Fire Breathing Dragons . . .

It's a little bit Spicy, it's a little bit Sweet . . . its Marie Osmond a Fire Breathing Dragon Jelly Shot!

Hello at long last.  I hope you all aren't too cross with me for lack of posting - have missed all of you terribly.  I was hoping to pin my lack of posting on Intern Doug and his maniacal-ly chaotic ways, but that would be wrong, wouldn't it?  Isn't that how things go in Corporate America?  Praise moves up the chain, and blame goes down?  Or do I have that wrong.  Oh well.


To depart for a moment from my limited grasp of corporate lore and vernacular (as well as my inappropriate, incorrect and unforgivable blame-shifting to staff), I thought I would share a little Miami-glam gem whipped up for the Miami New Times (click here for the full article).  Its a little bit sweet, and little bit SPICY - just like Intern Doug.  (Just kidding Doug!  We all know that you are a very dedicated and talented gelatin professional, and I for one greatly enjoyed your solo posts - the recipes and photos were divine!)  

Hope you all enjoy the Fire Breathing Dragon!  I am thinking that one could use jalapeno vodka in this recipe, and omit infusing with fresh jalapeno, however weighing the cost of a pepper versus a bottle (not to mention the shelf space) infusing seemed the way to go.

Cheers and XOXOXOX,

Michelle

P.S.  Cake Month I promised, and Cake Month you shall have.  New recipes to follow next week!  XO.

Fire Breathing Dragon (inspired by the Doraku restaurant cocktail in South Beach, FL)

The recipe below uses a standard non-reactive glass or metal loaf pan (about 4" x 8").  Click here (under Ensuring a Good Impression) for instructions on silicone molds!

• 2/3 cup mango vodka
• 1/8 inch thick slice of fresh jalapeno pepper (with seeds)
• 2/3 cup mango juice blend (used Ceres)
• 2 envelopes plain gelatin
• 2/3 cup peach schnapps

In a mixing glass, lightly muddle the jalapeno with the vodka.  Set aside.

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

Strain the vodka through thoroughly to remove any seeds, and add to the gelatin mixture with the schnapps.  Stir well. 

Pour into loaf pan or molds.  Refrigerate until fully set (several hours or overnight).  To serve, cut into desired shapes (or unmold).  Pin an orchid behind your ear and enjoy a jelly shot!  

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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.

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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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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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Dear Edina Liquors . . .

Monday's Purchases

Dear Edina Liquors,

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

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Oh the Glamour, Part II . . .

Aviation Jelly Shot, blissfully unaware of  its narrow escape from rampant authorial editorializing

In our last post, we covered the creative process and its sometimes unfortunate effects on our fashion choices, and but only touched on its effect on our grasp on reality/appropriate humor, etc.  (Don't worry, this is not a PG 13 post.)

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Oh the Glamour . . .

Hello there JSTK-ers, just a quick note from the Test Kitchen. We miss you and are looking forward to impending manuscript due date, after which life can return to a regular old frenetic pace, rather than a crazy lunatic frenetic pace.

Lest any of you picture Amy (aka JSTK Annie) and I awash in luxury and plushy bathrobes, sipping negronis as we bask in the creative process, weilding fluffy feather-quill pens to deliver our oh-so-eloquent Jelly Shotting thoughts to paper, I need to come clean and strip you of any romantic misconceptions of the author's life:

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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

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And now, an Important Safety Tip . . .

Dangerous Goods: Batch 1 Lemon Drop Jelly Shots

Most frequent of the JSTK Frequently Asked Questions (and we are 100% serious) is, "JSTK, can you find a way to put more alcohol in jelly shots?"  First, JSTK is all about the delicious, lovely, wiggly cocktail fun and not necessarily the octane of same.  However, since the topic of has been broached, rest assured that the JSTK jelly shots are plenty booze-tastic to start with. 

To illustrate, recall the classic Vodka Jell-O shots in the little plastic cup?  Now, remember the effects?  Yeoouch - we do. . .  The ratio of water to booze in a classic Jell-O shot is 3:1!  On the other hand, the vast majority of JSTK shots employ ratios similar to their cocktail inspirations - a 2:1 or 1:1 ratio of mixer to hootch.  Significantly higher than a classic Jell-O shot.  The moral of the story?  Don't be fooled - they only TASTE like candy . . . jelly shots are indeed cocktails!

Now back to the question of taste . . . its true that some alcohols may be gelatinized in their virgin state.  Other cocktails, including certain vodka-heavy drinks, may taste like heaven shaken with ice, but gelatinized . . . do not compute.  Which brings us to the Lemon Drop, and the to Lemon Drop Incident alluded to in previous posts.

We do taste and fret over each recipe (in all fairness, the liquid form the inaugural batch of Lemon Drop Jelly Shot was true to classic cocktail proportions and as bright and citrus-y as any we have had).  Once the mix is right, we proceed to gelatinization.  We also sample a tidbit of the shot immediately after the mixture set up.  We are like kids on Christmas - just can't help ourselves.  (Anyway, initially gelantinized batch 1 of Lemon Drop was yum.)

However, some how, some way, sinister forces congregated in the dark recesses of the refrigerator, penetrated the foil-covered Lemon Drop Shot pan, and concentrated the vodka taste exponentially, completely drowning out the shot's intended lemon and sugar crystal goodness.  And that, gentle readers, is how brave tester Shari came to: 1) consume a jelly shot that was rendolent of rubbing alcohol; 2) scorch the delicate insides of her mouth; and 3) earn the distinction of being the first (and only!) unfortunate victim of what is now commonly referred to (at least in JSTK circles) as Lemon Drop Syndrome (LDS for short). 

Finally, we are pleased to report that JS Annie (our intrepid photographer) is back in state from her travels.  Watch for her travel notes and perhaps a new Jelly Shot or two (we don't want to jinx it, however we think we are VERY CLOSE to perfecting the Sambuca!).

Cheers,

JSTK

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Ghosts of Jelly Shots Past

It's been a busy couple of weeks in the Halls of Gelatin - we have many noble jelly shots that haven't yet had a debut on the blog. Yesterday, in a shutter-click haze, I believe I declared myself the "Annie Liebovitz of Gelatin Cocktail Photography". It's obviously an extremely niche skill set.

I'm sorry Ms. Liebovitz. It was a moment of self aggrandizing madness. The hot lights and glamorous setting must have gone to my head . . . on the other hand, perhaps the second sample of the Key Lime Pie Martini shot had something to do with it?

Personal insanity aside, here are three favorites from the past weeks. We'll soon have the Flickr Photostream set up as well.

Bailey's & Coffee was a crowd favorite.

The Flirtini. Yes, that's a maraschino cherry inside the jelly shot! It looks and tastes brilliant!


A battalion of Tequila Sunrise Jelly Shots

Cheers,
JSTK

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