacker Jelly Shot, a la JSTK Annie . . . 

Also, welcome Intern Bea (aka my Mom)!

Intern Bea took a turn behind the camera and cranked out this beauty!

Bushwhacker Jelly Shot, by Intern Bea

Hope you enjoy Bushwhacker Jelly Shot!

Cheers and XOXOX,

Michelle

Bushwacker Jelly Shots

Ingredients:

• ½ cup water
• 3/8 cup vanilla ice cream, melted
• 2 envelopes Knox gelatin
• ¼ cup Kahlua
• ¼ cup crème de cacao
• ¼ cup Bailey’s
• 1/8 cup light rum
• 1/8 cup dark rum
• 1/8 cup amaretto
• 1/8 cup Coco Lopez
• Magic Shell ice cream topper, for garnish, if desired

Pour water in saucepan, sprinkle with gelatin.  Allow gelatin to soak for a few minutes.  Add the melted ice cream.  Heat over very low heat until gelatin is dissolved, stirring constantly (approximately 5 minutes).  Once combined, stir in the Coco Lopez, rum and the liqueurs. 

Pour mixture into standard glass or non-reactive metal 1 lb loaf pan (approximately 8” x 4”).  Refrigerate until fully set (several hours or overnight). 

To serve, cut into desired shapes.  Drizzle with Magic Shell, and place in freezer for 30 seconds to harden.  Return to refrigerator until immediately before serving.  

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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.  

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Spiked Ribbon Salad

Spiked Ribbon Salad, traditional Midwestern fare gussied up for the Holidays with a touch of spirits . . . 

This year, my mom-in-law made an traditional Midwestern gelatin "ribbon" salad for her annual Christmas luncheon - her grandma's recipe.  I couldn't resist taking the recipe for a little spin, jelly shot style.  This spiked version is quite delicious.  I used a cherry flavored vodka, but the recipe would work well with your favorite flavored vodka or rum - citrus, pineapple or even vanilla might be nice.

I tried the recipe both with and without crushed pineapple.  The inclusion of crushed pineapple is the accepted method for this salad.  I prefer it without, however.  When cutting smaller servings (important with the spiked version), it is much easier to cut a pretty slice without one's knife hitting bits of pineapple, which run things completely akimbo.  The juice used in the middle layer provides enough pineapple flavor on its own.  Also, on my second pass with the recipe, I used sugar-free gelatin and low fat cream cheese and mayonnaise, as that's what I had on hand.  Although my inclination is to throw dietary caution to the wind when it comes to the holidays, the result admittedly was just as yummy as the full-tilt version.  (I do love the sugar-free gelatin year round, however, as it dissolves so easily.)   

Overall this recipe was surprisingly easy to prepare, despite the many steps.  The most difficult part was removing the first slice from the pan - mangled, completely - there was no way around it.  (If anyone has a solution or work around for this issue - please let me know!)

Hope everyone is having a great holiday break!  Thanks so much for all the sweet comments and emails regarding our ice dam situation.  I am pleased to report that water flow into the house has abated, the 12 inches or so of ice on the most dire parts of the roof appears to be melting (hurrah!!), and certain sections of roof are COMPLETELY ICE FREE!  

Hope you enjoy the Spiked Ribbon Salad!  Happy New Year to you all!  

Cheers and XO, 

Michelle

SPIKED CHRISTMAS RIBBON SALAD

Implements: 9” x 9” glass or non-reactive metal pan, a double boiler, and some sort of offset spatula to assist in transferring slices to the serving plate.

Lime layer

• 1 cup water
• 1/2 envelope plain gelatin
• 1 pkg. (3 oz.) lime flavored gelatin dessert mix
• 1/4 cold water
• 3/4 cup flavored vodka or rum

Lemon layer

• 1 cup water
• 1 pkg. (3 oz.) lemon flavored gelatin dessert mix
• 1/3 cup miniature marshmallows (or 4 large marshmallows, snipped into pieces)
• ½ cup pineapple juice (canned)
• ½ cup crushed pineapple (optional)
• 4 oz package of cream cheese (1/2 of an 8 oz package), softened
• 1/2 cup mayonnaise
• 1/2 cup whipped cream

Cherry layer

• 1 cup water
• 1/2 envelope plain gelatin
• 1 pkg. (3 oz.) cherry flavored gelatin dessert mix
• 1/4 cold water
• 3/4 cup flavored vodka or rum

Prepare lime layer.  Pour water into a small saucepan.  Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Add the lime gelatin mix and stir until dissolved.  Stir in 1/4 cup cold water, and then the vodka or rum.  Pour into pan, and chill until almost set (about 45 minutes).

Prepare lemon layer. Dissolve lemon gelatin in 1 cup hot water in top of double boiler. Add marshmallows and melt. Remove from heat. 

Add 1/2 cup pineapple juice and cream cheese. Beat until well blended (if using, now is the time to stir in the crushed pineapple). Cool slightly. Stir in mayonnaise and whipped cream. Chill until slightly thickened. 

Pour over the lime layer and return to refrigerator to chill until nearly set.

Prepare cherry layer.  Pour 1 cup of water into a small saucepan. Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Add cherry gelatin and stir until dissolved. Stir in 1/4 cup cold water, and then the vodka or rum. Chill until the mixture reaches the consistency of egg whites. Gently pour over pineapple layer. 

"Chase" any bubbles to the edge of the pan with the back of a spoon.  

Refrigerate until firm, several hours or overnight.

To serve, cut into 16 squares, then cut each square in half to form 32 rectangular slices.  Carefully remove slices from pan with an offset spatula.  

Yield: 32 servings

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Santa's Hat Jelly Shots

Ho Ho Ho . . . Santa's Hat Jelly Shots

Holiday WHIRLWIND!  Hope everyone is enjoying the holiday season.  I meant to get this post up before Christmas, as the recipe is fun, timely and topical.  Unfortunately, I was precluded from blogging activities due to a particularly awful phenom known as the "Ice Dam".  What is an Ice Dam?  It's a good question.  I did not know myself until a few days ago. There are several components of an Ice Dam, each seemingly harmless on its own - snow on the roof, relatively mild and sunny winter weather, occasional blasts of bitter cold, frozen gutters, and giant (but rather picturesque) icicles hanging off the house.
The intersection of this particular set of conditions, for reasons I do not entirely comprehend, results in lots of ice cold water trickling through the roof INSIDE the house - into the walls, the windows, the moldings.

While I have been inside strategically placing plastic cups and towels and having the occasional  hyper conniption fit, my husband has been outside on a ladder, wielding roof scrapers and ice picks and shovels and all manner of tools.  Today he was able to procure some Roof Melt - white hockey pucks of calcium based salt.  The roof is now festooned with Roof Melt knotted in strands of pantyhose. Yes, it is an abomination, and I am dying inside.  However, it will likely be weeks before the roofers can come to steam the room and gutters.  And, hideous as it is, relief is in sight - the Roof Melt does appear to be working!

My family did manage to have an excellent Christmas.  My stepson turned 13 on Christmas eve!  He is so giant and grown up now.  It makes me a little weepy.  My family exchanged lots of wonderful presents, ate fantastically unhealthy food and just generally enjoyed spending time together.

I am especially thankful this holiday season for all of you that follow and visit Jelly Shot Test Kitchen!  I absolutely delight in every note and comment, positive, negative or neutral.  Thank you so very much for caring, and I hope you are all having a wonderful holiday season, wherever you are . . .

Hope you enjoy these Santa Hat Jelly Shots.  The Santa Hat cocktail was quite hot ticket this year, making the rounds entertaining blogs to a feature on the Today Show!  It's quite good - very light - definitely a crowd pleaser.  I cut down the ratio of grenadine in the Jelly Shot version as the cranberry and Malibu are pretty sweet already, and there is a higher degree of coconut garnish on the jelly shot than the cocktail!

Cheers, and Happy Holidays!

XOXOX

Michelle

Santa’s Hat Jelly Shots

Difficulty:  Easy

Recommended Pan:  flexible silicone mold, pyramid shape (I used this one!)

Ingredients:

• 1 1/4 cup cranberry juice cocktail
• 3 envelopes Knox gelatin, separated (You will need 2 1/2 envelopes for the recipe, and an additional half for assembly.  1/2 envelope equals about a teaspoon of gelatin powder)
• 3/4 cup Malibu coconut flavored rum
• 1 to 2 tbsp grenadine syrup (to taste)
• For garnish: 1/2 cup sweetened, flaked coconut and assembly gelatin (1/2 cup water and 1/2 envelope gelatin)

Pour cranberry juice into a small saucepan. Sprinkle with 2 1/2 envelopes of gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes).  Stir in the Malibu rum.  Add the grenadine syrup, to taste.  Pour into molds and chill until fully set, several hours or overnight. 

In a food processor or blender, process the coconut just until it is in smaller flakes.  (Large flakes won't stick to the jelly shots as well.)  Set aside. 

An hour or two before serving, prepare the assembly gelatin by pouring the water in a saucepan and sprinkling with 1/2 envelope of gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring occasionally, until dissolved.  Allow gelatin to cool to room temperature before proceeding. 

Pour the cooled gelatin and coconut into separate small, shallow bowls.  

Unmold the gelatin pyramids onto a nonstick cookie sheet. 

Using a fork, dip the bottom and part-way up the sides of the jelly shot into first into the gelatin mixture, then the coconut.  Continue with all the jelly shots, placing each back on the nonstick cookie sheet.    

Return the jelly shots to the refrigerator for about an hour before serving.

Yield: 18 jelly shots.  

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