Caramel Apple Cider Gelee Real Apples

Hello Gelophiles,

It snowed last night in Boston! This Pre-Halloween snow may be common occurrence in Montreal where it's halfway between the Equator and North Pole, but Boston?!   Regardless of the weather conditions, it is still technically Fall and I'm going to continue to make Fall themed shots! 

Recently in my Gelaboratory I've been trying to defy the laws of gravity and Newtonian physics with gelatin. I was very inspired by Chef Jose Andres' talk at Harvard about gelation. So, I've been playing with the idea of surprise. Like cutting open a fruit to find it filled with natural gelatin.  I started with tangerines, lemons, strawberries and had just been working on apples when this blog entry came up in my Google reader from That's So Michelle.

D'oh, bested!  Now I believe that ideas are like babies. If you don't birth them, someone else will.  (Okay, that doesn't make a lot of sense) I'm not going to let that stop me. So what's better than one baby..... two babies!  Here's my recipe for Caramel Apple Cider gelee in real apples.

Here Comes Halloween...Here Comes Halloween!

Hello Gelophiles,

It's getting spooky out there. The Halloween decorations are going up and the number one question in the air is, "what are you going to be for Halloween?"

In my own world the question is, "how can I gelify this holiday?"  The other question is, "how do I punctuate a question within a statement ?" I need to hit some grammar books.

Back to gelatin-  Here are the lovely and creepy embedded gelatin shots that I'm calling... 
well. I'm having a creative naming dry spell. So I put it out to you. What should I call these?

I want your input. Keep reading and find out about my contest!

Gelatinas Artisticas

Hola Gelophiles,


Here I am in sunny California for the weekend to learn a gelatin injection technique called Gelatinas artisticas.  This came out of Mexico about and is an intense and fun way to play with jello. 

I'll post more about the process in the next blog entry but I wanted to show my day one products.  Back to Blooming Arts Gelatin! 

Candy Corns 2.0

Hello Gelophiles,

Happy Socktober!  The unofficial sock celebration month! You can celebrate by wearing mis-matched socks. Also called Opposocks!  Go ahead an trademark that one.

Back on the gelatin front, Halloween is coming up and it's time to create and recreate some shots.  These are the candy corn shots I made last Halloween but this time I used the pyramid molds for a more authentic candy corn look.

The key to these shots is the candy corn infused vodka.

Lychee gelee

Hello Gelophiles,

The first time my friend Steve handed me a lychee, I wasn't quite sure what to do with it. They're rather hard to describe:  round, red, scaly-  roughly the size and texture of an eyeball. Okay, they're easy to describe, in an unappetizing manner.  But once you get past the novelty it's the most delicious and refreshing fruit! 

Here are some gelatin shots that I made using canned lychee.  I missed Lychee season which is May through July but canned is perfect for a gelatin based treat.

A Sculpted Rodin

Hello gelophiles,

In honor of a great friend,  I used this bundt mold to make a peach-themed gelatin shot.  As his name is Rodin, it was only fitting that the gelatin be both structurally and taste budfully satisfying.

The sculpted Rodin was my first attempt at embedding fruit in layers.  It took about four hours to create and an additional 6 hours to completely gel, but it was worth it.

New from Jell-O!

Hello Gelolophiles,

There's some exciting buzz about,  Jell-O has put out some new products! I believe it's been a while since they've introduced new flavors. According to Wikipedia, when General Foods was merged into Kraft Food in 1989 there was a slew of new flavors: Berry  Blue, Cranberry, and Watermelon, to name a few.

 Well, these aren't new flavors but an intriguing marketing ploy. One is a color changing gelatin and the other.... well.......