All Hail King Slurpee!!!

Hello Gelophiles,

Today is July 11th, aka 7-11. Every year on this date the convenience store chain 7-11 gives out free Slurpees.  I decided to take one of their Slurpees and doctor it up.

As a kid my mom used to doctor things up. She'd add some oregano and grated parmesan cheese to a can of Campbell's soup- voila gourmet. Or chopped apples and a dash of cinnamon to Quaker Instant Oatmeal. We were fancy like that.

So here's my doctored up version of a Pina Colada Slurpee.

Four Layered Sriracha Shot

Hello Gelophiles,

The creativity in the kitchen has been low, but for a good reason. I was busy writing a play for the Eventide Arts Play Competition and am now on the final edits before submission. Phew! AND, I'm busy doing nothing. Nothing? Yes, nothing. This is the first time in two and a half years that I am not doing one of the Gold Dust Orphans plays, so I am relishing free time. It may seem like I should have MORE time, but I needed some time to just mellow..... no jello. I had forgotten what it was like to just go out and not talk about jello.

But don't let me fool you, I was constantly surveying the world for potential gelatin shots and man, do I have a lot of ideas. First, I am excited to say that I'm making a short video about gourmet jello shots. We've been having fun developing the idea and doing the initial shootings. Stay tuned for the finished project.

Also on the calendar, Gelology is making creative gelatin treats for Fort Point Channel Theater's Valentine's Day Benefit. The good people of FPC Theater are putting on a reading of Marquis De Sade's Justine at the Boston Playwright's Theater. So if you want something alterna-romantic to do on Valentine's Day come on down for some drama and jello.

Now for the main feature. Today's shot is a quadruple layered Pineapple, Lime, Coconut Srichaca shot. I went one more level with the sriracha themed shot from last month. From bottom to top we have a base of lime gelatin mixed with tequila and unflavored gelatin. Then comes a layer of coconut milk, unflavored gelatin and sriracha, followed by a pineapple gelatin with rum layer. Topping it all off is another cilantro infused coconut milk then solidified with unflavored gelatin.

Hasta luego...jello.

These Shots Are on Fire! Sriracha Shotcha!

Hello Gelophiles,

Happy Almost New Year! I was hard at work on a special shot inspired by Dr. Hammer, the resident Jellyfishologist (a studier of all fish jelly).

If she were here right now, she'd want you to know that 1) Jellyfish are not fish, but Cnidarians, 2) When there are many fish of the same kind they are referred to as fish, however if there many different kinds of fish then they are indeed fishes, and 3) she'd also like to let you know she loves Sriracha, the sauce of her soul.

When we were in D.C. for a convention, she took me to an amazing hamburger joint called, Good Stuff Eatery. It was started up by Chef Spike, a past contestant on Top Chef. The menu had a variety of hamburger, fries, milkshakes, and best of all -flavored mayonnaises. This was a phenomenon that took hold fifteen years ago in Montreal, where fat and grease are welcome, but now Good Stuff is telling us in the U.S. to no longer condemn this condiment. (Incidently, the acidity in mayonnaise retards bacteria growth. Poor mayonnaise always getting the bad wrap at a pic-nic.)

Back to the gelatin shot, so Drs. Hammer, Borrelli, and I sat around the table and discussed the novel uses for Sriracha:

-Contact lens solution enhancer? No.
-Eye make-up remover? No.
-Jello shot flavor? Yes!

So here they are, two months later.........

Pineapple Coconut Sricracha Shotcha!



These shots are two layered:

Pineapple layer
Pineapple gelatin - 3oz box
coconut water- 1 cup
crushed pineapple (drained) - 1/4 cup
coconut rum - 1 cup
Knox gelatin - 1 envelope

Coconut layer
Coconut milk - 1/2 cup
Coconut water - 1/2 cup
Knox gelatin
Sriracha - to taste ( I added 1 teaspoon)

Sriracha and cilantro leaves for garnish.



These gelatin confections pack a punch. The sweet combined with the fire blends deliciously. However, you might need a traditional shot to quench the fire.

This batch was just the first of the many Sriracha explorations to come.

Enjoy!

Minty Pineapply Mojito Madness

Hello Gelophiles!

A trip back to my high school homeland inspired a little gelatin shot madness. Through my friend Thea, we created these beautiful shots and had a great time getting all fancy schmancy with the photo shoot. Recently I've been neglecting the aesthetic side of the presentation. When my main customers are 208 flag football players exhausted from hours of game playing, I focus on quantity and not photographic quality.

So here is the return to style. A big thanks to Thea and Allison.

I hope you enjoy.

Minty Pineapply Mojito Madness

Lime gelatin
Pineapple juice (not fresh!)
Lime juice (fresh)
Muddled Mint leaves
Rum
Simple Syrup

Poached Egg Shots

Welcome back to the third in a series of gelatin shots designed for Easter. This blogisode will introduce you to the poached egg shot. It was a variation of the Huevos gelatos from the previous blog entry. I had extra sweet condensed milk from the Gelushi and extra Pina colada gelatin, so I thought, "hmm, can I make a shot that looks like an actual poached egg?" Here's my attempt.

Egg white
1 16 oz can of sweetened condensed milk
2 envelops knox
1 cup hot water
1/2 cup creme de cacao
1/2 cup vodka

Yolk
1 3oz box pineapple Jello
1 envelop Knox gelatine
1 cup hot water
1 cup vodka

I made the yolk in a small plastic container and set in the freezer for one hour. Once it was solid I cut into circular pieces to resemble yolks.

Then I filled the bottom half of the eggs molds with the white layer, added a yolk, and then closed the egg molds. I continued to pour the white layer into the mold using a funnel. After three hours in the fridge they were ready to be released and eaten. It would be fun to serve on a plate with some gummy bacon!