Paloma Jelly Shots

Paloma Jelly Shot, topped with a tiny grapefruit segment

Ah, the Paloma Cocktail, such an enigma . . . a month ago, I did not know it existed, then suddenly, there it was, around every corner: featured in the cocktail column of my husband's fitness magazine; mentioned askance in various watering holes; and served by friends of friends at cocktail hours and dinner parties alike.  However, the Paloma cemented its candidacy for gelatinization when nominated in an informal end of summer cocktail survery conducted by none other than dashing economist and occasional man about town, Mr. F.




We agree with Mr. F. and other Paloma aficionados that it is a perfect end of summer cocktail.  The only dissention regarding the Paloma appears to involve . . . well, grapefruit soda.  Is it Jarritos, Peńafiel, or, as some purport, Fresca?  Not wishing to ignite hostiilities between potentially warring factions, I opted for Izzy's sparkling grapefruit juice in our gelatin translation of the Paloma.  Not only was the Izzy's quite delicious, it lent a lovely flushed shade to the jelly shot.


A financier (ingot shaped) flexible silicon mold was used for the jelly shots pictured above.  If using a mold, add an additional 1/2 envelope of Knox gelatin to the recipe below - a slightly firmer jelly shot is easier to pop out of the mold cavities.


One final production note - a pinch of salt, although vital to the Paloma cocktail, was omitted from the jelly shot recipe below, as the salt introduces a certain earthiness that might not always be welcome in a gelatin.  (That is my sense, at any rate.  Paloma Purists, commence salting at your own risk!)

Paloma Jelly Shot

Difficulty:  Easy

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

1 1/3 cup grapefruit soda (we used Izzy's sparkling juice)

2 tablespoons frozen limeade concentrate (thawed)

2 envelopes Knox gelatin

2/3 cup agave tequila

Fresh grapefruit segments for garnish, if desired

Pour soda and limeade concentrate 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. Mixture may be foamy initially, but this will disapate. Remove from heat.  Stir in the tequila. Pour mixture into loaf pan or molds. Place in refrigerator to set (several hours or overnight). 

To serve, cut into desired shapes (or unmold).  Garnish each jelly shot with a small grapefruit segment, if desired.

Makes 18 to 24 jelly shots.   


Cheers, Michelle


P.S. It's not to late to nominate your favorite end of summer cocktail for gelatinization!  Comment below, or email to main@jellyshottestkitchen.com.

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Cucumber-Lime Margarita Jelly Shots

Cucumber-Lime Margarita Jelly Shot, tied up with cucumber ribbons.  Cayenne Sprinkle on the side

Last week we put out a call for favorite end of summer cocktails.  Uncle Al came to the rescue with a recipe from the lovely ladies at Three Many Cooks (check out Three Many Cooks fantastic website for the liquid cocktail version, as well as an abundance of other delights).
The Three Many Cooks cocktail recipe includes cucumber puree, which we adore, however, strangely, cucumber is a flavor that becomes about 600 times as strong when gelatinized (and bitter to boot - yikes!) - so we made due with a little muddled cuke in our jelly shot rendition, and its still fresh and flavorful.  Cayenne Sprinkle adds a subtle kick and a salted-rim authenticity to this margarita jelly shot.

We love Cucumber Lime Margarita in both liquid and gelatin form - hope you enjoy at your next end-of-summer soirée!

Cucumber-Lime Margarita Jelly Shots

Difficulty:  Easy

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

Implements:  Muddler and a cocktail shaker

Ingredients

3/4 cup agave tequila

1 cucumber

1/2 cup water

1/2 cup frozen limeade concentrate (thawed)

2 envelopes Knox gelatin

1/4 cup Cointreau

Cucumber ribbons and Cayenne Sprinkle for garnish, if desired (recipe below)

Cut a three inch length of cucumber and coarsely chop (set remaining cucumber aside to make cucumber ribbons).  Place the chopped cucumber in cocktail shaker and muddle vigorously.  Add the tequila to the cocktail shaker, shake for a minute or so and set aside (no ice is needed).  Pour water and limeade concentrate 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.  Strain the tequila mixture, and stir into gelatin mixture along with the Cointreau. Pour mixture into loaf pan. Place in refrigerator to set (several hours or overnight). 

To serve, cut into desired shapes.  To make the cucumber ribbons, peel the length of the remaining cucumber with a vegetable peeler.  Tie each jelly shot with a ribbon.  Trim ends to desired length. 

Makes 18 to 24 jelly shots.

Cayenne Sprinkle

1 tbsp large crystal sugar

1 tsp kosher salt

1/8 tsp cayenne pepper

Mix ingredients, and place in small bowl for dipping.

Any more thoughts on end of summer cocktails?  Would love to hear about your favorites, either via comment to this post or email to main@jellyshottestkitchen.com.

Cheers, Michelle

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Ice Cream Redux

Pink Squirrel, Grasshopper and Lemon Chiffon Martini Jelly Shots, made with vanilla bean or lemon ice cream, and dipped in chocolate Magic Shell

I know, yes, more ice cream inspired jelly shots . . . I had some Magic Shell in the cupboard and as you can see, one thing led to another - truly, the temptation was too great to resist.  I thought about using room temperature melted chocolate instead of Magic Shell, but as I don't work with chocolate often, I was concerned about tempering it or having it get cloudy in the fridge, etc.  The Magic Shell worked like a champ, and, after all . . . its jelly shots - we don't have too take ourselves too seriously . . .

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Top Nine!

Remember Neapolitan Martini Jelly Shot?  Cute little guy, stripes, snappy wooden handle?  Well, Neapolitan Martini was chosen by Foodbuzz editors for the 9/04/2010 "Top Nine"!  We were so excited that we tweeted and Facebooked the news, but forgot to put it on the blog . . .

Thanks Foodbuzz and thanks to everyone that "buzzed" Neapolitan Martini in!

Cheers,

Michelle

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Watermelon Basil Martini Jelly Shot

Watermelon Basil Martini Jelly Shot, skewered and ready for noshing

This week I was inspired by Kahakai Kitchen's yummy Honeydew-Mint Agua Fresca recipe and decided to create an "agua fresca style" jelly shot, using watermelon and a different aromatic, basil!  

Recipe testing for this jelly shot was conducted with both vodka and gin - it works great with either.  I must admit I was very taken with a version made Hendrick's Gin - and even added a drop of rosewater to bring out the floral notes in the gin. (Important safety tip - a SINGLE drop of the highly potent rosewater will do - its tempting to use more but take it from me, this will result in a jelly shot that tastes rather bouquet-ish!)  


For serving, I can't resist a floral motif for this jelly shot - love the melon-y pink and the nod to the rosewater!  Skewers are shown above, with the jelly shots cut into 3/4 inch squares and interspersed with watermelon flowers (cut with a tiny cookie cutter) and slices of fresh basil.  Another option is to set the jelly shots in a flexible silicon mold, and place on a slice of watermelon (as shown below).  In either case, the watermelon slices and basil add a nice burst of flavor.  If you don't have time to mess around with molds and skewers, set the jelly shots in a pan as directed, cut into cubes, and top with a little finely chopped watermelon and basil on top, salsa style.

The floral treatment . . .

Recipe follows.  If you plan on using molds or skewers, do add an extra 1/2 package of Knox gelatin (1/2 package = about 1 tsp).  If you are using sheet gelatin, please visit the recipe tab on the blog for the conversion.  

Cheers,

Michelle

Watermelon Basil Rose Martini

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

1/2 cup water

5 tablespoons frozen limeaid concentrate (thawed)

2 envelopes Knox gelatin

2/3 cup vodka or Hendricks Gin

2/3 cup watermelon basil juice (recipe follows)

1 drop rosewater (if desired)

1/4 inch thick seedless watermelon slices, for garnish (if desired)

Pour water and limeaid concentrate into a small saucepan and sprinkle with the 2 envelopes of 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. Stir in the vodka or gin and watermelon juice. Add rosewater if desired. Pour mixture into loaf pan or molds. Place in refrigerator to cool, several hours or overnight. 

To serve, cut into desired shapes (or unmold).  Cut shapes out of the watermelon slices with a cookie cutter or a sharp knife.  Place one shot on each watermelon shape. Makes 18 to 24 jelly shots. 

Watermelon Basil Juice

1/2 pound seedless watermelon chunks (about 2 cups)

10 large fresh basil leaves (about 1/4 cup)

Food processor and strainer

Place watermelon and basil in the bowl of the food processor and process until very smooth.  Strain through fine mesh strainer to remove any solids.  

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Neapolitan Martini Jelly Shot

Neapolitan Martini Jelly Shot

Feeling a bit whimsical as we head into the last bit of summer?  I am . . . so it's no surprise that ice cream flavors have been first and foremost on the R&D slate at the Test Kitchen.  

The Neapolitan Martini Jelly Shot, like its frozen confectionary inspiration, has a chocolate, vanilla and strawberry layer.  Each layer is spiked with a correspondingly flavored liqueur. Oh, yes, and a little vodka . . . thats the martini part . . .  (I heard that, gin martini purists . . .)

Cheers,

Michelle

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Bushwacker Jelly Shot

Bushwacker Jelly Shot, aptly garnished with painted pearl dust curliques and edible silver leaf

Ah, the Bushwacker, the signature cocktail of our favorite Caribbean jewelery store.  Comprised of six different spirits (including two types of rum) cleverly hidden in vanilla ice cream, it comes as no surprise that this cocktail is known as "the Wallet Whisperer" in certain circles for its purse string loosening qualities . . . Bushwacker Jelly Shot is just as sweet, and just as potent as its cocktail inspiration.  

Cheers,

Michelle

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Dear Edina Liquors . . .

Monday's Purchases

Dear Edina Liquors,

Yes, there IS a reason for my weekly purchase of a large cardboard box chock full of liquor, cordials, champagne, and various liqueurs.  Please rest assured that it is not because I am going on a bender, bout or undertaking any other variety of bacchanalian carousing.

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You Say Gelatine, Part II

Cosmopolitan Jelly Shots, prepared with sheet gelatin, in the wilderness (hence the lack of garnish . . .)

Last week was technically a vacation week with my husband's family for their annual cabin expedition.  However, lingering tasks beckoned/loomed - the sheet gelatin shipments had just arrived the previous Friday, and our editor needed the sheet gelatin conversion in order to send the manuscript to copyediting.    Also, despite rather primitive conditions at said cabin (the stove is basically one step up from a hot plate!)

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