Friday, March 30, 2012

Jelly Shot 1-2-3


Hello, jelly people. I've done additional testing on this recipe, as well as updated the photos for Super Bowl 2015. Basically, this recipe reliably produces two consistent layers in each, if you are consistent about processes and amounts with each batch.

However, I made 6 or so batches last week, and wasn't able to get a third layer in either alcoholic or booze-free versions, even after consulting the Jell-O brand website for the mothership's instructions for their non-alcoholic version of the dessert (I'm curious if their third layer was achieved via the magic of the Adobe Creative Suite.) My third layer is achieved via the magic of whipped topping. 

Basically, one must be consistent, blend a bit less than I originally posted, and be fast fast fast with completion of the steps. Updated technique follows below, and below that, step-by-step photos. Additionally, please note that this recipe is not suitable for large vessels, such a big bowl or gelatin mold, as it becomes unstable (i.e. slush).

Jelly Shot 1-2-3 (UPDATED TECHNIQUE 1/30/2015)

Ingredients:
  • 1/2 cup boiling water
  • 1 package flavored gelatin dessert (3oz/85g size, any flavor)
  • 1/2 cup thawed Cool Whip (plus additional for topping if desired)
  • 1/2 cup ice cold vodka, bourbon or other liquor (I’ve used flavored vodka, Red Stag bourbon and rum, all with great results. But it must be COLD. Ideally from freezer.)
  • approximately 3/4 cup ice cubes, enough make to a scant 1 1/4 cup cold liquid when combined with the cold liquor. (I used 9-10 of the standard in-freezer ice maker variety of ice cubes, if that helps. But do measure.)

Instructions:
Prepare your shot glasses. Have them at the ready before starting out. 

Pour boiling water into blender. Add gelatin dessert mix. Cover and blend at low speed until the gelatin mix completely dissolved, 15-20 seconds.  

Add the cold liquor, ice cubes and  Cool Whip. Blend at high speed for 10 second. You will hear a couple big chunks of ice in there. Give it another 10 second pulse.

QUICKLY pour into shot glasses. QUICKLY get them into the fridge. QUICK QUICK QUICK. Your layers depend upon it.

Chill until set (several hours). Dessert will form layers as it chills. 

Immediately before serving add additional Cool Whip and sprinkles, if desired.

Yield: Recipe makes about 25 oz liquid, approximately 12 servings.

Prepare your shot glasses. I like to put mine in a sturdy pan, and reinforce them with kitchen towels for stability while pouring.
 Add gelatin mixture to the blender.
 Pour in boiling water.
 Blend until dissolved.
 Add the ice cold liquor, ice cubes, and whipped topping to the blender. QUICK QUICK QUICK.
 Blend on high for 10 seconds. Then give it another 10 second pulse.
Pour into the prepared shot glasses and get them into the refrigerator. QUICK QUICK QUICK. Your layers depend upon it!
Top with more whipped topping, if desired. Enjoy the sweet, fluffy texture of this revamped childhood treat!



HISTORICAL VERSION OF THE ORIGINAL 2011 POST (retained for posterity, etc.)

Certainly you knew that it would come to this, eventually - the day when JSTK put a spin on the childhood treat that most likely fueled my unhealthy obsession fascination with gelatin as a whole. That's right, Jello 1-2-3! Unfortunately, that magical three layered delight is no longer available as a ready made mix, but there are recipes a-plenty out there on the interweb.

Before I get to the recipe, a few notes:
  • The Layered Look. While each and every iteration was absolutely delicious, the visuals for each batch varied quite a bit (as you can see from the photos). And, although layering occurred, the sum total was more like a Jelly Shot 1-2 than a 1-2-3. (I made the recipes multiple times, thinking it was user error, but each time it was a bit different, even with fully consistent technique.) So, I popped a tiny layer of whip on the top so you wouldn't feel cheated out of a third layer. Plus, whip is needed to hold the sprinkles.
  • Alcohol choices. JSTK's adorable and brilliant attorney, Helene Freeman of Phillips Nizer, was quite firm that the Louisville Kentucky version (lower left hand corner) contain bourbon. As such, that Jelly Shot is made with cherry gelatin and Jim Beam Red Stag black cherry bourbon. The end result is nothing short of awesome*, and I'm not usually a bourbon fan - even the tiniest quantity seems to give me the hiccups. But I would endure them in this case.  
  • School Colors. I hope they're all correct enough, and that I haven't caused offense with my sports decoration idiocy. (If so, please be kind in your floggings, and put the oranges in a sock first.) I'm not very sporty, but big games like this are fun, even for non-fans. So. I wavered adding yellow sprinkles to the Louisville shots, but wanted something to differentiate from Ohio which already had the black and red. And that cute bird on the Louisville logo has that nice yellow beak. The whole sprinkle situation was a comedy of errors from the get-go. A large sprinkle wheel was purchased for the purposes of this post, as naturally it held every rainbow color, but lo and behold, where the blue ought to be ... PURPLE. Which even I know would be a faux pas. So I hand selected the blue sprinkles for the tops of the Kentucky shots from my mixed rainbow sprinkles. (Yes. with my actual hands. They are so tiny. I have a headache.) And that's why poor Kansas didn't get any blue - sorry guys, but at least I got the "maize" in there. Wicked, dreadful sprinkle wheel. 

Caveats aside, I loved this recipe - hope it add's some fun and frivolity to your Final Four Festivities. I'm going to keep working to see if I can come up with a method to get around the variations in layering. I also hear tell of another 1-2-3 recipe out there that calls for a bunch of dry ingredients, such as coffee creamer and meringue powder. At any rate, enjoy! 

XO, Michelle

* P.S. In addition to her considerable charm and delightful-ness, Helene is typically 100% right. About everything.  But I made an error in recalling her actual pick ... it was Kentucky. I'm too addled now to figure out which is which and what team colors were off. Sorry Helene!!


Jelly Shot 1-2-3

Ingredients:
  • 1/2 cup boiling water
  • 1 package flavored gelatin dessert (3oz/85g size, any flavor)
  • 1/2 cup thawed Cool Whip (plus additional for topping if desired)
  • 1/2 cup ice cold vodka, bourbon or other liquor (I’ve used both flavored vodka and Red Stag bourbon – both were yum!)
  • 3/4 cup ice
  • Sprinkles

Instructions:

Pour boiling water into blender. Add gelatin dessert mix. Cover and blend at low speed until completely dissolved, about 30 seconds.

Combine cold liquor and ice cubes to make 1 1/4 cups, and add to blender with the Cool Whip. Stir until ice is partially melted. Blend at high speed for 30 seconds.

Pour into shot glasses. Chill until set (several hours). Dessert layers as it chills.

Immediately before serving add additional Cool Whip and sprinkles, if desired.

Yield: Recipe makes about 25 oz liquid, approximately 12 servings. 


Which Final Four Jelly Shot 1-2-3 will be Numero Uno? (Helene's money is on Louisville ...)
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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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Friday, March 16, 2012

Shamrock Jelly Treats

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 ...)

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, shake your shamrock, dance a jig and make night of it!

XOXOX

M.

P.S. Back soon with something F-U-N FUN fun, which is still in testing stages.

P.P.S. Mr. F., please do let me know if you need a care package of green food coloring sent to Singapore. I'll pop a passel in the FedEx right away.



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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Pistachio Pudding Shots


Happy St. Pattys! Top of the Pistachio Pudding Shot to Ye! 

Sigh. I missed you! I'll save the excuse-making for later. I know you're busy, and this way you can head straight into the kitchen to whip up a batch of these adorable little green Pistachio Pudding Shots. (So many of you have been asking for pudding shots, and, although apparently some procrastimication was involved, I do listen!)
I recently made the recipe for Women's World magazine - think the issue hit newstands a couple weeks ago, but here it is now for your ease of reference and viewing pleasure.

I'll post a super cute non-alcoholic St. Patty's day recipe later today (with of course instructions to booze it up - 'cuz I know how you all are. And I love it.) 

Finally, thanks for continuing to stop by JSTK. I so love it that you visit! Even though my posting has been - ahem -  intermittent, traffic on the site has been most robust than ever. That this silly little blog is able to bring a tiny bit of fun/joy/amusement into the world makes me happier than you will ever know. You all rock my casbah...

SO, here's a big squooshy XOXOX to you ... Happy St. Patrick's Day! Get out there, dye something green, put on your cloverleaf bloomers, and have a cocktail, for goodness sake!

M.


Pistachio Pudding Shots
  • 1 3.2 oz box instant pistachio pudding
  • 1/2 cup milk
  • 1 cup vodka (plain or a flavored vodka is nice – I like chocolate!)
  • 1 cup whipped topping or whipped cream, plus additional for on top if desired
  • Rainbow sprinkles or shelled pistachio nuts for garnish, if desired

Pour the pudding into mixing bowl.  Add the milk and the vodka and stir until the mixture is completely combined and begins to thicken.  Stir in the whipped topping.  Pour into individual serving containers and refrigerate for an hour or so to allow the pudding to set up a bit more.  Top with additional whip and rainbow sprinkles or shelled pistachio nuts, if desired.  
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