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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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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