blow pop martini jelly shots
the bramble jelly shots
butterbeer jelly shots
rainbow cherry jigglers
rainbow cake jelly shots
espresso martini jelly shots
berry punch jelly shots
elderflower mojito jelly shot
rainbow jelly mold
rainbow jelly shooter

Thursday, February 19, 2015

Blue Hawaii Jelly Shots


Oh, yes, jelly people, following is another blast from JSTK's press-rich archives. Blue Hawaii Jelly Shots - sweet, tropical, rum-soaked and BLUE.  Oh YEZ. The recipe appeared on Serious Eats in 2011, as promo press for the self-titled cocktail inspired jelly shot tome that rocked the culinary and pop culture spheres: Jelly Shot Test Kitchen - Jelling Classic Cocktails One Drink at a Time. (And by rocked I mean that a few people noticed it, wrote about it, and bought a few copies. This is also my cue to shout out a hale and hearty "hell yeah, bitchez!") And now recipe is here on the blog for your recipe perusing convenience.  I will continue rounding these press babies up as I discover them again and posting them to the blog.  Forgive my earlier raucous outburst. I have had a martini this evening, and no good can come of it.

XO Michelle


Blue Hawaii Jelly Shots

Ingredients

Blue Layer

  • 1⁄4 cup canned pineapple juice, strained to remove solids
  • 1⁄4 cup vodka
  • 1 envelope Knox gelatin
  • 1⁄4 cup blue curaçao liqueur
  • 1⁄4 cup white rum

Yellow Layer

  • 3⁄4 cup pineapple juice, strained to remove solids
  • 1⁄4 cup Lemon Syrup (recipe follows)
  • 1 envelope Knox gelatin

Lemon Syrup (FYI this makes a freaking ton of syrup - way more than needed for recipe)

  • 1 ½ cups water
  • 1 cup granulated sugar
  • 4 medium lemons, each cut into 8 wedges

Instructions:

Note:A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. In this case it would be 2 tbsp of concentrate, 2 tbsp water. Strain to remove any lemon pulp!

For the Blue Layer: Combine the pineapple juice and vodka 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 fully dissolved, about 5 minutes. (Take care to use very low heat, to avoid overheating the alcohol.) Remove from the heat and stir in the curaçao and rum. Transfer mixture to loaf pan or molds and refrigerate for at least an hour or until fully set.

For the Lemon Syrup: Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.

For the Yellow Layer: Combine the pineapple juice and 1/4 cup lemon syrup in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat and allow to cool slightly. Remove set Blue Layer from refrigerator, and ladle the yellow gelatin mixture over the top. Refrigerate until fully set, several hours or overnight.

To serve, cut into desired shapes or unmold shots.
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Wednesday, February 11, 2015

Pimms Cup Jelly Shots



OMG! It's our old friend, Pimms Cup (No. 1). Some of you may be experiencing some de ja vu as this recipe appears in the Jelly Shot Test Kitchen recipe book of classic cocktail inspired delights. HOWEVER, it was also published on Serious Eats and bon appetite sites back in 2011! (Ah, 2011. Book releases. Press. Good Times.) As such, we can share the recipe here with you on the blog as well, for ease of recipe reference.

But back to the recipe. Pimms Cup Jelly Shots is one of our all time favorites. We smile just thinking about it, let alone making a batch. So cute, so fun with its sweet little fruit bouquet -  a tiny bite of summer!

Cheers and XO!

Michelle

Pimms Cup (No. 1) Jelly Shots

Pan and Accoutrements: 1-pound loaf pan (approximately 8” x 4”), large cocktail shaker and cocktail muddler

Ingredients

  • 4 strawberries
  • 1 orange slice (about 1 inch), coarsely chopped
  • 2 large sprigs fresh mint
  • 1 (1-inch) piece cucumber, coarsely chopped
  • 3/4 cup Pimm’s No. 1 Cup
  • 6 ice cubes
  • 2/3 cup ginger ale
  • 2/3 cup lemon syrup (recipe follows)
  • 2 envelopes Knox gelatin
  • Slivers of cucumber, strawberry, orange, and mint for garnish if desired

Lemon Syrup:

  • 1 ½ cups water
  • 1 cup granulated sugar
  • 4 medium lemons, each cut into 8 wedges

Make the Lemon Syrup: Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.

Short cut: A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. Make sure to strain to remove any lemon pulp!

Muddle fruit together the strawberries, orange, mint, and chopped cucumber in a large cocktail shaker. Add Pimm’s and the ice cubes and shake vigorously. Strain liquid through fine mesh strainer and set aside (you should have approximately 2/3 cup of liquid).

Combine ginger ale and lemon syrup in saucepan in a medium saucepan and sprinkle with gelatin. Allow gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. Remove from heat and add the reserved Pimm’s liquid, stirring well to blend. Pour into pan and chill until fully set, several hours or overnight.

To serve, cut into rectangles. Add spectacular garnish. First, peel “ribbons” from cucumber using a vegetable peeler. The ribbons should be about 6 inches long for easy handling. Group the slivered fruit and mint as desired, and tie each bundle with a cucumber ribbon. Trim the ribbon ends to desired length. Place a fruit bundle on each jelly shot.



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Tuesday, February 10, 2015

Raspberry Marshmallow-tini Jelly Shots



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

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

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

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

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

Full recipe and step-by-steps follow.

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

Michelle


 Pan: Heart-shaped silicon mold (we used a 24-cavity Wilton silicon mold)
Prepare your mold by spraying lightly with cooking spray, and then wiping each cavity clean. The idea is to leave only the slightest residue of spray to assist in unmolding your jelly shots.  Place the mold on a sturdy, portable flat surface, such as a cookie sheet or cutting board.
Next, prepare the raspberry layer.  Pour the soda into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).
Stir in the sweet and sour mix (or lemonade) and vodka.
Assess your need for food coloring, and if needed stir in a few drops of the pink or red food coloring. (Some vodka brands already have coloring in them and your mixture will not need any more – ours did - we used 3 drops of pink.)
Fill the mold cavities. Refrigerate the mold until the gelatin is set, and firm to the touch, about 2 to 3 hours.
Remove the mold from the refrigerator. With a small, sharp knife, cut jagged zig-zag breaks in each heart cavity, carefully removing one half. Try not to separate the other half from the edges of the mold. It’s a delicate procedure! Return the mold to the refrigerator.
Prepare the marshmallow layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two.
Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).
Stir in the marshmallow vodka, white chocolate liqueur.
Assess your need for food coloring, and add if desired. (We used 1 drop of pink.) Allow the mixture to cool to room temperature, 15 to 20 minutes. 
Remove the mold from the refrigerator. Fill the empty parts of each heart cavity. Return the mold to the refrigerator and chill until fully set, several hours or overnight. Unmold just before serving. 


Raspberry Marshmallow-tini Jelly Shots

Raspberry Layer

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


Marshmallow Layer

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

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

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

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

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

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

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

Return the mold to the refrigerator.

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

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

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

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

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

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

Yield: 18 to 24 jelly shots



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Sunday, February 8, 2015

Allsorts Jelly Shot



Sambuca. One of the most polarizing spirits, yet, oddly, one of the most often requested for jelly shot recipes, at least queries posted to my little blog. Like its candy inspiration, this jelly shot is a tamed version of licorice, balanced by a delicate, sweet creamy layer.

And this jelly shot was also another opportunity to throw some click bait at the phenomenon that has been electrifying sex-starved suburbia for several years now. Of course I'm speaking of "Fifty Shades of Grey." Typically this is the point where I would add some literary puns relating to the qualities of the jelly shot versus the plot of the book/movie, but I don't feel qualified.  If there are any burning a hole in your keyboard, please do forward along. (Quite likely that I am the only person in North America who has not read the book, I think. Your dear M. has been living under a rock!)

I hope you enjoy - so many of you have been wanting something with Sambuca. The addition of a creamy layer tames the Sambuca a touch - it is much more delicate and silky, but still stalwart enough for hard core licorice fans. That said, this jelly shot could easily be made with Kahlua or another liqueur in place of the Sambuca.

I'll add some additional photos for the marbling treatment, however it truly is just as easy as dropping a warm mixture onto a partially set mixture in spoonfuls.  I'll also post a more traditional treatment at a later date.  You know the kind. Pastel-y. Allsorts-y. 

Cheers and XO!

Michelle

Prepare the white layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two.
Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).
 Remove from heat. Stir in the liqueur and vodka.
Pour the white mixture into pan. Refrigerate until the mixture just barely begins to set, 15-20 minutes. It will be very wiggly, with a liquid appearance under the surface.
 If you have bubbles, chase them to the edge of the pan and crush them with a spoon.
Prepare the Sambuca layer.  Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).
 Stir in the Sambuca (and, if using, the black food coloring).
Ladle the Sambuca mixture on top of the partially set white mixture. The warmer Sambuca mixture will break the partially-set white layer, forming the marbled pattern. The spooning is best completed in the refrigerator. Allow the jelly shots to complete the setting process, 3 to 4 hours, or overnight.


Licorice Allsorts Jelly Shot

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


Black Layer
  • 1/2 cup water
  • 1 envelope plain gelatin
  • 1/2 cup black Sambuca liqueur(or the clear with a few drops of black food coloring)


Pan: standard non-reactive loaf pan (about 8" x 4")

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

Remove from heat. Stir in the liqueur and vodka.

Pour the white mixture into pan. Refrigerate until the mixture just barely begins to set, 15-20 minutes. It will be very wiggly, with a liquid appearance under the surface.

Prepare the Sambuca layer.  Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes). Stir in the Sambuca, and, if using, the black food coloring.

Ladle the Sambuca mixture on top of the partially set white mixture. The warmer Sambuca mixture will break the partially-set white layer, forming the marbled pattern. The spooning is best completed in the refrigerator.

Allow the jelly shots to complete the setting process, 3 to 4 hours, or overnight.

To serve, cut into cubes.


Yield: 18 to 24 jelly shots








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Friday, January 23, 2015

Jello Shot Cupcakes



















Hello. Remember me? It’s been a while, but the Super Bowl is coming up. While I am not really a sporty sort, I always enjoy getting together with friends. And never is one more warmly welcomed than when one arrives with a plate of cupcakes.

Jello Poke Cake is a pretty staple Midwestern dessert. It's pretty, easy and tastes great. It's also a vehicle for team spirit. 

I like to make this recipe over two days – preparing the cupcakes the evening before the event, and allowing them, and the layered jello shot mixtures to chill overnight. A few hours before the event, I frost the cupcakes, cut the jello shots into cubes and pop one on top of each cupcake.

Any white cupcake will work for this recipe – so make from a mix, or buy from the store. I like to use Duncan Hines white cake mix, and I add one extra egg white, which makes it somehow more dense AND more fluffy. It is a great mix for this recipe because it is a very basic cake – and it will be loaded up with lots of flavorful gelatin goodness!

Regarding saturation with the jello mixture, I like a consistent batch of cupcakes - so I have a bit of a method. For the first color of gelatin mix, I poke a 4-cornered square with one in the center. And with the second color, I poke 4 holes, kind of in-between each of the corners. Yeah, I know - pretty kooky - however, this way everything has a pretty consistent look, and is generally evenly saturated. 

The stabilized whipped frosting is an old farm recipe I found in an old cookbook. I use it for everything. It is easier to prepare than the traditional gelatin version, holds for days in the fridge, won’t budge on a serving tray, and is sturdy enough to be fluffy base for a gelatin cube. 

Jello Shot Cupcakes are a great opportunity to use up flavored rums and vodkas that could potentially be bursting out of the cupboard. Or maybe that is just me. Goes without saying that these can be made non-alcoholic by subbing more water for the booze. Hope you enjoy! More soon!

XO Michelle

Jello Shot Cupcakes
Serves 24, serving size 1 Cupcake

Implements
BBQ skewer or chopstick for poking the cupcakes
Squeeze bottle
1 lb loaf pan (for setting up the jello shots)
Saucepan, and spatula or spoon for stirring
Sharp knife to cut jello shots
Electric mixer
Optional: frosting bag and tips (for icing), sprinkles for top

Cupcakes
24 plain white cupcakes, unfrosted, baked in paper cupcake wrappers

Jello Shot Mixture - Color #1
1 cup water
1 envelope Knox gelatin (or other, 2.5 tsp of gelatin powder)
1 box blue powdered gelatin mix (or color of your choice)
1 cup flavored vodka

Jello Shot Mixture - Color #2
1 cup water
1 envelope Knox gelatin (or other, 2.5 tsp of gelatin powder)
1 box red powdered gelatin mix (or color of your choice)
1 cup flavored vodka

Whipped Cream Icing
1 pint whipping cream
2 tbsp dry vanilla instant pudding mix
2 tbsp sugar

1. Prepare your cupcakes. If baking your own cupcakes, just make sure to use a cupcake liner (helps contain the jello mixture) and cool the cupcakes completely before proceeding. To begin, poke 5 holes on top of the cupcake with skewer. Each hole should permeate the cupcake, i.e. poke until the top of the skewer touches, but does not puncture, the paper wrapper. Set cupcakes aside.

2. Prepare Jello Shot Mixture #1. Pour one cup of water into saucepan, and sprinkle with one envelope of plain gelatin.  Allow gelatin to soak for a minute or two, until softened. Heat over medium low heat for a couple minutes, stirring constantly, until the gelatin dissolved. Add the flavored gelatin, stirring until it is fully combined. When the mixture is perfectly smooth, with no grains of gelatin or sugar, remove from heat, and stir in 1 cup of cold vodka. Allow mixture to cool to room temperature. (approximately 10 to 20 minutes)

3. Pour 1 cup of Jello Shot Mixture #1 into loaf pan, and place in refrigerator to set. 

4. Add Jello Shot Mixture #1 to cupcakes. The remaining Jello Shot Mixture #1 into squeeze bottle. Invert cupcake and place one of the holes over the bottle nozzle. Flip cupcake, and give the bottle a very tiny squeeze. Repeat with other 4 holes. Continue process with remaining cupcakes. Place cupcakes into refrigerator.  Refrigerate for an hour or until jello inside the cupcake firms up. 

5. Prepare Jello Shot Mixture #2. Repeat steps in #2, using the second gelatin color. Allow mixture to cool to room temperature (approximately 10 to 20 minutes).

6. Check chilled jelly shot mixture. Is it set? It should be firm, but slightly tacky to the touch.  If set, carefully pour 1 cup of Jello Shot Mixture #2 on top of the set layer, and return the pan to the refrigerator. 

7. Prepare cupcakes. This time, poke 4 holes into each cupcake, sort of ‘in between’ the previously used holes. 

8. Add Jello Shot Mixture #2 to cupcakes, using procedure outlined in step 4 with each of the new holes. Continue process with remaining cupcakes. Place cupcakes into refrigerator. 

NEXT DAY .... OR SOME TIME LATER
9. Cut the set jelly shots into squares with a sharp knife. On the corners in particular, you might see a bit of separation in the layers when you remove them from the pan. Just proceed carefully - this won't affect the finished jelly shots. (And besides, they are going on a mound of whipped cream and will be gobbled in seconds.)

10.  Prepare whipped cream icing. 

11. Frost each cupcake, making sure to use enough to provide a sturdy home for a jello shot topper. 

12. Add a jello shot to each cupcake and top. 

13. Refrigerate until serving. 



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