March Madness!

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.

And we think we nailed it.  

Clink below to read more. 

Gelology tasting and pop-up shop at Social Wines 3/14

Get 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.

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 Social Wines website.

Put down the knitting and pick up the shot!

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. 

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.  

Here's the very talented Emma Stone debuting "Sally's Future Hangover". 

Winter Holiday and Gelology

Hello and Gelulations!

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!

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.

But you'll need to experience them for yourselves!  Order these tasty treats only at www.geology.com!  The maker of all good things jelly and boozey!

Gelology 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!

The Ginger

Hello to all you gelatin and facial hair enthusiasts out there!  (That would make an interesting Venn diagram but a very unappealing actual mix.)

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.

We also made a 3 foot long version of it.  Just cuz.

Enjoy!

Gelology on BostonChefs.com

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 here. 

Spiked Caramel Apple Cider Shots

It's that time of the year for crisp orchard apples!  For us, that means Spiked Caramel Apple Cider Shots!

Apple Cider blended with spiced rum, dark rum and butterscotch schnapps gelled inside a crisp orchard apple.

These were a HUGE hit at the Kendall Square Eat Up!  Look at Laura, the lovely Gelaboratory assistant, preparing some shots for the table.

Kendall Square Eat Up

Come check out Gelology at the Kendall Square Eat Up 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! 

Get your tickets at http://www.kendallsq.org/kendall-square-eatup/ 

How 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.

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!  

So cozy up to the fire and enjoy!

TeaShot Cakes

A 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...

Rose tea cupcakes filled with a rose tea and champagne gelée topped with a lemon honey buttercream frosting.


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.

The Heart of Robin Hood

The American Repertory Theater is putting out incredible theater. Porgy and Bess, The Glass Menagerie, Pipplin... and now The Heart of Robin Hood just opened. It's a creative re-imagining of the classic Sherwood forest tale.  I brought along these edible cocktails for the after party.

I made some Gelebrations, Margarita Gel-logos with the poster image, and a lemon-lime soda gelee with embedded gelatin hearts.

Jell-O shot of my face. I've arrived. #heavyfilter #ijustopenedashowimtired #theheartofrobinhood @americanrep pic.twitter.com/qWDgzUzCxH
— Christina Lind (@ChristinaBLind) December 19, 2013

Thanks to the cast and crew and special thanks to Katrina Yaukey and Christina Lind for their amazing performances! 

What 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!

Check out these Jell-O shots @gelology made for @BetsyWolfe & me. Yep, those are our faces. Edible & incredible. pic.twitter.com/nEKyq20wP5
— Adam Kantor (@AdamJKantor) November 24, 2013

Jiggles and Jive- A video featuring my Gelaboratory™

Gelaboratory by Gelology from Jordan Harrison on Vimeo.

Here's a behind the scenes look for my Gelaboratory™- an interactive dessert table for parties and events.  

Ask me about having the Gelaboratory at your next party. The dance moves are free.

Thank you to Jordan Harrison for shooting and editing the video! Also, thank you to Emily Bao who was an amazing Gelaboratory Assistant!

Pink 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....

Glass Gelageries

In honor of the play, The Glass Menagerie 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.

The Walking Hungry

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 The Night of the Living Dead or the limber Usain Bolt-like beings in 28 Days Later,  "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.

These pieces were made with pink lemonade concentrate, bubble gum infused vodka, gelatin, and peach schnapps.   

During the next zombie attack, have a platter of these available to thwart the living dead and make for a killer Zombie apocalypse party!

Black Licorice Bats

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.

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!

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.  

Autumnal Surprise

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.

Under the tutelage of Emily Bao, 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.  

In addition, I've just met the two coolest ladies of boutique cocktails and spirit alchemy. Harmony and Meaghan of Booze Epoque made the most delicious autumn drinks at the Harvest Hoe down which inspired me to 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.

These are just the first batch- more varieties to come.