/page/2
Hoy Cumplimos 2 años! thanx 2 u all!

Hoy Cumplimos 2 años! thanx 2 u all!

Chocolate Iphone

Chocolate Iphone

This is #Coffe Art

This is #Coffe Art

Chocolate and Caramel Bite

Chocolate and Caramel Bite

Fruit Carpaccio in a Spoon.

Fruit Carpaccio in a Spoon.

Rainbow Jelly Shooter

Its been a whirlwind at the test kitchen.  The book is progressing (crossing fingers that it is going to press in early December!), we have been working on a little something (three little somethings, actually) for Saveur.com, and about a million more actions items cropping up here and there, many of which have not received appropriate attention and are currently housed in a bin marked “anxiety provoking”.   One of the highlights of our week was a lovely chat with Erin over atTablespoon.com, who mentioned that they were hosting a Double Rainbow Week, which sounded like such fun!  (And it IS - featured items include double rainbow … donuts!  Cookie pops!  bring it on Tablespoon.com!)

So, when the weekend rolled around, rather than trolling cocktail books for jelly shot inspiration, we decided it was high time for a bit of unfettered f-u-n … FUN. That’s what jelly shots are all about, anyway, isn’t it?  Back to our roots so to speak … as such, we are happy to present our nod to sunny days, good times and the old school Jell-o shot, Rainbow Jelly Shooter.  

I love the “rainbow” gelatin technique - borrowed from the popular recipe for kids’ finger gelatin.  Only three colors of gelatin are used: red, yellow and blue - the light bends the layers into a rainbow.  Also, while any three colors of gelatin could be used, but be mindful about the color wheel when determining layer placement, as green next to red or purple will result in a less than vibrant shade of brown.  A cylinder shaped silicon mold from Kerekes was used to set the jelly shots, see here for details.

Cheers, 

Michelle

Rainbow Jelly Shooter

Suggested pan: 9” x 13” cake pan, or molds
Yield:  about 45 jelly shots
Garnish: Maraschino cherries, if desired

If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel.  This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.  

Red Layer

1 cup water
2 envelopes Knox gelatin
1 box 3 oz box cherry or strawberry gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)


Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Pour into pan and refrigerate until fully set, about an hour.  

Yellow Layer


1 cup water
2 envelopes Knox gelatin
1 box 3 oz box lemon gelatin dessert
1 cup flavored vodka  (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)


Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.  


(Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in.  Cut the very bottoms off the cherries so they will stand upright.)  


Blue Layer


1 cup water
2 envelopes Knox gelatin
1 box 3 oz box Berry Blue gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)


Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight.  (Its ideal to let this chill overnight so the layers can fully bond.)  



To serve, cut into desired shapes or unmold.  
Rainbow Jelly Shooter

Its been a whirlwind at the test kitchen.  The book is progressing (crossing fingers that it is going to press in early December!), we have been working on a little something (three little somethings, actually) for Saveur.com, and about a million more actions items cropping up here and there, many of which have not received appropriate attention and are currently housed in a bin marked “anxiety provoking”.   One of the highlights of our week was a lovely chat with Erin over atTablespoon.com, who mentioned that they were hosting a Double Rainbow Week, which sounded like such fun!  (And it IS - featured items include double rainbow … donuts!  Cookie pops!  bring it on Tablespoon.com!)

So, when the weekend rolled around, rather than trolling cocktail books for jelly shot inspiration, we decided it was high time for a bit of unfettered f-u-n … FUN
That’s what jelly shots are all about, anyway, isn’t it?  Back to our roots so to speak … as such, we are happy to present our nod to sunny days, good times and the old school Jell-o shot, Rainbow Jelly Shooter.  
I love the “rainbow” gelatin technique - borrowed from the popular recipe for kids’ finger gelatin.  Only three colors of gelatin are used: red, yellow and blue - the light bends the layers into a rainbow.  Also, while any three colors of gelatin could be used, but be mindful about the color wheel when determining layer placement, as green next to red or purple will result in a less than vibrant shade of brown.  A cylinder shaped silicon mold from Kerekes was used to set the jelly shots, see here for details.
Cheers, 
Michelle
Rainbow Jelly Shooter

Suggested pan: 9” x 13” cake pan, or molds
Yield:  about 45 jelly shots
Garnish: Maraschino cherries, if desired
If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel.  This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.  
Red Layer
  • 1 cup water
  • 2 envelopes Knox gelatin
  • 1 box 3 oz box cherry or strawberry gelatin dessert
  • 1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Pour into pan and refrigerate until fully set, about an hour.  
Yellow Layer
  • 1 cup water
  • 2 envelopes Knox gelatin
  • 1 box 3 oz box lemon gelatin dessert
  • 1 cup flavored vodka  (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.  
(Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in.  Cut the very bottoms off the cherries so they will stand upright.)  
Blue Layer
  • 1 cup water
  • 2 envelopes Knox gelatin
  • 1 box 3 oz box Berry Blue gelatin dessert
  • 1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight.  (Its ideal to let this chill overnight so the layers can fully bond.)  
To serve, cut into desired shapes or unmold.  
Lovely sushi

Lovely sushi

A room made complety out of chocolate

A room made complety out of chocolate

CANDY CORN JELLO SHOTS


The step by step is the same as with the mini watermelon jello shots, with the addition of one more layer of jello. Shopping List10 oranges1 box orange jello1 can coconut milk1 envelope Knox geletin1/4 cup sugar1 bottle Pinnacle whipped cream flavored vodka1. Prepare oranges by cutting them in halves and hollowing out the peel. This may sound easier than it is. The trick is to take a paring knife and score around the insides to carefully loosen the citrus, then spoon it out. Arrange the hollowed out orange bowls on a cookie sheet (securely upright) or in a cupcake pan.  For Orange Layer2. Boil one cup of water then stir in packet of orange jello. When dissolved slowly add one cup of vodka and stir. Pour orange mixture into the orange peels, filling half way. Let refrigerated for at least 2-3 hours or until firm.  For White Layer3. Pour 1/2 a cup of water and 1/2 a cup of coconut milk into a sauce pan and then sprinkle1 packet of Knox gelatin on top. Let is sit for one minute, then turn on medium heat and stir until dissolved. Add 1/4 cup sugar and heat until dissolved.Turn off the heat and wait until the mixture is just warm and then add 1/2 a cup of vodka. Pour into oranges on top of orange jello layer. 4. Let refrigerate overnight. 5. Quarter the halves with a sharp knife, then cut those halves in half again.

CANDY CORN JELLO SHOTS

The step by step is the same as with the mini watermelon jello shots, with the addition of one more layer of jello. 

Shopping List
10 oranges
1 box orange jello
1 can coconut milk
1 envelope Knox geletin
1/4 cup sugar
1 bottle Pinnacle whipped cream flavored vodka

1. Prepare oranges by cutting them in halves and hollowing out the peel. This may sound easier than it is. The trick is to take a paring knife and score around the insides to carefully loosen the citrus, then spoon it out. Arrange the hollowed out orange bowls on a cookie sheet (securely upright) or in a cupcake pan.  

For Orange Layer

2. Boil one cup of water then stir in packet of orange jello. When dissolved slowly add one cup of vodka and stir. Pour orange mixture into the orange peels, filling half way. Let refrigerated for at least 2-3 hours or until firm.  

For White Layer

3. Pour 1/2 a cup of water and 1/2 a cup of coconut milk into a sauce pan and then sprinkle1 packet of Knox gelatin on top. Let is sit for one minute, then turn on medium heat and stir until dissolved. Add 1/4 cup sugar and heat until dissolved.

Turn off the heat and wait until the mixture is just warm and then add 1/2 a cup of vodka. Pour into oranges on top of orange jello layer. 

4. Let refrigerate overnight. 

5. Quarter the halves with a sharp knife, then cut those halves in half again.

Opera House Easter Eggs

Opera House Easter Eggs

Hoy Cumplimos 2 años! thanx 2 u all!

Hoy Cumplimos 2 años! thanx 2 u all!

Chocolate Iphone

Chocolate Iphone

This is #Coffe Art

This is #Coffe Art

Chocolate and Caramel Bite

Chocolate and Caramel Bite

Fruit Carpaccio in a Spoon.

Fruit Carpaccio in a Spoon.

Rainbow Jelly Shooter

Its been a whirlwind at the test kitchen.  The book is progressing (crossing fingers that it is going to press in early December!), we have been working on a little something (three little somethings, actually) for Saveur.com, and about a million more actions items cropping up here and there, many of which have not received appropriate attention and are currently housed in a bin marked “anxiety provoking”.   One of the highlights of our week was a lovely chat with Erin over atTablespoon.com, who mentioned that they were hosting a Double Rainbow Week, which sounded like such fun!  (And it IS - featured items include double rainbow … donuts!  Cookie pops!  bring it on Tablespoon.com!)

So, when the weekend rolled around, rather than trolling cocktail books for jelly shot inspiration, we decided it was high time for a bit of unfettered f-u-n … FUN. That’s what jelly shots are all about, anyway, isn’t it?  Back to our roots so to speak … as such, we are happy to present our nod to sunny days, good times and the old school Jell-o shot, Rainbow Jelly Shooter.  

I love the “rainbow” gelatin technique - borrowed from the popular recipe for kids’ finger gelatin.  Only three colors of gelatin are used: red, yellow and blue - the light bends the layers into a rainbow.  Also, while any three colors of gelatin could be used, but be mindful about the color wheel when determining layer placement, as green next to red or purple will result in a less than vibrant shade of brown.  A cylinder shaped silicon mold from Kerekes was used to set the jelly shots, see here for details.

Cheers, 

Michelle

Rainbow Jelly Shooter

Suggested pan: 9” x 13” cake pan, or molds
Yield:  about 45 jelly shots
Garnish: Maraschino cherries, if desired

If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel.  This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.  

Red Layer

1 cup water
2 envelopes Knox gelatin
1 box 3 oz box cherry or strawberry gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)


Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Pour into pan and refrigerate until fully set, about an hour.  

Yellow Layer


1 cup water
2 envelopes Knox gelatin
1 box 3 oz box lemon gelatin dessert
1 cup flavored vodka  (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)


Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.  


(Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in.  Cut the very bottoms off the cherries so they will stand upright.)  


Blue Layer


1 cup water
2 envelopes Knox gelatin
1 box 3 oz box Berry Blue gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)


Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight.  (Its ideal to let this chill overnight so the layers can fully bond.)  



To serve, cut into desired shapes or unmold.  
Rainbow Jelly Shooter

Its been a whirlwind at the test kitchen.  The book is progressing (crossing fingers that it is going to press in early December!), we have been working on a little something (three little somethings, actually) for Saveur.com, and about a million more actions items cropping up here and there, many of which have not received appropriate attention and are currently housed in a bin marked “anxiety provoking”.   One of the highlights of our week was a lovely chat with Erin over atTablespoon.com, who mentioned that they were hosting a Double Rainbow Week, which sounded like such fun!  (And it IS - featured items include double rainbow … donuts!  Cookie pops!  bring it on Tablespoon.com!)

So, when the weekend rolled around, rather than trolling cocktail books for jelly shot inspiration, we decided it was high time for a bit of unfettered f-u-n … FUN
That’s what jelly shots are all about, anyway, isn’t it?  Back to our roots so to speak … as such, we are happy to present our nod to sunny days, good times and the old school Jell-o shot, Rainbow Jelly Shooter.  
I love the “rainbow” gelatin technique - borrowed from the popular recipe for kids’ finger gelatin.  Only three colors of gelatin are used: red, yellow and blue - the light bends the layers into a rainbow.  Also, while any three colors of gelatin could be used, but be mindful about the color wheel when determining layer placement, as green next to red or purple will result in a less than vibrant shade of brown.  A cylinder shaped silicon mold from Kerekes was used to set the jelly shots, see here for details.
Cheers, 
Michelle
Rainbow Jelly Shooter

Suggested pan: 9” x 13” cake pan, or molds
Yield:  about 45 jelly shots
Garnish: Maraschino cherries, if desired
If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel.  This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.  
Red Layer
  • 1 cup water
  • 2 envelopes Knox gelatin
  • 1 box 3 oz box cherry or strawberry gelatin dessert
  • 1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Pour into pan and refrigerate until fully set, about an hour.  
Yellow Layer
  • 1 cup water
  • 2 envelopes Knox gelatin
  • 1 box 3 oz box lemon gelatin dessert
  • 1 cup flavored vodka  (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.  
(Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in.  Cut the very bottoms off the cherries so they will stand upright.)  
Blue Layer
  • 1 cup water
  • 2 envelopes Knox gelatin
  • 1 box 3 oz box Berry Blue gelatin dessert
  • 1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight.  (Its ideal to let this chill overnight so the layers can fully bond.)  
To serve, cut into desired shapes or unmold.  
coffe art attack!

coffe art attack!

Domino Cake

Domino Cake

Lovely sushi

Lovely sushi

A room made complety out of chocolate

A room made complety out of chocolate

CANDY CORN JELLO SHOTS


The step by step is the same as with the mini watermelon jello shots, with the addition of one more layer of jello. Shopping List10 oranges1 box orange jello1 can coconut milk1 envelope Knox geletin1/4 cup sugar1 bottle Pinnacle whipped cream flavored vodka1. Prepare oranges by cutting them in halves and hollowing out the peel. This may sound easier than it is. The trick is to take a paring knife and score around the insides to carefully loosen the citrus, then spoon it out. Arrange the hollowed out orange bowls on a cookie sheet (securely upright) or in a cupcake pan.  For Orange Layer2. Boil one cup of water then stir in packet of orange jello. When dissolved slowly add one cup of vodka and stir. Pour orange mixture into the orange peels, filling half way. Let refrigerated for at least 2-3 hours or until firm.  For White Layer3. Pour 1/2 a cup of water and 1/2 a cup of coconut milk into a sauce pan and then sprinkle1 packet of Knox gelatin on top. Let is sit for one minute, then turn on medium heat and stir until dissolved. Add 1/4 cup sugar and heat until dissolved.Turn off the heat and wait until the mixture is just warm and then add 1/2 a cup of vodka. Pour into oranges on top of orange jello layer. 4. Let refrigerate overnight. 5. Quarter the halves with a sharp knife, then cut those halves in half again.

CANDY CORN JELLO SHOTS

The step by step is the same as with the mini watermelon jello shots, with the addition of one more layer of jello. 

Shopping List
10 oranges
1 box orange jello
1 can coconut milk
1 envelope Knox geletin
1/4 cup sugar
1 bottle Pinnacle whipped cream flavored vodka

1. Prepare oranges by cutting them in halves and hollowing out the peel. This may sound easier than it is. The trick is to take a paring knife and score around the insides to carefully loosen the citrus, then spoon it out. Arrange the hollowed out orange bowls on a cookie sheet (securely upright) or in a cupcake pan.  

For Orange Layer

2. Boil one cup of water then stir in packet of orange jello. When dissolved slowly add one cup of vodka and stir. Pour orange mixture into the orange peels, filling half way. Let refrigerated for at least 2-3 hours or until firm.  

For White Layer

3. Pour 1/2 a cup of water and 1/2 a cup of coconut milk into a sauce pan and then sprinkle1 packet of Knox gelatin on top. Let is sit for one minute, then turn on medium heat and stir until dissolved. Add 1/4 cup sugar and heat until dissolved.

Turn off the heat and wait until the mixture is just warm and then add 1/2 a cup of vodka. Pour into oranges on top of orange jello layer. 

4. Let refrigerate overnight. 

5. Quarter the halves with a sharp knife, then cut those halves in half again.

Easter Eggs IV

Easter Eggs IV

Easter eggs III

Easter eggs III

Opera House Easter Eggs

Opera House Easter Eggs

About:

Chef, Journalist and definitely not a role model

Following: