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The holidays offer endless possibilities for gelatin molds – think eggnog, pumpkin, apple cider, and cranberries. Cranberries? Yes please! Delightful and tart, I associate cranberries with turkey and cosmopolitans. This boozy gelatin, based on the classic cosmo, combines 100% cranberry juice with my favorite holiday flavors – ginger, cinnamon, and nutmeg. And booze. If you’re inclined to mix drinks at home, the ginger-spice simple syrup transforms cocktails into dazzling little liquid celebrations.
Recipe for ginger-spice simple syrup*
- 2 cups water
- 2 cups sugar
- 3 tablespoons fresh ginger
- 3 cinnamon sticks
- 3 whole star anise
- 1 small whole nutmeg
Combine water with sugar in a saucepan and bring to a low boil. When sugar dissolves, remove from heat and add ginger, cinnamon, anise, and nutmeg. Cover pan and let sit overnight. In the morning, strain the syrup and store in an airtight container in the refrigerator. Should last a few months.
*Recipe adapted from here (epicurious.com)
Cranberry Ginger-Spice Martini (recipe for 3.5 cups)
- 2 packets Knox gelatin
- 1 cup water (for blooming)
- 3/4 cup cranberry juice (I use 100% cranberry juice, but if using a blend with added sugar, consider adjusting the sugar)
- 1 cup ginger-spice simple syrup
- ½ cup vodka (better vodka equals better gelatin mold!)
- ¼ cup triple sec (I used my new favorite Paula’s Texas Orange Premium Liqueur)
Put 1 cup of cold water in a medium bowl and sprinkle the 2 packets of gelatin on top of the water. Set bowl aside.
Put cranberry juice in small sauce pan, and put on medium heat. Upon almost boiling, remove from heat and add to the bloomed gelatin. Stir until gelatin dissolves. Stir in ginger-spice syrup and alcohol. Pour mixture into mold(s). Put in refrigerator until set.
Top layer (optional)
Since I had this seasonal gelatin mold to play with, I added a creamy top layer. Here’s what I used:
- 1 packet gelatin
- 1 cup water (½ cup for blooming gelatin, ½ cup for boiling)
- ¾ cup sweetened condensed milk
Put ½ cup of water in a bowl and sprinkle the gelatin on top. Set bowl aside. Bring ½ cup water to boil and remove from heat. Pour hot water over bloomed gelatin, stir until fully dissolved. Stir in sweetened condensed milk. Pour mixture into mold and put in refrigerator. Once creamy layer is almost set, pour in cranberry mixture.
Joan, in all her fantastic competence and intelligence, is one of the few characters on Mad Men I actually like. Mad Men characters are generally fascinating and dynamic, but rarely likable. Really, how likable is sexism, racism, infidelity, self-absorption, lying, denial, and substance abuse?
Joan has been guilty of all of those things, but in Joan we witness an inner strength and tenacity that other characters lack. Because of that strength, and because Joan is good at everything she does, we watch her grow and change in positive ways. Hurray for leaving her doofus rapist husband! Hurray for recognizing that, while she loves her son, she also loves her job! Hurray for changing her mind on her, “marriage is everything and the end goal of all women” attitude! Hurray for seeing Roger as the man-child he is!
Unlike Don, Betty, and Roger, Joan doesn’t have a signature cocktail. I resigned myself to the task of re-watching previous seasons to see what she orders, then Episode 4: Mystery Date aired. During the dinner scene when Joan realizes what a doofus her idiot husband is, she orders a gin fizz. Hence, the Joan Holloway gelatin mold is a gin fizz with candied lemons. And it tastes lovely – I enjoyed eating the candied lemons suspended in the gelatin, but it’s optional.
Recipe for 5.25 cups
Candied Lemons (optional), I used the slices of three lemons, and this recipe from Real Simple magazine
- 3 packets Knox gelatin
- 1 cup water (for blooming)
- ½ cup water (for boiling)
- ¾ cup sugar (or to taste)
- ½ cup lemon juice, strained, with zest reserved
- 1 ¾ cups gin
- 1 cup club soda
- Candied lemon slices (optional)
Put 1 cup of water in a medium bowl and sprinkle the 3 packets of gelatin on top. Set bowl aside. Put ½ cup water, sugar, and lemon juice in a saucepan over medium heat and bring to a low boil until sugar dissolves. Remove from heat and add lemon zest. Let stew for 10-minutes. Strain the lemon syrup, and return to saucepan. Reheat the syrup, and pour over the bloomed gelatin. Stir until gelatin dissolves. Stir in gin and club soda.
Put mixture in refrigerator (or freezer) until thickened to a soft gel consistency. It should be easy to stir but thick enough to suspend the candied lemons. Place candied lemons into mixture, and the mold(s). Put in refrigerator until set, at least 4 hours.
To remove gelatin, put mold 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 the mold in the process.
I had fantastic plans for this year’s Valentine’s Day gelatin mold – it was going to be the gelatinous exemplification of my disillusioned feelings towards this holiday, while paying tribute an amazing band that wrote at least 69 of my favorite love songs. However, since the super boozy gelatin of my imagination requires a great deal of work (including my friend Matt’s assistance in using a kitchen floor vacuum former), it will not be completed in time for V-Day. Therefore, I’m re-posting last year’s popular chocolate and strawberry panna cotta instead.
Here are some fun variations for this recipe:
- If you are not a fan of intense dark chocolate, reduce the baking cocoa to ¼ cup.
- Add two tablespoons of your favorite liqueur to liven things up. An orange or raspberry liqueur would nicely compliment the chocolate.
- Replace strawberries with raspberries, blackberries, or blueberries. Orange or tangerine juice would work as well.
- Instead of adding a fruit layer, make a blackberry syrup or strawberry coulis.
- Instead of having two layers, add ¼ of pureed and strained berries to the chocolate panna cotta. Reduce heaving whipping cream to 1 ¾ cups.
- Add a ½ cup of a flavored simple syrup (see chocolate cardamom panna cotta), reduce milk and cream by ¼ cup each.
Strawberry top layer (Recipe for 1 ¾ cups)
- One packet Knox gelatin
- ¼ cup water (for blooming)
- ½ cup water (for boiling)
- ¼ cup sugar (or to taste)
- 1 cup pureed strawberries, seeds strained (NOTE: it is very important to strain the seeds! Otherwise, they will sink to the bottom of the mold, and show up on the surface. Not pretty!)
Put ¼ cup of cold water in a medium bowl and sprinkle 1 packet of gelatin on top of the water. Set bowl aside.
Put water and sugar in a small saucepan over medium heat and bring to a low boil until sugar dissolves. Remove from heat and add to the bloomed gelatin. Stir until gelatin dissolves. Stir in pureed strawberries. Pour mixture into mold(s). Put in refrigerator until almost set. It should stick to your fingers when slightly touched.
Chocolate Panna Cotta (Recipe for 2.5 cups)
- One packet Knox gelatin
- ½ cup whole milk (for blooming gelatin)
- 2 cups heavy cream
- ½ cup sugar
- ½ cup baking cocoa powder
Sprinkle the packet of gelatin on top of ½ cup cold milk. Set aside for 5 minutes.
In a small saucepan heat up cream and sugar. Add cocoa a little bit at a time and stir thoroughly. If clumps of cocoa remain, strain to remove. Once sugar dissolves, pour over the bloomed gelatin. Stir until gelatin dissolves. Refrigerate until not set, but cool. Pour into mold(s) and refrigerate for 4 hours.
To remove gelatin, put mold into a bowl or sink full of hot water for a few seconds. After removing from hot water, gently shake the mold side to side. Put plate on top of mold and flip over. If gelatin does not come out, try repeating the process.
Berries, herbs, and gin – a match made in my own voluptuary heaven. A few weeks ago I tried a berry rosemary gelato featured at my favorite neighborhood bar, Dolce Vita, and it was ridiculously divine. The addition of savory herbs to desserts may seem objectionable, but in proper proportion, a hint of rosemary, basil, thyme, or sage brings an unexpected brightness to boozy gelatin. Per Dolce Vita bartender Sam’s suggestion, I paired my berry rosemary gelatin with gin. Made from juniper berries and other natural botanicals, gin is perfect for pairing with savory herbs. The resulting gelatin mold was lovely (thanks to the combination of strawberries, raspberries, and blackberries), fruity, herby, and overall yummy.
Check out my previous experiments with herbs: Basil Blueberry Lemonade with Vodka, Rosemary Limeade with Blueberries and Gin, Lemonade with Thyme and Vodka.
Recipe for 5.25 cups
- 3 packets Knox gelatin
- ½ cup water (for blooming gelatin)
- ¾ cup water (for syrup)
- Juice of one small lemon, zest reserved
- 2 tablespoons fresh rosemary leaves
- ¾ cup sugar
- 2 ½ cups berries, pureed and strained (I used a combination of strawberries, raspberries, and blackberries)
- 1 cup gin
Put ½ cup of cold water in a medium bowl and sprinkle 3 packets of gelatin on top of the water. Set bowl aside.
Put water and sugar over medium heat and bring to a low boil until sugar dissolves. Remove from heat and add lemon zest and rosemary. Let stew for 10-minutes. Strain the syrup, reheat, and add to the bloomed gelatin. Stir until gelatin dissolves. Stir in pureed berries (remember to strain!), lemon juice, and gin. Spoon mixture into mold(s). Put in refrigerator until set, at least 4 hours.
Before starting my mixology self-education, I associated drinks with “sour” in the name as an efficient way to get sorority girls drunk. I have since learned that not all drinks with sour in the name need to contain cheap booze and dreadful sour mix. Done well, sours offer the delightful combination of booze, sugar, and citrus. One of my favorite cocktails, the bramble, is a basic gin sour with a shot of blackberry liqueur. Hence, a good whiskey sour is made of decent whiskey or bourbon (2 ounces), fresh squeezed lemon juice (1 ounce) and simple syrup (1/2 ounce).
Just a warning to boozy gelatin fans: This recipe is not for the meek. It is strong, strong stuff. I made it for my friend Dave’s birthday party, and even that bourbon-loving crowd commented on the boozy strength. Consider using shot-sized molds, or cutting the gelatin into tiny squares. Also, to cut down on the sharp boozy taste, substitute some water for the alcohol, or use a higher quality whiskey. A smooth whiskey results in a smooth gelatin mold.
Whiskey Sour (3.5 cups)
- 2 packets Knox gelatin
- ½ cup water (for blooming)
- ¾ water
- ½ cup sugar (or to taste)
- Juice of one lemon (approx. ¼ cup) with zest reserved
- 1 ¾ cup bourbon
Put ½ cup of water in a medium bowl and sprinkle the 2 packets of gelatin on top. Set bowl aside. Put water, sugar, and lemon juice in a saucepan over medium heat and bring to a low boil until sugar dissolves. Remove from heat and add lemon zest. Let stew for 10-minutes. Strain the lemon syrup, and return to saucepan. Reheat the syrup, and pour over the bloomed gelatin. Stir until gelatin dissolves. Stir in bourbon. Spoon mixture into mold(s). Put in refrigerator until set, at least 4 hours. Serve with maraschino cherries.
If you want to put cherries in the mold, put mixture in refrigerator (or freezer) until thickened to a soft gel consistency. It should be easy to stir but thick enough to suspend the cherries. Stir in cherries and spoon mixture into mold(s). Put in refrigerator until set, at least 4 hours.
The holidays offer endless possibilities for gelatin molds – think eggnog, pumpkin, apple cider, and cranberries. Cranberries? Yes please! Delightful and tart, I associate cranberries with turkey and cosmopolitans. This boozy gelatin, based on the classic cosmo, combines 100% cranberry juice with my favorite holiday flavors – ginger, cinnamon, and nutmeg. And booze. If you’re inclined to mix drinks at home, the ginger-spice simple syrup transforms cocktails into dazzling little liquid celebrations.
Recipe for ginger-spice simple syrup*
- 2 cups water
- 2 cups sugar
- 3 tablespoons fresh ginger
- 3 cinnamon sticks
- 3 whole star anise
- 1 small whole nutmeg
Combine water with sugar in a saucepan and bring to a low boil. When sugar dissolves, remove from heat and add ginger, cinnamon, anise, and nutmeg. Cover pan and let sit overnight. In the morning, strain the syrup and store in an airtight container in the refrigerator. Should last a few months.
*Recipe adapted from here (epicurious.com)
Cranberry Ginger-Spice Martini (recipe for 3.5 cups)
- 2 packets Knox gelatin
- 1 cup water (for blooming)
- 3/4 cup cranberry juice (I use 100% cranberry juice, but if using a blend with added sugar, consider adjusting the sugar)
- 1 cup ginger-spice simple syrup
- ½ cup vodka (better vodka equals better gelatin mold!)
- ¼ cup triple sec (I used my new favorite Paula’s Texas Orange Premium Liqueur)
Put 1 cup of cold water in a medium bowl and sprinkle the 2 packets of gelatin on top of the water. Set bowl aside.
Put cranberry juice in small sauce pan, and put on medium heat. Upon almost boiling, remove from heat and add to the bloomed gelatin. Stir until gelatin dissolves. Stir in ginger-spice syrup and alcohol. Pour mixture into mold(s). Put in refrigerator until set.
Top layer (optional)
Since I had this seasonal gelatin mold to play with, I added a creamy top layer. Here’s what I used:
- 1 packet gelatin
- 1 cup water (½ cup for blooming gelatin, ½ cup for boiling)
- ¾ cup sweetened condensed milk
Put ½ cup of water in a bowl and sprinkle the gelatin on top. Set bowl aside. Bring ½ cup water to boil and remove from heat. Pour hot water over bloomed gelatin, stir until fully dissolved. Stir in sweetened condensed milk. Pour mixture into mold and put in refrigerator. Once creamy layer is almost set, pour in cranberry mixture.
Based on my friend Monti’s favorite “girls night” cocktail, the French Bohemia is made with sparking wine, St. Germain (elderflower liqueur), and blackberries. Since St. Germain is quite expensive, I substituted it with elderflower flavoring syrup. The sparkling wine (I used prosecco) gives a light sparkling texture while the elderflower syrup provides a subdued and floral sweetness.
French Bohemia (recipe for 3.5 cups)
- 2 packets Knox gelatin
- ¼ cup water (for blooming)
- 2 ½ cups sparking wine
- ¾ cup Elderflower Syrup (or St. Germain)
- ½ cup blackberries (or other berry of choice)
Put ¼ cup of cold water in a medium bowl and sprinkle 2 packets of gelatin on top of the water. Set bowl aside.
Put Elderflower syrup or St. Germain over medium heat and bring to a low boil. Remove from heat add to gelatin. Stir until gelatin dissolves. Stir in sparkling wine.
Put mixture in refrigerator (or freezer) until thickened to a soft gel consistency. It should be easy to stir but thick enough to hold the blackberries. Stir in blackberries and spoon mixture into mold(s). Put in refrigerator until set, at least 4 hours.
The Modern Gelatina 