Jello Shots

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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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July 4th Variegated Jelly Shot Mold

Blue Layer
2 boxes berry blue gelatin dessert mix (3.1 oz)
1 1/2 cups water
2 envelope plain gelatin
1 cup flavored rum or vodka

Red Layer
2 boxes raspberry, strawberry or cherry gelatin dessert mix (3.1 oz)
1 1/2 cups water
2 envelope plain gelatin
1 cup flavored rum or vodka

White Layer
2 ¾ cups water
6 envelopes plain gelatin
3/4 cup sweetened condensed milk
1 cup flavored rum or vodka
1/2 cup white crème de cacao (or white chocolate liqueur)

Directions:
Lightly spray bundt pan or gelatin mold (10 cup volume) with non stick cooking spray. Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.

Have 9 clean bowls ready to prepare your layers.

Prepare the red and blue layers, in separate pans. Pour the gelatin dessert mix into medium-sized bowls. Pour the water in a small saucepan, and sprinkle each with the envelope of plain gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes). Pour the warm water/gelatin mixture into the bowls containing the gelatin dessert mix. Stir until dissolved (about 2 minutes each). Remove from heat. Pour in the liquor, and stir well. Set aside and prepare the white gelatin.

For the white gelatin, pour the water into a saucepan and sprinkle with the 6 envelopes of plain gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes). Stir in the sweetened condensed milk. Remove from heat, and stir in the liquors. Set aside.

Grab the 9 clean bowls, and prepare the layers by mixing gelatin as shown in the chart below.

Layer	Mixture
1	1 ½ cups Blue
2	2/3 c blue 1/3 c white
3	1/3 c blue 2/3 c white
4	1 c white 1T blue
5	1 c white
6	1 c white 1T red
7	1/3 c red 2/3 c white
8	2/3 c red 1/3 c white
9	remaining red

Add the first layer to the prepared mold. refrigerate about 15 minutes or until gelatin is set but not firm (it should stick to finger when touched.) Gently spoon the gelatin for the next layer over the set gelatin, and return the pan to the refrigerator for about 15 minutes. As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more are added to the mold.

Repeat steps with remaining gelatin layers, for a total of 9 layers. If you find the gelatin is setting up before its ready to go in the mold, just microwave for 5 to 10 seconds and stir well before adding to the mold.

After completing all the layers, refrigerate the gelatin 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 mold almost to the edge 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 seconds. Place your serving plate on top of the mold and invert.

Serves 24.

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Pear Melon Martini Jelly Shot (aka Lucky-Tini)

3/4 cup pear flavored vodka *
½ cup Midori
½ cup diet Sprite or diet 7-up (diet soda has more flavor, use the regular if you must)
½ cup Lemon syrup (recipe below - a 50/50 mix of frozen lemonade concentrate and water may also be used)
2 envelopes Knox gelatin

Combine the soda and lemon syrup (or Sweet and Sour mix) in saucepan on stove. Sprinkle with gelatin and allow to sit for several minutes. Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Remove from heat. Add the vodka and Midori. Pour into standard loaf pan, and refrigerate until fully set – several hours or overnight.

Cut into cubes. Garnish with edible gold leaf if desired.

Makes 18- 24 shots.

* This Jelly Shot, like its cocktail inspiration, is quite booze-tastic. For milder jelly shot, replace 1/4 cup of the vodka with additional soda!

Lemon Syrup

2 lemons, cut into small wedges
½ cup sugar
¾ cup water

Combine ingredients in saucepan. Muddle the lemon wedges with muddler or back of spoon. Heat over medium heat, stirring occassionally, until sugar is fully dissolved and the mixture is beginning to bubble.

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The Kamikaze Jelly Shot
The votes are for the favorite collegiate flashback cocktail! By a landslide. . . the Kamikaze! We had to have a little fun with the technique, with Halloween just around the corner . . . As such, we proudly present Kamikaze Jelly Shot Eyeballs! Aren't they creepily adorable?!
(Recipe and eyeball technique instructions follow . . .) If you're not in an optical mood, a plain cube of Kamikaze looks quite nice too!

Kamikaze Jelly Shots

2 cups vodka
1 cup water
½ cup Cointreau
½ cup Rose’s lime juice
4 envelopes Knox gelatin

(if desired, a teaspoon of simple syrup, Karo syrup or agave nectar may also be added to smooth out the flavors . . .)

Combine ingredients in pan on stove, heat over low heat until gelatin is dissolved (approximately 5 minutes). Pour into pan, chill until set. Cut into squares.

Makes one 9" x 9" pan, a 9" diameter round cake pan, or two standard loaf pans, approximately 36-48 shots depending on how you slice

Halloween "Eyeball" Technique Primer

Ingredients: 1 batch of the Kamikaze Shot recipe (above)

Implements: ½ inch diameter round cookie cutter, 1 ½ inch diameter round cookie cutter, food coloring in blue, green and red, small paintbrush (or just use your pinky), small plates, a fork, paper towels

Prepare the Kamikaze jelly shot recipe as shown above.

Pour two 2/3 cup portions of Kamikaze shot mixture into two separate bowls. Add a few drops of food coloring in desired eye colors (we used blue and green) into each, mix. Place bowls in freezer, allow to quick set (approximately 15 to 20 minutes).

Reserve ¾ cup of the shot mixture in container on counter. Pour remaining shot mixture into 9" x 9" square pan or 9” diameter round pan, put in freezer to quick set (approximately 15 to 20 minutes).

When set, remove the bowls of colored shot mixture from the freezer. Cut out circles with the small 1/2 inch diameter cookie cutter (these will be the “irises”). Transfer the colored circles to a plate, paint (or dab with your pinky) a round dot in each using the blue food coloring, making a pupil in the center. Allow the food coloring to dry a minute or so (until no longer shiny).

Remove the pan of un-tinted shot mixture from the freezer when set. “Rake” the mixture thoroughly with a fork, forming small globules of gelatin.

Pour the reserved shot mixture into the pan of raked mixture, mix well. Insert the “irises”, painted side down, gently pushing them to the bottom of the pan, allowing enough room between each to cut out a proper “eyeball” with the larger cookie cutter. (You will likely have more “irises” than you can use– select the best ones and toss the rejects.) Note: the surface of the shot mixture will be rough - not to worry, this rough textured side will face down, and the top of the shots will be smooth.

Squeeze several drops of red food coloring onto a plate. Dab the food coloring into the crevices on the surface of the shot mixture with a paper towel, working in about a 2" x 2" inch sections. Gently wipe excess mixture off with a clean paper towel to remove excess red food coloring - the red food coloring should remain in the crevices only, giving your eyeballs a lovely "bloodshot" effect.

Return pan to refrigerator, allow mixture to set fully - at least 2 hours (can be made a day ahead). Cut out the “eyeballs” with the larger round cookie cutter - ideally just before serving to keep a clean round shape to your shots. Serve to initially horrified, eventually delighted guests. . .

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Lychee Martini Jelly Shot

1/2 cup white cranberry juice cocktail
1 cup lychee juice (from a can of lychees)
2 1/2 envelopes Knox gelatin (1/2 envelope equals about 1 teaspoon of gelatin powder)
1/2 cup vodka
1/2 cup peach schnapps (or Cointreau for a less sweet jelly shot!)
6 chopped lychees, for garnish

Pour juices into a saucepan and sprinkle with gelatin. 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 and schnapps.

Pour into a standard 1 lb loaf pan (about 9” x 5”). Refrigerate until fully set, several hours or overnight.
To serve, cut into desired shapes. Garnish each jelly shot with a few pieces of chopped lychee, if desired.

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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.

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Ocean Margarita Jelly Shot, with large crystal sugar garnish, excerpt from a photo by Tate Carlson

This recipe makes a fairly "stiff" jelly shot - for a milder version, substitute up to 1/4 cup of the tequila and 1/4 cup of the Blue Curacao with equal amounts of water!

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

Ingredients:
¾ cup 100% agave tequila
½ cup Blue Curacao
2/3 cup Roses lime
1/3 cup water
2 envelopes Knox gelatin
1-2 tbsp sugar or agave nectar (if desired)

Pour lime syrup, sweetener and water in a 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). Remove from heat, stir in tequila and Blue Curacao. Pour into pan. Refrigerate until fully set (several hours or overnight).

To serve, cut into desired shapes. Makes 18 to 24 shots.

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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.

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Pineapple Brandy Fix Jelly Shot

Recommended Pan: Standard loaf pan, approximately 8” x 4” or molds

Ingredients:

1/4 cup plus 2 tablespoons limeade concentrate, strained to remove solids
1/4 cup pineapple juice, strained to remove solids
1/2 cup water
4 tbsp granulated sugar
1/2 cup brandy
1 tablespoon green chartreuse liqueur
2 envelopes Knox gelatin (3 envelopes if you are using molds)
Chopped pineapple and lime zest for garnish, if desired


Pour the limeade concentrate, pineapple juice, water and sugar into saucepan, and sprinkle with gelatin. Allow gelatin to soak for a minute or two. Heat on low temperature, stirring constantly until gelatin and sugar are dissolved (approximately 5 minutes). Remove from heat. Stir in brandy and the green chartreuse. Pour into pan or molds, and refrigerate until set (several hours or overnight).

To serve, cut into desired shapes (or unmold). Top each jelly shot with chopped pineapple and lime zest, if desired. Makes 24 to 30 shots.

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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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Rainbow Jelly Shooter

Suggested pan: 9" x 13" cake pan, or molds
Yield: about 45 jelly shots
Garnish: Maraschino cherries, if desired

If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel. This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.

Red Layer

1 cup water
2 envelopes Knox gelatin
1 box 3 oz box cherry or strawberry gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)


Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Pour into pan and refrigerate until fully set, about an hour.

Yellow Layer

1 cup water
2 envelopes Knox gelatin
1 box 3 oz box lemon gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)


Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.

(Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in. Cut the very bottoms off the cherries so they will stand upright.)

Blue Layer

1 cup water
2 envelopes Knox gelatin
1 box 3 oz box Berry Blue gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)


Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight. (Its ideal to let this chill overnight so the layers can fully bond.)

To serve, cut into desired shapes or unmold.

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Rainbow Cake Jelly Shots

Ingredients:

· 1 3/4 cups prepared lemonade
· 4 envelopes plain gelatin
· 1 1/4 cups cake flavored vodka (or sub vanilla or whipped cream vodka and a touch of amaretto)
· 2 tsp sweetened condensed milk (up to 4 tbsp is okay - use to sweeten to taste!)
· 6 small bowls (one for each color)
· liquid food coloring
· frosting and sprinkles, for garnish, if desired
· flexible silicone mini muffin pan (cavity volume = 3 tablespoons)


Instructions:
Prepare the mini muffin pans by spraying lightly with cooking spray and then wiping clean with a paper towel. (This will leave a slight residue which will assist in unmolding without effecting the taste or appearance of the jelly shots.)

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

Remove from heat, stir in the vodka and sweetened condensed milk.

Divide into 1/2 cup portions and pour into 6 separate bowls. Use liquid food coloring for rainbow colors (in this case: red, orange, yellow, green, blue, violet). (I wanted a very vibrant rainbow, so used 4 drops of liquid food coloring for each color. Feel free to amp up the food coloring as necessary.)

Spoon 3/4 teaspoon of the red gelatin mixture into the muffin pan cavities. Refrigerate until set, but still sticky when touched. (The first layer will take 20 minutes or so, subsequent layers will take less time.) Repeat with remaining colors.

Refrigerate overnight to allow the layers to fully bond.

To serve, loosen around the edges of each muffin cavity and pop out the jelly shots.
Immediately before serving, garnish with a small dollop of frosting and sprinkles (yeah baby!) if desired.

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Is anyone else a bit low on their Recommended Daily Allowance of bunnies, duckies, and rainbows? Or maybe its just me. Hmmm. I'm currently a bit short on bunnies and duckies, but to make up for it, here's my all time favorite rainbow jelly shot extravaganza ever - the Spiked Rainbow Jelly Mold, inspired by a classic dessert (iconic even!).
"Spiked" or "virgin", Spiked Rainbow Jelly Mold is nothing short of a tabletop showstopper!. In my "gelatin cocktail" version of the classic, I used a blueberry flavored vodka in each layer- the fruit flavor was off the hook yummy, with all the sweet, creamy multi-hued goodness of the original

Spiked Rainbow Jelly Mold

4 1/2 cups boiling water, divided
6 (85 g) packages gelatin dessert mix (rainbow colors – red/strawberry or cherry, yellow/lemon, orange, green/lime, blue/blue raspberry and purple grape)
3 envelopes plain Knox gelatin (6 teaspoons of gelatin powder total)
3 cups flavored vodka or rum, divided
1 cup plus 2 tbsp vanilla yogurt, divided


Instructions:
Prep Time: 1 hr
Total Time: 4 1/2 hrs

Place the bottle of vodka in the freezer for several hours before beginning this recipe, to ensure potency!

Lightly spray bundt pan or gelatin mold with non-stick cooking spray. Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.

Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved. (I find the sugar free mix dissolves much faster than the regular!).

Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.

Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important – if the layers set up too much, the next layer won’t bond appropriated.

Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!

Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator Refrigerate about 15 minutes or until gelatin is set but not firm (again, it should stick to finger when touched). As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.

Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
After completing all the layers, refrigerate the gelatin overnight. (This will allow the layers to fully bond!)

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 mold almost to the edge 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 seconds. Place your serving plate on top of the mold and invert. Viola!

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Root Beer Barrel Jelly Shots

Recommended Pan: Standard Loaf Pan (approximately 8” x 4”), or flexible silicone molds (link to mold I used here)

Ingredients:

1 cup root beer
2 envelopes plain gelatin (Knox)
2/3 cup root beer flavored vodka
2 tbsp Sambuca (the clear variety will work best here)
Wooden coffee stirrers, for garnish, if desired


If using a flexible silicone mold, prepare the mold by spraying lightly with cooking spray, and then wiping the cavities clean with a paper towel. This will result in a very slight residue which will help unmold the jelly shots without affecting their taste or appearance. If setting in a pan, no prep is needed!

Pour root beer into a saucepan and sprinkle with gelatin. Allow to soak for a few minutes. Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes). Remove from heat.

Stir in the vodka and Sambuca. Pour into pan or molds, and chill until set, several hours or overnight.

To serve, cut or unmold the jelly shots. Cut the wooden coffee stirrers into lengths of about 2 inches. Insert one into each jelly shot.

Makes 18 to 24 shots.

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Santa’s Hat Jelly Shots

Difficulty: Easy

Recommended Pan: flexible silicone mold, pyramid shape

Ingredients:

1 1/4 cup cranberry juice cocktail
3 envelopes Knox gelatin, separated (You will need 2 1/2 envelopes for the recipe, and an additional half for assembly. 1/2 envelope equals about a teaspoon of gelatin powder)
3/4 cup Malibu coconut flavored rum
1 to 2 tbsp grenadine syrup (to taste)
For garnish: 1/2 cup sweetened, flaked coconut and assembly gelatin (1/2 cup water and 1/2 envelope gelatin)

Pour cranberry juice into a small saucepan. Sprinkle with 2 1/2 envelopes of 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). Stir in the Malibu rum. Add the grenadine syrup, to taste. Pour into molds and chill until fully set, several hours or overnight.

In a food processor or blender, process the coconut just until it is in smaller flakes. (Large flakes won't stick to the jelly shots as well.) Set aside.

An hour or two before serving, prepare the assembly gelatin by pouring the water in a saucepan and sprinkling with 1/2 envelope of gelatin. Allow to soak for a minute or two. Heat over low heat, stirring occasionally, until dissolved. Allow gelatin to cool to room temperature before proceeding.

Pour the cooled gelatin and coconut into separate small, shallow bowls.

Unmold the gelatin pyramids onto a nonstick cookie sheet.

Using a fork, dip the bottom and part-way up the sides of the jelly shot into first into the gelatin mixture, then the coconut. Continue with all the jelly shots, placing each back on the nonstick cookie sheet.

Return the jelly shots to the refrigerator for about an hour before serving.

Yield: 18 jelly shots.

Shamrock Jelly Treats - is being cute the same as being lucky?

Shamrock Jelly Treats. They're mean (well, not really but I need that for rhyming purposes), they're green, they're tiny little St. Patty's Day treats. Non-alcoholic, or shall I say POTENTIALLY non-alcoholic. I did post boozified directions under the recipe. These little guys were created for Women's World (as were the Pistachio Pudding Shots I posted earlier today ...)

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Now, what do you think: is the name too schmaltzy? I get a bit hung up on the whole St. Patty's Day thing. Here in the States, the holiday is merely an excuse to drink, have parades, and pinch or kiss strangers. However, my Irish-from-Ireland friends always shake their heads when they see posts like this. (Lucky-tini of the Irish from a couple years ago fared no better with that crowd.) So, Mr. F., I post this with apologies to your good-natured and adorable Irish self.

With that said, when in Rome (or in this case Chicago, Boston or Minneapolis, or really anywhere in the lower 48 states) well ... you know what to do. That's right! Dye something green, put on your shamrock print bloomers, violate the personal space of attractive strangers, dance a jig and make night of it!

St. Patty’s Day Jelly Treats

Ingredients:

Green Layer

1/2 cup boiling water
1 package lime flavored gelatin dessert (3 oz package, and note that sugar-free dissolves very easily)
1/2 cup cold water


Light Green Layer

1/2 cup cold water
1 1/2 envelopes Knox gelatin (each envelope contains 2 tsp gelatin powder)
1 6 oz key lime flavor yogurt


Chartreuse Layer

1/3 cup cold water
1 envelope less 1/2 tsp Knox gelatin
1/3 cup sweetened condensed milk
2 drops yellow food color
1 drop green food coloring


Directions
A flexible silicone mold works great for this recipe (I used a mini-brioche mold similar to this one - don't fill it all the way up) but they are just as cute set in a 1 lb 8"x4" non-reactive baking pan (or similar) and cut into little squares. To prepare the mold, spray lightly with cooking spray, then wipe each mold cavity clean with a paper towel. This leaves a slight residue to aid in un-molding the gelatin, without affecting the taste or appearance of the jellies. If setting in a glass or non-reactive metal baking pan, no prep is needed.

Green Layer. Dissolve lime gelatin in boiling water. Add cold water. Pour into each mold cavity (to about one third full). Refrigerate until firm but not fully set - gelatin should be set, but slightly sticky when touched - about 20 to 30 minutes. Prepare Light Green Layer.

Light Green Layer. Pour water into small saucepan. Sprinkle with gelatin and 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 yogurt. Allow to cool to room temperature. Fill each mold cavity to about 2/3 capacity. Refrigerate until firm but not fully set (gelatin should be set, but slightly sticky when touched - about 20 to 30 minutes). Prepare Chartreuse Layer.

Chartreuse Layer. Pour water into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Stir in the sweetened condensed milk. Allow to cool to room temperature. Fill to top of each mold cavity..
Refrigerate several hours (ideally overnight to allow the layers to bond), until fully set. To unmold, loosen around the edges and then pop each gelatin out onto a serving plate or a non-stick cookie sheet.

NOTE: For a higher octane (i.e. alcoholic) St. Patty's Day treat, make these changes to the recipe:

Green Layer

INSTEAD of 1/2 cup cold water, sub 1/2 cup vodka or rum (try coconut rum ... yum!)


Chartreuse Layer

ADD 1/3 cup vodka or rum (whatever you put in in the Green layer step)
REDUCE the sweetened condensed milk down to a tablespoon or two.

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Spiked Ribbon Salad, traditional Midwestern fare gussied up for the Holidays with a touch of spirits . . .

This year, my mom-in-law made an traditional Midwestern gelatin "ribbon" salad for her annual Christmas luncheon - her grandma's recipe. I couldn't resist taking the recipe for a little spin, jelly shot style. This spiked version is quite delicious. I used a cherry flavored vodka, but the recipe would work well with your favorite flavored vodka or rum - citrus, pineapple or even vanilla might be nice.


I tried the recipe both with and without crushed pineapple. The inclusion of crushed pineapple is the accepted method for this salad. I prefer it without, however. When cutting smaller servings (important with the spiked version), it is much easier to cut a pretty slice without one's knife hitting bits of pineapple, which run things completely akimbo. The juice used in the middle layer provides enough pineapple flavor on its own. Also, on my second pass with the recipe, I used sugar-free gelatin and low fat cream cheese and mayonnaise, as that's what I had on hand. Although my inclination is to throw dietary caution to the wind when it comes to the holidays, the result admittedly was just as yummy as the full-tilt version. (I do love the sugar-free gelatin year round, however, as it dissolves so easily.)

Overall this recipe was surprisingly easy to prepare, despite the many steps. The most difficult part was removing the first slice from the pan - mangled, completely - there was no way around it. (If anyone has a solution or work around for this issue - please let me know!)

Hope everyone is having a great holiday break! Thanks so much for all the sweet comments and emails regarding our ice dam situation. I am pleased to report that water flow into the house has abated, the 12 inches or so of ice on the most dire parts of the roof appears to be melting (hurrah!!), and certain sections of roof are COMPLETELY ICE FREE!

Hope you enjoy the Spiked Ribbon Salad! Happy New Year to you all!

Cheers and XO,

Michelle

SPIKED CHRISTMAS RIBBON SALAD

Implements: 9” x 9” glass or non-reactive metal pan, a double boiler, and some sort of offset spatula to assist in transferring slices to the serving plate.

Lime layer

1 cup water
1/2 envelope plain gelatin
1 pkg. (3 oz.) lime flavored gelatin dessert mix
1/4 cold water
3/4 cup flavored vodka or rum


Lemon layer

1 cup water
1 pkg. (3 oz.) lemon flavored gelatin dessert mix
1/3 cup miniature marshmallows (or 4 large marshmallows, snipped into pieces)
½ cup pineapple juice (canned)
½ cup crushed pineapple (optional)
4 oz package of cream cheese (1/2 of an 8 oz package), softened
1/2 cup mayonnaise
1/2 cup whipped cream


Cherry layer

1 cup water
1/2 envelope plain gelatin
1 pkg. (3 oz.) cherry flavored gelatin dessert mix
1/4 cold water
3/4 cup flavored vodka or rum

Prepare lime layer. Pour water into a small saucepan. Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Add the lime gelatin mix and stir until dissolved. Stir in 1/4 cup cold water, and then the vodka or rum. Pour into pan, and chill until almost set (about 45 minutes).

Prepare lemon layer. Dissolve lemon gelatin in 1 cup hot water in top of double boiler. Add marshmallows and melt. Remove from heat.

Add 1/2 cup pineapple juice and cream cheese. Beat until well blended (if using, now is the time to stir in the crushed pineapple). Cool slightly. Stir in mayonnaise and whipped cream. Chill until slightly thickened.

Pour over the lime layer and return to refrigerator to chill until nearly set.

Prepare cherry layer. Pour 1 cup of water into a small saucepan. Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Add cherry gelatin and stir until dissolved. Stir in 1/4 cup cold water, and then the vodka or rum. Chill until the mixture reaches the consistency of egg whites. Gently pour over pineapple layer.

"Chase" any bubbles to the edge of the pan with the back of a spoon.

Refrigerate until firm, several hours or overnight.

To serve, cut into 16 squares, then cut each square in half to form 32 rectangular slices. Carefully remove slices from pan with an offset spatula.

Yield: 32 servings

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Packers and Steelers Jello Shots face off on the serving platter . . . which jello shot will reign supreme??

Happy Super Bowl everyone! I thought you all might enjoy a little jello shot as you cheer your team on! (Try as I might, I can't call this recipe a jelly shot - its nothing short of an old school classic jello shot - perfect for the Super Bowl!) The technique used is called 'stained glass' gelatin, and its been around forever. Not sure if anyone has liquored it up before, but thought it was worth a try!


Regarding setting time, while its ideal if these can set overnight, however, I made this particular batch this morning, finished by 9 a.m., and cut the jello shots for photographs at 12:30 p.m. - and they were fully set and fine. The most important part is to make sure that the creamy gelatin is room temperature - not warm at all - or your little colored cubes will get melty and murky.

Some of you have noticed that new posts on JSTK haven't been as frequent - thanks for your messages. I am indeed alive and over the flu, but have been working through with some unfortunate and time consuming events. (Not health related, thank goodness . . . and hopefully will be resolved soon.) I really do have the best followers ever - and want to thank you from the bottom of my jelly-shotting heart for visiting JSTK and all your wonderful comments . . . you are an absolute ray of sunshine to me and I wish I could reach out and give you all a big hug and kiss (or a firm and earnest handshake if you have personal boundary issues . . . ) In the meantime, Intern Doug has graciously agreed to expand his extensive internship duties to an occasional post on JSTK - very exciting! Go Intern Doug!

And Gooooooo Team(s)!! Cheers and XOXOX,

Michelle


“Team Colors” Jello Shots

Step One – Team Colors Gelatin

2 cups water
2 envelopes Knox gelatin
2 3 oz. boxes flavored gelatin dessert in team colors (For the Packers, I used Pineapple and Lime flavors - for the Steelers black, I added two drops of McCormick black food coloring before chilling. Sugar free or regular gelatin is fine - I am partial to the sugar free gelatin – it dissolves so easily!)
2 cups ice cold vodka or rum (separated, and note that flavored liquor is nice but not required)


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

Pour the flavored gelatin powder into two separate bowls. Divide the hot gelatin mixture and add one part to each bowl. Stir until dissolved. Let cool for a few minutes, then stir in the liquor. Pour into four separate containers to chill - I used four standard 1 lb loaf pans (about 8” x 4”) in order to have relatively symmetrical gelatin blocks. Chill until fully set, several hours or overnight.

Step Two – Creamy gelatin

2 cups water
2 1/2 envelopes Knox gelatin (1/2 envelope is about 1 tsp gelatin powder)
1/2 of a 14 oz. can sweetened condensed milk


Pour water into a medium 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). Stir in the can of condensed milk. Set mixture aside to cool to room temperature.
Remove the colored gelatin from the refrigerator and cut into small blocks. Carefully mix the blocks as desired and place in a 9 x 13 glass or non-reactive metal pan (or use two standard 1 lb loaf pans – that’s what I used to make the colors for both Superbowl teams). Return blocks to refrigerator until milk mixture is cool.
Once the milk mixture is cooled, divide equally and pour it over the gelatin blocks. Skim off any small bubbles that form. Chill until fully set, several hours or overnight.

To serve, cut into squares and plate.

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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!

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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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[list][*]

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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.