Irish Car Bomb Jelly Shots

Its official! No green, no sprinkles. St. Patrick's Day is going ever so slightly GLAM at Jelly Shot Test Kitchen this year.

We like these Irish Car Bomb Jelly Shots made as separate components – it seems truer to the original drop-in-a-shot style cocktail – however the recipe could be made as a layered jelly shot in a 1 lb loaf pan. But seriously, yawn. We are so beyond bored with layered jelly shots … so 2009. 

The round molds are nice, but not necessarily needed. The components could be set in separate pans, and sliced into crisp squares, or cut out with small cookie cutters.  We used a 1 tbsp volume half-round mold for the Guinness layer, and a 1 tsp half-round mold for the Bailys layer. The Whiskey layer was set in a small pan, and then sliced.

As a finishing touch, we brushed the Whiskey layer with edible gold flakes – available in oodles of kitchen and cake decorating stores. Dab or brush on with a paintbrush. You just need the tiniest little bit on each.

Cheers! XO, Michelle

P.S. I'll add a step-by-step soon. But this post is outrageously late for St. Patrick's Day as it is ....


Irish Car Bomb Jelly Shots

Fist, prepare your setting vessels (silicon molds or pans) by spraying with cooking spray and wiping clean with a paper towel. This will leave a very slight residue, which will assist in unmolding your jelly shots without affecting their taste or texture.

Guinness Layer

• 1 1/4 cup Guinness beer
• 3 tsp Knox Gelatin (each envelope is about 2 1/4 tsp of gelatin powder) 
• 1/4 cup Kahlua coffee liqueur

Pour the Guinness into a saucepan, and sprinkle with gelatin. Allow the mixture to set for a minute or two, to allow the gelatin to soften. Turn burner on low. Heat without stirring for a few minutes (this helps the carbonation dissipate), then stir until gelatin is fully dissolved. Stir in the Kahlua. Pour into a 1 lb non-reactive loaf pan or molds, and refrigerate until firm.

Baileys Layer

• 1/2 cup water
• 2 tsp Knox gelatin
• 1/2 cup Bailys Irish Cream liqueur

Pour the water into a small saucepan, and sprinkle with gelatin. Cook on low heat for a few minutes, stirring constantly until the gelatin is fully dissolved. Stir in the Bailys. Pour into a small non-reactive pan or molds, and refrigerate until firm.

Irish Whiskey Layer

• 1/2 cup water
• 1 tsp Knox gelatin
• 1/2 cup Irish Whiskey

Pour the water into a small saucepan, and sprinkle with gelatin. Cook on low heat for a few minutes, stirring constantly until the gelatin is fully dissolved. Stir in the whiskey. Pour into a small non-reactive pan, and refrigerate until firm.

Note: some whiskey jellies get cloudy if set in a metal pan. This doesn't affect the taste, just the appearance. Use a glass or ceramic pan to keep it clear. 

To serve, unmold or slice into squares. Brush the whiskey gelatin with edible gold flakes before serving, if feeling fancy. Makes approximately 24 jelly shots.

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Shamrock Jelly Treats

Shamrock Jelly Treats - is being cute the same as being lucky? 

Shamrock Jelly Treats. They're mean (well, not really but I need that for rhyming purposes), they're green, they're tiny little St. Patty's Day treats. Non-alcoholic, or shall I say POTENTIALLY non-alcoholic. I did post boozified directions under the recipe.  These little guys were created for Women's World (as were the Pistachio Pudding Shots I posted earlier today ...)

Now, what do you think: is the name too schmaltzy? I get a bit hung up on the whole St. Patty's Day thing. Here in the States, the holiday is merely an excuse to drink, have parades, and pinch or kiss strangers. However, my Irish-from-Ireland friends always shake their heads when they see posts like this. (Lucky-tini of the Irish from a couple years ago fared no better with that crowd.) So, Mr. F., I post this with apologies to your good-natured and adorable Irish self.

With that said, when in Rome (or in this case Chicago, Boston or Minneapolis, or really anywhere in the lower 48 states) well ... you know what to do. That's right! Dye something green, put on your shamrock print bloomers, violate the personal space of attractive strangers, shake your shamrock, dance a jig and make night of it!

XOXOX

M.

P.S. Back soon with something F-U-N FUN fun, which is still in testing stages.

P.P.S. Mr. F., please do let me know if you need a care package of green food coloring sent to Singapore. I'll pop a passel in the FedEx right away.

St. Patty’s Day Jelly Treats

Ingredients:

Green Layer

• 1/2 cup boiling water
• 1 package lime flavored gelatin dessert (3 oz package, and note that sugar-free dissolves very easily)
• 1/2 cup cold water

Light Green Layer

• 1/2 cup cold water
• 1 1/2 envelopes Knox gelatin (each envelope contains 2 tsp gelatin powder)
• 1 6 oz key lime flavor yogurt

Chartreuse Layer

• 1/3 cup cold water
• 1 envelope less 1/2 tsp Knox gelatin
• 1/3 cup sweetened condensed milk
• 2 drops yellow food color
• 1 drop green food coloring

Directions

A flexible silicone mold works great for this recipe (I used a mini-brioche mold similar to this one - don't fill it all the way up) but they are just as cute set in a 1 lb 8"x4" non-reactive baking pan (or similar) and cut into little squares.  To prepare the mold, spray lightly with cooking spray, then wipe each mold cavity clean with a paper towel. This leaves a slight residue to aid in un-molding the gelatin, without affecting the taste or appearance of the jellies. If setting in a glass or non-reactive metal baking pan, no prep is needed.

Green Layer. Dissolve lime gelatin in boiling water. Add cold water. Pour into each mold cavity (to about one third full). Refrigerate until firm but not fully set - gelatin should be set, but slightly sticky when touched - about 20 to 30 minutes. Prepare Light Green Layer.

Light Green Layer. Pour water into small saucepan. Sprinkle with gelatin and 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 yogurt. Allow to cool to room temperature. Fill each mold cavity to about 2/3 capacity. Refrigerate until firm but not fully set (gelatin should be set, but slightly sticky when touched - about 20 to 30 minutes). Prepare Chartreuse Layer.

Chartreuse Layer. Pour water into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Stir in the sweetened condensed milk. Allow to cool to room temperature. Fill to top of each mold cavity..

Refrigerate several hours (ideally overnight to allow the layers to bond), until fully set.  To unmold, loosen around the edges and then pop each gelatin out onto a serving plate or a non-stick cookie sheet. 



NOTE: For a higher octane (i.e. alcoholic) St. Patty's Day treat, make these changes to the recipe: 

Green Layer

• INSTEAD of 1/2 cup cold water, sub 1/2 cup vodka or rum (try coconut rum ... yum!)

Chartreuse Layer

• ADD 1/3 cup vodka or rum (whatever you put in in the Green layer step)
• REDUCE the sweetened condensed milk down to a tablespoon or two.

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Pistachio Pudding Shots

Happy St. Pattys! Top of the Pistachio Pudding Shot to Ye! 

Sigh. I missed you! I'll save the excuse-making for later. I know you're busy, and this way you can head straight into the kitchen to whip up a batch of these adorable little green Pistachio Pudding Shots. (So many of you have been asking for pudding shots, and, although apparently some procrastimication was involved, I do listen!)
I recently made the recipe for Women's World magazine - think the issue hit newstands a couple weeks ago, but here it is now for your ease of reference and viewing pleasure.

I'll post a super cute non-alcoholic St. Patty's day recipe later today (with of course instructions to booze it up - 'cuz I know how you all are. And I love it.) 

Finally, thanks for continuing to stop by JSTK. I so love it that you visit! Even though my posting has been - ahem -  intermittent, traffic on the site has been most robust than ever. That this silly little blog is able to bring a tiny bit of fun/joy/amusement into the world makes me happier than you will ever know. You all rock my casbah...

SO, here's a big squooshy XOXOX to you ... Happy St. Patrick's Day! Get out there, dye something green, put on your cloverleaf bloomers, and have a cocktail, for goodness sake!

M.

Pistachio Pudding Shots

• 1 3.2 oz box instant pistachio pudding
• 1/2 cup milk
• 1 cup vodka (plain or a flavored vodka is nice – I like chocolate!)
• 1 cup whipped topping or whipped cream, plus additional for on top if desired
• Rainbow sprinkles or shelled pistachio nuts for garnish, if desired

Pour the pudding into mixing bowl.  Add the milk and the vodka and stir until the mixture is completely combined and begins to thicken.  Stir in the whipped topping.  Pour into individual serving containers and refrigerate for an hour or so to allow the pudding to set up a bit more.  Top with additional whip and rainbow sprinkles or shelled pistachio nuts, if desired.  

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Lucky-tini O' the Irish

 

Lucky-tini Jelly Shot, with edible gold leaf garnish

Presenting the Lucki-tini Jelly Shot, just in time for St. Patrick's Day.  The liquid cocktail inspiration, (a Pear Melon Martini) is featured on the Royal Caribbean cruise line's cocktail menu.   (One of us recently sampled this yummy cocktail on the Oasis of the Seas during an enviable week of sun and snorkel!)

As a special holiday and springtime treat, we wanted to share the recipe with you , dear JSTK readers  . . .  We hope the Lucki-tini Jelly Shot adds a dash of Gaelic cheer to your celebrations! (Recipe follows . . .)

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