Pineapple Brandy Fix

Pineapple Brandy Fix Jelly Shot, a tasty little pineapple-topped bite . . . 

I am dedicating this post to my dear friend Eric, who is feeling down this week.  Eric usually doesn't read our silly little blog as he is awfully busy concocting Prohibition era cocktails, making his own bitters, and other such fabulous-ities.  But in the rare occasion that he does stop by, I hope that the following translation of a truly uber-classic cocktail, the Brandy Fix, will bring a smile to his face (or "fix him up" - sorry, the pun was irresistible).  "Fixes" after all, are a style of cocktail popular in the 19th century before dropping into obscurity.  VERY classic, no?  (I just learned about Fixes courtesy of the recipe archive of Imbibe magazine - which featured this excellent recipe for a liquid Brandy Fix.)

Pineapple Brandy Fix is a lovely jelly shot for fall  - the brandy flavor is subtle, yet rich and is nicely enhanced by the pineapple and lime.  

Cheers, 

Michelle

Pineapple Brandy Fix Jelly Shot

Recommended Pan:  Standard loaf pan, approximately 8” x 4” or molds

Ingredients:

• 1/4 cup plus 2 tablespoons limeade concentrate, strained to remove solids
• 1/4 cup pineapple juice, strained to remove solids
• 1/2 cup water
• 4 tbsp granulated sugar
• 1/2 cup brandy
• 1 tablespoon green chartreuse liqueur
• 2 envelopes Knox gelatin (3 envelopes if you are using molds)
• Chopped pineapple and lime zest for garnish, if desired

Pour the limeade concentrate, pineapple juice, water and sugar into saucepan, and sprinkle with gelatin.  Allow gelatin to soak for a minute or two.  Heat on low temperature, stirring constantly until gelatin and sugar are dissolved (approximately 5 minutes).  Remove from heat.  Stir in brandy and the green chartreuse.  Pour into pan or molds, and refrigerate until set (several hours or overnight). 

To serve, cut into desired shapes (or unmold).  Top each jelly shot with chopped pineapple and lime zest, if desired.  Makes 24 to 30 shots.

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Candy Corn Jello

Candy Corn Jello . . . its true . . . I LOVE HALLOWEEN!

I'm back!  Have been out of the Test Kitchen dealing with book-related issues/scenarios/tasks. . . its really coming along - fast and furious!  Such a hullabaloo has ensued that  was worried I wouldn't be able to post again before Halloween.  Which would have been a shame, as there is one more kid-friendly Halloween treat up my sleeve . . . Candy Corn Jello!  Aren't they cute? Yummy too - a creamsicle-like concoction of orange jello and a sweetened condensed milk based gelatin - so creamy and good!

Recipe follows.
Enjoy!  (And rest assured I'll be back with some adult treats soon . . .)

Cheers,

Michelle

Candy Corn Jello

Prepare a flexible silicon pyramid mold (we like this one from Kerekes) by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil.  Follow by wiping each mold cavity with a clean paper towel.  This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin. 

Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure it fits into your refrigerator). 

Prepare milk layer.

Milk layer

1 cup water

2 envelopes Knox gelatin

1/2 can sweetened condensed milk (14 oz can)

Pour water in a small saucepan, and sprinkle with the gelatin.  Allow to soak for a minute or two.  Heat over low heat until gelatin is dissolved, about 5 minutes.  Remove from heat and stir in the sweetened condensed milk.

Transfer the mixture to a microwave safe bowl.  Spoon 1/2 teaspoon of the condensed milk mixture into each mold cavity.  Place the mold in the refrigerator and chill until fully set, about 30 minutes.  Make sure you over the bowl with the remaining milk mixture with cellophane.  Wrap a towel around the bowl to further conserve heat. 

Prepare the orange layer

Orange Layer

1 cup water

1 envelope Knox gelatin

1 box orange flavored gelatin dessert mix

Pour water in a small saucepan, and sprinkle with the Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat until gelatin is dissolved, about 5 minutes.  Add the orange gelatin dessert mix and stir until fully dissolved. 

Spoon about a tablespoon of the orange gelatin mixture into each mold cavity, over the chilled white layer.  Return the mold to the refrigerator and chill until fully set, about 40 minutes. 

When the orange layer is fully set, unwrap your bowl containing the milk gelatin mixture, and stir in a few drops of yellow food coloring.  If the mixture is clumpy, microwave it for 15-20 seconds (make sure it doesn’t get too hot, or it will melt the set gelatin). 

Spoon in a teaspoon or two of the yellow milk gelatin mixture into the mold cavities.  You can fill to the top.  Refrigerate until fully set.  These little beauties can be made a day in advance. 

To serve, unmold.  

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Jellied Eyeballs (non-alcoholic)

Eye See U!  Jellied Eyeballs gaze out of their little cupcake wrappers . . . . 

This picture cracks me up. I love the glistening little eyeballs in the cupcake wrappers - its a juxtaposition of so warped and so sweet . . .

Those who have been following the blog for a while will recall that this is our second Halloween pass at the eyeball theme - last year we featured an adult, full blown alcoholic Kamikaze jelly shot recipe. Feedback was that a non-alcoholic version would be great for children's Halloween parties, so here it is.  The recipe is simply . . . white cranberry or white grape juice with plain gelatin.  Kinda deceptively healthy, isn't it?  You could also use 50/50 lemon-lime soda and juice . . .


Our technique has gotten sharper too - use of our trusty half-hemisphere mold ups the optical creepiness factor tenfold!

Hope you enjoy!

Cheers,

Michelle

Jellied Eyeballs

Implements:  cotton swab or small paintbrush, 1/2 inch diameter round cookie cutter, a little PAM or vegetable oil (for the molds), paper towels
Pan: hemisphere mold (1 mold, 15 cavities), two small dishes (mini-loaf pans work well)

Ingredients:

3 cups white cranberry or white grape juice
4 envelopes Knox gelatin
Green and Blue food coloring

Prepare the hemisphere mold.  Spray a little PAM on a paper towel, and wipe each mold cavity.  Then, wipe each mold cavity with a clean paper towel.  This will leave the very slightest residue which will assist in unmolding but won't effect the taste of your jelly shots.  (Note, if you are substuting agar agar for gelatin, it is unnecessary to prepare the molds.  Agar agar won't set in the presence of oil - but don't worry, you won't need it - agar agar unmolds very cleanly!)  


Place juice in saucepan and sprinkle with gelatin.  Allow to soak for a minute or two.  Heat over very low heat until the gelatin is dissolved.  (About 5 minutes.)  Remove from heat.


You will need two 1/2 cup portions of the gelatin mixture for the "iris" portions of the eyeballs.  Pour one into each mini loaf pans. Add a few drops of food coloring in desired eye colors (we used blue and green) into each, mix well. Place pans in freezer, allow to quick set (approximately 15 to 20 minutes), until firm but not frozen. 

Reserve the remaining gelatin mixture in container on counter. 

When the the colored gelatin has set, cut out circles with the small 1/2 inch diameter cookie cutter (these will be the “irises”). Transfer the colored circles to a non-stick plate or cookie sheet. Dab a round dot in the center each using the blue food coloring. Place the plate in the refrigerator and allow the food coloring to set for a few minutes (until no longer shiny). 

Check the reserved gelatin mixture.  It should be room temperature, but not set. 


Spoon about a teaspoon of gelatin into each mold cavity.  Retrieve the colored gelatin circles from the refrigerator.  Place one in each mold cavity, dot side down.  Fill to the top with the remaining gelatin mixture.  Chill mold in refrigerator, until fully set, several hours or overnight.  


To serve, unmold and garnish as desired.  


Yield: 15 jellied eyeballs

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Pear Cosmopolitan Jelly Shot

Jewel-shaped bites of Pear Cosmopolitan - perfect for a "Girl's Night In" . . .

A new barkeep/mixologist friend mentioned in passing concocting a pear cosmopolitan via a swap of cran for white cran and orange vodka for pear flavored.  Being crazy for all things pear, we couldn't resist a little experimentation with our existing cosmo jelly shot recipe.  The result is a not-too-sweet, mild and undeniably nosh-able jelly shot!


The jewel shaped jelly shots pictured above were set in a specialty ice cube tray.  Although the end result is really cute, it was a bit difficult to achieve.  The tray is constructed with a constrictive band around each mold cavity, which differs from a normal ice cube tray or silicon baking mold.  No problem if unmolding a hard ice cube, but jelly shots are a bit more yielding and delicate.  Not surprisingly, several jelly shots were maimed in the initial unmolding process.  This difficulty was remedied with a few discreet cuts to the upper band of the tray.  (I filled the trays up with water after the cutting/unmolding, and leakage was almost nonexistant - so I definitely plan to use the trays again.)  Kerekes also distributes a very nice faceted jewel mold which I have used in the past with good results.

Another serving option is to set the jelly shots in a loaf pan, cut into squares, and garnish each with a sliver of pear.

Enjoy!

Cheers, Michelle

Pear Cosmopolitan Jelly Shots

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

Ingredients:

• 1 cup white cranberry juice cocktail
• ¾ cup pear flavored vodka (we used Grey Goose)
• 1/8 cup frozen limeade concentrate, thawed and strained
• 1/8 cup water
• 1/4 cup Cointreau
• 2 envelopes Knox gelatin (if using molds, add 1/2 envelope additional gelatin.  1/2 envelope equals about a teaspoon of gelatin powder.)  
• Sliced pear for garnish, if desired

Pour cranberry and lime juices into a saucepan and sprinkle with gelatin.  Allow to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the liquors, making sure to fully incorporate.  Pour into pan, and chill until set, several hours or overnight.

To serve, cut into shapes.  Garnish with sliced pear, if desired.  Makes 18 to 24 shots.

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Rainbow Cherry Jigglers

Rainbow Cherry Jigglers, ready to party!

When serving jelly shots at mixed gatherings, I like to also provide some kid-friendly non-alcoholic options.  Often its simply multicolored layered jigglers, or a juice-based gelatin molded into a fun shape.  I recently ran across these adorable Roland brand rainbow-hued, flavored maraschino cherries

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French 75 Jelly Shots

French 75 Jelly Shot, served in a tiny appetizer cup with champagne on the side, of course . . .

The onset of fall finds me in a state of complete denial.  As such, I am disregarding the autumnal equinox to present this year's final installment of end of summer cocktail favorites translated into cocktail jellies.  It is fitting that this last nomination hails from JSTK fan and noted gelatine expert, the dashing Mr. M, who penned the following from his gorgeous patio in the south of France:

I think this [cocktail]  may be appropriate for a range of reasons that you will no doubt remark.

The cocktail is a ‘French 75’ or just a ‘Soixante Quinze’ .

There seems to be a number of versions of its origin but I prefer the one where it was created in ‘Harry’s New York Bar’ in Paris during the first world war and named due it having a kick like a 75 mm Howitzer artillery gun, it was further popularized in the New York ’Stork Club’.

Its first appearance in a cocktail recipe book was apparently in ‘The Savoy Cocktail Book’ published in 1930 (still in print apparently) written by Harry Craddock, a famous barman, who left America during the prohibition and moved to the Savoy in London.

The recipe is Gin, Champagne, lemon juice and sugar.

So as you may recall Champagne is on my summer favourites list and is of course French and Gin is also on my summer favourites list and is predominantly English (although I believe invented in Holland and the name derives from French), and the cocktail seems to have American parentage, all rather appropriate I thought, what better way to end the summer?

Now I admit I didn’t know the history until I did a little research but I love the cocktail and found its history is rather engaging and inclusive.

Here’s a little more detail:

http://www.smallscreennetwork.com/video/46/french_75/ 

Bet you wish you hadn’t asked J

[signed, The Dashing Mr. M.]

Yes on all counts, Mr. M.!  The French 75 IS the perfect cocktail to end the summer, for all the reasons listed above.  Quite perfect indeed for end of summer sipping/nibbling on one's patio overlooking the Mediterranean, one's deck in Minneapolis or wherever one enjoys the the last flowers of summer amid the first changing leaves.  

Recipe follows for the jelly shot version of the French 75 (note we didn't use fresh lemon juice - a must for the liquid version of the cocktail - as it can interfere with the jelling process, and we also dialed down the gin a notch - but we replaced it with more champagne!  Wheee!).  A similar brandy version of the French 75, which is quite delightful, is included in our upcoming jelly shot recipe book (although we now readily admit that gin makes a better summer cocktail, and gin also appears to be the most historically correct).  

Enjoy!   (And thanks a million Mr. M. for your nomination . . . )

Cheers, 

Michelle

The French 75 (with gin)

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

Ingredients:

• 1/3 cup lemonade concentrate (strained to remove solids)
• 1/3 cup water
• 2 envelopes Knox gelatin *
• 2/3 cup gin (Mr. M. suggests Gordons or Bombay Sapphire)
• 2/3 cup flat champagne, prosecco or other white sparkling wine **
• 1 tsp sugar (if desired)
• Lemon zest garnish, if desired (we prefer these to be ribbon-y and just for looks)

Combine lemonade concentrate and water in saucepan (and sugar if using).  Sprinkle with 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).  Remove from heat, and stir in the gin and champagne.  Pour into pan and chill until fully set, several hours or overnight. 

To serve, cut into desired shapes.  Garnish with lemon zest.  Makes 18 to 24 shots.  

* Note: if using a flexible silicon mold, as shown above, add 1/2 envelope additional gelatin (1/2 envelope equals about a teaspoon of gelatin powder).  A slightly firmer jelly shot is easier to pop out of molds.  


** Why flat champagne?  Using flat champagne results in a cleaner looking jelly shot - otherwise the champagne foams and bubbles when poured into the pan, and can leave a foamy residue on the top of the jelly shots unless skimmed off before chilling.  

  

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The Big Apple - Gelatin Pioneer Style (Liz Hickok)

Close up of Psychogeography of New York City, by Liz Hickok (photo by Kerry, a friend of the artist)

I was thrilled when I came across San Francisco based artist Liz Hickok and her dazzling gelatin cityscapes quite by accident, while searching (unsuccessfully) for instructions on making custom molds.  Although still clueless on the custom mold issue, I consider the expedition to be a success - who wouldn't after spending a little time on the Liz Hickok website?!!


Liz's latest installation, Mapping the Psychogeography of New York City (close up above) just opened on September 24, 2010 and will be on display at the Pratt Manhattan Gallery through November 6, 2010.   I hope to update this post with additional photos of this installation when available - it looks to be a stunner!  


Until then, allow yourself to be amazed and delighted by Liz's impressive existing body of work.  San Francisco, in Jell-o! (As an often homesick former resident of SF, the images of this city are my absolute favorites of the portfolio . . .  the Telegraph Hill Earthquake video is particularly haunting and beautiful.)  There is much to marvel over. . .   The White House, in Jell-o!  Godzilla Eats Scottsdale!   Enjoy . . . 

 Bay Bridge, 2005, C-Print, Liz Hickok

View From Alcatraz, 2007, C-Print, Liz Hickok

Cheers, 

Michelle

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Mimosa with Orange Flower Water

Mimosa Jelly Shots, cut with an oval cookie cutter and skewered with edible flower petals

The fourth submission for the End of Summer Cocktail survey is a no brainer.  It is so obvious in fact, that I can't believe this cocktail didn't make it into the upcoming Jelly Shot Test Kitchen Recipe book. (Good thing the recipe follows!)  So, without further aediu we present Mimosa Jelly Shot, a mildly alcoholic jelly shot, lovely on skewers, molded or cut into cubes.

Mimosa breaks two of my cardinal jelly shot rules:
1) don't gild the lily, and 2) strain to remove solids.  The Mimosa really takes to a little low-tech gilding, either in the form of muddling fresh herbs to infuse the juice, or as I have done here, adding a drop of orange flower water.  When it comes to rule number 2, straining, I'm not sure if its the texture of the word "pulp" itself that I don't care for, but if you haven't noticed that I am usually an absolute nut about straining, consider yourself warned.  Regardless, the Mimosa jelly shot benefits from retention of (. . . hmmm, how can I put this without using p-u-l-p . . . ) the "character" of the juice.

And speaking of juice, fresh squeezed is specified in the recipe - it really does make a difference.  (Honestly though, I buy the little bottles of fresh squeezed at my local supermarket, rather than juicing my own -  much more time effective.)  If using juice from concentrate - that's okay, just make sure its top notch.  If it tastes a little flat or sour, add a little extra sugar to the recipe, or a tablespoon of frozen orange juice concentrate if you have it handy.

Mimosa Jelly Shot
I ascribe to Ina Garten's garnishing philosophy- garnish according to the actual flavorings used in preparation of the item. Mimosa Jelly Shot contains a drop of orange flower water, and as such is garnished with flower petals (if only I had actual orange flowers, but I live in MN and its September . . . so no luck).  Another fun and delicious variation of the Mimosa is to muddle fresh herbs with the orange juice and omit the orange flower water - in that case, an herb leaf garnish would be adorable.  

Recommended Pan:  9x9 cake pan

• 1 1/2 cups fresh squeezed orange juice
• 1 tbsp sugar
• 3 envelopes Knox gelatin
• 1 1/2 cups champagne
• 1 drop orange flower water, if desired
• Edible flower petals for garnish, if desired

Pour 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.  Stir in the champagne.  Mixture will be foamy - don't worry, this will dissipate as the mixture sets.  Add the drop of orange flower water if desired. Pour mixture into pan  and place in refrigerator to cool. 

To serve, cut into desired shapes.  Garnish with edible flower petals, if desired.

Makes 24 to 32 jelly shots.   

Cheers,

Michelle

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White Wine Sangria Jelly Shots

White Wine Sangria Jelly Shot, a most amusing amuse-bouche ...

While I am working through some kitchen mishaps testing issues with the next Favorite End of Summer Cocktail submission, I thought I would nominate one of my very own favorites, White Wine Sangria.  Sangria itself is the simplest thing - a bottle of wine, fruit, juice, vodka, a liqueur and something sparkle-y for the top - but it always feels lavish ,even slightly decadent- just like a lazy end of summer afternoon.  Maybe its all the lovely drunken fruit?


I wanted to keep that same indulgent feeling, erring on the side of light and fresh in order to serve these White Wine Sangria Jelly Shot with brunch or a late lunch.  The jelly shots were prepared in a flexible silicon pyramid mold, with three tiny pieces of fruit placed in each mold cavity before setting.  (They would look just as nice set  in a pan and cut into cubes - my main goal was keeping the amount of fruit per jelly shot perfectly uniform - yeah, I'm like that.)  Each pyramid-shaped jelly shot was placed in an appetizer spoon, amuse-bouche style, with lots of finely chopped fruit along side.  (You really don't need a ton of fruit - only tiny segments/slices of everything, even the grapes - less than a tablespoon of chopped fruit is used to garnish each jelly shot.)  In keeping with the easy-going spirit of sangria, use whatever fruit and juice you have on hand - I used orange juice with chopped apples, oranges, red and green grapes, and raspberries.

Recipe follows.  (Note: If you are using a mold, up the gelatin by 1/2 envelope - a slightly firmer jelly shot will be easier to remove from the molds.)

White Wine Sangria Jelly Shots

Difficulty:  Easy

Recommended Pan:  1 lb loaf pan, approximately 8" x 4" (or flexible silicon molds)

Implements:  Muddler and a cocktail shaker

Ingredients

• 1 cup white wine (use what you have on hand, chardonnay, sav blanc, pino grigio, etc.)
• Chopped fruit, to fill cocktail shaker 1/2 full (I used lemon, lime, orange, and white and red grapes)
• 1/8 cup water
• 1/8 cup frozen lemonade concentrate (thawed)
• 1/4 cup fresh squeezed orange juice
• 1/4 cup club soda (or lemon lime soda, sparkling lemonade, etc)
• 2 1/2 envelopes Knox gelatin (1/2 envelope = about 1 tsp gelatin powder)
• 1/4 cup Cointreau
• 1/4 cup vodka
• Additional fruit for internal and external garnish, if desired

 Fill the cocktail shaker 1/2 full of chopped fruit, and muddle vigorously (set remaining fruit aside for garnish).  Add the wine to the cocktail shaker (note: no ice is needed), shake for a minute or so and set aside.  Pour water, lemonade concentrate, juice and soda 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 wine mixture (you should have about 1 1/4 cups of liquid), and stir into gelatin mixture along with the Cointreau and vodka. Pour mixture into loaf pan or molds. If desired, now is the time to add finely chopped fruit to the pan or molds.  Place in refrigerator to set (several hours or overnight).

To serve, cut into desired shapes or unmold.  If desired, garnish each shot with finely chopped fruit. 

Makes 24 to 32 jelly shots.

Cheers,  Michelle

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