tag:blogger.com,1999:blog-73057762399579423252024-02-19T11:08:04.007-05:00GelologyIt's Art You Can Eat!Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-7305776239957942325.post-48507545042147115082016-03-22T10:42:00.001-04:002016-03-22T10:42:23.960-04:00March Madness!<span style="font-family: Arial, Helvetica, sans-serif;">We love coming up with new recipes and shapes, so there was a challenge from one of our clients this month to create a March Madness 3D gelicacy. You would think that a basketball wouldn't be any more difficult than the footballs that we've done. But those black lines on the orange basketball were not an easy endeavor. We tried piping, food markers, but when it came down to it, food ink printing was the solution.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And we think we nailed it. </span><br />
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The flavor is a citrus vanilla gelée. In the After Dark version, we added some citron vodka and triple sec. You might call them the new 3-Point shot!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4fDTWeaD_uDr2daLfLFCqhQHvsSNJD59IXIhjntVXYcyira2K8zR7t68I5vXErSHX7rBEu_5NChDSXQVQj4RoUyHMOryaoIeW1c0hsFcBSUqR5lukPCuc2sEaqtH47Q5FAxp7yftgb0n/s1600/MarchMadness.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4fDTWeaD_uDr2daLfLFCqhQHvsSNJD59IXIhjntVXYcyira2K8zR7t68I5vXErSHX7rBEu_5NChDSXQVQj4RoUyHMOryaoIeW1c0hsFcBSUqR5lukPCuc2sEaqtH47Q5FAxp7yftgb0n/s400/MarchMadness.jpg" width="400" /></a></div>
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Thanks to Trevor Fulmer at <a href="http://trevorfulmercreative.com/">Trevor Fulmer Creative</a> for the beautiful pics.</div>
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</span>Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com1tag:blogger.com,1999:blog-7305776239957942325.post-38416878557647674772015-03-09T13:34:00.001-04:002015-03-09T13:34:48.368-04:00Gelology tasting and pop-up shop at Social Wines 3/14Get ready for the St. Patty's Day weekend by coming down to Social Wines in Southie for a Gelology tasting and pop-up shop. We'll be giving out samples of our monthly special Citrus Shamrocks and we'll also be introducing our new jello shot-filled cupcakes. A chocolate guiness cupcake filled with a whisky and Bailey's shot and topped with a cream cheese frosting. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tr01zwLc5plvH1oT4_hygiK1WQy03YgYe2DLwUoSoAXo3s2RuEHG8xl03U27MTsXOxNOTMjnexa6B0CReY4LiqJCJoCA5EurTTdhaEbQZGET-q8mEZdHxoPk75bG_jc1EjwmP9xiAGkA/s1600/IMG_0022+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tr01zwLc5plvH1oT4_hygiK1WQy03YgYe2DLwUoSoAXo3s2RuEHG8xl03U27MTsXOxNOTMjnexa6B0CReY4LiqJCJoCA5EurTTdhaEbQZGET-q8mEZdHxoPk75bG_jc1EjwmP9xiAGkA/s1600/IMG_0022+(1).JPG" height="267" width="400" /></a></div>
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There's a limited supply to taste and purchase. We'll bring the edible cocktails and you bring the luck o' the Irish. More info on the <a href="http://socialwinesbos.com/events/2015/gelology-st-pattys-day-pop-up">Social Wines website</a>.Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com1tag:blogger.com,1999:blog-7305776239957942325.post-46079405054676159082015-02-12T14:20:00.004-05:002015-02-12T14:21:29.893-05:00Put down the knitting and pick up the shot!<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">There's nothing we at Gelology love more than edible cocktails and gelicacies, unless it's a Broadway show. So whenever we get a chance to make shots for "The Great White Way', we jiggle and jump at the opportunity. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Inspired by Emma Stone's character, Sally Bowles, who practically lives off a diet of raw egg and gin, we developed a new edible cocktail that we're calling, "Sally's Future Hangover." It's a thickened gin, tonic water and fresh lime juice "egg white" with a mango cucumber and rosewater "yolk" served inside an eggshell shot glass. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here's the very talented Emma Stone debuting "Sally's Future Hangover". </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTR4V4lEnaFciskXpExQkil0LdCa-qrtw_r7gk_ubf3GU1I1nI4aKuzfVw9sIJii7WW0EbD3QeORwyohJkefUUNlrLQzhfx2TFUWgn0DMh9cGR2qlCgR7FCLdrNG8XDOnszXZPhmAbbyo/s1600/IMG_1415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTR4V4lEnaFciskXpExQkil0LdCa-qrtw_r7gk_ubf3GU1I1nI4aKuzfVw9sIJii7WW0EbD3QeORwyohJkefUUNlrLQzhfx2TFUWgn0DMh9cGR2qlCgR7FCLdrNG8XDOnszXZPhmAbbyo/s1600/IMG_1415.JPG" height="320" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Back in December we made some shots for a party hosted by Alan Cumming, the incredible Emcee of the show. During that party, while talking with Emma, I thought it'd be fun to make a shot inside a real egg that looked and feel like a raw egg, </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Using some molecular gastronomy techniques, we developed a gin and tonic with some added viscosity to mimic a raw egg white. Using Cold River Creek gin from Maine (certified gluten free gin), tonic water and lime juice, we thickened the shot with a plant starch made from Arrowroot.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The yolk, was more challenging and fun. To balance the notes of gin, we made a mango cucumber juice with some rosewater. Using reverse spherification we transformed the juice into tiny egg yolks. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Take a look for yourself and see. A vegetarian raw egg shot!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCT2ZvFZ26mAsf3SCaS-iNo0phRfIKUYLYtDJlA2gZ1XhEJrpGz7rfSzltOKyqZDidLWcGv1AtQzIblTOhDWpoEL3DLfhvLJYKCeldiFNeqvmvDosmSp19JPVVajJ7bs7JBZ_A2F8y_oS/s1600/IMG_7558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCT2ZvFZ26mAsf3SCaS-iNo0phRfIKUYLYtDJlA2gZ1XhEJrpGz7rfSzltOKyqZDidLWcGv1AtQzIblTOhDWpoEL3DLfhvLJYKCeldiFNeqvmvDosmSp19JPVVajJ7bs7JBZ_A2F8y_oS/s1600/IMG_7558.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For the eggshell shot glasses, I called upon my science teaching days where we placed eggs in vinegar to dissolve the shells. After several trials, we found a technique to get just the tops off the shells. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Here are the final results:</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It was a pleasure to create something new for the incredibly talented cast of Cabaret. Emma Stone, Linda Emond, Alan Cumming and Danny Burnstein lead a dynanic cast</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> of performers who </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">simultaneously sing, act, dance and play instruments. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Go see this show before it closes March 29th!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">A big thank you to Emma Stone and Linda Emond for hosting us at their Fiesta backstage party! </span><br />
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Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com1tag:blogger.com,1999:blog-7305776239957942325.post-57556622722562323802014-12-12T08:43:00.000-05:002014-12-12T09:40:30.672-05:00Winter Holiday and GelologyHello and Gelulations!<br />
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Santa's elves may be laboring away in the workshop up North, but closer by,in Somerville, we are hard at work at much more fun things; our winter-themed edible cocktails. There are many holiday parties that are in for treat this weekend! <br />
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Feast your eyes on our Peppermint chocolate liqueur Snow Globes with edible glitter! Layered with a clear peppermint chocolate gelee, vanilla bean snow flake, and a white chocolate base. First you'll want to hold the pieces up to the light and be dazzled by the edible glitter suspended inside. Then as you pop one of these into your mouth, you'll taste the different flavors emerge.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTbNfcklEwwUJmqVprnvgyn1luiJLsZjJSRGCeJBrwZ9E2TsTCG8JP7JyahDtwxS8DE2PvlMNuAVd-_hAC6JFTJOBGSGDGEg2Dvs2233Ok_kofG6EG1Xp5z-_LCNC_T79p0PPcOOpvh0W9/s1600/IMG_0461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTbNfcklEwwUJmqVprnvgyn1luiJLsZjJSRGCeJBrwZ9E2TsTCG8JP7JyahDtwxS8DE2PvlMNuAVd-_hAC6JFTJOBGSGDGEg2Dvs2233Ok_kofG6EG1Xp5z-_LCNC_T79p0PPcOOpvh0W9/s1600/IMG_0461.JPG" height="300" width="400" /></a></div>
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But you'll need to experience them for yourselves! Order these tasty treats only at <a href="http://www.geology.com/">www.geology.com</a>! The maker of all good things jelly and boozey!</div>
<br />Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-52723965481679349342014-11-28T16:10:00.002-05:002014-11-28T16:10:50.355-05:00Gelology at Cabaret on Broadway!!We had ourselves a blast at Wednesday night's performance of Cabaret at Studio 54!! Alan Cumming and Emma Stone rocked in the lead roles, and all the cast was spot on! Big thanks to Katrina Yaukey for the invite to Soup Night and the chance to do some edible cocktails for you all!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoz6Zfi-DDoI_86ISZDNPeXKWLgcdsHnfZdmq0CYvUy4Afyx8RQUttgZHCKVIXDM-cbkKcjADaQZSHBKa2GsN0yxMaIBwZeNjgs3afpwrwzEmLXoWYDeSt3yEj-0qlAXekZL3zPuGTtjFo/s1600/CabaretCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoz6Zfi-DDoI_86ISZDNPeXKWLgcdsHnfZdmq0CYvUy4Afyx8RQUttgZHCKVIXDM-cbkKcjADaQZSHBKa2GsN0yxMaIBwZeNjgs3afpwrwzEmLXoWYDeSt3yEj-0qlAXekZL3zPuGTtjFo/s1600/CabaretCollage.jpg" height="147" width="400" /></a></div>
<br />Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com1tag:blogger.com,1999:blog-7305776239957942325.post-23447625084809236262014-11-16T10:27:00.001-05:002014-11-16T10:27:56.264-05:00The GingerHello to all you gelatin and facial hair enthusiasts out there! (That would make an interesting Venn diagram but a very unappealing actual mix.)<br />
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To celebrate the halfway point of Movember, we here at Gelology have chosen to salute the gingers out there. We proclaim today to be, cue trumpets, Ginger Jello Shot Day! The Ginger is blend of carrot and orange juice, ginger ale and bourbon. <br />
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We also made a 3 foot long version of it. Just cuz.<br />
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Enjoy!<br />
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Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-25738382289790503292014-11-06T08:57:00.000-05:002014-11-06T08:57:01.808-05:00Gelology on BostonChefs.com<span style="font-family: inherit;">The Halloween rush has ended, and we here at Gelology can catch our breaths and start dreaming up new creations! In the meantime, check out this great article from BostonChefs.com. You can read the article <a href="http://tinyurl.com/opzevse">here</a>. </span><br />
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<span style="font-family: inherit;"><br /></span>Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-60812873590221967772014-10-20T16:19:00.002-04:002014-10-20T16:58:42.102-04:00Spiked Caramel Apple Cider ShotsIt's that time of the year for crisp orchard apples! For us, that means Spiked Caramel Apple Cider Shots!<br />
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Apple Cider blended with spiced rum, dark rum and butterscotch schnapps gelled inside a crisp orchard apple.</div>
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These were a HUGE hit at the Kendall Square Eat Up! Look at Laura, the lovely Gelaboratory assistant, preparing some shots for the table.</div>
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Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-48007434422774919302014-10-07T13:22:00.003-04:002014-10-07T13:22:55.755-04:00Kendall Square Eat Up<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">Come check out Gelology at the <b>Kendall Square Eat Up</b> on Oct 15th from 5:30 to 8pm. We'll have an interactive boozey dessert table and we'll also be giving a live demonstration on the main stage! </span><br />
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<span style="background-color: white;"><span style="color: #141823; font-family: Helvetica, Arial, lucida grande, tahoma, verdana, arial, sans-serif;"><br /></span></span>Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-19749707982833993312014-02-03T10:45:00.001-05:002014-02-03T10:45:38.995-05:00How about a nice shot of Tea?Every good Englishman I know puts the electric kettle on as soon as you enter their house. Inspired by the warmth of a nice cuppa Earl Grey tea and good conversation, these edible cocktails start with a base of earl grey tea and then spirited with some pink peppercorn infused vodka, rose water, and a spot o' gin.<br />
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In the past, I 've played with ways to deliver the shots-cherry stems, hollowed out strawberries to name a couple. With these you eat them right off the tea string! <br />
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So cozy up to the fire and enjoy!</div>
<br />Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-9145049301836156902014-01-05T08:42:00.000-05:002014-01-05T08:42:18.759-05:00TeaShot CakesA while back I made a jello shot cupcake that turned out pretty well. So I partnered up with Dave Klotz who is a gourmet cupcake maker and together we can up with these...<br />
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Rose tea cupcakes filled with a rose tea and champagne gelée topped with a lemon honey buttercream frosting.<br />
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I don't have any good pics of the inside but for the next batch we make I'll make sure to give an inside look.<br />
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<br />Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-80620881641615117602013-12-20T10:35:00.001-05:002013-12-20T10:35:49.361-05:00The Heart of Robin HoodThe American Repertory Theater is putting out incredible theater. Porgy and Bess, The Glass Menagerie, Pipplin... and now <a href="http://americanrepertorytheater.org/events/show/heart-robin-hood?gclid=CISN6dCPv7sCFclQOgodHX0AAg">The Heart of Robin Hood</a> just opened. It's a creative re-imagining of the classic Sherwood forest tale. I brought along these edible cocktails for the after party. <br />
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I made some Gelebrations, Margarita Gel-logos with the poster image, and a lemon-lime soda gelee with embedded gelatin hearts.<br />
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Jell-O shot of my face. I've arrived. <a href="https://twitter.com/search?q=%23heavyfilter&src=hash">#heavyfilter</a> <a href="https://twitter.com/search?q=%23ijustopenedashowimtired&src=hash">#ijustopenedashowimtired</a> <a href="https://twitter.com/search?q=%23theheartofrobinhood&src=hash">#theheartofrobinhood</a> <a href="https://twitter.com/americanrep">@americanrep</a> <a href="http://t.co/qWDgzUzCxH">pic.twitter.com/qWDgzUzCxH</a><br />
— Christina Lind (@ChristinaBLind) <a href="https://twitter.com/ChristinaBLind/statuses/413694956273172480">December 19, 2013</a></blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIW64bGoLjd4eGU4Fyg6i_1TdKtLy06KVlkjqmzBdbZTDGcpz3XWSbFGyzGA15L-KbdxCdnbSCUiT0UXnpAFrLDEnzycuhK_60W58K9Rj-9eLRcNWvk9pt_pP6Va2KkS2cCC-rshgbYI8/s1600/photo+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIW64bGoLjd4eGU4Fyg6i_1TdKtLy06KVlkjqmzBdbZTDGcpz3XWSbFGyzGA15L-KbdxCdnbSCUiT0UXnpAFrLDEnzycuhK_60W58K9Rj-9eLRcNWvk9pt_pP6Va2KkS2cCC-rshgbYI8/s1600/photo+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>Thanks to the cast and crew and special thanks to Katrina Yaukey and Christina Lind for their amazing performances! </div>
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Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-16065024246506554372013-11-25T09:08:00.002-05:002013-11-25T09:08:18.688-05:00What an exciting night! I got to see an amazing performance of The Last Five Years with the recent Off-Broadway cast, Adam Kantor and Betsy Wolfe. I made them some edible cocktails as a thank you and here's what Adam thought of them!<br />
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Check out these Jell-O shots <a href="https://twitter.com/gelology">@gelology</a> made for <a href="https://twitter.com/BetsyWolfe">@BetsyWolfe</a> & me. Yep, those are our faces. Edible & incredible. <a href="http://t.co/nEKyq20wP5">pic.twitter.com/nEKyq20wP5</a><br />
— Adam Kantor (@AdamJKantor) <a href="https://twitter.com/AdamJKantor/statuses/404647012332994560">November 24, 2013</a></blockquote>
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<script async="" charset="utf-8" src="//platform.twitter.com/widgets.js"></script>Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-24440406118787669762013-10-31T13:16:00.002-04:002013-10-31T13:53:02.254-04:00Jiggles and Jive- A video featuring my Gelaboratory™<iframe allowfullscreen="" frameborder="0" height="281" mozallowfullscreen="" src="//player.vimeo.com/video/77146761" webkitallowfullscreen="" width="500"></iframe> <a href="http://vimeo.com/77146761">Gelaboratory by Gelology</a> from <a href="http://vimeo.com/jordanwharrison">Jordan Harrison</a> on <a href="https://vimeo.com/">Vimeo</a>.<br />
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Here's a behind the scenes look for my Gelaboratory<strong style="background-color: white; font-size: 13px; line-height: 20px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">™-</span></strong> an interactive dessert table for parties and events. </div>
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Ask me about having the Gelaboratory at your next party. The dance moves are free.</div>
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Thank you to Jordan Harrison for shooting and editing the video! Also, thank you to Emily Bao who was an amazing Gelaboratory Assistant!</div>
Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-80495231887427502032013-05-20T11:58:00.002-04:002013-05-20T12:01:57.769-04:00Pink Lemonade Watermelon Geltinis The Gelaboratory's been firing up, or chilling out... whatever bad metaphor you want to use. After a school-time hiatus, Gelology is ramped and ready to push the boundaries of gelatin. For the end of the spring season Flag Flag Football party, Gelology made Pink Lemonade Geltinis and Lime Margaritas with Cretaceous Salt. What is Cretaceous salt, you ask? Read on and you shall learn....<br />
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The Pink Lemonade Watermelon Geltinis were made from pink lemonade, watermelon jolly rancher infused vodka, watermelon pucker, and gelatin. I topped the logo printed gels with a milk gelatin. </div>
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The second variety was a good ol' lime margarita with Cretaceous salt. For the past decade the term sea salt has become synonymous with gourmet or fancy salt. But it's just Sodium Chloride and some Calcium Chloride. Nothing fancy. But rock salt, comes from salt deposits laid down when the giant North American inland known as the <a href="http://en.wikipedia.org/wiki/Western_Interior_Seaway">Western Interior Seaway</a>, dried up. Dinosaur salt... pretty cool. It's ancient, it's science, it's salt!</div>
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Congratulations to Boston's Flag Flag Football league for a successful Spring season and Rock (salt) on!</div>
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Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-17115118485098148272013-04-07T08:52:00.001-04:002013-04-07T08:52:19.265-04:00Glass GelageriesIn honor of the play, <i>The Glass Menagerie</i> that was playing here in Cambridge, I made some Glass Gelageries. These edible cocktails are made from ginger beer and lemon simple syrup with a vanilla bean milk gelatin unicorn.<br />
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I went and saw <i>The Glass Menagerie</i> at the A.R.T in March. This was one of my favorite plays in school and used to just read it over and over again. Tennessee William's poetic language and heart-wrenching pent up emotion is sizzling. I've seen a few productions and the movie with John Malkovitch was the best adaptation so far.<br />
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However this recent production went above and beyond. Cherry Jones is brilliant to watch on stage. Her role in Doubt is still one of the top five performances I have witnessed. When Laura is pulled out of the couch by Tom, I knew this was going to be a redefining moment of how excellent theater can be. I was hoping this play would move on to Broadway, but as of yet, I haven't heard anything.<br />
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If you aren't familiar with the play or just need a Cliff Note's brush up, one of the characters, Laura, has a collection of glass animals. She gives the unicorn to The Gentleman Caller after he accidentally breaks the horn off of it. Notice the gel in the middle has a broken horn!<br />
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Celia Keenan-Bolger played Laura with such dynamic power. How does an actress play shy yet still radiate energy out to the audience? <br />
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These gels were my attempt to thank the cast and crew for the wonderful experience they provided for the audience. Now with Book of Mormon opening in Boston, I have to come up with some themed gels for them. hmm......<br />
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<br />Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-24229885425736307092012-11-04T15:57:00.001-05:002012-11-04T15:58:47.062-05:00The Walking Hungry<span style="font-family: Arial, Helvetica, sans-serif;">In the numerous TV shows and movies that feature zombies, it seems that human brains are the foie gras of the living dead world. Whether slow lumbering creatures of <i>The Night of the Living Dead</i> or the limber Usain Bolt-like beings in <i>28 Days Later</i>, "braiiiiiiiins" is the call to supper. But then I thought, hmm maybe the brains are the junk food of the human body. Thus for Halloween, to appease both the living and the dead, I made some pink lemonade and bubble gum brain shots.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">These pieces were made with pink lemonade concentrate, bubble gum infused vodka, gelatin, and peach schnapps. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">During the next zombie attack, have a platter of these available to thwart the living dead and make for a killer Zombie apocalypse party!</span>Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-31906413018449671702012-10-29T12:33:00.002-04:002012-10-29T12:55:02.557-04:00Black Licorice Bats<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I recall several Christmas Holiday TV specials starting with terrible news that Christmas might get canceled due to inclement weather. It seems like this year may be the Halloween that wasn't. It's two days away and Hurricane has us all hunkered home and playing snow day. I'm sure Halloween will be unaffected for us in Boston, so when given lemons make lemon gelee. In this instance, Concord grape, pomegranate, and black licorice bat edible cocktails</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">.</span><br />
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<a name='more'></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">These Halloween edible cocktails start with a blend of Concord grape and pomegranate juices. Concord grapes started locally by a Concord, MA grape grower in 1849 and were then grown in large quantities in Upstate New York in a region known as the grape belt. As of today, most grapes consumed are grown in one of two valleys in California and the Concord grape still dominates the juice and jam grape market. It's one of the very few varieties of grapes around today with a distinct flavor, sometimes described as foxy according to Russ Parsons, author of "How to Pick a Peach."</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pomegranates haven taken America by storm and the sweet and tart juice blends nicely with the grape juice. So would black licorice work with these two juices? As science is based on evidence and Gelology is the science of delicious gelatin, experiments commenced in the Gelaboratory and results came back a resounding yes. The licorice flavor came from vodka lightly infused with black licorice and Sambuca. The black licorice adds a nice bite to the gels, not it's not overpowering- just hanging in the background of the fruit flavors. And bats and black licorice seem as natural as zombies and brains.... which by the way shall be coming up in the next post.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-75105608817866764592012-10-25T16:21:00.003-04:002012-10-25T16:21:53.530-04:00<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">According to the USDA, 1.1 billion pounds of pumpkins are produced commercially in the USA every year. Now add the yield from home gardens and that's a lot of pumpkin. I'm not sure of the percent that, as Linus put it, 'get killed' every year to become Jack O'Laterns, but the remaining pumpkins are converted into delicious recipes like ravioli, bread, and pies!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Working with the flavorful orange gourd, I wanted to take the essence of pumpkin pie and change the flavor profile every so slightly. Here are the Pumpkin, Ginger, Sage and Cream Cheese edible cocktails. </span><br />
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<a name='more'></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pumpkin is a North American native. You can find several varieties around at farmers markets, including the delicious sugar pumpkin. We tried carving one of these a couple of years ago and kept eating the pieces as we cut them. We whittled the pumpkin down to nothing as we engorged ourselves on the flesh was so sweet and tasty. Sounds rather zombie-like!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For these edible cocktails, I used a pumpkin from the Davis Square farmers market. I baked it and pureed the flesh with cream cheese. In addition I added ginger, sage, dark and light rum, and some Grand Marnier orange liqueur.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The results was an individual bite of pumpkin pie with a savory, earthy undertone. More Halloween-themed pieces to come.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-5512809686239038562012-10-02T22:02:00.001-04:002012-10-02T22:13:26.863-04:00Autumnal Surprise <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This most recent creation is truly a gelaborative effort. I've had the idea for a jello shot filled cupcake for a while now, and the perfect opportunity came up to make my first batch.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Under the tutelage of <a href="http://emilybaocakes.com/">Emily Bao</a>, an expert baker here in Boston, I've begun learning to bake. It's a whole other brach of food science, but I'm getting the hang of it. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In addition, I've just met the two coolest ladies of boutique cocktails and spirit alchemy. Harmony and Meaghan of <a href="http://www.boozeepoque.com/#home">Booze Epoque</a> made the most delicious autumn drinks at the Harvest Hoe down which inspired me to</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> think fall flavors. I had several butternut squash in my garden so with that I made a syrup of squash and fig to which I added some rum and bourbon and turned into a gelee. For the cupcake what better pairing than apple spice, topped of course, with a cream cheese frosting.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">These are just the first batch- more varieties to come. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-8469126827327625162012-09-17T11:27:00.001-04:002012-09-17T11:27:39.219-04:00Bring Me Some Peanuts and Gelatin....<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Although the Baseball Hall of Fame and the Jello Museum are within a three hour drive in New York State, not many people associate one with the other. However, this summer I had the privilege of catering some edible cocktails for the Beantown Softball League's National Tournament. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Here are the embedded and logo gels I did back in July. The gloves were a chocolate lemon drop martini, and the gel-logos were a margarita with salt gel layer.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-52935304649654287892012-09-08T17:13:00.000-04:002012-09-08T17:13:19.076-04:00Watermelon Jalapeno poppers<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For a recent fundraising event for the <a href="http://www.harbortothebay.org/">Harbor to the Bay</a> charity bike ride, I made these Watermelon Jalapeno edible cocktails topped with candied jalapeno peppers. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The gelatin is made from fresh local watermelons and a simple syrup made from jalapenos, lime juice, watermelon vodka, and watermelon pucker. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The watermelon and jalapenos came from the <a href="http://www.localharvest.org/davis-square-somerville-farmers-market-M3626">Davis Square Farmers Market</a>. The watermelon variety was known as a something something sweet. I have a short short term memory. It was incredibly sweet so I just it and added just a bit of sugar and lemon juice to heighten the flavor. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now as for the japapeno, I made the mistake of taste testing one as I was used to the blander supermarket version. Yowsers is all I can say. I took a tiny piece and the fire hit me. After two glasses of milk the fire and a slice of bread, the fire was still raging on my tongues so I started chewing on butter. Don't ask me why, I just thought it might help. It doesn't. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After a twenty minute delay, I went back to working on the gels. In making the simple syrup, it's hard to be consistent with the amount of jalapeno. Each variety of pepper produces is own amount of capsaicin, the spice molecule we feel as "heat". It's measured in <a href="http://en.wikipedia.org/wiki/Scoville_scale">Scoville heat units</a>. Even within the same variety of pepper the hotness can vary. Complicating things further the final gel will taste less spicy than when it's still liquid. If someone has invented a litmus test for spiciness let me know. Some molecular gastronomer must be working on it. Then again, everyone has their own heat tolerance so each person will have their own experience. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Too finish the shots off, I cut the second jalapeno and candied the pieces in a sugar lime syrup and added just a small slice. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm holding on to summer just a little longer. Happy gelifying!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-84546205746863253682012-08-28T10:23:00.000-04:002012-08-28T10:23:16.206-04:00Cherry Gelcia<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Here it is the end of August, and it's been a while since my last post. But I think you'll like these new edible cocktails. These were made for a Vermont party back in July during peak cherry season. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When I think of Vermont I think of Ben & Jerry's Ice Cream. And what's more summery than ice cream. So here is my interpretation of an Vermont ice cream favorite in edible cocktail form. The Cherry Gelcia.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Photo by Anthony Eng</span></td></tr>
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<a name='more'></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">These pieces were made with fresh cherries from Smolak Farms. Unfortunately we couldn't pick them due to the bad spring weather. Farms make most of their money from selling them to restaurants and to the canning industry. Back in the 1900's hundreds of varieties of cherries were grown in New York, but according to Russ Parsons of "How to Pick A Peach", very few sweet cherries made the selection process and what'll you find at the supermarket is the ubiquitous Bing cherry.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Starting with Bing cherries, I juiced them and folded in gelatin, sweetened condensed milk, sugar, vanilla, cherries, and chocolate chips. To cocktailize them, I added Luxardo cherry liqueur a beautiful clear spirit made from mashed cherries from Italy. I also added vanilla rum, and a dash of creme de cacao.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I used a cylinder mold to emulate the pint containers that ice cream come in, and topped with some chopped cherry, mini chocolate chips, and crumbled ice cream cone. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then working with my favorite baker, Emily Bao, we created these tiny ice cream cones and an ice cream scoop mold. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">More things to come! Enjoy the finals days of summer!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0tag:blogger.com,1999:blog-7305776239957942325.post-15499002244946158112012-06-30T14:38:00.000-04:002012-07-28T14:40:19.610-04:00Strawberry Basil Gelee with Sour Cream Panna Cotta<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">June is strawberry season and a time to celebrate. It's the few weeks of the year when you can buy strawberries that taste like... well.... strawberries </span><br />
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</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Although you can get strawberries year round, those berries have been bred to withstand shipping and storage. Most of the berries you see at your local grocery store started their life on Driscoll's Farms in California- the largest producer of the Strawberries in the nation. Americans love their strawberries, having gone from consuming 1.7 pounds per capita in 1970 to 4.4 lbs in 2001. So in order to eat more of them more often we've had to sacrifice taste.</span><br />
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</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When I read on <a href="http://Farmfresh.org/">Farmfresh.org</a> that Smolak farms in North Andover had local strawberries for picking, I leapt for the fields.</span><br />
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</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I admit about a quarter of the berries never made it into the picking basket. Each sun-warmed berry burst with flavor and melted in your mouth. There was no way these would make it onto a refrigerated truck. They needed to worked with quickly so I zipped home and turned these berries into a strawberry basil gelee with sour cream panna cotta.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">©Gelology - photos by Anthony Eng</span></td></tr>
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<a name='more'></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The backbone of the recipe was fresh strawberries, basil, and a touch of Frangoli wild strawberry liqueur. I washed 500 grams of strawberries and placed them in a double boiler. I added some lemon juice and superfine sugar and gently heated them for thirty minutes. The juice was spectacular. After adding some basil water and liqueur I gelled the juice in some rectangular Savarin molds.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I wanted to add that element of cream that goes so well with berries so I made a sour cream panna cotta. For garnish, I added a sliver of fresh strawberry, a basil leaf curl, and a sprinkle of fresh ground black pepper.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While the local berries were flourishing, I made several batches of these and to get me through the season on un-strawberries, I froze large quantities of the juice. Until then, let the next berry season begin... raspberries!</span>Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com1tag:blogger.com,1999:blog-7305776239957942325.post-38793640288490857282012-06-19T15:01:00.000-04:002012-06-30T15:05:37.021-04:00The Gelaboratory!<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mad scientists and gelatin dessert lovers unite! Now you can get your geek on and satisfy your sweet tooth with The Gelaboratory™ from Gelology! </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Photos copyright of Gelology and Jordan Harrison</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For Swinssnex's Summer BBQ, I made an interactive gelatin dessert table to complement the BIO International Convention theme. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">With beakers, flasks, glow sticks, and dry ice, the guests were treated to four science-themed desserts. There were Apple-Ginger edible petri dishes, strawberry basil gel electrophoreses with a sour cream panna cotta, salted caramel chocolate pudding pieces with DNA helices, and a raspberry-rose water gelee with the Swissnex logo on top.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Guests were treated to some gelatin spherification to garnish their desserts with either basil or violet spheres.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Thank you Swissnex for a great event! You can read more about the event <a href="http://www.yourswissnexboston.org/building-transatlantic-connections/">here</a>.</span><br />
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</span></div>Gelology!http://www.blogger.com/profile/04565630596565115143noreply@blogger.com0