Yes, really . . . It's the Grape Ape

To contact us Click HERE
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.  

So They Say It's My Birthday . . .

To contact us Click HERE
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.

Yes, really . . . It's the Grape Ape

To contact us Click HERE
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.  

So They Say It's My Birthday . . .

To contact us Click HERE
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.

Lychee Martini Jelly Shot

To contact us Click HERE
Lychee Martini Jelly Shots, one for you . . . two for me!  
Hello everyone!  First, Intern Doug and I wanted to thank you for the amazing comments and feedback on the Jelly Shot Test Kitchen recipe book received via email, on the blog and Facebook!  Its so fun to hear from you!  We read (and treasure) each and every message and do our best to respond
- please bear with us if our reply time is less than speedy.  (And it is admittedly less than expedient, any way you slice it . . . )

Due to the crush of overdue correspondence, I will get straight to the point of this post, the Lychee Martini Jelly Shot.  Hope you are in the mood for a little delightful-ness!

XOXOX

Michelle

P.S.  Hope you have a batch of well-deserved jelly shots in the fridge today for dear old Dad (or any other fatherly types in your life)! 



Lychee Martini Jelly Shot

• 1/2 cup white cranberry juice cocktail
• 1 cup lychee juice (from a can of lychees)
• 2 1/2 envelopes Knox gelatin (1/2 envelope equals about 1 teaspoon of gelatin powder)
• 1/2 cup vodka
• 1/2 cup peach schnapps (or Cointreau for a less sweet jelly shot!)
• 6 chopped lychees, for garnish

Pour juices into a saucepan and sprinkle with gelatin.  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 vodka and schnapps. 
Pour into a standard 1 lb loaf pan (about 9” x 5”).  Refrigerate until fully set, several hours or overnight.  To serve, cut into desired shapes.  Garnish each jelly shot with a few pieces of chopped lychee, if desired.  

Getting Ready for the 4th . . .

To contact us Click HERE
July 4th Jelly Shot Mold - a punch bowl in solid form.   
And variegated patriotic colors!  Wheee!All it needs is sparklers and wheels!  
Hello all, just a quick note and a fun July 4th themed recipe!  I will be attending several different events this year, and will of course be bringing jelly shots.  The events range from casual and fun to a little fancier, and so will the jelly shots.


Hope you enjoy the first installment of a Jelly Shotting July 4th!  I am absolutely mad for the whole variegated color scheme . . . and don't get me started on molds - so fun! A punch bowl in solid form!  Wheee!

XO Michelle

P.S. To make a kid-friendly version, just swap out the booze for flat lemon-lime soda, or even plain water! 



July 4^th Variegated Jelly Shot Mold
Blue Layer2 boxes berry blue gelatin dessert mix (3.1 oz)1 1/2 cups water2 envelope plain gelatin1 cup flavored rum or vodka
Red Layer2 boxes raspberry, strawberry or cherry gelatin dessert mix (3.1 oz)1 1/2 cups water2 envelope plain gelatin1 cup flavored rum or vodka
White Layer2 ¾ cups water6 envelopes plain gelatin3/4 cup sweetened condensed milk1 cup flavored rum or vodka1/2 cup white crème de cacao (or white chocolate liqueur)
Directions:Lightly spray  bundt pan or gelatin mold (10 cup volume) 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.
Have 9 clean bowls ready to prepare your layers. 
Prepare the red and blue layers, in separate pans.  Pour the gelatin dessert mix into medium-sized bowls.  Pour the water in a small saucepan, and sprinkle each with the envelope of plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Pour the warm water/gelatin mixture into the bowls containing the gelatin dessert mix.  Stir until dissolved (about 2 minutes each).  Remove from heat.  Pour in the liquor, and stir well.  Set aside and prepare the white gelatin.    
For the white gelatin, pour the water into a saucepan and sprinkle with the 6 envelopes of plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Stir in the sweetened condensed milk.  Remove from heat, and stir in the liquors.  Set aside. 
Grab the 9 clean bowls, and prepare the layers by mixing gelatin as shown in the chart below. 

Layer	Mixture
1	1 ½ cups blue
2	2/3 cup blue & 1/3 cup white
3	1/3 blue & 2/3 white
4	1 cup white & 1 tbsp blue
5	1 cup white
6	1 cup white & 1 tbsp red
7	1/3 cup red & 2/3 cup white
8	2/3 cup red & 1/3 cup white
9	Remaining red gelatin

Add the first layer to the prepared mold.  refrigerate about 15 minutes or until gelatin is set but not firm (it should stick to finger when touched.)  Gently spoon the gelatin for the next layer over the set gelatin, and return the pan to the refrigerator for about 15 minutes.  As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more are added to the mold.
Repeat steps with remaining gelatin layers, for a total of 9 layers.  If you find the gelatin is setting up before its ready to go in the mold, just microwave for 5 to 10 seconds and stir well before adding to the mold. 
After completing all the layers, refrigerate the gelatin 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 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. 
Serves 24.

Getting Ready for the 4th . . . continued

To contact us Click HERE


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.  

Orange Meringue Jelly Shots . . . (a Jelly Shot by Intern Doug!)

To contact us Click HERE
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.

So They Say It's My Birthday . . .

To contact us Click HERE
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.

"Chocolate Frog" Jelly Shots

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"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.  

"Polyjuice Potion" Jelly Shots

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Polyjuice Potion Jelly Shots are creepy, spooky Potter-rific fun . . .
Another Potter-themed jelly shot for you!  These slightly creepy gelatin extravaganzas are made with pineapple juice, pineapple vodka, ginger ale and lime sherbet.
(To make for the kids, just omit the vodka and replace with additional soda or juice.)  Partially setting the gelatin mixtures partially set before adding to the pan provides a ghastly bubbly-potion effect.

Happy Pottering!

XO Michelle

Polyjuice Potion Jelly Shots

Ginger Ale mixture
1/2 cup ginger ale
1 envelope plain gelatin
1/2 cup ginger (or pineapple) vodka

Pineapple mixture
1/2 cup canned pineapple juice (fresh won't work - the enzymes in fresh pineapple interfere with the gelatin)
1 envelope plain gelatin
1/2 cup pineapple vodka

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

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.  Stir in the vodka.  
• 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.  Stir in the vodka.  
• 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.)

Prepare a standard 1lb loaf pan about 8" x 5", glass or non-reactive metal) by spraying with a little cooking spray and then wiping out with a paper towel.

Give each mixture a quick stir.  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 serve, cut into rectangles.  Makes about 18 jelly shots.

Hawaiian Shirt (Tropical Dream Jelly Shot)

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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, one little ugly divorce and you're disavowing the help and support provided by JSTK to your 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 a former intern.' But really, it's not wounding, just kinda pathetic and sad on your part. JSTK readers, check out the article. Good luck girls. 

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.  

Summer Ginger Smash (another gorgeous Jelly Shot by Intern Doug!)

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Summer Ginger Smash - the best cocktail ingredients, including fancy rum and maraschino liqueur, held together with the barest smattering of mixers.  
I am away this week, so Intern Doug is manning the Test Kitchen solo . . . or so I thought.  Apparently, Intern Doug has been doing some hiring in my absence!  I was not sure whether to be proud of his initiative or frightened by his bold staffing moves until I saw Summer Ginger Smash -
the super fab pineapple and rum infused collaboration with new Assistant Intern James!  Well, perhaps its time to slacken Intern Doug's leash a notch.  (Oh, and lest I forget, welcome aboard Asst. Intern James!!)


Thanks guys for the hard work, wonderful recipe and beautiful photo!  (oh, and, Doug, I'll see you in my office upon my return . . .)


XO Michelle


P.S.  The cocktail inspiration for this jelly shot was taken from a recipe in the gorgeous and inspiring

Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined - a book we Love Love Love, and also adore.  

Summer Ginger Smash
A quick word from Intern Doug: I enlisted brand-spanking-new Assistant Intern James to craft this delectable delight.  Finding exactly the right ingredients and quantities for this jelly shot proved to be quite challenging.  However, after much perseverance, we are proud to bring this Ginger Smash recipe to the Jelly Shot Test Kitchen.
Difficulty:  Moderate
Recommended Pan:  1-pound loaf pan (approximately 8” x 4”/20 x 10 cm)
Implements:  Muddler
Ingredients

• 1/8 cup canned pineapple juice (fresh pineapple juice won’t gel)
• 1/4 cup Bakers Ultrafine Sugar
• 12 thin slices of Ginger Root
• 1/2 cup water
• 1/4 cup lime juice
• 2 envelopes Knox gelatin
• 1/4 cup Maraschino Liquor
• 1/4 cup Apfel – German Apple Schnapps
• 3/4 cup 10 Cane Rum
• Thin sliced Pineapple and crystalized Ginger strips for garnish, if desired (recipe below)

Cut 12 thin slices of ginger root and muddle with 1/4 cup of Maraschino liquor and strain.   Add the Apfel and 10 Can Rum and set aside.  Pour water, canned pineapple juice (fresh won’t gel), lime 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.  Add the Maraschino muddled mix, Apfel and Rum 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 thin slices of crystallized Ginger strips if desired.
Makes 18 to 24 jelly shots.

So They Say It's My Birthday . . .

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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.

Fire Breathing Dragons . . .

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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!  

5 Tips On Jello Shot Consuming Technics

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   Hello, my friends! Let's talk about some useful tips on adjusting your jello shot recipe result's "getting-it-out" technics. Some of them can save you time and nerves, really :)

   One of the funniest things that can happen, is taking jello out of the container.

1. When using plastic or glass containers, just be sure, that it is easy to consume :) Try to get containers with lids to turn cups upside down in refrigerator.
2. Another good way to consume is to heat it for a while (30 sec.), so that edge part of jello is melted a bit.
3. Paper cups are fabolous from the point of pressing the bottom side. Not so good looking, though :(
4. Pam spray can also be useful. Thin coating before filling them in and jelly will then slip like on ice when you pull it out :)
5. Provide people with spoons, in case other methods do not work :))

   Have a nice party and keep checking Jello Shot Recipe Blog for a different stuff!

A Bit of a Jello Shot History

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Old men say: "Without knowing the past, we cannot be successful in future". Should it be taken into account by Jello Shot Recipe blog? Sure :)

It is widely considered that Tom Lehrer was the first inventor of jello shots. It is wrong actually :) The story is quite curious though.

He was in the military and lack of the alcohol was a problem for a good party. No problem - he just took famous Jell-O gelatine and some drinks. One of the good jello shot recipe was vodka plus orange Jell-O (tasty!). That's unbelievable, but guards have let them in to the naval base as nothing like this was ever known!

Let me give you a quote from The Remains of Tom Lehrer:

In 1955 Tom had a different sort of business to take care of -- the U.S. Army. The draft was very much alive during the '50s, and most able-bodied young American men saw military service sooner or later. 'I went into the Army for two years: January 1955 to January 1957. Believe it or not, I enjoyed it ... The only thing I did contribute to the war effort was vodka Jell-O. I was assigned to a naval base, even though I was in the army. We wanted to have a Christmas office party, but the rules forbade all alcoholic "beverages," so a friend of mine and I decided to confront this challenge. Of course there's plum pudding and the like, but you have to eat too much to produce any effect. So she and I experimented with various flavours of Jell-O, various alcoholic ingredients, and various proportions. Obviously, you can't experiment too extensively, because you soon lose your powers of discrimination, but we settled on vodka in orange Jell-O -- same recipe as on the box, only with vodka instead of the cold water. I have heard that daiquiris are good in lime Jell-O. We filled little paper cups with the final product, took them into the base past the guards, and nobody said anything. It was a very nice party.'

Great idea, isnt' it? But wait! Who was the first one then, you ask?

There is one outstanding book existing - How to Mix Drinks, or The Bon Vivant's Companion by Jerry Thomas, which is dated 1862 (!). It had plenty of cocktails and one jello shot recipe was just imperceptible. I made a screenshot of it, so you can prepare now the very first jello shot on your own :)

Punch, Orange/Lemon Jell-O - enjoy!

Margarita Jello Shot Recipe

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Today you can try a nice Margarita jello shot recipe. I would recommend either lime or watermelon Jell-O for that. Watermelon is more exotic, but not everyone like it.

Margarita Jello Shot Recipe

• 1 pack of Lime or Watermelon Jell-O
• 1 Cup of boiling water
• 1/2 Cup of beloved tequila (I'd go for Silver)
• 1/2 Cup of Margarita mix or sweet-and-sour mix

   That will be sweet and sour with a nice tequila flavour on top. Enjoy!