Just got back from Ptown where we had a stormy, but fun time. While I was there I whipped up a batch of crowd pleasing Pineapple and Malibu rum jello shots. I fortified the shots with some regular bacardi as Malibu is only 21% alcohol. And what a serendipitous meeting did these shots lead to.
While having drinks at the Boatslip, I started a conversation(surprise) with two good looking guys with funny tee-shirts. After mentioning to them that I make jello shots, one of the guys tells me he loves, loves, loves them. Then, the other, mentions that he used to be a jello shot boy at a strip club years ago. Hello! How fun is that! But there's more.
We invited them back to the house and the tasting began. They really loved the shots. Then it came to pass, as having several of my jello hosts can do to loosen the tongue, that one guy now does adult films. Gelology has hit a new height in celebrity-ism. What a great day for gelology PR!
So the next day I came up with a new recipe for the boys. Here are the yet to be named shots.
1 3oz box of raspberry jello
1 envelope knox unflavored gelatin
3/4 cup orange juice
1/4 cup perrier sparkling water
3/4 cup smirnoff raspberry vodka
1/4 cup peach schnapps
Pour a little of the OJ in a pan and sprinkled the knox over the OJ. Boil the remaining orange juice in a glass in the microwave for 3 minutes. Pour the OJ into the pan and dissolv the knox. Then stir in the jello powder. To further dissolvem put the pot on a low flame and stir for a minute. Remove from flame and then cool by adding the perrier. When cooled to room temp, pour in alcohol and stir for a minute. Pout into a container and refrigerate. Ready to eat in an hour and a half.
The color of these shots was amazing. A deep ruby red. The boys came over and loved them. After some brainstorming on how to combine the porn industry and jello shots, the yet to be named adult film actor (YTBNAFA) came up with the idea of jello jizzlers. Love the name. I'll leave the rest to the imagination.
So a pretty sucessful couple of days in Ptown if I say so myself.
Saturday, July 26, 2008
Monday, July 21, 2008
I went cherry picking last week, which inspired me to make a batch of my favorite gelatin treats-Cherry Jello and Coca-cola that you eat off the stem.
These are the most labor intensive shots that I make (aside from the 14 layered Pride shots)
Ingredients to make fifteen shots.
1 3 oz. box of cherry jello
1 envelope of knox unflavored gelatine
2 cups cola (8 oz.)
1 cup berry vodka, or vanilla vodka, or white rum
15-20 pitted cherries on the stem (either sweet or tart cherries work, marachino cherries need to be drained) (for extra kick, soak the cherries in the alcohol of your choice for up to half an hour)
1) pour 1/4 cup of cola into a microwave proof bowl. Sprinkle the knox gelatin over the cola to moisten*
2)Microwave the remaining 1-3/4 cups cola in a microwave proof measuring cup for 4 minutes. Prep the cherry jello package by removing from box and tearing open envelope.
3) Carefully remove the measuring cup with a hot mit and pour over the moistened* knox. Stir with spoon and begin to add the cherry jello. Stir for one minute
4) Put bowl of cola and jello into the microwave. Zap on high for 1-1/2 minutes. Remove with hot mits and stir for two minutes. This ensures all gelatin dissolves.
5) Let cool to room temperature. You can put the bowl in the fridge or freezer for a few minutes to aid cooling. DO NOT LET IT START TO SET!
6) While the mixture is cooling, pit the cherries. If you want to soak them in booze, pit and soak the cherries a half an hour before starting step one.
7)Add the alcohol to the gelatin mixture and stir one minute. Pour half the contents into to-go container. I use the ones from a restaurant around the corner. Otherwise a 9x9 pan will work.
8)Place the pan in the fridge and begin to set the cherries. If you add too much gelatin mixture they will float around. You can cut off the bottom of the cherries for stability.
9)Let sit in the fridge until the gelatin gets tacky. Then pour the remaining gelatin mixture to cover the cherries.
10)Let sit for two hours. Remove with a spoon for a rounded edge or cut with a knife.
*I hate the word moist. But it's applicable here.
Thursday, July 17, 2008
Last weekend, I spend some time with the family doing what we like to do best, eat!
Mom made her Strawberry jell-o pie that we, as a family, rate as our most favoritest dessert. While we were noshing away, it struck me, that you what could also go into this pie? Yes, you guessed it, alcohol!
So this week, I went to Lakeview farms and picked my own raspberries. The strawberries, were past season so I bought some at Foodies on Washington street and away I went.
The recipe calls for:
-a 9 inch crust (pilsbury will do)
-3-4 cups of cut strawberries and raspberries
-1 3oz box of either strawberry or raspberry jello
-1 cup water
-3/4 cup sugar
-1 Tbsp corn starch
-1/2 cup raspberry smirnoff
-2 TBSP chambord
How ya do it:
1)Pre-bake the pie shell and cool.
2)Combine water, sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, till mixture comes to aboil. Turn off heat. Stir in one pkg. of strawberry Jello (3 oz.) - stir till completely dissolved. There will be small clumps of Jello, make sure you break them up.
3)Let mixture cool to room temp. Stir in alcohol.
4)Place strawberries and raspberries in the shell. And pour mixture over fruit.
6)Compliment with whipped cream. Enjoy!
I'll keep dreaming up ways tio alcoholify your favorite summer desserts!