Friday, March 23, 2012

Waffle Jelly Shots

A well-balanced HH begins with waffles - and that goes double on Intl. Waffle Day! 
foreground, Blueberry Waffle Jelly Shots, back, Classic Waffle Jelly Shots

Well, I promised you dimples, and dimples you shall have. Plates and plates of waffle-ly dimples! International Waffle Day is March 25th ... what are you doing to celebrate?


Some of you may comment that Waffle Day is actually in August, and that is partially correct. The August date is NATIONAL Waffle Day, which commemorates the first U.S. patent for a waffle machine - a day also worth celebrating. Still, as the waffle, despite its homey reputation, is actually an International Breakfast Food of Mystery & Delight, we are officially recognizing the international holiday.

Anyway, we prepared two versions of our jelly waffles, one blueberry, and one classic (i.e., no blueberry). Both are based on the lovely cocktail from LA's Harvard & Stone. Here's a link to their fun video which showcases three fab cocktails. (I'm pitching the video because I'm really hoping that H&S' Raul will let me borrow his rad pink and white striped tank top. Check it out. It's awfully cute and I have just the outfit for it. BTW, I tested their cocktail out at home, and declare it delicious enough for any hour of the day ...)

And with that, as the post began with a waffle-y salutation, I will leave you with a waffle-ly complementary close: may your waffles always be crisp, golden brown and drenched in the finest maple that money can buy!

And, lest you wonder about my true and undying L-O-V-E luv for you ... XOXOX!

M.d

Here's the pan I used: Wilton Ice Cream Sandwich pan

Classic Waffle Jelly Shots

  • 1 cup fresh squeezed orange juice, strained to remove solids
  • 2 tsp lemon juice 
  • 1/4 cup Grade B maple syrup (just because its more flavorful - use what you have on hand!)
  • 2 envelopes plain Knox gelatin
  • 1 cup cake flavored vodka (or vanilla vodka with 2 tsp amaretto)

Prepare molds with a quick spray of cooking oil, and then wipe clean with a paper towel. This leaves a slight film to aid in removal without affecting the appearance or taste of your jelly shots.

Pour juices and syrup into a medium saucepan and sprinkle with gelatin. Allow gelatin 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 vodka.

Fill molds with the mixture, and refrigerate for until firm, several hours or overnight.

To serve, remove from molds.

Yield 12 jelly shots



Blueberry Waffle Jelly Shots

  • 1 cup fresh squeezed orange juice, strained to remove solids
  • 2 tsp lemon juice 
  • 2 tsp blueberry preserves, strained to remove solids (or more to taste)
  • 1/4 cup Grade B maple syrup  (just because its more flavorful - use what you have on hand!)
  • 2 envelopes plain Knox gelatin
  • 1 cup cake flavored vodka (or vanilla vodka with 2 tsp amaretto)

Prepare molds with a quick spray of cooking oil, and then wipe clean with a paper towel. This leaves a slight film to aid in removal without affecting the appearance or taste of your jelly shots.

Pour juices, preserves and syrup into a medium saucepan and sprinkle with gelatin. Allow gelatin 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 vodka.

Fill molds with the mixture, and refrigerate for until firm, several hours or overnight.

To serve, remove from molds.

Yield 12 jelly shots


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