How about gelatin shots as a treat for Valentine’s Day? Use unflavored gelatin and other drink ingredients to turn your favorite cocktails into a solid form.

The alcohol-free version, Jell-O Jigglers, uses Jell-O for flavor and color; and engendered the return of a very old recipe—popular among young ladies in the 1860s, popular among all youth in the 1980s and beyond.

For the record:

 
 
THE HISTORY OF JELL-O SHOTS

Many of us think of Jell-O shots as the creation of fraternity culture in the late 1980s. But the first published recipe is more than 100 years older: alcoholic punch turned solid with gelatin. You can find it in the original cocktail recipe book published in the U.S.: Jerry Thomas’ Bartenders Guide of 1862. You can still buy it (reprinted) on Amazon.com.

That recipe used generic, unflavored gelatin. Thanks to some pretty crafty sleuthing on the part of JelloShotRecipe.Blogspot.com, you can see a photocopy of the first known recipe for a molded gelatin-alcohol combination.

They may have been forgotten by the cocktail culture, but in the U.S. Armed Forces in the 1950s, they were made as a subterfuge to consume alcohol on the alcohol-restricted Army bases.

The brand of flavored, colored gelatin called Jell-O was invented in 1897. Marketed as a light dessert, the product’s success began to wane in the 1960s; by the 1980s the company needed to revitalize the brand.

The marketing team pored through older cookbooks and discovered what they renamed Jigglers, adding new excitement to the brand with the fun-shaped finger food snacks.

The fun molds created for Jell-O Jigglers charmed children. The concept enticed teens and young adults to add alcohol to the Jell-O and call them Jell-O shots. Simple squares cut from a baking pan sufficed.

Back in 1862, Jerry Thomas advised: “The strength of the punch is so artfully concealed by its admixture with the gelatine, that many persons, particularly of the softer sex, have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quadrilling after supper.”

Refined ladies of the time could not be seen downing drink after drink, but the “gelatine punch” nibbles had the same effect as they have today (a.k.a., “drunk on Jell-O shots).
 
 
MODERN JELL-O SHOTS

Today, Jell-O shots are made in baking pans and cut into squares or fingers; made in theme-shape ice cube trays (hearts, stars, shamrocks, etc.), garnished with edible glitter, coated in hard chocolate, tiered in two or three colors, embedded with berries or cherries, and so on.

You’ll find endless recipes online. Note that many, like the one immediately below, are made with plain gelatin as opposed to Jell-O; and are thus technically gelatin shots.
 
 
RECIPE #1: COSMOPOLITAN JELL-O SHOTS

Eat your heart out, Carrie Bradshaw! Other people are enjoying their Cosmos in solid form—and they’re spill-proof.

We adopted this recipe from Jelly Shot Test Kitchen.

Prep time is 20 minutes plus setting in the fridge; total time is 4 hours.
 
Ingredients For 32 Pieces

[1] It takes more time to turn out a good supply, but heart-shape shots are an extra treat (here’s the recipe from That’s So Michelle).

[2] A favorite American cocktail, the Cosmopolitan, is transformed into a solid state (photo © Jelly Test Shot Kitchen).

[3] Look for fancy ice cube molds locally or online (photo courtesy Craftster).

[4] What to do with that bottle of cassis, Chambord, or framboise: Make gelatin shots. Here’s the recipe (photo © Sugar And Charm).

[5] Get a copy of Jelly Shot Test Kitchen: Jell-ing Classic Cocktails—One Drink at a Time (photo © Running Press).

 
Preparation
 
1. COMBINE the cranberry and lime juices in a small saucepan and sprinkle the gelatin on top. Let it set for a few minutes; then place over low heat, stirring constantly until the gelatin is fully dissolved (about 5 minutes).

2. REMOVE from the heat and stir in the liquors, blending thoroughly. Pour into a pan or molds and chill until set, several hours or overnight. To serve…

3. CUT into the desired shape and garnish with lime zest. They can be served on a plate or tray, or placed in mini-cupcake wrappers immediately before serving.
 
 
RECIPE #2: JELL-O JIGGLERS

Because there’s no alcohol for flavoring, Jigglers simply need Jell-O. Here’s the recipe via Craftster.org:

If you don’t have a flexible mold, you can always make Jigglers—or shots—in an old-fashioned ice cube tray (using the bottom only) or a small square or rectangular pan.
 
Ingredients

 
Preparation

1. SPRAY the mold with Pam, blotting any excess cooking spray.

2. DISSOLVE the Jell-O in the boiled water, stirring to dissolve. Add the cold water, blend, pour into the mold, and refrigerate until set, two hours or longer.

3. POP them out of the molds (the joy of silicone!), plate, and serve.

[7] For maraschino lovers: a creative idea for shots or jiggles (no alcohol—here’s the recipe from That’s So Michelle).

RECIPE #3: CHAMPAGNE & CHAMBORD GELATIN SHOTS

This recipe is from Sugar and Charm.
 
Ingredients

 
Preparation

1. COMBINE the Champagne, sugar, and lemon juice in a saucepan. Add the packets of gelatin and let proof for a few minutes. Once bloomed, put the pot over medium heat and bring to a slow boil until the gelatin is dissolved.

2. REMOVE from the heat and add the Chambord. Pour into a square baking dish or cake pan and refrigerate, covered, for a few hours until set. After half an hour, add the optional glitter.

3. CUT into squares or fingers.
 
 
THE HISTORY OF GELATIN

Gelatin (also spelled gelatine) has been made since ancient times by boiling animal and fish bones. Aspic, a savory, gelatin-like food made from meat or fish stock, was a French specialty centuries before the dawn of commercial gelatin.

Beginning in the 1400s, gelatin (a protein produced from collagen extracted from boiled animal bones and connective tissues) had been used to make fancy aspics and desserts.

The next development, commercial gelatin sheets, was easier but still cumbersome: Gelatin was sold in sheets and had to be purified first, a time-consuming process.

Powdered gelatin was invented in 1682 by Denis Papin. Here’s a longer history of gelatin and Jell-O; and a much longer discussion on Wikipedia.
 
 

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There’s also a National Pink Day on June 23rd.

If you want to hold your own party, menu options are below. It can be a cocktail party—pink cocktails, pink nibbles—or an entire dinner or buffet.

You can make anything pinker with beet juice, red food color, or rosy accents like pomegranate arils, raspberries, and strawberries. You can make sauces and soups pinker with a touch of crème fraîche, mascarpone, sour cream, or plain yogurt.

You can keep it all pink and rose, or add bright red and burgundy accents.

You are encouraged guests to wear something pink to the party (pink nail polish counts).
 
 
PINK PARTY MENU

PINK & RED COCKTAILS

 
PINK & RED WINES

 
There are scores and scores of pink cocktails, winetails, even beertails—just search online.
 

RED & PINK APPETIZERS

[1] Always a hit: rosé champagne or other sparkling rosé wine (photo © Tommy Bahama).

[2] Hibiscus Margarita, with a bit of hibiscus syrup for color (you can use regular food color) and a rim of hibiscus salt (photo © Miro Kitchen).

[3] Smoked salmon tartine (photo © Ocean Cut Chicago).

[4] Cherry tomato-burrata crostini (photo courtesy Good Eggs).

[5] Lobster bisque. You can serve soup shooters on a buffet (photo © MackenzieLtd.com.

[6] Think pink with poached salmon (photo © Pom Wonderful).

[7] An easy dessert: sorbet, sparkling wine, berries. Ω[7] An easy dessert: sorbet, sparkling wine, berries. Here’s the recipe (photo © The Cookie Rookie).

[8] You can buy this rose-topped cake from Williams-Sonoma.

 
PROTEINS & OTHER MAINS

 
PINK & RED SIDES

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*Combine 3 cups cooked rice, 1/2 pound cooked, sliced shrimp and 3/4 cup thinly sliced celery in a large bowl. Make dressing with 2/3 cup mayonnaise, 1/2 cup strawberry yogurt, 1 teaspoon dry mustard, 1 teaspoon lemon juice and salt to taste. Dress the salad and then fold in 1-1/2 cups sliced fresh strawberries. Chill and serve on a bed of greens.
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PINK & RED DESSERTS

 
RECIPE: SPICY PINK SALAD DRESSING OR DIP FOR CRUDITÉS

Ingredients

1. MIX mayonnaise, sour cream, sherry, tarragon, garlic powder and hot sauce until well blended.

2. ADD a few drops of food coloring to desired shade of pink. If the dressing is too thick, you can thin it with a small amount of milk. Chill well before serving.

Recipe courtesy Food.com.

 
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†Mignardises (min-yar-DEEZ, from the French for “precious”) are a type of miniature baked good, also called petit-fours, a group of small sweets beyond what Americans think of as petit-fours (small cubes of layer cake). Mignardises are bite-size or smaller, and are served with coffee and liqueur at the end of the meal. At restaurants they are a lagniappe (lon-YAP), a small gift from the house.

Mignardises is a category that includes petit-fours. The delicacies can take many forms and shapes: mini cakes and cookies including macarons, as well as non-baked sweets such as glazed or chocolate-dipped fruit, marzipan, chocolates, pâte de fruits and nut clusters.

Petit-fours is French for “small baked pastries. There are two styles of petit-fours: glacée (iced) and sec (dry). Petit-fours glacées or frais (fresh) include filled and/or iced petit-fours, miniature babas, miniature éclairs, tiny iced cakes and tartlets. Petit-fours secs include small cookies, macaroons, meringues, palmiers and tuiles.

Friandises (free-yon-DEEZ), from the French for “delicate,” is a term often used instead of petit-fours or mignardises.

According to The Oxford Companion To Food, these terms are often used interchangeably; and of course, it is not surprising when word meanings evolve over time.
 
 

[3] How about chicken noodle soup Asian-style, with ramen noodles and sliced chicken? You can use traditional American vegetables—celery, carrots, onions—and stock; or accent the stock with ginger, soy sauce, plus bok choy and napa cabbage. Here’s the recipe (photo © Recipe Tin Eats).

[3] Got glass mugs or Irish coffee glasses? Use them! Here’s the recipe (photo © A Family Feast).

[4] Here’s a twist: chicken-tomato soup with vegetables, topped with Chinese fried noodles (photo © Munchery).

If you haven’t made homemade soup, you’ll be surprised at how easy it is—especially a broth-based soup. Just add the ingredients to a pot of water or stock, bring to a boil and simmer. That’s it in a nutshell (with details depending on individual recipes).

We couldn’t decide which soup to make, so we turned to the numbers: America’s #1 favorite is chicken noodle soup.

Our grandmother made this classic comfort soup from scratch with fine egg noodles (photo #4). Our mom preferred wide egg noodles.

But why not have fun with it and use one of the many fun shapes: bowties, corkscrews, shells, wagon wheels, etc.?
 
 
ADD AT LEAST ONE GARNISH

Some garnishes—like cheese and sour cream—don’t work well with broth-type soups. But here’s what does—and you can add as many of them as you wish:

 
 
RECIPE: CHICKEN NOODLE SOUP

We make our chicken soup from scratch (here’s a recipe), but you can do it faster with a box of chicken stock and pre-cooked chicken breasts.

We use lots of fresh dill and parsley in our stock, but some people prefer thyme.

Ingredients

 
Garnishes

Pick one or two; or set out several and let each person customize his/her own bowl of soup.

 
Here are garnishes for other types of soups.
 
Preparation

1. DICE the carrots and celery, slice the onions, mince the herbs and cook them all in the stock until the vegetables are al dente. If you’re using raw chicken breasts, add them as well. You can make the recipe up to this point in advance and refrigerate; first, remove the chicken breasts and tightly wrap them separately. When ready to serve…

2. COOK the noodles according to package instructions. While it cooks, dice, slice, or shred/pull the cooked chicken. Taste and add salt and pepper to the stock as desired.

3. PLACE the drained, cooked pasta and the chicken in serving bowls. Ladle the stock and vegetables over them. Garnish as desired.
 
 
BEYOND CHICKEN NOODLE SOUP

Check out our Soup Glossary for the different types of soups to make.

Have you ever roasted radishes? Few of us do; but like other root veggies, roasted vegetables can taste even more glorious than raw ones.

We liked this particular recipes for “Valentine veggies.” We adapted the recipe from Duda Fresh, using their Dandy Radishes.

We adapted this recipe from Duda Farm Fresh Foods of Florida, using their quality produce.

 
RECIPE: ROASTED RADISHES WITH ORANGE & ROSEMARY

Ingredients

 
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*Save the peel for drink garnishes. You can cut it into strips and freeze it. Alternatively, you can zest the peel and toss with the radishes and olive oil. You can also freeze extra zest.

 
Preparation

1. PREHEAT the oven to 400°F. Line a baking pan with foil and set aside.

2. TOSS the radishes in a large bowl with the olive oil and rosemary. Place on the baking pan and sprinkle with salt. Roast for 25-30 minutes until tender and lightly browned in spots.

3. REMOVE from the oven and cool slightly. Serve warm with the orange slices.

 
MORE WAYS TO COOK RADISHES

You can cook radishes as you would cook any vegetable, with just about any technique.

 
12 MORE WAYS TO SERVE RADISHES

They’re great at breakfast, lunch and dinner. We haven’t figured out a radish dessert, yet.

Check ‘em out.

HOW TO USE RADISH GREENS (RADISH TOPS)

The green tops of root vegetables are edible—by humans as well as the bunnies and hamsters who love to nibble them.

We especially like beet, celery root, radish and turnip greens; and like the feathery carrot greens as garnish.

[1] Roasted radishes look like edible valentines (photo courtesy Duda Farm Fresh Foods). [2] Look for the freshest radishes, with green tops—and never buy the sad, peeled versions in cellophane (photo courtesy The Chef’s Garden). [3] Great with Bloody Marys and Martinis: radishes dipped in cultured butter and topped with a few flakes of crunchy sea salt (here’s the recipe; photo courtesy Vermont Creamery).

 
Go rad with new approaches to the radish.
  

[2] Create a twist with a channel peeler (photo © Two Tarts).

[3] Get yourself a channel peeler (photo © 1 Easylife | Amazon).

[4] You can knot a long strip of peel (photo © Bar Boulud | Boston).

Each weekend we try a different cocktail from the many recipes we receive.

This one from Tommy Bahama had previously caught our eye; and when we passed by a bottle of fresh-squeezed red grapefruit juice at our specialty produce store (and February is National Grapefruit Month), we knew it was time to try it.

Tommy Bahama calls this a Grapefruit Basil Martini, but allow us to offer a correction: A Martini is a savory drink, originally just gin and vermouth (here’s the history of the Martini).

You can tweak a Martini recipe while still retaining the savory character of the drink. There are Vodka Martinis, Dirty Martinis, dill martinis and a variety of garnishes, from the classics to the modern (like gherkins or pickled habaneros).

But adding juice and sugar to vodka does not make it a Martini. (Nor would substituting grapefruit juice for the tomato juice create a Grapefruit Bloody Mary, et cetera, et cetera and so forth).

So why do some call anything with vodka a Martini?

Because “Martini” is a familiar name and sells better than other descriptions. We like to keep the record straight (avoid alternative facts, as it were).
 
 
RECIPE: GRAPEFRUIT BASIL COCKTAIL

Ingredients Per Drink

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*You can substitute pink or white juice; but the redder, the better looking the drink.
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For The Simple Syrup

You can purchase simple syrup; but it is so easy to make. Why spend $7.00 and up for a bottle?

For other cocktails, you can infuse the simple syrup with whatever flavor you’d like: ginger, habanero, fruit, lavender, rose, vanilla, etc.

 
Preparation

1. MAKE the simple syrup. Combine the ingredients in a saucepan, bring to boil and simmer until the sugar is fully dissolved, stirring frequently. Set aside to cool, 20 minutes or more. Strain out the flavoring and keep in the fridge in a lidded jar. The syrup can be made up to two weeks in advance.

2. PREPARE the cocktail. Muddle a large basil leaf with simple syrup in a mixing glass. Add the remaining ingredients and the ice. Shake well until chilled.

3. STRAIN into a glass and garnish with a fresh basil leaf and or grapefruit peel.
 
 
HOW TO MAKE A GRAPEFRUIT PEEL TWIST

This works for any citrus fruit. All you need is a channel peeler.

1. SCRUB the fruit to remove any pesticides. Using the channel peeler, cut a spiral around the top of the fruit, trying to avoid the bitter white pith.

TIP: At this point you can take the peel and rub it along the rim of the glass. This touch of citrus oil on the rim is particularly effective for drinks such as the martini or other less fruity cocktails. Thanks to Two Tarts for this tip.

2. WRAP the strip of peel in a tight spiral around your finger or a round kitchen implement (like the handle of a spatula). Hold it for a few seconds; then place it onto your cocktail.
 
> Here are more ways to use the peel.

> Here’s a recipe for candied grapefruit or other citrus peel.

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