Posts filed under ‘Jell-O with booze’

Ported Cherry Dessert

In search of more theme recipes for the Oscars, I made Ported Cherry Dessert in honor of The King’s Speech.  I don’t know if they actually drink port in the movie, but it seems like they would.  With enough port, one goes from stuttering to slurring, right?

This one turned out very tasty. My friend Christopher described it as “a party in a cup.”  So here’s the recipe.

1 package of frozen cherries, thawed (10 oz)
1 tablespoon lemon juice
1/2 cup port wine
1 package (3 oz.) cherry Jell-O
1 1/2 cups crushed ice
1/2 cup sour cream

Drain cherries, measuring syrup. Reserve 6 cherries for garnish. Add lemon juice to syrup and wine to make 1 cup and bring to a boil. Combine gelatin and boiling liquid in a blender. Cover and blend at low speed for 30 seconds or until gelatin is dissolved. Add crushed ice and blend at high speed until ice is melted – about 30 seconds.  Pour into individual dishes or wine glasses. Add cherries. Garnish with sour cream and reserved cherries. Chill. Makes about 4 cups or 6-8 servings.

This was super-quick to prepare, since the ice makes the jello set immediately. I guess blending it gave the jello a fizzy appearance.  I didn’t garnish it with sour cream, and I poured it into plastic wine cups since I didn’t have enough martini glasses. It certainly looks much classier in the martini glasses, as depicted in the exciting illustration from the cookbook. It seems to be exploding with flavor!

Not having really paid attention to the recipe when shopping, I didn’t realize the recipe was only going to make 7 servings. I thought I might need a little more for the Oscars gathering, but the only red jello I had in the kitchen cabinet was sugarfree raspberry.  Interestingly, the sugarfree jello did not work at all. It turned into a massive gelled blob in the blender.  I had to toss it.  Maybe a reader with a science degree can explain the reasons for that mishap.

I used a very tasty port wine from Kalyra, my favorite central coast winery. The dessert was light and frothy, and the cherry and port flavors complemented each other well. I’d make this one again, perhaps even for royalty.

March 6, 2011 at 5:10 am Leave a comment

127 Hours Jello Shots

I usually go all out with my Oscar parties, but this year Dave hosted and invited a few friends over and kept it small. I still couldn’t resist the urge to do some theme food and asked friends to bring theme food. Here were some highlights:

  • Winter’s Bone Missouri Gooey Butter Cake – everyone flips out over this cake whenever I make it. Such a decadent delight.
  • The Ballerina Buffett (aka, a veggie tray)
  • Black Swan Punch – mix grape and orange kool aid, add vodka and it looks pretty murky and black
  • The Kids Are All Right healthy, organic salad
  • The King’s Speech Scones
  • 127 Hours Rock Candy

I came up with the idea to make 127 Hours jello shots.  I’d use gatorade, which James Franco drank in the film, and lemon jello, and the finished product, when served in a “sample” cup, would resemble something else James drank in the film.  Here’s my recipe:

6 oz lemon jello
2 cup boiling water
1 cup gatorade
1 cup vodka

Mix jello with hot water until dissolved (about 2 mins). Add gatorade, stir. Let sit until steam dissipates.  Add vodka and stir thoroughly (1-2 mins). Pour into jello shot containers and chill for 4 hours or until set. Makes 20 jello shots.

If you can get over the associations from the movie, you’ll find it tastes refreshing. Some of our guests were grossed out, and some just don’t drink booze at all, so I had a bunch of shots leftover.  Too bad, because I’m sure the show would have been more entertaining if we were drunk on jello.

I don’t recommend these gatorade shots for use during your workouts, but if you’re stuck between a rock and a hard place, you could do a lot worse. It’s the stuff that hallucinations are made of.

March 2, 2011 at 7:16 am 1 comment

Long Island Iced Tea and Lascivious Jello Shots

I made 4 new Jello Shots for Jellopalooza.  It’s my hope they will make the meat and fish jello go down easier, but I don’t think my guests tend to overindulge in the jello shots enough to achieve that effect. I’ll describe them in the order they were ranked.

French Tickler

3 oz orange jello
1 cup boiling water
1/2 cup cold water
1/4 cup cinnamon schnapps
1/4 cup vodka

This one was awesome and scored 4.3 on a scale of 1-5.  The Hot Damn! schnapps went well with the orange jello. It even smelled like cinnamon.  Ivanna wrote, “Nice and refreshing.” Larisa wrote, “super yummy for the holidays!” I would definitely make it again.

Midnight Affair

3 oz black cherry jello
1 cup boiling water
1/2 cup cold water
1/2 cup amaretto

This one was also very good, scoring a 4.  Black Cherry jello can sometimes be hard to find, so when I see it at the store, I usually buy a few. It also is used to make fabulous Coke Salad! Anyway, amaretto makes for a smooth and tasty shot, combined with the black cherry jello flavor.

Sour Apple

3 oz lime jello
3/4 cup boiling water
1/4 cup cold water
1/2 cup vodka
1/2 cup apple pucker

This one scored 3.1.  It tasted a little antiseptic. Dave called it “mentholish.” Ron thought it tasted like “lime jello with a hint of now or later sour apple candy. not good.” Larisa, on the other hand, enjoyed it because it tasted like “a apple jolly rancher.” Perhaps more apple pucker, less vodka would help the flavor.

Long Island Iced Tea

6 oz pkg lemon jello
1 cup boiling water
1/2 cup cola
1/2 cup cold water
1/2 cup gin
1/2 cup light rum
1/2 cup vodka
1/2 cup tequila

This one only scored 2.6. Not surprisingly, it tasted very boozy, which was a turn off for my guests who prefer the sweeter shots. Ivanna wrote “just tastes like alcohol. period.” Shelby, however, gave it a 5 because it was “yummy and strong.” Larisa thought it would be “good for a big sorority party.” Maybe increasing the cola would help, but then again, I’m not sure something named after Long Island Iced Tea should be watered down. If you like it hard, this one’s for you. Ram it down!

The standard mixing directions apply if you want to try these shots.  Mix jello with hot water until dissolved. Add cold water and stir. Let sit for a couple minutes, then add booze. Stir and pour into jello shot containers. 3 oz of jello will yield 8-10 shots.

All these recipes and tons more can be found in Your Complete Guide to Jello Shots by Aaron Wright.

You can buy jello shot containers at Party City.

January 10, 2011 at 12:51 am 1 comment

Strawberries Romanoff

I’ve still got a bunch of recipes from my November Jellopalooza 2 event that I haven’t written up, so it’s time to catch up.

Strawberries Romanoff was the 2nd most successful dish of the day, scoring 3.9 on a scale of 1 – 5.  Clearly the writer of The New Joys of Jell-O was impressed with this dish, since he or she chose to put a photo of it as a chapter heading. It’s probably my favorite photo in the book. A couple are about to walk into a house. Clearly they are guests at a dinner party, although we cannot see the hostess. The gal carries Strawberries Romanoff in a large glass bowl, and she has coordinated her outfit to match the jello.  The couple smiles and seems to be saying, “Hello hostess, we’ve brought jello! But not just any jello – Strawberries Romanoff!”  And thus begins the chapter entitled “Bring on the Super Desserts.”  Super Desserts? Oh, they’ve already been broughten.

The recipes involves strawberries, sugar, strawberry jello, brandy, Cointreau, and cool whip.  You make a layer with the cool whip and a layer without, so the dish has a pretty layered appearance.  You serve it from the bowl without unmolding it, according to the instructions. Because of the high volume of jello dishes I made for the party, I was running out of large bowls, so I made it in my flag mold and did unmold it, so mine didn’t turn out so pretty.  I thought the berry and booze combination worked, but some guests felt it was too boozy.

Some guest comments…

“Tastes like alcohol and berries” – Dave

“The foam is nice and sweet.” – Ivanna

“Straightfoward, but satisfying” – Christopher

“Tasty” – Larisa

I would make Strawberries Romanoff again. And if I brought it to a dinner party, I would be sure to wear red.

If you want a more traditional non-jello version of Strawberries Romanoff, here’s Emeril’s recipe.

January 9, 2011 at 7:40 am Leave a comment


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