Summer Ginger Smash

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.

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Tropical Dream Jelly Shots

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, your sleazy cheat of a brother files for divorce from me and you're disavowing the help and support provided by JSTK to your own 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 former interns.' But really, it's not wounding, just kinda pathetic and sad on your part. (JSTK readers, check out the article. Recognize anything?) First, f*ck your plagiarist asses, secondly, good luck, girls.  Keep in mind also, JSTK enforces on copyright and trademark infringement, bitchez. Peace the f*ck out.

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.  

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"Polyjuice Potion" Jelly Shots

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.

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"Butterbeer" Jelly Shots

Potter-rific Butterbeer Jelly Shots on Wands! Alert Hogwarts!

Butterbeer Jelly Shot anyone? Yeah, I thought so ... aren't they cute?

Important serving tip - the sugar melts on these wicked quick. So either dip immediately before serving, or provide a tiny cauldron of color sugar crystals for dipping.

Also, to make these kid-friendly, just add extra creme soda and a little bit of caramel sauce in place of the hootch (a tablespoon or two, to taste - you don't want things to get sticky).

XOXOX M.

Butterbeer Jelly Shots

Ingredients:

• 1 cup creme soda
• 2 envelopes plain gelatin
• 1/3 cup vanilla vodka
• 2/3 cup butterscotch schnapps
• colored large crystal sugar, for garnish, if desired
• wooden coffee stirrers (the stems)

Instructions:

Pour soda in a medium saucepan and sprinkle with 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 vodka and schnapps. Pour into standard loaf pan (non-reactive metal or glass, approx. 9" x 5"). 

Refrigerate until fully set (about 3 hours).

To serve, cut into desired shapes.

Immediately before serving, dip in colored crystal sugar, for garnish, if desired.

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"Chocolate Frog" Jelly Shots

"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.  

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Orange Meringue Jelly Shots

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.

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