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. 

Bring Me Some Peanuts and Gelatin....

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. 

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.