Monday, October 31, 2011

Someone to Watch Over Me . . .


I always feel like . . . someone's watching me.  
Oh, silly me, it's just a gaggle of Blueberry-tini Jelly Shots!

Happy Halloween everyone!  Yes, I know . . . Eyeballs.  Again.  We did eyeballs last year, yes.  However one of JSTK's wonderful, adorable followers supplied a tip to make them ever so easy - using blueberries as the "pupil" of each eyeball rather than the "cut and paint" method of days gone by.  That, and there's a fab new Blueberry-tini Jelly Shot recipe to share.  So clearly, eyeballs needed another Halloween go!
  (I already am thinking about eyeball method tweaks for next year, so its fair to say that you, my loves, will have eyeball jelly shots in your collective future for some time to come . . .)  

The recipe came together in a snap.  I am inclined to give credit to the energy and enthusiasm of our little testing group, which included Intern Doug (natch!), artist Heidi Henderson (check out Heidi's work here - it's amazing!), and intrepid photojournalist Bob Crippa from Twin Cities' KARE 11.  We also tested a 50/50 mix of lemonade and blueberry vodka, which was really yummy as well - it just had a bit more bite than the final version, which is a little sweeter and more blueberry-y.

So have a sweet and spooky good time tonight!  I hope you get lots of candy and/or whatever other goodies rock your Halloween world  . . .

XOXOX

Michelle

P.S. I'll be posting a "pretty" version of the Blueberry-tini this week as well!  



Blueberry-tini Jelly Shots (ocular style)

Ingredients:
  • 2/3 cup prepared lemonade (strained to remove solids)
  • 2/3 cup lemon lime soda
  • 3 envelopes Knox gelatin (increase to 3 if using molds)
  • 2/3 cup blueberry vodka (we used Stoli)
  • 15 fresh blueberries
  • Food coloring, in desired “eye” colors

First, prepare a half hemisphere silicon mold with a light application of cooking spray.  (Click here for the mold we used!)  Wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.

Combine the lemonade and soda in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. (Mixture may be a bit foamy, but this will diminish.) Remove from the heat and stir in the vodka.

Pour 1/2 cup of the gelatin mixture a bowl, and tint as desired with the food coloring - this will form the “irises” of the eyeball jelly shots.  Add 1 teaspoon of the tinted mixture into each mold cavity, and drop a blueberry into each.  Meanwhile, set the un-tinted gelatin aside, covered. 

Refrigerate until the tinted gelatin is set, but slightly sticky to the touch.  Remove the mold from the refrigerator.  Top off the molds with the untinted gelatin.  Return the mold to the refrigerator and chill until the eyeballs are fully set, several hours or overnight.  

To serve, unmold, loosen the edges by pulling away from the side of the mold, and pop each jelly shot out.  
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Sunday, October 30, 2011

Polyjuice Potion Jelly Mold (non-alcoholic)


Polyjuice Potion Gelatin - set a cutesy little mold, garnished with smiling gummy worms . . .

Here's a quick remix of our old pal, Polyjuice Potion Jelly Shot.  And this one's non-alcoholic, for the kiddlos.  Looking for something more, well, BOOZETASTIC?  Don't fuss - just click here for the alcoholic version!


Massive spooky XOXOX's to you all!  M.

Polyjuice Potion Jelly Shots

Ginger Ale mixture
1 cup ginger ale
1 envelope plain gelatin

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

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

First, prep the mold (I used a 3-cup volume mini bundt pan) by lightly spraying with
 cooking spray.  Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance.  


Prepare the three gelatin mixes as follows:

  • Ginger Ale: Pour the ginger ale in a medium saucepan.  Sprinkle with the gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).  Remove from heat.  
  • Pineapple: Pour the pineapple juice in a medium saucepan.  Sprinkle with the gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).  Remove from heat.  
  • Lime: Pour the water in a medium saucepan.  Sprinkle with the gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the melted sherbet.

Pour each mixture into a separate bowl and refrigerate until partially set.  (Just starting to change from liquid to solid - about 20 to 25 minutes.)

Give each mixture a quick stir.  It should be a thick, but still liquid.  Clumpy is fine for this method!! Drop alternating spoonfuls of the three mixtures into the pan, until all the gelatin has been transferred.  Refrigerate until fully set (at least 6 hours or overnight - extra time is needed for the gelatins to bond).



To unmold, fill a large container or sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the pan/mold.  Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds is usually a good start for larger molds, and 5 for individual). Dry the bottom of the mold with a towel and check the edges to ensure they have loosened up.  (If not, repeat the dip for just a few seconds.) Place your serving plate on top of the mold and invert.   
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Saturday, October 29, 2011

Vodka Tonic Jelly shots


News flash - a flock of glowing vodka tonic bats is headed your way ! 

We've gone absolutely batty.  Why, you ask?  Well, for starters, these cute little Vodka Tonic Jelly Shot bats would put anyone over the edge!  The best part - no fancy schmancy chemical agents or additives are required for this little trick.  Quinine, the active ingredient in tonic water, naturally glows under black light!  (Oh, the wondrous things one learns on the InterWeb.) 



This photograph was taken offsite, over at Intern Doug's.  Quick survey - let's have a show of hands, please.  How many of you are the least bit surprised that Intern Doug has black lights in his basement?  (Me neither . . . )


I used a Wilton ice cube tray for the bat mold . . . here's the link.  These would be just as groovy set in a pan, and cut into cubes for serving, or set in tiny shot glasses, etc.  The black light is obviously the key component of presentation here!


Enjoy! And XOXOX,

Michelle

P.S. Why, yes, gin would be a lovely substitute for vodka . . . 



Vodka Tonic Jelly Shots

Ingredients:
  • 1 1/3 cups tonic water
  • 1 tablespoon lemon or lime juice
  • 1 tablespoon sugar
  • 3 envelopes plain Knox gelatin (makes a firm jelly shot for setting in a mold.  Decrease to 2 or 2 1/2 envelopes if using other methods to set, such as loaf pan or mini martini glasses.  An envelope of plain Knox gelatin equals about 2 tsp of gelatin powder.)
  • 2/3 cup vodka (citrus flavored is nice . . .)

First, prepare the silicon molds with a light application of cooking spray.  Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.

Combine the tonic, citrus juice, and sugar in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. (Mixture will be very foamy, but this will diminish.) Remove from the heat and stir in the vodka.

Pour the gelatin mixture into the molds, and refrigerate until fully set, several hours or overnight.
To serve, unmold, loosen the edges by pulling away from the side of the mold, and pop each jelly shot out.








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Friday, October 28, 2011

Gumball Jelly Shot


Who's that with the gorgeously ghoulish toothy grin?  Why it's Gumball Jelly Shot, of course!

Happy Halloween-ish weekend everyone!  I'm celebrating with a candy-themed jelly shot and a cheery little skull mold.  Actually, its a silicone ice cube tray - here's the link - manufacturer is Wilton, and it was stocked at my local craft store (and probably is at yours too!).  Link here. . .

The recipe was initially for a Black Gumball Jelly Shot, based on bubblegum vodka a touch of black Sambuca liqueur.  During testing, it came to my attention that a black gumball is a love-it-or-hate-it affair.
So I experimented with other liqueurs - various "pucker" flavors, and a cinnamon.  The recipe worked beautifully, and its fun to have lots of different colors of gumballs, don't you think?  The only caveat is to use a light hand with the liqueurs - you don't want to lose the delicate, Bazooka Joe flavor of the bubble gum vodka!

XO, Michelle

Gumball Cocktail Jelly Shot

  • 1 1/3 cup lemon-lime soda
  • 2 1/2 - 3 envelopes plain Knox gelatin (about 5 tsp to 6 tsp gelatin powder - varies depending on time the jelly shots are expected to sit out before they are consumed.  5 if not that long, 6 if maybe will be out for a while.)
  • 2/3 cup bubble gum flavored vodka
  • 2 tbsp flavored liqueur (I made 4 colors: Sambuca - black; berry pucker - blue; apple pucker - green; and cinnamon - red)

First, prepare the silicon molds with a light application of cooking spray.  Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.

Pour the soda into a saucepan and sprinkle with the gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).

Remove from heat, and stir in the bubblegum vodka.  (If making several colors, first stir in the bubblegum vodka, then separate into bowls as desired and add stir in the appropriate ratio of liqueurs for each part.)

Pour the gelatin mixture into the molds, and refrigerate until fully set, several hours or overnight.


To serve, unmold, loosen the edges by pulling away from the side of the mold, and just pop each jelly shot out. 
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Saturday, October 22, 2011

Candy Corn Jelly Shot Mold


Candy Corn Jelly Shot Mold . . .  sweet mercy . . . so cute, so devour-able!  

Hello!  It's been a while.  Missed you all sooooo much!  Things have been a bit of a whirlwind.  And, unfortunately I accidentally locked Intern Doug in the Test Kitchen pantry on my way out, so he's been indisposed as well.  (Oh, stop - he's absolutely fine - those test kitchen shelves are well stocked to say the least!)  
Assistant Intern James has been AWOL as well, details unknown, apart from his hair being less blue than usual - and I truly don't know if that is a sign of an uptick or a crisis.  However, we are picking up a new intern over the holidays, Intern Max, and am hopeful this will resolve our staffing issues.

Anyway, during my sabbatical, many, many jelly shot thoughts have been thunk about the upcoming Jelly Shot Season, or as it is known in the ROW (rest of world), Halloween.  Last year, we had some fun with cute kid-friendly treats, but this year, I'd love to really do it up right!  Spooky, fun and boozy, that is!  So, in addition to some new recipes, we'll be featuring some twists on old favorites.

We started with a little remix on an old favorite, Candy Corn Jello.  Originally formulated hooch-free, this recipe adapts beautifully to a sweet, flavored vodka.  I would recommend a whipped cream variety (Pinnacle makes a nice one, and I have heard others do as well), as it's probably the closest taste to the tooth-achingly sweet candy inspiration for the jelly shot - but really vanilla, cake flavored, or even a little creme de cacao (clear, please, not the brown tinted!) would be lovely.

Hope you are all well.  I'll be back very soon with a brand new recipe and a bunch of fun remixes!  In the meantime, big, giant, squooshy XOXOX's to you all!

Michelle


Candy Corn Jelly Shot Mold (adult version)

Use a 3 cup mold, or a 9”x9” cake pan for this little guy.  I love a molded jelly shot, its kinda like a punchbowl!  Here’s the mold we used: mini Kugelhopf mold

Prepare the mold by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil.  Follow by wiping the mold with a clean paper towel.  This will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance.

Begin by preparing the milk layer.

Milk layer

  • 2/3 cup water
  • 2 envelopes Knox gelatin
  • 1/2 can sweetened condensed milk (14 oz can)
  • 1/3 cup whipped cream flavored vodka
Pour water in a small saucepan, and sprinkle with the gelatin.  Allow to soak for a minute or two.  Heat over low heat until gelatin is dissolved, about 5 minutes.  Remove from heat and stir in the sweetened condensed milk.  Next, stir in the vodka. 

Transfer the mixture to a microwave safe bowl.  Spoon 1/2 cup of the condensed milk mixture into the mold.  Set the remaining mixture aside.  (Cover the bowl with the remaining milk mixture with foil and wrap a towel around it to further conserve heat and keep the mixture fluid.)

Place the mold in the refrigerator and chill until set (but slightly sticky when touched), about 30 minutes.

While the milk layer is chilling, prepare the orange layer


Orange Layer

  • 1/2 cup water
  • 1 envelope Knox gelatin
  • 1 box orange flavored gelatin dessert mix (sugar free dissolves faster!)
  • 1/2 cup whipped cream flavored vodka
Pour water in a small saucepan, and sprinkle with the Knox gelatin.  Allow to soak for a minute or two.  The mixture may be a little thick initially, but will loosen up.  Heat over low heat until plain gelatin is dissolved, about 5 minutes.  Add the orange gelatin dessert mix and stir until fully dissolved.  Remove from heat and stir in the vodka. 

Pour mixture into a small bowl and refrigerate until the mixture has cooled to room temperature - this will probably take 15-20 minutes. 

Ladle gently over the set white layer.  Return the mold to the refrigerator and chill until set (but slightly sticky when touched, about 25 minutes.

When the orange layer is set (but slightly sticky when touched), unwrap the bowl containing the milk gelatin mixture, and stir in a few drops of yellow food coloring.  If the mixture is clumpy, microwave it for 10-15 seconds (make sure it doesn’t get too hot, or it will melt the set gelatin and cook off the alcohol in the vodka).

Gently ladle all of the yellow mixture into the mold, over the set orange layer.  Refrigerate until fully set – at least  6 hours, or ideally overnight, so the layers can fully bond. 

To serve, unmold and place on a pretty plate.  Visit our tips page for unmolding instructions!  (If you are using a cake pan, just cut into desired shapes.  Ideally, cut just before serving – the taste of the jelly shots will evaporate through the cut edges.  I don’t know why, but this does seem to be the case!)  
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