May Flowers
April showers, bring May flowers, right? That would be true except this spring has been so unseasonably cold that every time we have a warm day and I think spring is finally here, it gets cold again and the flowers refuse to bloom. Never-the-less, June is almost upon us and it’s time for Memorial Day weekend cookouts! So I present you with May Flowers jello shots. Made with a generous dose of St. Germain Elderflower liqueur, gin, and grapefruit juice, these shots are flowery, sweet, and a little tart. Have a safe and warm holiday weekend!
-2 tablespoons (2 envelopes) of unflavored gelatin powder
-1 cup white grapefruit juice
-1/2 cup sugar
-1 cup elderflower liqueur (St. Germain)
-1/3 cup gin
-green food dye (opt)
In a small saucepan, sprinkle gelatin evenly over grapefruit juice and allow the gelatin to absorb the water for two minutes. Over medium heat whisk in sugar and bring just to a boil while stirring gelatin until fully dissolved, careful not to let the mixture boil over. Transfer gelatin into a medium bowl and allow to cool to room temperature. Stir in elderflower liqueur and gin. Pour into candy molds, or novelty silicon ice cube trays shaped like flowers.
Refrigerate until firm. Dip mold in warm water for 10 to 15 seconds and invert over a baking sheet to unmold. Mix a couple of drops of green food dye with a few drops of water and, using a tiny paint brush, paint the center of each flower green (optional). Refrigerate to let the green dye dry and serve. Makes about 20 jello shots.
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Check yourself and I guess you find some stuff you have never even thought it would match your future party. But it would.
Margarita Jello Shots
Spring is just now starting to show itself here in Brooklyn and Cinco de Mayo is just around the corner. Celebrate this holiday of Mexican heritage and pride with some little cactus shaped margarita jello shots. These are made with silver tequila, triple sec, and lime juice, and are garnished with a little Twizzler cactus bloom. These jello shots will be enjoyed this weekend at a Cinco de Mayo rooftop party.
3 tablespoons (3 envelopes) of unflavored gelatin powder
3/4 cup cold water
1 cup boiling water
1 cup sugar
1/2 cup lime juice
1/2 cup orange liquor or triple sec
3/4 cup clear (silver) tequila
3 drops green food dye
A couple of Twizzlers for garnish
In a bowl, sprinkle gelatin evenly over cold water and allow the gelatin to absorb the water for two minutes. Stir boiling water into gelatin until gelatin is fully dissolved. Stir in sugar. Allow to cool and stir in lime juice, triple sec, tequila, and food dye. Pour into a 9×12 (or equivalent) sized cake pan until about 1/2 in deep. Refrigerate until firm.
Dip the pan in warm water for 15 seconds to loosen the gelatin from the pan. Use a small cactus shaped cookie cuter (mine is 1 3/4 inches top to bottom) to cut the cactus shapes. Gently lift onto a plate or cookie sheet.
Cut Twizzlers into little pieces and garnish as cactus blooms.
Medieval Weapons Ice Tray
Marvel Iron Man Silicone Ice Tray
Cadbury Irish Creme Eggs
To help celebrate Easter at Katharine’s Easter Champagne Brunch party this weekend, I concocted these little Cadbury Creme Egg inspired jello shots. Jello jiggler style chocolate eggs cut from a tiny egg shaped cookie cutter are spiked with a generous amount of Irish Cream and topped with a sweetened condensed milk yoke. These super fun little treats are sure to be a big hit. Have a Happy Easter!
Egg layer:
2 tablespoons (2 envelopes) of unflavored gelatin powder
2 cups milk
1/4 cup unsweetened cocoa powder
3/4 cup sugar
1 cup Irish cream liqueur
In a saucepan, sprinkle gelatin evenly over milk and allow the gelatin to absorb the milk for two minutes. Over medium heat, whisk together milk and gelatin followed by the cocoa and sugar. Bring just to a boil and remove from heat and continue string until it begins to cool. Allow to cool to room temperature and stir in the Irish cream. Pour into a pan (I used a 9 x 13 inch baking pan) so the mixture is 1/2 inch deep. Refrigerate overnight until firm.
Dip the pan in warm water for 15 seconds to loosen the gelatin from the pan. Use a small egg shaped cookie cuter (mine is 1 1/2 inches top to bottom) to cut the eggs. Gently lift onto a plate or cookie sheet.
White/Yoke layer:
1 tablespoon (1 envelope) of unflavored gelatin
1/4 cup cold water
3/4 cup boiling water
3/4 cup sweetened condensed milk
yellow food dye
In a bowl, sprinkle unflavored gelatin over the cold water and allow the gelatin to absorb the water for two minutes. Stir in the boiling water until gelatin is fully dissolved. Stir in sweetened condensed milk until the mixture is smooth. Pour into a pan (I used a 9 inch diameter cake pan) until the mixture is 1/8 of an inch deep. Refrigerate overnight until firm. (You may have some extra mixture, just refrigerate that and have it as a snack later.)
Dip the pan in warm water for 15 seconds to loosen the gelatin from the pan. Use a tiny round cookie cuter (I made one from stiff plastic and tape- its 3/4 of an inch in diameter) to cut the egg whites. Gently place them on top of the chocolate eggs.
Mix a couple of drops of yellow food dye with a few drips of water and, using a tiny paint brush, paint the yoke in the center of each egg white. Refrigerate to let the yellow dye dry and serve. Makes about 48 jello shots.
Star Wars Stormtrooper Baking Tray
Cold Hard Cash Ice Tray
Naruto Shippuden – Sasuke and Itachi Silicone Mold
Peppermint Patty (with Schnapps)
It wouldn’t be St. Patty’s Day without some green jello shots! For this year’s drunken festivities, I decided to take it a step further with these little Peppermint Patty treats. Made with sweetened condensed milk and sitting atop a chocolate wafer, Peppermint Schnapps give these mini jellos their flavor and a little kick. Check out the recipe to make your own and don’t drink too much green beer this weekend!
2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup cold water
1 1/2 cups boiling water
3/4 cup cold peppermint schnapps
3 drops green food dye
1 cups sweetened condensed milk
Chocolate wafer cookies
In a bowl, sprinkle unflavored gelatin over 1/2 cup of the cold water and allow the gelatin to absorb the water. Stir in 1 1/2 cups of the boiling water until gelatin is fully dissolved. Allow the mixture to cool to room temperature and stir in the peppermint schnapps. Stir in the food dye. Separate 3/4 cup of the mixture and pour it evenly into small molds. Refrigerate until gelatin is set but not firm (Should stick to the finger when touched.)
Meanwhile, stir sweetened condensed milk into the remaining mixture until it is smooth. Gently spoon into the molds over the first layer. Refrigerate until firm. Unmold and serve atop a chocolate wafer.
