One final turkey creation

I got a bit behind on the posting this weekend with Thanksgiving and all.  But before I officially move to winter shots, I wanted to show my final turkey shot. 

It's a bit of a stretch.... but people have been asking for savory shots recently.  Looking back in the Annals of Gelatin, if there is such a thing, meat and savory gelatins, known as Aspics, were quite popular in the early 20th century. Gelatin as a dessert didn't really hit the American culture into the 50's.  Today we are so used to gelatins being sweet and fruity that it's hard to imagine they can be delicious in a complex and savory as well. But they can!

So going from there I made this Savory Stuffing Shardonnay Shot. 

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The ingredients include chicken stock, chardonnay, celery, and stuffing. If you'd like to get the complete recipe leave a comment at the bottom of the post.

Hello Fellow Gelologists,

In a recent posting I wrote about Gelography- the art of printing and drawing on gelatin.  At a recent event, I was commissioned to print the logo for the Ride Studio Cafe's unveiling party of a new 7 Cycles customized bicycle line.

It was a great event and an awesome cafe right off the Minute Man Rail Trail in Lexington, MA. I stopped over recently on a long ride and had a delicious hot chocolate, the perfect break for a long bike ride. 

Using rice paper and vegetable dye markers, I was able to create their logos on top of a layered gelatin shot. Also on the platter are the Candy Corn shot, Rootbeer floats, and caramel apple cider shots inside Granny Smith Apples. 

I'll be taking the Gelography to then next level when I pick up my new printer and edible ink cartridges this week! 


Have a great day before Thanksgiving!

Turkey Treats

Hello Fellow Gelologists,

Happy Pre-Thanksgiving Monday. By now many of you have your birds marinating in brine, or de-thawing in the fridge.  Or maybe you're feeding a pair of turkey out your bedroom window like the couple I saw doing last week on my morning run.  I guess there's a troupe, or pack, or wait......  Wait, just looked it up... It's a rafter of wild turkeys and they're roaming around the streets of Cambridgeport.  

This situation inspired me to create an urban wild turkey treat.  Using these molds  I wanted to come up with some gel that was sweet and nutty with a bite to it. Something to gobble up but still relish. (wakka wakka wakka!)  

Anyone for a Turkey trot?

Gelography

Hello Fellow Gelologists,

Suffixes and Prefixes.  Remember those from English and Latin classes? If you're like me, you might have trouble remembering the differences between an electrocardiograph and an electrocardiogram. One's the machine and one's the readout.  As to which one is which, you'll have look it up. 

But you probably know the difference of say, astronomy vs. astrology.  Nomy means the systematic knowledge of, and Logy, is the study of.  So with Astronomy you have the science of stars and the universe and with astrology you learn whether you should leave your house that day or cheat on your spouse.  Err... uhm.

So what's the difference between gelology and gelography? If you Google "gelography" you first get, "Did you mean: geography?" 

And no Sir, er... Maam, err.. or whatever gender you are Google,  I most certainly did not.  I meant GELOGRAPHY." 

Which leads you to a lot of spelling errors links.  So let me be the first to coin, (OK I'm not the first) Gelography- the art of printing and drawing onto gelatin.  

I learned this technique from Michelle Quiles at Blooming Gelatin Art in Los Angeles. Using vegetable dye pens, food coloring, and brushes I made this as tribute to my past co-worker and present Gel-fan- Julia.

Under the big blue gelatin sea..

Edible Snow Globe Series, #1- Snowflakes

Hello Fellow Gelologists,

When I was a kid, starting around Thanksgiving I used to lay on our olive shag carpet (it was the 70's!) and listen to The Charlie Brown Christmas album non-stop.  One of my favorite lines was when Lucy, in her high brow way, informs everyone, "I never eat December snowflakes.  I always wait to January."  At which Linus replies after having just tasted one,  "They sure look ripe to me."

Well, I made some November snowflakes that even Lucy would try. 


Here are my edible snowflakes in anticipation of winter season. A bit early I know but I was so excited to make these and taste them that I figured I'd blow right past Thanksgiving.  Turkey shots can come next week.

I've got it made with the good eleven

Hello fellow Gelologists,

Where were you at 12:34:56 on July 8, 90?  I was on a bus during a high school field trip and we all screamed in excitement when someone looked down at their Swatch Watch and announced the time.  

Now today is different- 11/11/11. Eleven is a good number. According to School House Rock,  you've got it made when you're multiplying it- that is until you get past nine. And, according to Becky Bierly,  you can make a wish if you look at the clock at 11:11:11 but only if you snap, then clap your hands, then stamp your feet eleven times each.  AND you can't look back at the clock until it's past the said time.

That's a lot of work for a wish. 

So on this momentous numerical occasion, there wasn't any screaming, nor Swatch watches,  but someone looked down on their laptop and informed all the peeps in the coffee shop at which I was working  that it was time.  We turned to each other and acknowledged each other's presence- which is the adult equivalent of raucous behavior.

I decided to gellify the moment in time with a little embedding technique. Here's my tribute to this once in a century event.

Boo-Yeah!

Hello Gelophiles,

I made a smorgasbord of my Halloween gelatin creations for  a trick-or-treating party.  I was most excited about introducing the new vampire fang gelatin treats!  I found these molds made by Fred Kitchen a month ago. They make the coolest accoutrements! 

The kids go to feast on Fangtasiellos,  Coffin Jello, and Chocolate frogs. I'm still looking for a good name for the coffin gelatin. Right now the leading suggestion is Sugary Sarcophogus. I'm leaning towards a morphing of this into either Sarcophagels or Gelcophagus.  What do you think?