Raspberry Marshmallow-tini Jelly Shots

I mentioned to a dear friend that I was working on a new jelly shot for Valentines Day. She indicated that she would rather eat glass than be subjected to another syrupy pink sentiment of a disingenuous holiday, from JSTK or otherwise. Or words to that effect (your dear M. has scrubbed them up a touch for publication on the interwebs).

So, the Raspberry Marshmallow-tini Jelly Shot, with its mended-heart motif is dedicated to those who may be hosting Anti-Valentines Day celebrations, or perhaps are just feeling a little shat upon in the romance department. It's cute, without being cloying - and tasty to boot.

We were after a sweet-tart effect, and as such chose Hangar One Raspberry vodka for the clear gelatin portion. This is just a beautiful vodka - tart, and flecked with little bits of berry. Hangar One makes one batch a year each June, when the berries are ripe. What better story is there than that? Genius. If you can find it, buy it. Otherwise, there are many other lovely raspberry vodkas out there. You may even have one in your cupboard already.

Regarding color, there are but a few times a year when we like to use food coloring at JSTK, and Valentines is one of them. We used McCormick's Neon shades, in pink for both layers.

If you don't feel like an art project, this jelly shot can be made in two layers, in two 1 lb loaf pans. Just chill the raspberry layer in the fridge until mostly set, but slightly sticky when touched, then add the slightly cooled marshmallow layer, and refrigerate for several hours or overnight and slice up for serving. You know the drill by now, dears ...

Full recipe and step-by-steps follow.

Happy Valentines Day and a big smooshy kiss from your Valentine,

Michelle

 Pan: Heart-shaped silicon mold (we used a 24-cavity Wilton silicon mold)

Prepare your mold by spraying lightly with cooking spray, and then wiping each cavity clean. The idea is to leave only the slightest residue of spray to assist in unmolding your jelly shots.  Place the mold on a sturdy, portable flat surface, such as a cookie sheet or cutting board.

Next, prepare the raspberry layer.  Pour the soda into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

Stir in the sweet and sour mix (or lemonade) and vodka.

Assess your need for food coloring, and if needed stir in a few drops of the pink or red food coloring. (Some vodka brands already have coloring in them and your mixture will not need any more – ours did - we used 3 drops of pink.)

Fill the mold cavities. Refrigerate the mold until the gelatin is set, and firm to the touch, about 2 to 3 hours.

Remove the mold from the refrigerator. With a small, sharp knife, cut jagged zig-zag breaks in each heart cavity, carefully removing one half. Try not to separate the other half from the edges of the mold. It’s a delicate procedure! Return the mold to the refrigerator.

Prepare the marshmallow layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two.

Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

Stir in the marshmallow vodka, white chocolate liqueur.

Assess your need for food coloring, and add if desired. (We used 1 drop of pink.) Allow the mixture to cool to room temperature, 15 to 20 minutes. 

Remove the mold from the refrigerator. Fill the empty parts of each heart cavity. Return the mold to the refrigerator and chill until fully set, several hours or overnight. Unmold just before serving. 

Raspberry Marshmallow-tini Jelly Shots

Raspberry Layer

• 2/3 cup lemon-lime soda (flat is best – avoids bubbles)
• 2 envelopes plain gelatin (we use Knox brand, each envelope contains about 2 tsp gelatin powder – each envelope contains enough to gel 1 cup of jelly shot liquid)
• 2/3 cup sweet and sour mix (or lemonade)
• 2/3 cup raspberry flavored vodka (we used Hangar One Raspberry Vodka) 
• Pink or red liquid food coloring

Marshmallow Layer

• 1 cup water
• 2 tbsp sweetened condensed milk
• 1 envelope plain gelatin (we use Knox brand, each envelope contains about 2 tsp gelatin powder – which is enough to gel 1 cup of jelly shot liquid)
• 2/3 cup vanilla flavored vodka
• 1/3 cup Godiva White Chocolate Liqueur
• Pink or red liquid food coloring

Pan: Heart-shaped silicon mold (we used a 24-cavity Wilton brand silicon mold)

Prepare your mold by spraying lightly with cooking spray, and then wiping each cavity clean. The idea is to leave only the slightest residue of spray to assist in unmolding your jelly shots.  Place the mold on a sturdy, portable flat surface, such as a cookie sheet or cutting board.

Next, prepare the raspberry layer.  Pour the soda into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes). Stir in the sweet and sour mix (or lemonade) and vodka.

Assess your need for food coloring, and if needed stir in a few drops of the pink or red food coloring. (Some vodka brands already have coloring in them and your mixture will not need any more – ours did.)

Fill the mold cavities. Refrigerate the mold until the gelatin is set, and firm to the touch, about 2 to 3 hours.

Remove the mold from the refrigerator. With a small, sharp knife, cut jagged zig-zag breaks in each heart cavity, carefully removing one half. Try not to separate the other half from the edges of the mold when removing. It’s a delicate procedure!  (If desired, set the gelatin remnants aside in covered bowl in the refrigerator - you can make a mosaic jelly shot later.)

Return the mold to the refrigerator.

Prepare the marshmallow layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

Stir in the marshmallow vodka, white chocolate liqueur. Assess your need for food coloring, and add if desired. (We used 1 drop of pink.)

Allow the mixture to cool to room temperature, 15 to 20 minutes.

Remove the mold from the refrigerator. Fill the empty parts of each heart cavity. Return the mold to the refrigerator and chill until fully set, several hours or overnight. If refrigerating overnight, be sure to tent the mold with aluminum foil. Otherwise, the hearts will shrink and dry up. (Goodness, it seems like there is a metaphor in there somewhere, doesn’t it?)

(If making mosaic gelatin from the remnants, retrieve the raspberry remnants from the refrigerator. Dice up a bit and place them in small container, evenly dispersed. Pour the marshmallow mixture over the top, refrigerate until set, and cut into cubes for serving)

Unmold just before serving. To unmold, simply loosen the edges by gently pulling away from the side of the mold with your fingers. Then pop each jelly shot out onto your serving platter.

Yield: 18 to 24 jelly shots

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July 4th Remix

July 4th? Jelly up!

Hi everyone! Getting ready to celebrate? Me too!

Here are a few fun ideas from Jelly Shot-ing Days Past for your festivities ...

Fruited Champagne Jelly Mold

Rock Candy Jelly Shooters

Sugar Cookie Pudding Shots

Variegated July 4th Jelly Mold

Happy fireworks and barble-queuing!

XO, Michelle

P.S. Here'e another groovy montage ... I love the format but Facebook doesn't. Thank goodness for Pinterest!

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Sugar Cookie Pudding Shots

Sugar Cookie Pudding Shots deserve a 21 Roman Candle salute! Mmm pudding....

Hi all, are you ready for Independence Day? It's soon upon us. I am not even the slightest bit prepared. But I do have a fun recipe for the holiday! These Sugar Cookie Pudding Shots are not only patriotic - they are also creamy, and tiny and just darn good - the amaretto gives them just the right cookie-ish flavor.

And yes, I'm a sucker for a pudding shot - with the tiniest edge of alcohol-taste (otherwise I would just eat a pudding cup). If you prefer lower octane, swap out 1/4 cup of the vodka for more milk.

And yes, its been several million years since my last post. Count your lucky stars (pun intended) that this is a blog about jellies and alcohol-infused shenanigans, rather than my life, which these days is prime fodder for a B-movie, cautionary after-school special or a Lifetime network miniseries, but little else. It's been just about everything,FEMA-style. I'm just waiting for the locusts to show up.

I should mention also that this post is sponsored by our lovely new friends at Sobieski Vodka. We used their vanilla vodka in the following recipe. Sobieski sent two giant boxes of booze  to try out (as well as groovy swag) so you'll be seeing their name. I'm quite impressed with Sobieski's flavored vodkas overall - the price point is ridiculous (in a good, low, highly affordable way), and it's good vodka.

Meeting adjourned. Happy Fourth. And talk soon.

XO, Michelle

Sugar Cookie Pudding Shots

Implements: shot glasses or other small recepticals

Yield: about 8 pudding shots, about 3 tbsp each

• 1 box (1.4 oz) white chocolate flavor instant pudding
• 1 cup cold milk (2%, 1%, skim – doesn’t matter)
• 3/4 cup vanilla vodka
• 2 tbsp amaretto liqueur
• 1/2 cup whipped topping (or whipped cream)
• Red and blue liquid food coloring
• Cookies or cute sprinkles for garnish, if desired

Pour the pudding mix in a medium bowl. Add the cold milk and beat for 2 minutes. (Don’t scrimp on the beating, or your pudding shots won’t set up and you’ll be emailing me 20 minutes before your party about what an evil, wicked completely unreliable person I am.)

Add the vodka, a 1/4 cup at a time, combining completely before each new addition. Stir in the amaretto and the whip.

Divide the pudding mixture equally into 3 bowls. Tint two of the bowls with the red and blue food coloring, until the pudding reaches the desired vibrancy. For me, it only took 4 drops of neon blue, but about 20 red.

Layer the colored puddings in tiny shot glasses or other recepticals, as desired. I used these shot glasses from Libby.

Click here for the recipe for the cute little patriotic star cookies. I couldn’t resist using them. They are so cute. The recipe will make several million tiny stars – so you’ll probably want to use only one tube of cookie dough and a wee little pan!

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Someone to Watch Over Me . . .

I always feel like . . . someone's watching me.  

Oh, silly me, it's just a gaggle of Blueberry-tini Jelly Shots!

Happy Halloween everyone!  Yes, I know . . . Eyeballs.  Again.  We did eyeballs last year, yes.  However one of JSTK's wonderful, adorable followers supplied a tip to make them ever so easy - using blueberries as the "pupil" of each eyeball rather than the "cut and paint" method of days gone by.  That, and there's a fab new Blueberry-tini Jelly Shot recipe to share.  So clearly, eyeballs needed another Halloween go!
  (I already am thinking about eyeball method tweaks for next year, so its fair to say that you, my loves, will have eyeball jelly shots in your collective future for some time to come . . .)  

The recipe came together in a snap.  I am inclined to give credit to the energy and enthusiasm of our little testing group, which included Intern Doug (natch!), artist Heidi Henderson (check out Heidi's work here - it's amazing!), and intrepid photojournalist Bob Crippa from Twin Cities' KARE 11.  We also tested a 50/50 mix of lemonade and blueberry vodka, which was really yummy as well - it just had a bit more bite than the final version, which is a little sweeter and more blueberry-y.

So have a sweet and spooky good time tonight!  I hope you get lots of candy and/or whatever other goodies rock your Halloween world  . . .

XOXOX

Michelle

P.S. I'll be posting a "pretty" version of the Blueberry-tini this week as well!  

Blueberry-tini Jelly Shots (ocular style)

Ingredients:

• 2/3 cup prepared lemonade (strained to remove solids)
• 2/3 cup lemon lime soda
• 3 envelopes Knox gelatin (increase to 3 if using molds)
• 2/3 cup blueberry vodka (we used Stoli)
• 15 fresh blueberries
• Food coloring, in desired “eye” colors

First, prepare a half hemisphere silicon mold with a light application of cooking spray.  (Click here for the mold we used!)  Wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.

Combine the lemonade and soda 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 dissolved, about 5 minutes. (Mixture may be a bit foamy, but this will diminish.) Remove from the heat and stir in the vodka.

Pour 1/2 cup of the gelatin mixture a bowl, and tint as desired with the food coloring - this will form the “irises” of the eyeball jelly shots.  Add 1 teaspoon of the tinted mixture into each mold cavity, and drop a blueberry into each.  Meanwhile, set the un-tinted gelatin aside, covered. 

Refrigerate until the tinted gelatin is set, but slightly sticky to the touch.  Remove the mold from the refrigerator.  Top off the molds with the untinted gelatin.  Return the mold to the refrigerator and chill until the eyeballs are fully set, several hours or overnight.  

To serve, unmold, loosen the edges by pulling away from the side of the mold, and pop each jelly shot out.  

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Polyjuice Potion Jelly Mold (non-alcoholic)

Polyjuice Potion Gelatin - set a cutesy little mold, garnished with smiling gummy worms . . .

Here's a quick remix of our old pal, Polyjuice Potion Jelly Shot.  And this one's non-alcoholic, for the kiddlos.  Looking for something more, well, BOOZETASTIC?  Don't fuss - just click here for the alcoholic version!


Massive spooky XOXOX's to you all!  M.

Polyjuice Potion Jelly Shots

Ginger Ale mixture
1 cup ginger ale
1 envelope plain gelatin

Pineapple mixture
1 cup canned pineapple juice (fresh won't work - the enzymes in fresh pineapple interfere with the gelatin)
1 envelope plain gelatin

Lime mixture
1/2 cup water
1 envelope plain gelatin
1/2 cup lime sherbet, melted

First, prep the mold (I used a 3-cup volume mini bundt pan) by lightly spraying with cooking spray.  Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance.  


Prepare the three gelatin mixes as follows:

• Ginger Ale: Pour the ginger ale in a medium saucepan.  Sprinkle with the gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).  Remove from heat.  
• Pineapple: Pour the pineapple juice in a medium saucepan.  Sprinkle with the gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).  Remove from heat.  
• Lime: Pour the water in a medium saucepan.  Sprinkle with the gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the melted sherbet.

Pour each mixture into a separate bowl and refrigerate until partially set.  (Just starting to change from liquid to solid - about 20 to 25 minutes.)

Give each mixture a quick stir.  It should be a thick, but still liquid.  Clumpy is fine for this method!! Drop alternating spoonfuls of the three mixtures into the pan, until all the gelatin has been transferred.  Refrigerate until fully set (at least 6 hours or overnight - extra time is needed for the gelatins to bond).



To unmold, fill a large container or sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the pan/mold.  Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds is usually a good start for larger molds, and 5 for individual). Dry the bottom of the mold with a towel and check the edges to ensure they have loosened up.  (If not, repeat the dip for just a few seconds.) Place your serving plate on top of the mold and invert.   

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Spiked Rainbow Jelly Mold

Spiked Rainbow Jelly Mold . . . CHECK!  Anyone have a bunny, ducky or two?  


Is anyone else a bit low on their Recommended Daily Allowance of bunnies, duckies, and rainbows?  Or maybe its just me.  Hmmm.  I'm currently a bit short on bunnies and duckies, but to make up for it, here's my all time favorite rainbow jelly shot extravaganza ever - the Spiked Rainbow Jelly Mold, inspired by a classic dessert (iconic even!).
"Spiked" or "virgin", Spiked Rainbow Jelly Mold is nothing short of a tabletop showstopper!.  In my "gelatin cocktail" version of the classic, I used a blueberry flavored vodka in each layer- the fruit flavor was off the hook yummy, with all the sweet, creamy multi-hued goodness of the original.


XOXOX


Michelle 

Spiked Rainbow Jelly Mold

• 4 1/2 cups boiling water, divided
• 6 (85 g) packages gelatin dessert mix (rainbow colors – red/strawberry or cherry, yellow/lemon, orange, green/lime, blue/blue raspberry and purple grape)
• 3 envelopes plain Knox gelatin (6 teaspoons of gelatin powder total)
• 3 cups flavored vodka or rum, divided
• 1 cup plus 2 tbsp vanilla yogurt, divided

Instructions:

Prep Time: 1 hr

Total Time: 4 1/2 hrs

Place the bottle of vodka in the freezer for several hours before beginning this recipe, to ensure potency!

Lightly spray bundt pan or gelatin 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 your gelatin, without affecting the taste or appearance.

Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin.  Allow gelatin to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Wisk in the first package of flavored gelatin.  Whisk for at least 2 minutes, or until completely dissolved.  (I find the sugar free mix dissolves much faster than the regular!).

Remove from heat.  Add 1/2 cup of the cold liquor, and stir to combine.

Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator.  Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched.  Very important – if the layers set up too much, the next layer won’t bond appropriated. 

Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended.  This cooling step is also important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!

Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator Refrigerate about 15 minutes or until gelatin is set but not firm (again, it should stick to finger when touched).  As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.

Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.

After completing all the layers, refrigerate the gelatin overnight.  (This will allow the layers to fully bond!)  

To unmold, fill a larger container or clean sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the mold cavities.  Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert.   Viola!

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Rainbow Cake Jelly Shots

Rainbow Cake Jelly Shot.  Its all about the rainbows.  And PINK frosting.  Sprinkles don't hurt either. . .

Quick post.  Because the prescription for a long holiday weekend is indeed F-U-N, because I loves youse . . . and also because of this jelly shot's overwhelming adorableness was so excited to share this CAKE-inspired jelly shot.  Check it out - hope you enjoy!  

XOXOX Michelle

Rainbow Cake Jelly Shots

Ingredients:

• ·         1 3/4 cups prepared lemonade
• ·         4 envelopes plain gelatin
• ·         1 1/4 cups cake flavored vodka (or sub vanilla or whipped cream vodka and a touch of amaretto)
• ·         2 tsp sweetened condensed milk (up to 4 tbsp is okay - use to sweeten to taste!)
• ·         6 small bowls (one for each color)
• ·         liquid food coloring
• ·         frosting and sprinkles, for garnish, if desired
• ·         flexible silicone mini muffin pan (cavity volume = 3 tablespoons)

Instructions:

Prepare the mini muffin pans by spraying lightly with cooking spray and then wiping clean with a paper towel. (This will leave a slight residue which will assist in unmolding without effecting the taste or appearance of the jelly shots.)

Pour lemonade into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low, stirring constantly, until the gelatin is dissolved (about 5 minutes).

Remove from heat, stir in the vodka and sweetened condensed milk.

Divide into 1/2 cup portions and pour into 6 separate bowls. Use liquid food coloring for rainbow colors (in this case: red, orange, yellow, green, blue, violet). (I wanted a very vibrant rainbow, so used 4 drops of liquid food coloring for each color. Feel free to amp up the food coloring as necessary.)

Spoon 3/4 teaspoon of the red gelatin mixture into the muffin pan cavities. Refrigerate until set, but still sticky when touched. (The first layer will take 20 minutes or so, subsequent layers will take less time.) Repeat with remaining colors.

Refrigerate overnight to allow the layers to fully bond.

To serve, loosen around the edges of each muffin cavity and pop out the jelly shots.

Immediately before serving, garnish with a small dollop of frosting and sprinkles (yeah baby!) if desired.

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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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Tropical Dream Jelly Shots

Hey Tropical Dream Jelly Shot - Jimmy Buffet called . . . he wants his shirt back!   

(Or perhaps it was Warren Buffett.  Oh, fiddlesticks - whats the difference . . . )

We were pleased as PUNCH (Hawaiian punch, that is . . . ) when Intern Tracy and Intern Amy stopped by the Test Kitchen on their cross country voyage (you can follow their trip on their blog 98squarefeet)!  After a bit of arm twisting, they agreed to collaborate on a jelly shot with me.  In their defense, the heat index was 100+ and it was difficult to contemplate doing ANYTHING.
We elected to choose a tropical drink as the basis for our jelly shot (all the better to use Malibu Rum - Intern Amy's favorite), however deconstructed it into layers to allow for a little visual mojo-tasticity, JSTK style. Slight modification of the floral technique used in the Grape Ape Jelly Shot resulted in a 3-hued pattern that resembles a Hawaiian print - quite appropriate considering the festive Caribbean vibe of this jelly shot's cocktail inspiration!

So what's it like being an Intern?  Here are a few photos from the Interns' day at the Test Kitchen:

Bright and shiny Interns Amy and Tracy reporting for duty! 

(Aren't they cute in their aprons?)

The flower shapes . . . 

Carefully floating the flower shapes in the Malibu gelatin solution . . . 

Suddenly, an inter-Intern dispute broke out . . .  my money's on Intern Amy - she's small but super feisty!

Hope you enjoy Tropical Dream Jelly Shots!  And thanks a million to Intern Tracy and Intern Amy for their hard work and creativity . . Happy Trails - I miss you both already and can't wait to follow your adventures on  98squarefeet!

XO Michelle

P.S. I'm writing this post script less than a year after the original post. Dear Interns Tracy and Amy, your sleazy cheat of a brother files for divorce from me and you're disavowing the help and support provided by JSTK to your own little jelly shot venture?  You lifted JSTK intellectual property straight out of the book and blog. I could say something pithy, like 'sharper than a serpent's tooth are the slights of former interns.' But really, it's not wounding, just kinda pathetic and sad on your part. (JSTK readers, check out the article. Recognize anything?) First, f*ck your plagiarist asses, secondly, good luck, girls.  Keep in mind also, JSTK enforces on copyright and trademark infringement, bitchez. Peace the f*ck out.

Tropical Dream Jelly Shot

Yellow Layer

• 1 cup pineapple juice
• 1 envelope plain Knox gelatin

Pour juice into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Pour into a standard 1 lb glass or non-reactive metal loaf pan and refrigerate until fully set (an hour or two). 

Blue Layer

• 2/3 cup pineapple juice
• 1 envelope plain Knox gelatin
• 1/3 cup blue curacao

Pour juice into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the blue curacao.  Pour into a standard 1 lb glass or non-reactive metal loaf pan and refrigerate until fully set (an hour or two).  Prepare Red layer.  

Red layer

• 1 ½ cups cranberry juice
• 4 envelopes plain Knox gelatin
• 1 1/2 cups Malibu rum
• 2 tbsp grenadine

Pour the juice into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the rum and grenadine, and pour mixture into a 9” x 9” glass or non-reactive metal pan.  Allow to cool to room temperature. 

Remove the pans with the set blue and yellow layers from the refrigerator.  Cut out desired shapes with small cookie cutters.  (I used a small flower shape, and cut the centers out with a clover – both the flowers and the clovers were used for the design.)  Gently float the cut shapes into the red gelatin mixture, and refrigerate until fully set (ideally overnight, to allow the layers to fully bond).  Don’t worry if some of the shapes sink into the gelatin - this will give your “Hawaiian print” a 3-D quality! 

To serve, cut into desired shapes.  Makes approximately 32 jelly shots.  

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"Chocolate Frog" Jelly Shots

"Chocolate Frog" Jelly Shots, preparing to hop off the tray. . . 

Just a tiny bit of Potter-inspired jelly shotting for you today.  The recipe is a variant of the Bushwacker . . . very chocolatey though and missing the coconut.  (Link for the delightfully creepy frog molds . . . )

For more Potter-rific fun (and you know you want it) see:

Butterbeer Jelly Shots

(AND, depending on how R&D goes today, it is possible I may have one more Potter-esque jelly shot trick up my sleeve for you!)

XO, Michelle

Chocolate Frog Jelly Shots

Ingredients:

• 1/2 cup water
• 2 envelopes Knox gelatin
• 3/8 cup vanilla ice cream, melted
• 1/2 cup chocolate liqueur
• 1/4 cup Bailey’s
• 1/4 cup vodka
• 1/8 cup amaretto

Directions: 

Prepare the molds with a light application of cooking spray.  Wipe the cavities clean with a paper towel.  This will leave a very slight residue which will aid in unmolding without affecting taste or appearance.  

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

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

To unmold, fill a larger container or clean sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the mold cavities.  Next, dip the bottom of the mold into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few more seconds. Place a nonstick cookie sheet on top of the mold and invert.  The gelatin frogs should drop right out.  Return the “frogs” to refrigerator until immediately before serving.  

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Orange Meringue Jelly Shots

The Orange Meringue Jelly Shot, Intern Doug's first solo creation!  

(Bravo, sir . . . three cheers and a TIGER for you!)

This is my first solo blog post! I just love my job. Michelle asked me to create a new Jelly Shot and there is just nothing more satisfying and fun than crafting a medley of ingredients that tastes and looks fabulous. I was especially pleased with how well the Orangecello and Countreau mixed so smoothly and created such a surprisingly deep range of orange flavors.
So here it is. I really hope you enjoy it!

Also, thank you for the wonderful reviews of the Jelly Shot Test Kitchen recipe book on Amazon. The support is appreciated so much!

Intern Doug

Orange Meringue Jelly Shots

Inspired by the much loved Lemon Meringue recipe (found in the JSTK recipe book) and Lemoncello’s sister drink Orangecello.  Combining the orange flavor of Orangecello with Countreau provides a wonderful depth of orange flavor.


Difficulty: Easy

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

Ingredients

• 1 cup orangecello liqueur
• 1/2 cup citrus-flavored (or Citron) vodka
• 1/2 cup cointreau
• 2 envelopes Knox gelatin
• For garnishment, 1 tsp chopped orange zest combined with 1 tbsp orange sugar, if desired 

Pour the Orangecello into a medium saucepan and sprinkle with 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. (Take care to use very low heat to avoid overheating the alcohol.) Remove from heat. Add
the couintreau and the vodka and stir into the gelatin mixture. Pour mixture into loaf pan or molds.
Place in refrigerator to set (several hours or overnight).

To serve, cut into desired shapes. Garnish with the orange zest/sugar mixture if
desired.

Makes 18 to 24 jelly shots.

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Fruited Champagne Jelly Shot

Fruited Champagne Jelly Mold simply SHRIEKS patriotic fervor -

 in the subtlest, most dignified manner imaginable . .  .

So, the second July 4th Party is a bit of a fancier affair.  Not that the variegated display of gelatinized patriotism concocted for Party #1 would  be un-welcome at this event.  We just wish to pull out our culinary stops in a somewhat more restrained manner
, as the guest of honor will be none other than the supremely dashing Mr. M., who has taken leave of his large, shaded patio in the south of France for an all-too-brief visit to the Midwest.

Fruited Champagne Jelly Mold should be perfect - sounds kinda sophisticated, is light and refreshing for a hot afternoon, and is not, too too boozy (important for this event as the champagne will likely be flowing and Intern Doug will be shaking and pouring French 75s until his arms seize up.)  The internal garnish of fruit (red berries! blueberries!) provides venue for a discreet display of nationalist pride, without bonking anyone over the head with such.

Happy 4th of July everyone!!  Wherever you are, enjoy the fireworks, and have a jelly shot for goodness sake!  (And welcome back to the prairie Mr. M. - it has been far too long and we have missed you terribly!!)

XOXOX

Michelle

Fruited Champagne Jelly Shot Mold

Implements:  3 cup non-stick mini-bundt pan (this is the one I used)

Ingredients:

• 3 cups champagne, sparkling wine or prosecco (divided)
• 4 tbsp. sugar
• 4 envelopes Knox gelatin
• 1/2 cup peach schnapps
• 1/2 cup fresh blueberries
• 8-10 large strawberries, sliced

Lightly spray bundt pan with cooking spray.  Wipe off the excess with a paper towel.  A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.

Pour 1 cup of the champagne and the sugar into a medium saucepan.   Sprinkle with the gelatin allow to soak for a minute or two. Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the rest of the champagne and the schnapps.

Pour 1 1/2 cups of the gelatin mixture into the prepared mold.  Refrigerate until the gelatin is the consistency of egg whites (15 to 20 minutes).  Stir in the blueberries and return to the refrigerator for 5 minutes.  Place the sliced strawberries on top of the blueberry/gelatin layer, pouring a bit of liquid gelatin in over each layer, until the mold is full.  (You may have a bit of gelatin left over.)  Refrigerate until fully set (several hours or overnight).

To unmold, fill a larger container or clean sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the mold.  Next, dip the mold almost to the edge into the warm water for 10 seconds. Dry the bottom of the mold with a towel.  Place your serving plate on top of the mold and invert.  The gelatin should pop out.  If not, return the mold to the warm water bath and repeat.  

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Grape Ape Jelly Shots

Despite its unfortunate moniker, the Grape Ape Jelly Shot looks 

darn cute sporting a crisp floral pattern . . . 

Well, Intern Doug has been at it again. He can barely be restrained! Doug's latest fresh-from-the-lab creation is the Grape Ape - a mixture of grape-flavored vodka, tom collins mix, and lemon lime soda, with an optional (but highly recommended) creamy layer. It's true that the cocktail inspiration for this jelly shot has a rather unorthodox name, however
my my hope is that you are taken in by this jelly shot's delicious taste and its subtle lavender hue! It is already one of my favorites!

In testing Doug's recipe, I did take a few liberties with presentation. His original version was a bit abstract, and as you all know by now, I positively freak out when presented with anything outside the boundaries of conformity.

To make the floral pattern, I first prepared the creamy layer and refrigerated it until fully set. Next, I prepared the grape layer, poured it into a loaf pan, and set it on the countertop for about 20 minutes, until it had cooled to room temperature. Using a cookie cutter, I cut 1" diameter flower shapes out of the set creamy layer, and proceeded to cut clovers out of the flower centers with a tiny aspic cutter. (Yes, it was an afternoon in OCD-land, and I found it delightful . . . ) The cut shapes were gently placed into the room-temp grape layer, and the pan was banished to the refrigerator overnight, to give the layers a chance to fully bond (kind of like your last corporate retreat!). This is what the pan looked like when it came out of the fridge. Doesn't it remind you of a hawaiian shirt?

If you lack an anxiety disorder, or just aren't in the mood for an art project, the Grape Ape may be prepared: sans creamy layer; with a separate creamy layer (just pour the room temp grape layer on top of the set creamy layer; or, Intern Doug-style, by dropping spoonfuls of the creamy gelatin mixture into a partially set grape mixture (in this instance, partially set equals about 20 mins in the fridge).

Hope you enjoy!

XO, Michelle

P.S. I neglected to mention previously that the grape vodka I used has a purple coloring, hence the lavender shade of this jelly shot!  I have been informed that many grape vodkas (who knew there were so many!) are clear . . . so if you want purple, use food coloring.  I recommend the purple in McCormick's Neon shades.  

Grape Ape Jelly Shot

Creamy Layer

• 1/2 cup cream
• 1 envelope plain Knox gelatin
• 1/4 cup sugar
• 1/2 cup vodka
• 1/2 teaspoon of vanilla

Pour cream into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Add the sugar and stir until dissolved.  Remove from heat.  Stir in the vodka and vanilla.  Pour into pan and refrigerate until fully set (about an hour).  Prepare grape layer. 

Grape layer

• 2/3 cup flat lemon-lime soda
• 2/3 cup Tom Collins mix
• 2 envelopes plain Knox gelatin
• 2/3 cup grape flavored vodka

Pour the soda and mix into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the vodka, and pour into pan.  Allow to cool to room temperature. 

Remove the pan with the set creamy layer from the refrigerator.  Cut out desired shapes with small cookie cutters.  Gently place the cut shapes into the grape gelatin mixture, and refrigerate until fully set (ideally overnight, to allow the layers to fully bond). 

To serve, cut into desired shapes.  Makes approximately 16 jelly shots.  

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Berry Punch Jelly Shot

Berry Punch Jelly Shot, a glistening convergence of many good things . . .

Hope everyone is doing well!  I'm a bit giddy.  The book officially comes out tomorrow! (Amazon.com has been shipping pre-orders early - yay!  I have heard from many of you that your books have arrived - hope you are enjoying!)  The thought of seeing JSTK right there on the shelf of my local bookstore is exciting!   Not that I have plans to rise at dawn and hit every bookseller in the Twin Cities metro - no, not all all . . .  Don't be silly.  That would be time consuming AND unbecoming. Besides, were I to embark on such a quest, Intern Doug would have absolutely nothing to to do tomorrow!  (Kidding of course.  Intern Doug has plenty to do - dishes, silicone molds to polish and floral aprons to iron.)


I posted this recipe over at Tablespoon.com a few months ago.  It's based on a really lovely punch cocktail - Winter Berry Punch (adapted from The Clover Club, original drink recipe here in the New York Times).  But the more I thought about it, this jelly shot would be equally yummy in warmer weather.  Why?  It's heaped with berries, which are seasonally warm weather fruits, it contains my springtime favorite -  elderflower liqueur - as well as sloe gin (a liquor which, like the jelly shot, is making a glam comeback!) . . . its so Spring-slash-Summer!  So I am relaunching the recipe here on JSTK, and redacting the the "winter" from it's name.  Hereafter, this jelly shot shall be known as "Berry Punch"!

Don't be afraid of the bundt mold.  I used a small (3 cup volume) bundt pan to set this jelly shot. Unmolding was pretty easy - I had a few issues the first time.  However, it was all user error.  I didn't loosen around all the edges before dipping, which led to a few tears - I promptly covered these up with berries, and no one was the wiser - at least not until I spilled the beans here on the JSTK blog.  (Or perhaps you suspected it was not all Swiss trains and soufflés here at the Test Kitchen?) The recipe could also be set in an 8”x8” or 9”x9” glass or non-reactive metal pan and cut into cubes. 
 Just also wanted to say thanks to all for your wonderful support, in all forms:  blog comments; Facebook notes and likes; and emails, for purchasing the book and especially for just showing up and looking at the blog once in a while.  It's awesome and makes me all warm and squooshy inside.  I confess my mad. mad love for each and every one of you!

XOXOXOX,

Michelle

Berry Punch Jelly Shot

Ingredients:

• 2 pints mixed berries (I used blueberries, raspberries and blackberries)
• 1 tsp lemon zest
• 1/3 cup sloe gin
• 1/3 cup creme de cassis (raspberry schnapps or Chambord would also work!)
• 1/3 cup St. Germain elderflower liqueur
• 2 cups ginger ale (flat)
• 4 envelopes plain gelatin

Directions:

Prepare a three cup volume mold (mini bundt pan) by spraying lightly with cooking spray and then wiping out with clean paper towels.  This will leave a slight residue to assist in unmolding without affecting the taste or appearance of the jelly shots. 

In a medium bowl, muddle half of the mixed berries (or smash with the back of a wooden spoon if you don't have a cocktail muddler). Add the lemon zest and the liquors, stir and set aside.

Pour ginger ale in saucepan, and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Remove from heat.

Strain the berry/liquor mixture, pressing the solids to remove all the liquid. Stir into the gelatin mixture.

Pour into desired pan or mold. Refrigerate until fully set (about 4 hours).

Liberally sprinkle water on the serving plate.  To unmold the gelatin, loosen it from the edges by gently pulling away from the sides of the mold with your fingers. Dip the underside of the mold in warm water (not hot) for about 10 – 20 seconds. Invert  the mold onto a serving plate, and give it mold a little shake. If necessary, return to the water for a second or two, and repeat the process.

To serve, garnish with the remaining berries, and allow guests to carve off slices. Serves about 12.

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Elderflower Mojito Jelly Shot

Elderflower Mojito Jelly Shots look fetching in floral print . . . 

Ah, spring . . . it makes the thoughts turn to . . . Elderflower liqueur?  Jelly Shots? Wait a second . . .  Well, maybe that's a bit off the mark for most, but its precisely what happened when Dolce&Gabbana queried JSTK about creating a jelly shot for their luxury magazine, Swide.com.
Such a fun project!  Click here to read the full article on Swide.com.  Recipe follows . . . Hope you enjoy. 

(And many thanks to Dolce&Gabbana - loved to work with you and hope to visit your beautiful Bar Martini in Milan sometime soon!)  

XO Michelle

Elderflower Mojito Jelly Shot

• 1 package fresh mint (3/4-ounce/21 g package about 50 mint leaves)
• 1/2 cup/120 ml white rum
• 1/2 cup/120 ml St-Germain Elderflower Liqueur
• 1/3 cup/75 ml fresh lime juice
• 1/3 cup/75 ml water
• 1/3 cup/75 ml simple syrup or agave nectar
• 2 envelopes plain gelatin (about 4 tsp gelatin powder)

Instructions:

Lightly muddle mint in a small bowl.  (Gently crush the mint with the back of a spoon if you don’t have a muddler!)  Add the rum and elderflower liqueur to the bowl and set aside. 

Combine lime juice, water and simple syrup/agave in a small saucepan.  Sprinkle with gelatin, and allow the gelatin to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat. 

Strain the mint-infused liquor into the pan and stir to combine. 

Refrigerate until fully set, several hours or overnight.  A few hours before serving, “paint” a floral pattern on the surface of the jelly shots with a paintbrush and food coloring.  (I used natural colors – while the colors are limited, I love to mix my own custom shades!) Return pan to fridge to allow the food coloring to set, about 2 hours. 

Cut into desired shapes to serve.  Makes 12 to 18 jelly shots.  

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