French 75 Jelly Shots

French 75 Jelly Shot, served in a tiny appetizer cup with champagne on the side, of course . . .

The onset of fall finds me in a state of complete denial.  As such, I am disregarding the autumnal equinox to present this year's final installment of end of summer cocktail favorites translated into cocktail jellies.  It is fitting that this last nomination hails from JSTK fan and noted gelatine expert, the dashing Mr. M, who penned the following from his gorgeous patio in the south of France:

I think this [cocktail]  may be appropriate for a range of reasons that you will no doubt remark.

The cocktail is a ‘French 75’ or just a ‘Soixante Quinze’ .

There seems to be a number of versions of its origin but I prefer the one where it was created in ‘Harry’s New York Bar’ in Paris during the first world war and named due it having a kick like a 75 mm Howitzer artillery gun, it was further popularized in the New York ’Stork Club’.

Its first appearance in a cocktail recipe book was apparently in ‘The Savoy Cocktail Book’ published in 1930 (still in print apparently) written by Harry Craddock, a famous barman, who left America during the prohibition and moved to the Savoy in London.

The recipe is Gin, Champagne, lemon juice and sugar.

So as you may recall Champagne is on my summer favourites list and is of course French and Gin is also on my summer favourites list and is predominantly English (although I believe invented in Holland and the name derives from French), and the cocktail seems to have American parentage, all rather appropriate I thought, what better way to end the summer?

Now I admit I didn’t know the history until I did a little research but I love the cocktail and found its history is rather engaging and inclusive.

Here’s a little more detail:

http://www.smallscreennetwork.com/video/46/french_75/ 

Bet you wish you hadn’t asked J

[signed, The Dashing Mr. M.]

Yes on all counts, Mr. M.!  The French 75 IS the perfect cocktail to end the summer, for all the reasons listed above.  Quite perfect indeed for end of summer sipping/nibbling on one's patio overlooking the Mediterranean, one's deck in Minneapolis or wherever one enjoys the the last flowers of summer amid the first changing leaves.  

Recipe follows for the jelly shot version of the French 75 (note we didn't use fresh lemon juice - a must for the liquid version of the cocktail - as it can interfere with the jelling process, and we also dialed down the gin a notch - but we replaced it with more champagne!  Wheee!).  A similar brandy version of the French 75, which is quite delightful, is included in our upcoming jelly shot recipe book (although we now readily admit that gin makes a better summer cocktail, and gin also appears to be the most historically correct).  

Enjoy!   (And thanks a million Mr. M. for your nomination . . . )

Cheers, 

Michelle

The French 75 (with gin)

Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

Ingredients:

• 1/3 cup lemonade concentrate (strained to remove solids)
• 1/3 cup water
• 2 envelopes Knox gelatin *
• 2/3 cup gin (Mr. M. suggests Gordons or Bombay Sapphire)
• 2/3 cup flat champagne, prosecco or other white sparkling wine **
• 1 tsp sugar (if desired)
• Lemon zest garnish, if desired (we prefer these to be ribbon-y and just for looks)

Combine lemonade concentrate and water in saucepan (and sugar if using).  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes).  Remove from heat, and stir in the gin and champagne.  Pour into pan and chill until fully set, several hours or overnight. 

To serve, cut into desired shapes.  Garnish with lemon zest.  Makes 18 to 24 shots.  

* Note: if using a flexible silicon mold, as shown above, add 1/2 envelope additional gelatin (1/2 envelope equals about a teaspoon of gelatin powder).  A slightly firmer jelly shot is easier to pop out of molds.  


** Why flat champagne?  Using flat champagne results in a cleaner looking jelly shot - otherwise the champagne foams and bubbles when poured into the pan, and can leave a foamy residue on the top of the jelly shots unless skimmed off before chilling.  

  

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The Big Apple - Gelatin Pioneer Style (Liz Hickok)

Close up of Psychogeography of New York City, by Liz Hickok (photo by Kerry, a friend of the artist)

I was thrilled when I came across San Francisco based artist Liz Hickok and her dazzling gelatin cityscapes quite by accident, while searching (unsuccessfully) for instructions on making custom molds.  Although still clueless on the custom mold issue, I consider the expedition to be a success - who wouldn't after spending a little time on the Liz Hickok website?!!


Liz's latest installation, Mapping the Psychogeography of New York City (close up above) just opened on September 24, 2010 and will be on display at the Pratt Manhattan Gallery through November 6, 2010.   I hope to update this post with additional photos of this installation when available - it looks to be a stunner!  


Until then, allow yourself to be amazed and delighted by Liz's impressive existing body of work.  San Francisco, in Jell-o! (As an often homesick former resident of SF, the images of this city are my absolute favorites of the portfolio . . .  the Telegraph Hill Earthquake video is particularly haunting and beautiful.)  There is much to marvel over. . .   The White House, in Jell-o!  Godzilla Eats Scottsdale!   Enjoy . . . 

 Bay Bridge, 2005, C-Print, Liz Hickok

View From Alcatraz, 2007, C-Print, Liz Hickok

Cheers, 

Michelle

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Mimosa with Orange Flower Water

Mimosa Jelly Shots, cut with an oval cookie cutter and skewered with edible flower petals

The fourth submission for the End of Summer Cocktail survey is a no brainer.  It is so obvious in fact, that I can't believe this cocktail didn't make it into the upcoming Jelly Shot Test Kitchen Recipe book. (Good thing the recipe follows!)  So, without further aediu we present Mimosa Jelly Shot, a mildly alcoholic jelly shot, lovely on skewers, molded or cut into cubes.

Mimosa breaks two of my cardinal jelly shot rules:
1) don't gild the lily, and 2) strain to remove solids.  The Mimosa really takes to a little low-tech gilding, either in the form of muddling fresh herbs to infuse the juice, or as I have done here, adding a drop of orange flower water.  When it comes to rule number 2, straining, I'm not sure if its the texture of the word "pulp" itself that I don't care for, but if you haven't noticed that I am usually an absolute nut about straining, consider yourself warned.  Regardless, the Mimosa jelly shot benefits from retention of (. . . hmmm, how can I put this without using p-u-l-p . . . ) the "character" of the juice.

And speaking of juice, fresh squeezed is specified in the recipe - it really does make a difference.  (Honestly though, I buy the little bottles of fresh squeezed at my local supermarket, rather than juicing my own -  much more time effective.)  If using juice from concentrate - that's okay, just make sure its top notch.  If it tastes a little flat or sour, add a little extra sugar to the recipe, or a tablespoon of frozen orange juice concentrate if you have it handy.

Mimosa Jelly Shot
I ascribe to Ina Garten's garnishing philosophy- garnish according to the actual flavorings used in preparation of the item. Mimosa Jelly Shot contains a drop of orange flower water, and as such is garnished with flower petals (if only I had actual orange flowers, but I live in MN and its September . . . so no luck).  Another fun and delicious variation of the Mimosa is to muddle fresh herbs with the orange juice and omit the orange flower water - in that case, an herb leaf garnish would be adorable.  

Recommended Pan:  9x9 cake pan

• 1 1/2 cups fresh squeezed orange juice
• 1 tbsp sugar
• 3 envelopes Knox gelatin
• 1 1/2 cups champagne
• 1 drop orange flower water, if desired
• Edible flower petals for garnish, if desired

Pour juice and sugar into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat.  Stir in the champagne.  Mixture will be foamy - don't worry, this will dissipate as the mixture sets.  Add the drop of orange flower water if desired. Pour mixture into pan  and place in refrigerator to cool. 

To serve, cut into desired shapes.  Garnish with edible flower petals, if desired.

Makes 24 to 32 jelly shots.   

Cheers,

Michelle

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White Wine Sangria Jelly Shots

White Wine Sangria Jelly Shot, a most amusing amuse-bouche ...

While I am working through some kitchen mishaps testing issues with the next Favorite End of Summer Cocktail submission, I thought I would nominate one of my very own favorites, White Wine Sangria.  Sangria itself is the simplest thing - a bottle of wine, fruit, juice, vodka, a liqueur and something sparkle-y for the top - but it always feels lavish ,even slightly decadent- just like a lazy end of summer afternoon.  Maybe its all the lovely drunken fruit?


I wanted to keep that same indulgent feeling, erring on the side of light and fresh in order to serve these White Wine Sangria Jelly Shot with brunch or a late lunch.  The jelly shots were prepared in a flexible silicon pyramid mold, with three tiny pieces of fruit placed in each mold cavity before setting.  (They would look just as nice set  in a pan and cut into cubes - my main goal was keeping the amount of fruit per jelly shot perfectly uniform - yeah, I'm like that.)  Each pyramid-shaped jelly shot was placed in an appetizer spoon, amuse-bouche style, with lots of finely chopped fruit along side.  (You really don't need a ton of fruit - only tiny segments/slices of everything, even the grapes - less than a tablespoon of chopped fruit is used to garnish each jelly shot.)  In keeping with the easy-going spirit of sangria, use whatever fruit and juice you have on hand - I used orange juice with chopped apples, oranges, red and green grapes, and raspberries.

Recipe follows.  (Note: If you are using a mold, up the gelatin by 1/2 envelope - a slightly firmer jelly shot will be easier to remove from the molds.)

White Wine Sangria Jelly Shots

Difficulty:  Easy

Recommended Pan:  1 lb loaf pan, approximately 8" x 4" (or flexible silicon molds)

Implements:  Muddler and a cocktail shaker

Ingredients

• 1 cup white wine (use what you have on hand, chardonnay, sav blanc, pino grigio, etc.)
• Chopped fruit, to fill cocktail shaker 1/2 full (I used lemon, lime, orange, and white and red grapes)
• 1/8 cup water
• 1/8 cup frozen lemonade concentrate (thawed)
• 1/4 cup fresh squeezed orange juice
• 1/4 cup club soda (or lemon lime soda, sparkling lemonade, etc)
• 2 1/2 envelopes Knox gelatin (1/2 envelope = about 1 tsp gelatin powder)
• 1/4 cup Cointreau
• 1/4 cup vodka
• Additional fruit for internal and external garnish, if desired

 Fill the cocktail shaker 1/2 full of chopped fruit, and muddle vigorously (set remaining fruit aside for garnish).  Add the wine to the cocktail shaker (note: no ice is needed), shake for a minute or so and set aside.  Pour water, lemonade concentrate, juice and soda 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.  Strain the wine mixture (you should have about 1 1/4 cups of liquid), and stir into gelatin mixture along with the Cointreau and vodka. Pour mixture into loaf pan or molds. If desired, now is the time to add finely chopped fruit to the pan or molds.  Place in refrigerator to set (several hours or overnight).

To serve, cut into desired shapes or unmold.  If desired, garnish each shot with finely chopped fruit. 

Makes 24 to 32 jelly shots.

Cheers,  Michelle

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Paloma Jelly Shots

Paloma Jelly Shot, topped with a tiny grapefruit segment

Ah, the Paloma Cocktail, such an enigma . . . a month ago, I did not know it existed, then suddenly, there it was, around every corner: featured in the cocktail column of my husband's fitness magazine; mentioned askance in various watering holes; and served by friends of friends at cocktail hours and dinner parties alike.  However, the Paloma cemented its candidacy for gelatinization when nominated in an informal end of summer cocktail survery conducted by none other than dashing economist and occasional man about town, Mr. F.




We agree with Mr. F. and other Paloma aficionados that it is a perfect end of summer cocktail.  The only dissention regarding the Paloma appears to involve . . . well, grapefruit soda.  Is it Jarritos, Peńafiel, or, as some purport, Fresca?  Not wishing to ignite hostiilities between potentially warring factions, I opted for Izzy's sparkling grapefruit juice in our gelatin translation of the Paloma.  Not only was the Izzy's quite delicious, it lent a lovely flushed shade to the jelly shot.


A financier (ingot shaped) flexible silicon mold was used for the jelly shots pictured above.  If using a mold, add an additional 1/2 envelope of Knox gelatin to the recipe below - a slightly firmer jelly shot is easier to pop out of the mold cavities.


One final production note - a pinch of salt, although vital to the Paloma cocktail, was omitted from the jelly shot recipe below, as the salt introduces a certain earthiness that might not always be welcome in a gelatin.  (That is my sense, at any rate.  Paloma Purists, commence salting at your own risk!)

Paloma Jelly Shot

Difficulty:  Easy

Recommended Pan:  1-pound loaf pan (approximately 8” x 4”/20 x 10 cm) or flexible silicon molds

1 1/3 cup grapefruit soda (we used Izzy's sparkling juice)

2 tablespoons frozen limeade concentrate (thawed)

2 envelopes Knox gelatin

2/3 cup agave tequila

Fresh grapefruit segments for garnish, if desired

Pour soda and limeade concentrate 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. Mixture may be foamy initially, but this will disapate. Remove from heat.  Stir in the tequila. Pour mixture into loaf pan or molds. Place in refrigerator to set (several hours or overnight). 

To serve, cut into desired shapes (or unmold).  Garnish each jelly shot with a small grapefruit segment, if desired.

Makes 18 to 24 jelly shots.   


Cheers, Michelle


P.S. It's not to late to nominate your favorite end of summer cocktail for gelatinization!  Comment below, or email to main@jellyshottestkitchen.com.

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Cucumber-Lime Margarita Jelly Shots

Cucumber-Lime Margarita Jelly Shot, tied up with cucumber ribbons.  Cayenne Sprinkle on the side

Last week we put out a call for favorite end of summer cocktails.  Uncle Al came to the rescue with a recipe from the lovely ladies at Three Many Cooks (check out Three Many Cooks fantastic website for the liquid cocktail version, as well as an abundance of other delights).
The Three Many Cooks cocktail recipe includes cucumber puree, which we adore, however, strangely, cucumber is a flavor that becomes about 600 times as strong when gelatinized (and bitter to boot - yikes!) - so we made due with a little muddled cuke in our jelly shot rendition, and its still fresh and flavorful.  Cayenne Sprinkle adds a subtle kick and a salted-rim authenticity to this margarita jelly shot.

We love Cucumber Lime Margarita in both liquid and gelatin form - hope you enjoy at your next end-of-summer soirée!

Cucumber-Lime Margarita Jelly Shots

Difficulty:  Easy

Recommended Pan:  1-pound loaf pan (approximately 8” x 4”/20 x 10 cm)

Implements:  Muddler and a cocktail shaker

Ingredients

3/4 cup agave tequila

1 cucumber

1/2 cup water

1/2 cup frozen limeade concentrate (thawed)

2 envelopes Knox gelatin

1/4 cup Cointreau

Cucumber ribbons and Cayenne Sprinkle for garnish, if desired (recipe below)

Cut a three inch length of cucumber and coarsely chop (set remaining cucumber aside to make cucumber ribbons).  Place the chopped cucumber in cocktail shaker and muddle vigorously.  Add the tequila to the cocktail shaker, shake for a minute or so and set aside (no ice is needed).  Pour water and limeade concentrate 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.  Strain the tequila mixture, and stir into gelatin mixture along with the Cointreau. Pour mixture into loaf pan. Place in refrigerator to set (several hours or overnight). 

To serve, cut into desired shapes.  To make the cucumber ribbons, peel the length of the remaining cucumber with a vegetable peeler.  Tie each jelly shot with a ribbon.  Trim ends to desired length. 

Makes 18 to 24 jelly shots.

Cayenne Sprinkle

1 tbsp large crystal sugar

1 tsp kosher salt

1/8 tsp cayenne pepper

Mix ingredients, and place in small bowl for dipping.

Any more thoughts on end of summer cocktails?  Would love to hear about your favorites, either via comment to this post or email to main@jellyshottestkitchen.com.

Cheers, Michelle

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Ice Cream Redux

Pink Squirrel, Grasshopper and Lemon Chiffon Martini Jelly Shots, made with vanilla bean or lemon ice cream, and dipped in chocolate Magic Shell

I know, yes, more ice cream inspired jelly shots . . . I had some Magic Shell in the cupboard and as you can see, one thing led to another - truly, the temptation was too great to resist.  I thought about using room temperature melted chocolate instead of Magic Shell, but as I don't work with chocolate often, I was concerned about tempering it or having it get cloudy in the fridge, etc.  The Magic Shell worked like a champ, and, after all . . . its jelly shots - we don't have too take ourselves too seriously . . .

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Top Nine!

Remember Neapolitan Martini Jelly Shot?  Cute little guy, stripes, snappy wooden handle?  Well, Neapolitan Martini was chosen by Foodbuzz editors for the 9/04/2010 "Top Nine"!  We were so excited that we tweeted and Facebooked the news, but forgot to put it on the blog . . .

Thanks Foodbuzz and thanks to everyone that "buzzed" Neapolitan Martini in!

Cheers,

Michelle

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Watermelon Basil Martini Jelly Shot

Watermelon Basil Martini Jelly Shot, skewered and ready for noshing

This week I was inspired by Kahakai Kitchen's yummy Honeydew-Mint Agua Fresca recipe and decided to create an "agua fresca style" jelly shot, using watermelon and a different aromatic, basil!  

Recipe testing for this jelly shot was conducted with both vodka and gin - it works great with either.  I must admit I was very taken with a version made Hendrick's Gin - and even added a drop of rosewater to bring out the floral notes in the gin. (Important safety tip - a SINGLE drop of the highly potent rosewater will do - its tempting to use more but take it from me, this will result in a jelly shot that tastes rather bouquet-ish!)  


For serving, I can't resist a floral motif for this jelly shot - love the melon-y pink and the nod to the rosewater!  Skewers are shown above, with the jelly shots cut into 3/4 inch squares and interspersed with watermelon flowers (cut with a tiny cookie cutter) and slices of fresh basil.  Another option is to set the jelly shots in a flexible silicon mold, and place on a slice of watermelon (as shown below).  In either case, the watermelon slices and basil add a nice burst of flavor.  If you don't have time to mess around with molds and skewers, set the jelly shots in a pan as directed, cut into cubes, and top with a little finely chopped watermelon and basil on top, salsa style.

The floral treatment . . .

Recipe follows.  If you plan on using molds or skewers, do add an extra 1/2 package of Knox gelatin (1/2 package = about 1 tsp).  If you are using sheet gelatin, please visit the recipe tab on the blog for the conversion.  

Cheers,

Michelle

Watermelon Basil Rose Martini

Recommended Pan:  1-pound loaf pan (approximately 8” x 4”/20 x 10 cm)

1/2 cup water

5 tablespoons frozen limeaid concentrate (thawed)

2 envelopes Knox gelatin

2/3 cup vodka or Hendricks Gin

2/3 cup watermelon basil juice (recipe follows)

1 drop rosewater (if desired)

1/4 inch thick seedless watermelon slices, for garnish (if desired)

Pour water and limeaid concentrate into a small saucepan and sprinkle with the 2 envelopes of 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. Stir in the vodka or gin and watermelon juice. Add rosewater if desired. Pour mixture into loaf pan or molds. Place in refrigerator to cool, several hours or overnight. 

To serve, cut into desired shapes (or unmold).  Cut shapes out of the watermelon slices with a cookie cutter or a sharp knife.  Place one shot on each watermelon shape. Makes 18 to 24 jelly shots. 

Watermelon Basil Juice

1/2 pound seedless watermelon chunks (about 2 cups)

10 large fresh basil leaves (about 1/4 cup)

Food processor and strainer

Place watermelon and basil in the bowl of the food processor and process until very smooth.  Strain through fine mesh strainer to remove any solids.  

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