Wednesday, April 11, 2012

More Jello Shot Recipes


What is more fun than Jello shots, and here are some new and creative ways to serve them.  This "aint" your mama's jello anymore!!



For more Ideas and recipes go to:Jelly Test Kitchens
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.)  




Blue Ocean Shots
To serve, cut into desired shapes or unmold.  
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.  



Blackberry Cosmopolitan Jelly Shots


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

Ingredients:
  • 1 cup white cranberry juice cocktail
  • ¾ 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, add 1/2 envelope additional gelatin.  1/2 envelope equals about a teaspoon of gelatin powder.) 
  •  Optional, 1 drop purple food coloring (McCormick's makes one in its Neon Colors set)
  • Lime zest for garnish, if desired

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), making sure to fully incorporate.  Pour into pan, and chill until set, several hours or overnight.
To serve, cut into shapes (or unmold).  Garnish with lime zest if desired.  Makes 18 to 24 shots.


BRAMBLE JELLY SHOTS (with apologies to Dick Bradsell)
Recipe by Toby Cecchini and reprinted from the NYT Magazine Blogs
For the float:
6 ounces crème de mûre (blackberry liqueur)
7 grams (1 packet) Knox unflavored gelatin
1 package (3 ounces) grape-flavored Jell-O gelatin
1 cup hot water
In a small mixing bowl, sprinkle the Knox and the Jell-O into the hot water and stir until completely dissolved, 5 to 7 minutes. Let sit for 5 minutes, then stir in the crème de mûre. In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer. Pour blackberry float mixture in and set to chill in refrigerator for at least 2 hours and up to overnight, making certain it is level.
For the gin sour:
1 cup gin (lemon infused) (Note: vodka may be substituted!)
2/3 cup fresh lemon juice
1/2 cup sugar
28 grams (4 packets) Knox unflavored gelatin
1 cup hot water.
Juice enough lemons to give you 2/3 cup juice, keeping the hulls as you squeeze. Roughly chop the squeezed hulls and put them in a coverable container along with the gin and the lemon juice. Leave at room temperature for at least 2 hours. It’s a good idea to do this before starting the float, so that by the time that has firmed up, your infusion is ready to go. When the float layer is firm, bloom the gelatin in the hot water by sprinkling it slowly while stirring, and continuing stirring until fully dissolved. Add the sugar and stir until that is also fully dissolved. Strain the gin mixture off from the lemon hulls through a fine sieve or chinoise and add it into the gelatin mixture, stirring well. Over a spoon, so as not to gouge a divot in the float layer, pour the lemon sour mix onto the float layer and return to refrigerator, again checking for levelness. Chill overnight. When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully, using a cake spatula to get under the float layer. Garnish with a blackberry and/or a thin wedge of candied lemon. Or simply slurp.

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