The Jelly Shot Whisperers

I hope you all are having a wonderful July 4th weekend.  The mood at the Jelly Shot Test Kitchen is positively buzzy, and it has nothing to do with either holiday fireworks or high octane cocktails!  What have we been up to?  I, for one, have been pretty busy chasing down friends and acquaintance (and, sure I'll admit it - even a few total strangers) so that they may gaze upon the  Jelly Shot Test Kitchen article appearing in this month's issue of Edina Magazine.  (I am pleased to report that the response has been positive and of yet, no restraining orders have been filed!)  Intermittent bouts of blushing and aw-shucks-i-ness have also been reported at JSTK - these are attributed to Editor Sarah Bauman's kind words, in addition to her delightfully breezy prose.

A few weeks ago, when we posted about the Edina Magazine photo shoot, it was clear that Tate Carlson (photographer) and Bret Ryan (art director) were nothing short of Jelly Shot Whisperers.  Now we have the photographic evidence to prove it.  Just.  Gorgeous.  Don't you agree?

From top, "The 78", "Ocean Margarita", and "French Lemonade" Jelly Shots.  

Photo by the fantabulous Tate Carlson.  Art director Bret Ryan.  *

Here's a tiny shot of the cover - yes, that's right, those are Jelly Shots in all their glory!  Mai Tai is in the front row - you can see Sea Breeze and Tequila Sunrise interspersed amongst the three featured Jelly Shot recipes (shown above).

Thanks so much, Sarah, Bret and Tate!  We loved meeting and working with you and all the lovely people at Edina Magazine and Tiger Oak Publications! 

Cheers,

Michelle

* The recipes for The 78, Ocean Margarita and French Lemonade Jelly Shots are available via the article link, or the JSTK blog's recipe page.  

More »

Bright (and also Enormous) Lights, Mini-apple City . . .

The Tiger Oak studio, glamour imminent . . .(Yes, that light IS the size of a German economy car!)

Those of you that follow JSTK on Twitter (jstestkitchen) may recall the tweet regarding our meeting with  the delightful Sarah Baumann, editor of Edina Magazine in early May.  Recently, I spent the better part of an afternoon at Tiger Oak Publication's swanky Minneapolis office with Bret and Tate, respectively the art director and photographer for the article.  For those residing outside the Twin Cities, Tiger Oak publishes Edina Magazine and wide array of really gorgeous, glossy local-content driven magazines, as well as targeted publications for business and bridal in several metro areas nationwide.

The photo shoot was a fascinating experience . . .

More »

The 78 Jelly Shots

Post amended 2/11/15. This jelly shot recipe was of the very first we created! We put it up on the internet for friends, at popular request, after a barbecue debut. Mind you, this was before Jelly Shot Test Kitchen was a blog or a book - it was just a repository and reference for friends and family. So we didn't do an intro or hello world type post or anything here. Sigh. Simple times. Hope you enjoy! 

This jelly shot is a riff on the French 78 cocktail, with champagne and St. Germain liqueur in place of the gin. It is very springtime-y!

"The 78" Jelly Shot

Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

2/3 cup St. Germain liqueur
2/3 cup champagne, prosecco or cava
2/3 cup fresh grapefruit juice (strained to remove solids)
2 tsp sugar
2 envelopes Knox gelatin
Edible flowers for garnish, if desired

Combine grapefruit juice and champagne in a medium saucepan, sprinkle with gelatin.  Allow gelatin to soak for a minute or two.  Heat over low heat, stirring carefully and constantly, until gelatin is dissolved (approximately 5 minutes).  Remove from heat.  Stir in St. Germain.  Refrigerate until fully set (several hours or overnight).

To serve, cut into shapes and garnish as desired.  Makes 24-30 shots.  

More »