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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Intern Doug's First Solo Flight . . .

Hello again . . . at long long last!  Thanks for your messages and notes while I was away, and apologies to those of you who stopped at JSTK over the last several weeks and were disappointed due to the lack of new posts.  (I MISSED YOU TOO!!!   Lots and lots . . . TONS upon TONS . . you have no idea!)  At any rate, I'm back with lots of new recipe ideas, and will begin posting them in the next week or so (timing naturally depends on the success of the initial trials of these new recipes).

Well, JSTK has not exactly been shuttered in my absence.  While I was away, Intern Doug sallied forth with his first solo jelly shot venture: a batch of Mandarin Cosmo Jelly Shots (click for recipe); start to finish; with no adult supervision!  Check out his photo journal:

Intern Doug's Solo Flight

Step 1: Don formal attire and gather the raw materials for Mandarin Cosmo Jelly Shots!

My Mission: Mandarin Cosmo Jelly Shots

Official Jelly Shot Test Kitchen formal wear . . . 

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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.

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What Beautiful Eyes You Have . . .

The Kamikaze Jelly Shot

The votes are for the favorite collegiate flashback cocktail!  By a landslide. . . the Kamikaze!  We had to have a little fun with the technique, with Halloween just around the corner . . .  As such, we proudly present  Kamikaze Jelly Shot Eyeballs!  Aren't they creepily adorable?!

Eyeball shaped Kamikaze Jelly Shots 

(giant ghoul hand sold separately)

(Recipe and eyeball technique instructions follow . . .)  If you're not in an optical mood, a plain cube of Kamikaze looks quite nice too!

Kamikaze Jelly Shots

2 cups vodka

1 cup water

½ cup Cointreau

½ cup Rose’s lime juice

4 envelopes Knox gelatin

(if desired, a teaspoon of simple syrup, Karo syrup or agave nectar may also be added to smooth out the flavors . . .)

Combine ingredients in pan on stove, heat over low heat until gelatin is dissolved (approximately 5 minutes). Pour into pan, chill until set. Cut into squares.

Makes one 9" x 9" pan, a 9" diameter round cake pan, or two standard loaf pans, approximately 36-48 shots depending on how you slice . . .

Halloween "Eyeball" Technique Primer

Ingredients:  1 batch of the Kamikaze Shot recipe (above)



Implements: ½ inch diameter round cookie cutter, 1 ½ inch diameter round cookie cutter, food coloring in blue, green and red, small paintbrush (or just use your pinky), small plates, a fork, paper towels

Prepare the Kamikaze jelly shot recipe as shown above. 

Pour two 2/3 cup portions of Kamikaze shot mixture into two separate bowls. Add a few drops of food coloring in desired eye colors (we used blue and green) into each, mix. Place bowls in freezer, allow to quick set (approximately 15 to 20 minutes).

Reserve ¾ cup of the shot mixture in container on counter. Pour remaining shot mixture into 9" x 9" square pan or 9” diameter round pan, put in freezer to quick set (approximately 15 to 20 minutes).

When set, remove the bowls of colored shot mixture from the freezer.  Cut out circles with the small 1/2 inch diameter cookie cutter (these will be the “irises”). Transfer the colored circles to a plate, paint (or dab with your pinky) a round dot in each using the blue food coloring, making a pupil in the center. Allow the food coloring to dry a minute or so (until no longer shiny).

Remove the pan of un-tinted shot mixture from the freezer when set. “Rake” the mixture thoroughly with a fork, forming small globules of gelatin.

Pour the reserved shot mixture into the pan of raked mixture, mix well. Insert the “irises”, painted side down, gently pushing them to the bottom of the pan, allowing enough room between each to cut out a proper “eyeball” with the larger cookie cutter. (You will likely have more “irises” than you can use– select the best ones and toss the rejects.)  Note: the surface of the shot mixture will be rough - not to worry, this rough textured side will face down, and the top of the shots will be smooth. 

Squeeze several drops of red food coloring onto a plate. Dab the food coloring into the crevices on the surface of the shot mixture with a paper towel, working in about a 2" x 2" inch sections. Gently wipe excess mixture off with a clean paper towel to remove excess red food coloring - the red food coloring should remain in the crevices only, giving your eyeballs a lovely "bloodshot" effect.

Return pan to refrigerator, allow mixture to set fully - at least 2 hours (can be made a day ahead). Cut out the “eyeballs” with the larger round cookie cutter - ideally just before serving to keep a clean round shape to your shots. Serve to initially horrified, eventually delighted guests. . .

Cheers,

JSTK

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Mojito Madness!

The beginnings of a Mojito Jelly Shot

Summer,  won't you stay a while longer?  JSTK is pulling out all the stops to keep the seasonal change at bay.  When we met last night to formulate new varieties for the test plates, Mojito was at the top of our list.  Consider it our version of an anti-rain/sleet/snow dance . . . 

Also attempted, the daiquiri  . . . in strawberry and banana.  Fresh fruit, we concluded, was a must. Strawberry has some potential.   Banana may be a bit tricky, due to a distinct translation issue.  Bananas were pureed, strained, and combined with the ingredients and proportions of a classic daiquiri (per author and Master Mixologist Dale DeGroff, aka "The Man" of  all things cocktail).  In a glass, blended with ice . . . gorgeous.  Gelatinized, however, nothing short of a Horror Show!  Back to the drawing board we go for a reformulation of the banana daiquiri . . . 

Speaking of Horror Shows, we are working on a jelly shot treatment for Halloween!  In the shape of EYEBALLS!  (Tester #5, this one's for you . . .)

Cheers, JSTK

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