Fruited Champagne Jelly Shot

Fruited Champagne Jelly Mold simply SHRIEKS patriotic fervor -

 in the subtlest, most dignified manner imaginable . .  .

So, the second July 4th Party is a bit of a fancier affair.  Not that the variegated display of gelatinized patriotism concocted for Party #1 would  be un-welcome at this event.  We just wish to pull out our culinary stops in a somewhat more restrained manner
, as the guest of honor will be none other than the supremely dashing Mr. M., who has taken leave of his large, shaded patio in the south of France for an all-too-brief visit to the Midwest.

Fruited Champagne Jelly Mold should be perfect - sounds kinda sophisticated, is light and refreshing for a hot afternoon, and is not, too too boozy (important for this event as the champagne will likely be flowing and Intern Doug will be shaking and pouring French 75s until his arms seize up.)  The internal garnish of fruit (red berries! blueberries!) provides venue for a discreet display of nationalist pride, without bonking anyone over the head with such.

Happy 4th of July everyone!!  Wherever you are, enjoy the fireworks, and have a jelly shot for goodness sake!  (And welcome back to the prairie Mr. M. - it has been far too long and we have missed you terribly!!)

XOXOX

Michelle

Fruited Champagne Jelly Shot Mold

Implements:  3 cup non-stick mini-bundt pan (this is the one I used)

Ingredients:

• 3 cups champagne, sparkling wine or prosecco (divided)
• 4 tbsp. sugar
• 4 envelopes Knox gelatin
• 1/2 cup peach schnapps
• 1/2 cup fresh blueberries
• 8-10 large strawberries, sliced

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

Pour 1 cup of the champagne and the sugar into a medium saucepan.   Sprinkle with the gelatin allow to soak for a minute or two. Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the rest of the champagne and the schnapps.

Pour 1 1/2 cups of the gelatin mixture into the prepared mold.  Refrigerate until the gelatin is the consistency of egg whites (15 to 20 minutes).  Stir in the blueberries and return to the refrigerator for 5 minutes.  Place the sliced strawberries on top of the blueberry/gelatin layer, pouring a bit of liquid gelatin in over each layer, until the mold is full.  (You may have a bit of gelatin left over.)  Refrigerate until fully set (several hours or 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.  Next, dip the mold almost to the edge into the warm water for 10 seconds. Dry the bottom of the mold with a towel.  Place your serving plate on top of the mold and invert.  The gelatin should pop out.  If not, return the mold to the warm water bath and repeat.  

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July 4th Variegated Jelly Shot

July 4th Jelly Shot Mold - a punch bowl in solid form.   
And variegated patriotic colors!  Wheee!

All it needs is sparklers and wheels!  

Hello all, just a quick note and a fun July 4th themed recipe!  I will be attending several different events this year, and will of course be bringing jelly shots.  The events range from casual and fun to a little fancier, and so will the jelly shots.


Hope you enjoy the first installment of a Jelly Shotting July 4th!  I am absolutely mad for the whole variegated color scheme . . . and don't get me started on molds - so fun! A punch bowl in solid form!  Wheee!

XO Michelle

P.S. To make a kid-friendly version, just swap out the booze for flat lemon-lime soda, or even plain water! 

July 4^th 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 cup blue & 1/3 cup white
3	1/3 blue & 2/3 white
4	1 cup white & 1 tbsp blue
5	1 cup white
6	1 cup white & 1 tbsp red
7	1/3 cup red & 2/3 cup white
8	2/3 cup red & 1/3 cup white
9	Remaining red gelatin

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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Lychee Martini Jelly Shot

Lychee Martini Jelly Shots, one for you . . . two for me!  

Hello everyone!  First, Intern Doug and I wanted to thank you for the amazing comments and feedback on the Jelly Shot Test Kitchen recipe book received via email, on the blog and Facebook!  Its so fun to hear from you!  We read (and treasure) each and every message and do our best to respond
- please bear with us if our reply time is less than speedy.  (And it is admittedly less than expedient, any way you slice it . . . )

Due to the crush of overdue correspondence, I will get straight to the point of this post, the Lychee Martini Jelly Shot.  Hope you are in the mood for a little delightful-ness!

XOXOX

Michelle

P.S.  Hope you have a batch of well-deserved jelly shots in the fridge today for dear old Dad (or any other fatherly types in your life)! 

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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Grape Ape Jelly Shots

Despite its unfortunate moniker, the Grape Ape Jelly Shot looks 

darn cute sporting a crisp floral pattern . . . 

Well, Intern Doug has been at it again. He can barely be restrained! Doug's latest fresh-from-the-lab creation is the Grape Ape - a mixture of grape-flavored vodka, tom collins mix, and lemon lime soda, with an optional (but highly recommended) creamy layer. It's true that the cocktail inspiration for this jelly shot has a rather unorthodox name, however
my my hope is that you are taken in by this jelly shot's delicious taste and its subtle lavender hue! It is already one of my favorites!

In testing Doug's recipe, I did take a few liberties with presentation. His original version was a bit abstract, and as you all know by now, I positively freak out when presented with anything outside the boundaries of conformity.

To make the floral pattern, I first prepared the creamy layer and refrigerated it until fully set. Next, I prepared the grape layer, poured it into a loaf pan, and set it on the countertop for about 20 minutes, until it had cooled to room temperature. Using a cookie cutter, I cut 1" diameter flower shapes out of the set creamy layer, and proceeded to cut clovers out of the flower centers with a tiny aspic cutter. (Yes, it was an afternoon in OCD-land, and I found it delightful . . . ) The cut shapes were gently placed into the room-temp grape layer, and the pan was banished to the refrigerator overnight, to give the layers a chance to fully bond (kind of like your last corporate retreat!). This is what the pan looked like when it came out of the fridge. Doesn't it remind you of a hawaiian shirt?

If you lack an anxiety disorder, or just aren't in the mood for an art project, the Grape Ape may be prepared: sans creamy layer; with a separate creamy layer (just pour the room temp grape layer on top of the set creamy layer; or, Intern Doug-style, by dropping spoonfuls of the creamy gelatin mixture into a partially set grape mixture (in this instance, partially set equals about 20 mins in the fridge).

Hope you enjoy!

XO, Michelle

P.S. I neglected to mention previously that the grape vodka I used has a purple coloring, hence the lavender shade of this jelly shot!  I have been informed that many grape vodkas (who knew there were so many!) are clear . . . so if you want purple, use food coloring.  I recommend the purple in McCormick's Neon shades.  

Grape Ape Jelly Shot

Creamy Layer

• 1/2 cup cream
• 1 envelope plain Knox gelatin
• 1/4 cup sugar
• 1/2 cup vodka
• 1/2 teaspoon of vanilla

Pour cream into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Add the sugar and stir until dissolved.  Remove from heat.  Stir in the vodka and vanilla.  Pour into pan and refrigerate until fully set (about an hour).  Prepare grape layer. 

Grape layer

• 2/3 cup flat lemon-lime soda
• 2/3 cup Tom Collins mix
• 2 envelopes plain Knox gelatin
• 2/3 cup grape flavored vodka

Pour the soda and mix into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the vodka, and pour into pan.  Allow to cool to room temperature. 

Remove the pan with the set creamy layer from the refrigerator.  Cut out desired shapes with small cookie cutters.  Gently place the cut shapes into the grape gelatin mixture, and refrigerate until fully set (ideally overnight, to allow the layers to fully bond). 

To serve, cut into desired shapes.  Makes approximately 16 jelly shots.  

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