Thursday, November 27, 2008
Here is a creation from last week's Flag Football Superfabulous Bowl. I needed to make a shot that reflected the colors of all the teams as well as the out and proud nature of the league. However, when it came to silver I got stumped. But here are the 12 layered pride shots.
The key to making these shots, was to prepare all the gelatin ahead of time. I poured them into plastic cups at room temperature. Then I'd pour one layer, let it sit in the fridge until think and then add another layer. It took me three hours to make from start to finish.
But just look at the satisfied faces of some of the footballers.
Friday, November 21, 2008
We had a team flag football party the other weekend which got me thinking, "how could I make an actual football field jello shot?"
I decided to make a two layered shot with a topsoil layer below and a grass layer on top. I also garnished it with field lines and cones. To make the top soil, I needed to make brown. For reasons not needing explanation, Jell-o brand gelatin does not make brown jello. What, perhaps, would be the flavor? Maybe Durian. If you know any product managers at Kraft Foods, feel free to pass along my idea.
I decided to boil cola and add purple gelatin. This is what I did for the coffin shots, but Grape was absent from the store but they did have Blackberry fusion. That'll do pig.
For the grass, I didn't want the layer below to show through, so I made a lime green jello and added some yogurt to make it opaque. It also added a pastel green color to the grass that I liked.
The field gold lines were made with decorative frosting and the cones from Candy Corns.
Needless to say, the field was devoured in minutes.
Sunday, November 2, 2008
The are Halloween inspired gelatin shots. I tried to make dark black, yet see through gelatin coffins with skeletons and bats inside. To make the hidden treasures, I used gummy Halloween candies.
2 cups cola
2 envelopes unflavored Knox gelatine
1 6oz. box of Grape Jello
2 cups Svedka Vodka
Gummy Halloween Candies
In making these I learned that gummy candies sink right to the bottom and make it difficult to remove the shots from the pan. It might help to let the gelatin sit in the fridge until tacky and then put the candies into the pan. In addition, gummy candies will absorb moisture and expand, There are best when made and eaten within a couple hours.