Monday, February 6, 2012

Trend Alert! Gourmet Jelly Shots



Remember Jell-O shots from your days (and nights) in college? They're all grown up now and are sporting a sophisticated new look! Chef and author Michelle Palm's grown-up jellies are refined and reinvented, like this Blackberry Cosmo Jelly Shot, made with flavored brandy and Cointreau. Her book, The Jelly Shot Test Kitchen, includes over 60 recipes of classic cocktails translated into stylish bites of gelatin. Surprise guests at your next dinner party with something different and serve these gourmet shots! Here are a few that caught my eye.....






Blackberry Cosmo Jelly Shots




Ingredients:

1 cup white cranberry juice cocktail

3/4 cup blackberry brandy

1/8 cup frozen limeade concentrate, thawed and strained

1/8 cup water

1/4 cup Cointreau

2 envelopes Knox Gelatin (if using molds, then add 1/2 envelope additional gelatin. 1/2 envelope equals about a teaspoon of gelatin powder.)

1 drop purple food coloring (optional; McCormick Neon Colors set)

Lime zest for garnish



Directions:

Pour cranberry and lime juices 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 liquors and, if using, the food coloring until the consistency is uniform. Pour into standard loaf pan (about 8" x 4") or molds, and chill until set (several hours or overnight). To serve, cut into squares. Garnish with lime zest if desired. Makes 18 to 24 shots






Valentines Jelly Pops








Ingredients:

Red Layer



1/2 cup boiling water

1 3 oz package strawberry flavored gelatin dessert (sugar free dissolves very easily)

1/2 cup cold water



Pink Layer

1/2 cup cold water

1 1/2 envelopes plain gelatin

1 6 oz container strawberry yogurt



White Layer

1/3 cup cold water

1 envelope less 1/2 tsp plain gelatin

1/3 cup sweetened condensed milk

8 each wooden coffee stirrers, cut into 2 inch lengths for garnish, if desired



Instructions:

These pops are super cute whether they’re made in a silicon mold ( cute little baba mold), or set in a baking pan (I'd use a standard loaf pan - about 8" x 4")and cut into squares. If using a silicone mold, prepare mold by spraying lightly with cooking spray, then wiping each mold cavity clean with a paper towel. This will leave a slight residue to aid in un-molding without affecting the taste or appearance of the jelly pops. If setting in a glass or non-reactive metal baking pan, no prep is needed. The instructions below are for molds - so if you're setting in a pan, just pour in the layers!



Red Layer: Dissolve strawberry gelatin in boiling water. Add cold water. Pour 1 tsp. of the gelatin into each mold cavity. Refrigerate until firm but not fully set (should be fairly firm, but still slightly sticky when touched - about 20 minutes). While the red layer is chilling, prepare Pink Layer.



Pink 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 – you may want to pop the gelatin in the fridge or freezer for a minute or two to help it along. Pour 1 tbsp into each mold cavity. Refrigerate until firm but not fully set (should be fairly firm, but still slightly sticky when touched - about 15 to 20 minutes). While the pink layer is chilling, Prepare White Layer.



White 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. Pour approximately 2 tsp. into each mold cavity.



Refrigerate several hours or overnight, until fully set. (Overnight is ideal as it allows the layers to fully bond.) Garnish each jelly pop with a coffee stirrer segment to make the “popsicle” handle, if desired.



Makes about 15 jellies.





Blow Pop Martini Jelly Shot



Recommended Pan: flexible silicone mold, small oval savarin shape (24 cavity, this one) OR a standard 1 lb loaf glass or non-reactive metal loaf pan (approximately 8" x 4")



Ingredients:



  • 1/3 cup frozen lemonade concentrate (thawed and strained to remove solids)

  • 2/3 cup water

  • 2 1/2 envelopes Knox gelatin (if not using a mold, decrease to 2 envelopes!)

  • 3/4 cup bubble flavor vodka (we used Three Olives brand)

  • 1 tbsp Watermelon Pucker liqueur

  • 1 tbsp Sour Apple Pucker liqueur

  • Lollipop sticks and mini cupcake wrappers for serving, if desired



Prepare the mold by spraying lightly with cooking spray, then wiping the mold cavities clean with a paper towel. (This will leave a very slight residue which will help unmold the jelly shots, without affecting their taste or appearance.) No preparation is needed if the jelly shots will be set in a loaf pan.



Pour lemonade concentrate and water into a small saucepan. 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). Stir in the vodka.



Divide the mixture into two bowls. To one bowl add the Watermelon Pucker, to the other, the Sour Apple Pucker. Pour into molds and chill until fully set, several hours or overnight.



To serve, unmold. Cut the lollipop sticks into approximately 1 1/2 inch segments. Immediately before serving, insert one into each jelly shot and place each jelly shot in a mini cupcake wrapper.



Yield: 24 jelly shots.














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