Candy Corn Jelly Shot Mold

Candy Corn Jelly Shot Mold . . .  sweet mercy . . . so cute, so devour-able!  

Hello!  It's been a while.  Missed you all sooooo much!  Things have been a bit of a whirlwind.  And, unfortunately I accidentally locked Intern Doug in the Test Kitchen pantry on my way out, so he's been indisposed as well.  (Oh, stop - he's absolutely fine - those test kitchen shelves are well stocked to say the least!)  
Assistant Intern James has been AWOL as well, details unknown, apart from his hair being less blue than usual - and I truly don't know if that is a sign of an uptick or a crisis.  However, we are picking up a new intern over the holidays, Intern Max, and am hopeful this will resolve our staffing issues.

Anyway, during my sabbatical, many, many jelly shot thoughts have been thunk about the upcoming Jelly Shot Season, or as it is known in the ROW (rest of world), Halloween.  Last year, we had some fun with cute kid-friendly treats, but this year, I'd love to really do it up right!  Spooky, fun and boozy, that is!  So, in addition to some new recipes, we'll be featuring some twists on old favorites.

We started with a little remix on an old favorite, Candy Corn Jello.  Originally formulated hooch-free, this recipe adapts beautifully to a sweet, flavored vodka.  I would recommend a whipped cream variety (Pinnacle makes a nice one, and I have heard others do as well), as it's probably the closest taste to the tooth-achingly sweet candy inspiration for the jelly shot - but really vanilla, cake flavored, or even a little creme de cacao (clear, please, not the brown tinted!) would be lovely.

Hope you are all well.  I'll be back very soon with a brand new recipe and a bunch of fun remixes!  In the meantime, big, giant, squooshy XOXOX's to you all!

Michelle

Candy Corn Jelly Shot Mold (adult version)

Use a 3 cup mold, or a 9”x9” cake pan for this little guy.  I love a molded jelly shot, its kinda like a punchbowl!  Here’s the mold we used: mini Kugelhopf mold. 

Prepare the mold by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil.  Follow by wiping the mold with a clean paper towel.  This will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance.

Begin by preparing the milk layer.

Milk layer

• 2/3 cup water
• 2 envelopes Knox gelatin
• 1/2 can sweetened condensed milk (14 oz can)
• 1/3 cup whipped cream flavored vodka

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.  Next, stir in the vodka. 

Transfer the mixture to a microwave safe bowl.  Spoon 1/2 cup of the condensed milk mixture into the mold.  Set the remaining mixture aside.  (Cover the bowl with the remaining milk mixture with foil and wrap a towel around it to further conserve heat and keep the mixture fluid.)

Place the mold in the refrigerator and chill until set (but slightly sticky when touched), about 30 minutes.

While the milk layer is chilling, prepare the orange layer

Orange Layer

• 1/2 cup water
• 1 envelope Knox gelatin
• 1 box orange flavored gelatin dessert mix (sugar free dissolves faster!)
• 1/2 cup whipped cream flavored vodka

Pour water in a small saucepan, and sprinkle with the Knox gelatin.  Allow to soak for a minute or two.  The mixture may be a little thick initially, but will loosen up.  Heat over low heat until plain gelatin is dissolved, about 5 minutes.  Add the orange gelatin dessert mix and stir until fully dissolved.  Remove from heat and stir in the vodka. 

Pour mixture into a small bowl and refrigerate until the mixture has cooled to room temperature - this will probably take 15-20 minutes. 

Ladle gently over the set white layer.  Return the mold to the refrigerator and chill until set (but slightly sticky when touched, about 25 minutes.

When the orange layer is set (but slightly sticky when touched), unwrap the bowl containing the milk gelatin mixture, and stir in a few drops of yellow food coloring.  If the mixture is clumpy, microwave it for 10-15 seconds (make sure it doesn’t get too hot, or it will melt the set gelatin and cook off the alcohol in the vodka).

Gently ladle all of the yellow mixture into the mold, over the set orange layer.  Refrigerate until fully set – at least  6 hours, or ideally overnight, so the layers can fully bond. 

To serve, unmold and place on a pretty plate.  Visit our tips page for unmolding instructions!  (If you are using a cake pan, just cut into desired shapes.  Ideally, cut just before serving – the taste of the jelly shots will evaporate through the cut edges.  I don’t know why, but this does seem to be the case!)  

More »

Birthday Cupcake Jelly Shot

Birthday Cupcake Jelly Shot, anyone?  Make a wish!!!  

Oh, wait . . . no candles.  Sorry!  They melt the jelly shots.  Cancel that. . . 

And, well, it IS my birthday . . . ahem . . .later this week.  Because of this, as well as the release of UV Vodka's "white cake" flavor, I am declaring August as "Cake Month" at JSTK.
So, to be clear, the "Cake" designation is not solely due to my personal high maintenance issues and ongoing quest to turn my birthday into a double-fortnight holiday - it also happens to coincide with product release.  So, clearly, it is due to circumstance AS WELL AS vanity.  So much better!

Our first cake concoction is patterned after the Birthday Cake Cocktail, topped with whipped cream and a bazillion (or three - flowers, rods and tiny cirles) types of sprinkles to make a tiny bite-sized cupcake of a jelly shot.  "Why so many sprinkles," one might ask.  "Did the Sprinkle Factory blow up inside the Test Kitchen?"  In addition to the inevitable birthday adrenaline, it was admittedly my first time out with a pastry bag and tip.  The results weren't pretty.  Or, for that matter, ever remotely symmetrical.  The rainbow magic of several types/layers of multi-colored sprinkles both distracts the eye and tames the wily whip to somewhat more visually pleasing proportions.

And there you have it!  The Birthday Cupcake Jelly Shot!  Hope you enjoy!

XO Michelle

Birthday Cupcake Jelly Shots

Recommended Pan:  Peanut Butter Cup flexible silicon mold (click here to buy the mold on Amazon)

Ingredients:

• 2/3 cup canned pineapple juice (fresh won’t gel!)
• 2/3 cup cranberry juice cocktail
• 1 tbsp heavy cream
• 2-3 envelopes plain gelatin (your call, but use 3 if the jelly shots will be sitting out for a while, at your birthday party)
• 2/3 cup white cake flavored vodka
• Whipped cream and multi-colored sprinkles, for garnish, if desired

Prepare the silicone mold.  Lightly spray mold with non stick cooking spray.  Wipe off the excess spray with a paper towel.  A slight residue should remain, just enough to help unmold the gelatin, without affecting the taste or appearance.

Pour the juices and cream 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 vodka.  Pour into the molds, and chill until set, several hours or overnight.

To serve, unmold the jelly shots.  Pipe on whipped topping with a pastry bag.  Refrigerate until serving time.  Immediately before serving, top with the sprinkles. 

Makes 30 jelly shots.

More »

Bushwacker Jelly Shot

Bushwacker Jelly Shot, looking deceptively innocent in its tiny pleated cup . . . 

Those with a sweet tooth will be pleased with the Bushwacker Jelly Shot.  The cocktail inspiration is, of course, the Bushwacker Cocktail.  Technically, the Bushwacker isn't a dessert drink, but rather a beach or tropical libation - the unofficial cocktail of the island of St. Thomas.  What makes a drink a dessert drink, anyway?  If an octane rating is involved, the Bushwacker's two varieties of rum and myriad mix of liqueurs,  held together with the merest smattering of mixers, likely push it well over to the "beach/tropical" genre.
 Its well over appropriate levels for a proper dessert drink, yet lacks the fruit juice I consider key to the "tropical" category.  As such, it is my belief that the Bushwacker is in its own class - neither beach-y nor dessert-y, rather, a miracle of modern chemistry in composition and drinkability (or noshability if referring to the gelatin cocktail version).

The remarkable confectionery nature of this jelly shot (and make no mistake, it tastes like candy . . .) resulted in some liberties with the presentation.  AND GARNISH - sigh - it's true.   That IS Magic Shell drizzled on the top.  Forgive me, but there was no other way to get the chocolate on the jelly shot.  Melted chocolate is, well, WARM, and tends to go GREY in the refrigerator - very unfortunate on both counts.  The other option, gelled chocolate liqueur, isn't quite right either.  So, say what you will.  I used Magic Shell, it is pretty and tastes great and I will not be shamed - not one bit.  (Well, perhaps a smidge, but I'm nearly over it. . . at least until I consider that Toby Cecchini may be reading this and his heart may have just given out at the mention of Magic Shell.  However, as I am confident that Toby has better things to do than read this JSTK, fancy cocktail things involving homemade bitters and accoutrements, I will soldier on . . . )  Advisability aside, the ease of Magic Shell can not be argued: drizzle on, pop the jelly shots in the freezer for 30 seconds, and return to the refrigerator until serving time . . .

SO . . . not to change the subject, but I had a few guests in the JSTK photo studio this weekend.  The first is not a a guest, precisely . . . you must recognize this adorable auburn ponytail?

JSTK Annie behind the lens . . .

Its none other than our very own, long lost JSTK Annie, the first celebrity jelly shot photographer and foremost authority on same!  Look at JSTK Annie's gorgeous shot!

Bushwhacker Jelly Shot, a la JSTK Annie . . . 

Also, welcome Intern Bea (aka my Mom)!

Intern Bea took a turn behind the camera and cranked out this beauty!

Bushwhacker Jelly Shot, by Intern Bea

Hope you enjoy Bushwhacker Jelly Shot!

Cheers and XOXOX,

Michelle

Bushwacker Jelly Shots

Ingredients:

• ½ cup water
• 3/8 cup vanilla ice cream, melted
• 2 envelopes Knox gelatin
• ¼ cup Kahlua
• ¼ cup crème de cacao
• ¼ cup Bailey’s
• 1/8 cup light rum
• 1/8 cup dark rum
• 1/8 cup amaretto
• 1/8 cup Coco Lopez
• Magic Shell ice cream topper, for garnish, if desired

Pour water in saucepan, sprinkle with gelatin.  Allow gelatin to soak for a few minutes.  Add the melted ice cream.  Heat over very low heat until gelatin is dissolved, stirring constantly (approximately 5 minutes).  Once combined, stir in the Coco Lopez, rum and the liqueurs. 

Pour mixture into standard glass or non-reactive metal 1 lb loaf pan (approximately 8” x 4”).  Refrigerate until fully set (several hours or overnight). 

To serve, cut into desired shapes.  Drizzle with Magic Shell, and place in freezer for 30 seconds to harden.  Return to refrigerator until immediately before serving.  

More »

Gingerbread Martini Jelly Shots

Its the holidays . . . got gingerbread?  Gingerbread Martini Jelly Shots to the rescue!

As the holiday season is now well underway, I thought that you might enjoy a seasonal jelly shot libation!  Gingerbread Martini Jelly Shot is a sweet, creamy and subtly spicy treat, topped with a tiny dollop of whipped topping and a maraschino cherry segment.


I was after a very nostalgic look for this particular recipe, so set the jelly shots in a heavy cast aluminum teacake/candy mold which had a variety of adorable patterns, all in the same pan (Nordic Ware pan - click here for details).  Although wrangling the jelly shots out of the metal molds was a bit trickier than a flexible silicone mold, the end result was worth the effort!

This recipe could also be set in a standard 1lb loaf pan (about 8" x 4"), and cut into small squares.  (If a mold won't be used, feel free to reduce the gelatin by 1/2 envelope for a slightly more delicate jelly shot  . . . molded jelly shots need a little more body to unmold smoothly! )

Enjoy!  Back soon with more holiday fun!

Cheers, Michelle

Gingerbread Martini Jelly Shots

Ingredients:

• 1/3 cup Monin Gingerbread syrup
• 3 tbsp water
• 3 tbsp sweetened condensed milk
• 2 1/2 envelopes Knox gelatin (1/2 envelope equals about 1 tsp of gelatin powder)
• 1/2 cup vanilla vodka
• 1/2 cup Baileys Irish Creme liqueur
• 1/3 cup Kahlua coffee flavoured liqueur
• Whipped topping and maraschino cherry segments for garnish, if desired

Pour gingerbread syrup, water, and sweetened condensed milk into a small saucepan and sprinkle with gelatin.  Allow to soak for a minute or two.  Heat over low heat until gelatin is fully dissolved, about 5 minutes.  Mixture will be a bit thick.  When gelatin is dissolved, remove from heat.  Mix in the vodka first, then the Bailey’s and Kahlua, stirring well after to each addition to fully incorporate.  Strain to remove any un-dissolved gelatin solids. 

Pour into molds or pan.  Chill until fully set, several hours or overnight. 

To serve, unmold or cut into desired shapes.  Immediately before serving, garnish each jelly shot with a little whipped topping and a maraschino cherry segment. 

Makes 18 to 24 jelly shots.  


Unmolding Tips (metal mold):

• Allow gelatin to set until completely firm, preferably overnight.
• Before attempting to unmold, loosen the edges of the gelatin by pulling gently either with a clean fingertip or a knife dipped in warm water to loosen. 
•  Dip mold in warm water, just to rim, for 10 seconds (Don't dip for too long, as jelly shots can get a bit melty, losing the crisp detail of the mold.  If this happens, don't worry!  Just return the mold to the refrigerator for 20-30 minutes and try again!)  
•  Lift mold from water and gently pull gelatin from edge of mold with moist fingers. Invert the mold onto a nonstick cookie sheet, and give it a little shake.  Repeat the pulling, inverting and shaking process until all the jelly shots have been removed from the pan.   

More »

Helllloooooo Chai-tini!!

Dessert Jelly Shots in the Test Kitchen:

(clockwise from bottom left) Chocolate Martini, White Chocolate Martini,

Chai-tini, Grasshopper

We've been working on the dessert martinis this week, with excellent results.  Notably, the ellusive Chocolate Martini, White Chocolate Martini, and minty Grasshopper, as well as a brand new dessert-tini jelly shot, the Chai-tini. 

We first had a Chai-tini  cocktail after dinner over the holiday break.  (Ahem . . .now that you mention it, Yes, there was a fair amount of cocktail sampling over the holidays.  And No, that had nothing to do with our lack of posting!!!)  A heady combination of chai blended with ginger vodka, the Chai-tini warranted immediate gelatinization! 

First we recreated the original cocktail over several closed-door shaker sessions.  Then the recipe was tested and tweaked to arrive in its final gelatin form.  It was a tester favorite, and we have to agree . . . the Chai-tini Jelly Shot's dipped-in-cinnamon-sugar goodness is wonderful on its own, but complements the other dessert-tini jelly shots equally well.

Cheers,

JSTK

More »

Kir Royale-ly Pleased With Ourselves

Kir Royale cocktail

"Kir Royale?  Oh yes.  Lovely aperitif.  Friendly at holiday gatherings.  Nice with a cheese plate.  Shouldn't be a problem to gelatinize.," we said, with a tone excuding confidence and verve.  "Champagne base, plus creme de cassis . . . so simple!"

However, the first batch. . . . runny. 
The next . . . cement-y. 
Several additional attempts . . . equally unfortunate for a variety of un-palatable reasons.
The batch we wanted to take to the New Year's eve party . . . . . . huzzah! perfect on top, but WAIT - grainy on the bottom.   [sigh]

Finally, last week, a breakthrough in Kir Royale technology.  We feel like Mesdames Curie! Except without all the radiation of course.

Cheers,

JSTK

More »

Whats in a Name?

Sidecar Jelly Shots, posing with orange slice candies

Oh, how we love the Sidecar! This classic cocktail was reportedly concocted in the 1920's for a patron of a Paris bar - a patron commonly driven about in a motorcycle sidecar.

The naming convention for the Sidecar is a bit of a chicken-and-egg situation, and we can't quite get past it. Which came first? Did the patron's familiar jaunty perch in the motorcycle sidecar suggest the cocktail’s appellation? On the other hand, it is entirely possible that the name had more practical roots, as a certain number of the Sidecars results in a state wherein one is best deposited directly into a motorcycle sidecar for some fresh air on the drive home.

Either way, the Sidecar Jelly Shot lives up to its cocktail inspiration, lemony, liquor-y, and ever so slightly confectionary . . .

Cheers,

JSTK

More »

Let Us Eat Cake

Chocolate Cake Jelly Shot beckons from its raft of birthday candles

 

How could it be that the "Chocolate Cake Shot" was an unknown to us until JSTK Annie's recent conspiratorial gossip session (aka Happy Hour) with a favorite cohort?

For starters, JSTK Annie has for many years enforced a strict embargo against "drinks in small glasses", due to her waifish frame and tendency to completely overlook lunch.  Two other potential root causes for the ban include a run-in with tequila as a young lass, and, more recently, a family event called "Russia Night" which featured a delightful spread of caviar, smoked fish and well, lots and lots of tiny glasses of vodka (coriander infused!) on ice. 'Nuff said.

Thank goodness that weak wills bend.  That particular evening, JSTK Annie was but a reed in the wind.  Charming cohort ordered a chocolate cake - not of the molden lava variety - to share.  When one shot for each appeared, well, what could be done really . . . and what a fortunate occurance it was! YUM!

If you haven't tried one before, you should be aware of the three unusual things about the Chocolate Cake Shot: 1) it is not chocolate-y in color - it is in fact yellow;  2) it is served with the baffling accompaniment of sugar-coated lemon; and 3)  the shot tastes and smells EXACTLY like chocolate cake.  To paraphrase JSTK Annie, "The brain boggles!  Why, this must be gelatinized . . . and gelatinized soon!" 

And gelatinize we did!  The image above is from our first version of the Chocolate Cake Jelly Shot recipe - the shots are cut in the shape of tiny cake slices and couldn't be more adorable.  (We added layers of gelatinized chocolate liqueur for the "icing" . . .)  While the overall taste of the jelly shot was excellent, we found that with time in the refrigerator, the shots leeched vodka (horrors!) - an indication that the ratios of the recipe are just shy of spot-on and require further review.

Draft two of the Chocolate Cake Jelly Shot to be formulated soon . . .

Cheers, JSTK

More »

The Glamorous Grasshopper

Grasshopper Jelly Shots garnished with white chocolate

Recently, on the most perfect late summer afternoon imaginable, we attended an amazing wedding.  The ceremony was set in a forest glen that just happened to be in the bride and groom's backyard (just over the wooden bridge, on the other side of the koi pond . . .).  Pre-reception, guests sipped blended Grasshoppers (a favorite cocktail of the B&G) as the sunlight filtered gently through the oaks.  Just Delightful! 

Natch, when we were contemplating the creation of additional dessert jelly shots, Grasshopper Jelly Shot was at the top of the list.  Pictured above, this jelly shot is not just for after dinner anymore, but also suitable for serving at your afternoon wedding reception or tea with the Queen.

More »