By Mary Breidenbach, Barrett J.Calhoun and Sharon L. Calhoun
2004, Ten Speed Press
By far the most creative "cocktail" book I've ever seen, Jiggelo takes the humble Jello shot -- to heightened levels of flavor and sophistication. After reading this book, you'll never think of shots as merely a frat party novelty again. The recipes are tasty, innovative, and potent. This is an adults only book and be sure to caution your gusts that the shots do pack a punch that can sneak up on you.
You'll find over 50 recipes for creative shots -- everything from jiggly versions of classic cocktails to tropical drinks to international cocktails and creamy rich concoctions.
Dessert lovers should take note -- many of the recipes can easily stand in the meal's final course. These are gelatin shot versions of those creamy, chocolatey drinks that are usually served frozen. Some are even augmented by chocolate shavings, cake bits or whipped cream.
These small shot sized alcoholic desserts would be perfect for passing around at the end of a cocktail party or on a display on dessert buffet table.
Aside from the recipes, we also loved the book's playful style, with retro style artwork and full color photographs of the Jiggelos. A very giftable book, Jiggelo is the perfect addition to any home bar.
SAMPLE RECIPES FROM JIGGELO
1 (3 oz.)package raspberry gelatin
1 1/2 cups water
1/2 cup berry vodka
1 (3 oz.)package lemon gelatin
1 1/2 cups water
1/2 cup citron vodka
1 cup tequila
Makes 40 Jiggelos
Prepare Bottom Layer
Place the gelatin in a heat resistant-bowl. Bring the water to a boil. Pour the water over the gelatin, stirring until dissolved. Add the berry vodka, mixing well. Fill 40 disposable 1-oz. cups half full. Chill in the refrigerator for 1 hour, then proceed with the top layer.
Prepare Top Layer
Follow directions for Bottom Layer substituting lemon gelatin for raspberry gelatin and citron vodka for berry vodka. Let the mixture chill in the refrigerator for 30 minutes.
Prepare Middle Layer and Final Assembly
Remove half-full Jiggelos and the top layer mixture from the refrigerator. Pour 1 teaspoon tequila over the bottom layer in each cup. Slowly fill the cups with the top layer mixture. Chill in the refrigerator for at least 2 hours.
Never was there a more ou-l-la dessert than crème brulee. Astound your guests with these tiny Brulettes, complete with classic dark sugar, and they'll be shouting, "Encore!" Bow deeply and serve more with a smile. No one has to know how easy it was.
1 cup cold milk
1 envelope unflavored gelatin
1/2 cup vanilla schnapps
1/4 cup vanilla vodka
1/4 cup Frangelico
2 tablespoons instant vanilla pudding mix
4 to 4 1/2 teaspoons packed brown sugar
Makes 16 - 18 Jiggelos
Pour the milk into a small saucepan and sprinkle with gelatin. Whisk the mixture well, then let it sit for 3 minutes. Place the pan over medium heat and bring to a boil, whisking frequently to insure that gelatin dissolves. Immediately remove the pan from the heat and let the mixture cool for 10 minutes. Add the vanilla schnapps, vanilla vodka, Frangelico, and instant vanilla pudding mix. Put 1/4 teaspoon of packed brown sugar in each of 16-18 disposable 1 ounce cups. Divide the mixture among the cups. Chill in the refrigerator until firm, 2 to 4 hours.
Cheri Sicard is the author of "The Low Carb Restaurant Guide - Eat Out at America's Favorite Restaurants and Stay on Your Diet" (2004, M. Evans) and two other books. Cheri is also the editor of FabulousFoods.com, a favorite net destination for recipes, cooking tutorials and ezines, cookbook reviews and more.