11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Rainbow RDA
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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
Instructions:Prep Time: 1 hrTotal 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!
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 hrTotal 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!
Halloween Remix - Candy Corn Jelly Shot Mold
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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
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
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!)
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
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 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!)
Batty . . .
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News flash - a flock of glowing vodka tonic bats is headed your way !
We've gone absolutely batty. Why, you ask? Well, for starters, these cute little Vodka Tonic Jelly Shot bats would put anyone over the edge! The best part - no fancy schmancy chemical agents or additives are required for this little trick. Quinine, the active ingredient in tonic water, naturally glows under black light! (Oh, the wondrous things one learns on the InterWeb.)
This photograph was taken offsite, over at Intern Doug's. Quick survey - let's have a show of hands, please. How many of you are the least bit surprised that Intern Doug has black lights in his basement? (Me neither . . . )
I used a Wilton ice cube tray for the bat mold . . . here's the link. These would be just as groovy set in a pan, and cut into cubes for serving, or set in tiny shot glasses, etc. The black light is obviously the key component of presentation here!
Enjoy! And XOXOX,
Michelle
P.S. Why, yes, gin would be a lovely substitute for vodka . . .
Vodka Tonic Jelly Shots
Ingredients:
First, prepare the silicon molds with a light application of 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. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.
Combine the tonic, citrus juice, and sugar 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 will be very foamy, but this will diminish.) Remove from the heat and stir in the vodka.
Pour the gelatin mixture into the molds, and refrigerate until fully set, several hours or overnight.
News flash - a flock of glowing vodka tonic bats is headed your way ! We've gone absolutely batty. Why, you ask? Well, for starters, these cute little Vodka Tonic Jelly Shot bats would put anyone over the edge! The best part - no fancy schmancy chemical agents or additives are required for this little trick. Quinine, the active ingredient in tonic water, naturally glows under black light! (Oh, the wondrous things one learns on the InterWeb.)
This photograph was taken offsite, over at Intern Doug's. Quick survey - let's have a show of hands, please. How many of you are the least bit surprised that Intern Doug has black lights in his basement? (Me neither . . . )
I used a Wilton ice cube tray for the bat mold . . . here's the link. These would be just as groovy set in a pan, and cut into cubes for serving, or set in tiny shot glasses, etc. The black light is obviously the key component of presentation here!
Enjoy! And XOXOX,
Michelle
P.S. Why, yes, gin would be a lovely substitute for vodka . . .
Vodka Tonic Jelly Shots
Ingredients:
- 1 1/3 cups tonic water
- 1 tablespoon lemon or lime juice
- 1 tablespoon sugar
- 3 envelopes plain Knox gelatin (makes a firm jelly shot for setting in a mold. Decrease to 2 or 2 1/2 envelopes if using other methods to set, such as loaf pan or mini martini glasses. An envelope of plain Knox gelatin equals about 2 tsp of gelatin powder.)
- 2/3 cup vodka (citrus flavored is nice . . .)
First, prepare the silicon molds with a light application of 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. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.
Combine the tonic, citrus juice, and sugar 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 will be very foamy, but this will diminish.) Remove from the heat and stir in the vodka.
Pour the gelatin mixture into the molds, and refrigerate until fully set, several hours or overnight.
Halloween Remix - Polyjuice Potion
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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:
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.
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.
Someone to Watch Over Me . . .
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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:
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.
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
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.
8 Temmuz 2012 Pazar
"Fruitcake" Jelly Shots
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Where do you stand? JSTK says "yes" to fruitcake (in jelly form anyhows!)
Today Jelly Shot Test Kitchen conquers another love-it-or-leave-it holiday fixture. Fixture is probably an appropriate word, as the inspiration for this jelly shot can (and often does) multitask as a doorstop!
Yup, it's fruitcake!
UV Cake vodka lent a "pastry flair" to the base, with pineapple juice for fruitiness, and a bit of molasses and rum extract for old school festive flavor. Why not use actual rum you ask? I suppose one could, but I was after that ultra-concentrated rummy flavor only immersion in spirits provides to the cake. And in jelly shot form, extract is the best way to get there.
Also, I went with the fruit and nuts on top, rather than inside the jellies. This was for cosmetic effect more than anything. With the fruit inside, these aren't the prettiest. But on top, well, much cuter!
Anyway, hope you enjoy! Back with more holiday fun soon!
XOXOX
Michelle
Fruitcake Jelly Shots
Pan: I used this mold (which was beautiful, but definitely a 2-biter though, so you may want something smaller!). A standard 1 lb loaf pan will work great too. If using molds, be sure to prepare them per the Tips page for easy removal!
Pour into pan or molds. Chill until set (at least 4 hours, preferably overnight).
To serve, cut into squares, or unmold. Garnish with fruit and nut mixture. Plunk the jelly shots on your fanciest doily and enjoy!
Where do you stand? JSTK says "yes" to fruitcake (in jelly form anyhows!)Today Jelly Shot Test Kitchen conquers another love-it-or-leave-it holiday fixture. Fixture is probably an appropriate word, as the inspiration for this jelly shot can (and often does) multitask as a doorstop!
Yup, it's fruitcake!
UV Cake vodka lent a "pastry flair" to the base, with pineapple juice for fruitiness, and a bit of molasses and rum extract for old school festive flavor. Why not use actual rum you ask? I suppose one could, but I was after that ultra-concentrated rummy flavor only immersion in spirits provides to the cake. And in jelly shot form, extract is the best way to get there.
Also, I went with the fruit and nuts on top, rather than inside the jellies. This was for cosmetic effect more than anything. With the fruit inside, these aren't the prettiest. But on top, well, much cuter!
Anyway, hope you enjoy! Back with more holiday fun soon!
XOXOX
Michelle
Fruitcake Jelly Shots
Pan: I used this mold (which was beautiful, but definitely a 2-biter though, so you may want something smaller!). A standard 1 lb loaf pan will work great too. If using molds, be sure to prepare them per the Tips page for easy removal!
- 1 cup pineapple juice
- 2 envelopes Knox gelatin (or increase to 2 1/2 envelopes if using molds)
- 1 cup UV Cake flavored vodka
- 1 tbsp molasses
- 1 tsp rum extract (or to taste)
- chopped fruit and nuts for garnish, as desired (I used about half a cup total - you don't need much on each. I buy pre-chopped cuz I am busy. And lazy.)
Pour into pan or molds. Chill until set (at least 4 hours, preferably overnight).
To serve, cut into squares, or unmold. Garnish with fruit and nut mixture. Plunk the jelly shots on your fanciest doily and enjoy!
Tropical Jello Shot Recipe
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Hello, party-freaks! :) Winter is coming in some regions, snow is approaching and cold times are reality soon for many people.
Let's imagine, we are on a tropical island, relaxing on the beach :) Bored with the ordinary cocktails? Wonder, what should jello shot recipe look like?
Close your eyes! We are now on Hawaii, mate :) Here is a variation of Mai Tai cocktail.
Just pour Jello-O into boiling water, stir well until dissolved. Then allow to cool and add Rum there. Stir again and put to fridge.
Should look like picture from this post
Don't forget to stick a small cocktail umbrella into your jello shot :))
Hello, party-freaks! :) Winter is coming in some regions, snow is approaching and cold times are reality soon for many people.
Let's imagine, we are on a tropical island, relaxing on the beach :) Bored with the ordinary cocktails? Wonder, what should jello shot recipe look like?
Close your eyes! We are now on Hawaii, mate :) Here is a variation of Mai Tai cocktail.
Honolulu Mai Tai Jell-O
• 1 cup of boiling water
• 1/4 Light Rum
• 1/2 cup of Dark Rum
• 1/4 of cup pineapple juice (some advise to use canned only)
• Special "Tropical Punch" Jell-O or any other mixed fruit one.
Just pour Jello-O into boiling water, stir well until dissolved. Then allow to cool and add Rum there. Stir again and put to fridge.
Should look like picture from this post
Don't forget to stick a small cocktail umbrella into your jello shot :))
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Caffeine Jello Shot Recipe
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Jello shot recipe can also be without alcohol. Yes, you heard it. So, what is the point then? You can replace alcohol with caffeine. Something like a cool coffee replacement. Just follow below instructions:
That's it! Now you can fill in cups and put in the freezer. You can save a lot of time in the morning by just swallowing one of these caffeinated jello shots! :)
Jello shot recipe can also be without alcohol. Yes, you heard it. So, what is the point then? You can replace alcohol with caffeine. Something like a cool coffee replacement. Just follow below instructions:
Caffeine Jello Shot Recipe
• Choose a Jell-O flavour
• Grind caffeine pills with a mortar and pestle
• Mix caffeine powder and jell-o powder together. Stir.
• Add boiling water
• Stir until caffeine powder is completely dissolved
That's it! Now you can fill in cups and put in the freezer. You can save a lot of time in the morning by just swallowing one of these caffeinated jello shots! :)
Jello Shot Recipe Library On Your iPhone
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Hi there! Anyone having a party soon? :) Jello shot recipe blog is here to help. As usual, you know :)
As we have a 21st century here (yes, really!), then why not using its benefits? Old big books are going to grandma's shelves, we have Google today and other special services. Blogspot with a vast number of interesting blogs, for example :)
And let's go further in our mobility and knowledge hunger. Imagine, you are going to have a good party with music screaming and people dancing. And your computer broke down :) Friends don't know anything on these "tasty little things". Upsetting story, isn't it?
No :)
Grab your beloved iphone (or any other phone, actually :) and just open wedsite by the link below, which includes many delicious jello shot recipes for you to pick up.
Here is link - Mobile WebPage
So, iPhone has some benefits, definitely! :)
As we have a 21st century here (yes, really!), then why not using its benefits? Old big books are going to grandma's shelves, we have Google today and other special services. Blogspot with a vast number of interesting blogs, for example :)
And let's go further in our mobility and knowledge hunger. Imagine, you are going to have a good party with music screaming and people dancing. And your computer broke down :) Friends don't know anything on these "tasty little things". Upsetting story, isn't it?
No :)
Grab your beloved iphone (or any other phone, actually :) and just open wedsite by the link below, which includes many delicious jello shot recipes for you to pick up.
Here is link - Mobile WebPage
So, iPhone has some benefits, definitely! :)
7 Temmuz 2012 Cumartesi
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