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So many Halloween gelatin possibilities, and so little time… Here’s a re-post of past deliciously disgusting boozy gelatin molds.

From October 2010:

Needless to say, Halloween is a fantastic time of year for gelatin molds. My goal was to create tasty (but disgusting looking) desserts from scratch using no food coloring. Overwhelmed with yummy/revolting possibilities, I only had time and money to pull off a few. Except for the Bloody Mary heart (which tasted bland to me), they were a hit at parties.  These great Halloween molds can be found on ebay.

Raspberry Cream with Cognac and Raspberry Syrup

Recipe for 5.25 cups

  • 3 packets Knox gelatin
  • 1 cup water (for blooming gelatin)
  • 1 ½ cup water (for boiling)
  • 1 cup puréed fresh raspberries, seeds strained (approx. 2 cup whole)
  • 14 oz can sweetened condensed milk
  • ¼ cup cognac

Put 1 cup of water in a large bowl and sprinkle  gelatin on top.  Set aside. Put water in a saucepan over medium heat and bring to a low boil. Remove from heat and add to the bloomed gelatin. Stir until gelatin dissolves. Stir in raspberry purée, sweetened condensed milk, and cognac. Pour into mold(s). Put in refrigerator until set, at least 4 hours.

To remove gelatin, put mold(s) into a bowl or sink full of warm water for a few seconds. After removing from water, gently shake the mold side to side. When the gelatin jiggles away from the edges of the mold, put plate on top of mold and flip over. If gelatin does not come out, try repeating the process or run a knife around the edge. Be careful not to melt or damage the gelatin in the process.

Raspberry Syrup (adapted from How to Cook Everything by Mark Bittman)

  • 1 cup fresh raspberries
  • 1 ½ teaspoon cornstarch
  • ¼ cup sugar
  • ¼ cup water

Combine raspberries, cornstarch, sugar, and water in a small saucepan over medium heat. Stir until syrup thickens. Strain. Spoon over set gelatin mold.

Bloody Mary Heart

Recipe for 2 cups

  • 1 packet Knox gelatin
  • ¼ cup water
  • Juice of ½ lemon (zest reserved)
  • 1 ¼ cups tomato juice
  • ½ cup vodka
  • 1 ½ teaspoon Worcestershire sauce
  • 4 dashes tabasco sauce

Put 1/2 cup of vodka in a small bowl and sprinkle the packet of gelatin on top. Set bowl aside. Put water and lemon juice a saucepan over medium heat and bring to a low boil. Remove from heat and add lemon zest. Let stew for 10-minutes. Strain and add to the vodka and gelatin. Stir until gelatin dissolves. Stir tomato juice, Worcestershire sauce and tabasco sauce. Pour into mold(s). Refrigerate until set, at least 4 hours.

To remove gelatin, put mold(s) into a bowl or sink full of warm water for a few seconds. After removing from water, gently shake the mold side to side. When the gelatin jiggles away from the edges of the mold, put plate on top of mold and flip over. If gelatin does not come out, try repeating the process or run a knife around the edge. Be careful not to melt or damage the gelatin in the process.

Riga Mortis Hand – Blackberry and cream with crème de mûre

Recipe for 4 cups

  • 2 and ¼ packets Knox gelatin
  • ½ cup water (for blooming gelatin)
  • 1 cup water
  • ¾ cup puréed fresh blackberries, seeds strained (approx. 1 ½ cup whole)
  • 14 oz can sweetened condensed milk
  • ¼ cup crème de mûre
  • ¼ teaspoon vanilla

For blooming, put ½ cup of water in a large bowl and sprinkle  gelatin on top.  Set bowl aside. Put water in a saucepan over medium heat and bring to a low boil. Remove from heat and add to the bloomed gelatin. Stir until gelatin dissolves. Stir in blackberry purée, sweetened condensed milk, crème de mûre, and vanilla. Pour into mold(s). Put in refrigerator until set, at least 4 hours.

To remove gelatin, put mold(s) into a bowl or sink full of warm water for a few seconds. After removing from water, gently shake the mold side to side. When the gelatin jiggles away from the edges of the mold, put plate on top of mold and flip over. If gelatin does not come out, try repeating the process or run a knife around the edge. Be careful not to melt or damage the gelatin in the process.

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This gelatin isn’t the first time I experimented with gore (see Halloween Part One and Part Two). But, this is the first time I’m breaking one of my gelatin tenants: No food coloring.  While I thought long and hard about this, I figured a red velvet panna cotta warranted breaking my arbitrary rule.

This red velvet panna cotta consists of whipping cream, buttermilk, cocoa, red food dye, and bourbon – so yummingly southern! My Okie and Texan roots are proud. Oh yeah, it tastes pretty fantastic too. Just like a creamy and boozy red velvet should.

Recipe for 10 cups

Red Velvet top layer

  • 2 packets Knox gelatin
  • 1 cup whole milk for blooming gelatin
  • 2 ½ cups whipping cream
  • 1 cup buttermilk
  • ½ cup sugar (or to taste)
  • 1 ¼ cup cocoa powder
  • Red food dye

Sprinkle the gelatin on top of 1 cup cold milk. Set aside for 5 minutes.

In a small saucepan heat up cream, buttermilk, and sugar. Add cocoa a little bit at a time and stir thoroughly. Once sugar and cocoa dissolves, pour over the bloomed gelatin. Stir until gelatin dissolves.  Strain mixture to remove powdered cocoa clumps – and there will be clumps! Next, stir in red food dye until desired color is achieved – I added a lot. Pour into mold(s) and refrigerate until almost set. It should stick to your fingers when slightly touched.

Bourbon and Cream bottom layer

  • 2 packets Knox gelatin
  • 1 cup whole milk for blooming
  • 3 cups whipping cream
  • ½ cup sugar (or to taste)
  • ½ cup bourbon
  • ¼ teaspoon vanilla (or to taste)

Sprinkle gelatin on top of 1 cup cold milk. Set aside for 5 minutes.

In a small saucepan heat up cream and sugar. Once sugar dissolves, pour over the bloomed gelatin. Stir until gelatin dissolves. Stir in vanilla and bourbon. Refrigerate until not set, but cool. Spoon into mold(s) as the second layer. Refrigerate for 4 hours.

Needless to say, Halloween is a fantastic time of year for gelatin molds. My goal was to create tasty (but disgusting looking) desserts from scratch using no food coloring. Overwhelmed with yummy/revolting possibilities, I only had time and money to pull off a few. Except for the Bloody Mary heart (which tasted bland), these were a hit at parties. I can’t wait for next year…

Raspberry Cream with Cognac and Raspberry Syrup

Recipe for 5.25 cups

  • 3 packets Knox gelatin
  • 1 cup water (for blooming gelatin)
  • 1 ½ cup water (for boiling)
  • 1 cup puréed fresh raspberries, seeds strained (approx. 2 cup whole)
  • 14 oz can sweetened condensed milk
  • ¼ cup cognac

Put 1 cup of water in a large bowl and sprinkle  gelatin on top.  Set aside. Put water in a saucepan over medium heat and bring to a low boil. Remove from heat and add to the bloomed gelatin. Stir until gelatin dissolves. Stir in raspberry purée, sweetened condensed milk, and cognac. Pour into mold(s). Put in refrigerator until set, at least 4 hours.

Raspberry Syrup (adapted from How to Cook Everything by Mark Bittman)

  • 1 cup fresh raspberries
  • 1 ½ teaspoon cornstarch
  • ¼ cup sugar
  • ¼ cup water

Combine raspberries, cornstarch, sugar, and water in a small saucepan over medium heat. Stir until syrup thickens. Strain. Spoon over set gelatin mold.

Zombie Matt (artist and future gelatin mold collaborator) enjoyed the boozy brains.

Here is the first installment of my Halloween gelatin molds – I’m having way too much fun! I found these great Halloween molds on ebay

Bloody Mary Heart

Recipe for 2 cups

  • 1 packet Knox gelatin
  • ¼ cup water
  • Juice of ½ lemon (zest reserved)
  • 1 ¼ cups tomato juice
  • ½ cup vodka
  • 1 ½ teaspoon Worcestershire sauce
  • 4 dashes tabasco sauce

Put 1/2 cup of vodka in a small bowl and sprinkle the packet of gelatin on top. Set bowl aside. Put water and lemon juice a saucepan over medium heat and bring to a low boil. Remove from heat and add lemon zest. Let stew for 10-minutes. Strain and add to the vodka and gelatin. Stir until gelatin dissolves. Stir tomato juice, Worcestershire sauce and tabasco sauce. Pour into mold(s). Refrigerate until set, at least 4 hours.

Riga Mortis Hand – Blackberry and cream with crème de mûre

Recipe for 4 cups

  • 2 and ¼ packets Knox gelatin
  • ½ cup water (for blooming gelatin)
  • 1 cup water
  • ¾ cup puréed fresh blackberries, seeds strained (approx. 1 ½ cup whole)
  • 14 oz can sweetened condensed milk
  • ¼ cup crème de mûre
  • ¼ teaspoon vanilla

For blooming, put ½ cup of water in a large bowl and sprinkle  gelatin on top.  Set bowl aside. Put water in a saucepan over medium heat and bring to a low boil. Remove from heat and add to the bloomed gelatin. Stir until gelatin dissolves. Stir in blackberry purée, sweetened condensed milk, crème de mûre, and vanilla. Pour into mold(s). Put in refrigerator until set, at least 4 hours

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