Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Tuesday, February 26, 2019
The Ultimate Guide to Jell-O Shots
As Mardi Gras approaches—and let’s not forget Spring Break—it’s time to get back in touch with that classic college drink: the Jell-O shot. A frat party favorite, gateway shot of teenage girls through generations, and instant party starter, Jell-O shots have grown up with you—well, some of them have. Depending on what vibes you’re going for, you can create classic Jell-O shots in little plastic cups, or make them into elegant squares with more refined flavors. Vodka may be the most popular choice of alcohol for Jell-O shots, but rum, whiskey, flavored liquors, grain alcohol, and even wine are all fair game, and allow for maximum creativity with minimum effort. But first, a little history, then a little basic how-to, and then it’s time to experiment.
Who Invented Jell-O Shots?
When did Jell-O shots bust through a brick wall and on to the scene like the goofier kid brother of the Kool-Aid Man?
Well, while Jell-O shots became popular in the late 1980s and early 1990s, when they started appearing on drinks menus at bars, comedic singer-songwriter Tom Lehrer claims to have invented them back in the 1950s, as a way to get around rules against alcohol on the naval base where he was stationed at the time.
He may well have done that—Jell-O was certainly having a heyday in ’50s America, so it would’ve made sense—but like so many great ideas, it had already been done before. In fact, the very first cocktail manual ever published, in 1862, included a recipe for “Punch Jelly” that is basically one big 19th-century Jell-O shot. (Read Supercall’s account of trying out the Punch Jelly recipe to see the results, and check out a digital scan of the 1887 revision of the recipe.)
Jerry Thomas Bartenders Guide: How to Mix Drinks, or the Bon Vivant's Companion, $15.98 on Amazon
Get your own copy if you want to try some more interesting old-fashioned recipes—or at least own a piece of cocktail history.
One major difference between the Jerry Thomas punch jelly recipe and modern-day Jell-O shots? Instead of using Jell-O (or even powdered gelatin, which was definitely around at the time), it relied on fish bladders for the jiggly effect. (And if you instinctively recoil at the idea, you should know that lots of modern beer is still filtered using isinglass—aka fish bladders, which is why many beers are not suitable for strict vegetarians!)
Anyway, there was definitely some historical precedent for wiggly, jiggly, semi-solid booze, and using fruity flavors of Jell-O as an alcohol delivery system was certainly an improvement on the ’50s-era gelatin salads with their suspended chunks of tomatoes and olives…
Jell-O Shots vs Jelly Shots: What’s the Difference?
This may seem pretty obvious, but allow us to clarify—a Jell-O shot (or Jello shot) is made with the branded gelatin dessert, and they’re easily spotted by their neon hues, while jelly shots are made with plain, unflavored gelatin (not specifically Jell-O). Using unflavored gelatin leaves a lot of…wiggle room, if you will…for more nuanced flavor pairings, often lends itself to less rainbow-bright shades, and in general results in a higher quality shot that you wouldn’t be embarrassed to serve at an adult party.
Knox Original Unflavored Gelatin, $1.98 at Walmart
For all your custom Jell-O shot creations.
Jell-O shots are most commonly served in small, white Dixie cups, round plastic cups with lids like you might pump condiments into at a fast food joint, or straight out of ice cube trays when made for parties (cheap and easy cleanup) and often lead to a room littered with crushed miniature cups (and passed-out twenty-year-olds).
Jelly shots are more commonly made in baking pans or casserole dishes and cut into neat little squares for serving.
But you can still create fruity, brightly-colored jelly shots if you want to; you just have more flexibility when it comes to flavors and colors.
How to Make Jell-O Shots
To make Jell-O Shots, all you need is the alcohol of your choice, boiling water, and a packet of Jell-O. In our standard, no-frills Jell-O shot recipe, you’ll find the basics. Or you can let Poppy Tooker talk you through how she makes the perfect Jell-O shot (by following the directions for “speed set” on the back of the Jell-O box—for best results in the shortest amount of time):
But if you want to experiment, you’ll need some more specific guidelines, so read on…
How to Make Fancy Jell-O Shots
When making your own custom jelly shots with plain gelatin, food coloring, flavoring, and more, keep these tips in mind:
- You can experiment with how solid you’d like your Jell-O shots to be (if you use too much gelatin, they’re impossible to slurp out of their containers, but too little and they’re a slippery mess) and vary the ratio of Jell-O to alcohol. General guidelines are to use a 1:1 water-to-alcohol ratio; if you use more, you’ll get some very potent Jell-O shots that you’ll have a hard time convincing your guests to consume.
- Try infusing your alcohol with herbs, spices, citrus zest, or other flavor agents before mixing it into your gelatin.
- To make layered Jello-O shots, whether using individual containers or a 9- by 13-inch brownie pan, pour the first layer in and refrigerate until solid. Once set, add a new color or flavor on top of the first layer, and so on til you’re done. (This is a great way to make a deconstructed Jell-O shot version of your favorite cocktails: for example, a margarita Jell-O shot could have one layer of tequila, one layer of lime, and one layer of orange (using triple sec or Cointreau) that you can garnish with sea salt. Or just make rainbow Jello shots!)
- Beware fresh pineapple juice—sounds dreamy, but the enzymes in it will interfere with the gelatin’s setting power; this is one case where canned is best. (And we must admit, we got this tip from a Polyjuice Potion Jello Shot recipe—for all us grown-up “Harry Potter” fans!)
Chowhound
Jell-O Shot Tips and Tricks
Michelle Palm, author of “The Jelly Shot Test Kitchen: Jell-ing Classic Cocktails—One Drink at a Time,” has some great tips on her website for Jell-O shot “best practices.” For instance:
- Don’t cut up your Jell-O shots more than an hour before serving, or they may start to melt.
- A boning knife (long, thin, blade) is the best kind of knife for cutting clean lines in your Jell-O shots. Don’t use a serrated knife as you’ll see tiny zigzags wherever you’ve used the knife. (When using a rectangular pan, we also like to remove the entire jelly block before cutting it for neater lines.)
- Use cooking spray if you’re using a fancy mold to prevent the shots from sticking! (For example, you can make one giant Jello shot in a Bundt pan, as long as you grease it up first.)
- If you’re serving Jell-O shots at a party and made a big batch that won’t be served in individual containers, add a half envelope more of gelatin to keep them extra firm.
Jell-O Shot Recipes
When it comes to Jell-O shots, the sky’s the limit. You can mix and match any flavors you can think of and even get creative, cutting them into shapes (Jell-O jiggler-style) or serve them layered in clear shot glasses. Jell-O shots are also a perfectly convenient item to bring to a picnic, bonfire, or camping trip, and you can pack them easily in Ziploc bags for travel. Check out these recipes for some all-star Jell-O shots that are sure to start the party:
Hurricane Jell-O Shots
Chowhound
Named after the popular New Orleans Mardi Gras cocktail, these shots require advance preparation to make the two layers, as well as dark and light rums. Hurricanes are a fruity, boozy rum drink made popular by Pat O’Brien’s in the French Quarter, party central of New Orleans. Get our Hurricane Jell-O Shots recipe.
Ramos Gin Fizz Jell-O Shots
Chowhound
This 1880s vintage cocktail made famous by New Orleans bartender Henry Ramos gets a makeover. The recipe is something delicious, with orange blossom water and all. Get our Ramos Gin Fizz Jell-O Shots recipe.
Sazerac Jell-O Shots
Chowhound
One more jiggly take on a classic New Orleans cocktail, this one has Peychaud’s bitters, Angostura bitters, absinthe, and rye—plus a littler ed food coloring for a ruby tint, and sanding sugar on top for sparkle. Get our Sazerac Jell-O Shots recipe.
Firecracker Shots
The Jello Mold Mistress of Brooklyn
These firecracker shots are the exact right way to celebrate all things American (they also happen to work for a “Captain Marvel” or “Avengers” viewing party). Blue curacao and grenadine lend the blue and red flavors, and you should top them off with a dollop of whipped cream (fresh if you can swing it, but Reddi-Wip will do in a pinch). Try the Firecracker Shots recipe.
Cherry Amaretto Jell-O Shots
Betches
These cherry amaretto shots feature cherry Jell-O and amaretto, an almond liqueur. The Jell-O shots taste good with any flavor of alcohol though, so you can substitute any liqueur for the amaretto. Try Cherry Heering for a double cherry shot. Try the Cherry Amaretto Jell-O Shots recipe.
The Bramble Jell-O Shot
Drinking in America
The Bramble is made with grape Jell-O, gin, creme de mure, lemon juice, sugar, and fresh blackberries. This recipe replicates the Bramble cocktail with almost identical ingredients, and is the perfect choice to serve at a fancy party where you’d normally not expect to find Jell-O shots. Try the The Bramble Jell-O Shot recipe.
Pimm’s Cup Jelly Shots
Jelly Shot Test Kitchen
Pimm’s Cup jelly shots are made in a loaf pan and garnished with tons of fresh ingredients: strawberries, orange slices, mint, and cucumber. This recipe uses ginger ale and lemon syrup for added flavor, and unflavored gelatin to preserve the integrity of the fresh ingredients (no neon-lime-green here). Try the Pimm’s Cup Jelly Shots recipe.
Ruby Red Jell-O Shots
e is for eat
Lemon peel ruby red Jell-O shots are especially cute for serving — fresh grapefruit juice imparts a ton of flavor, and you pour the mixture into hollowed-out lemon halves. Cut in quarters to serve. Try the Ruby Red Jell-O Shots recipe.
Pink Lemonade Jell-O Shots
BeanTea
Pink lemonade gets a new lease on life in this recipe for Jell-O shots, made with vodka, fresh lemons, sugar, gelatin, and some food coloring. These are great for afternoon barbecues or taking on a picnic since they’re very portable. Try the Pink Lemonade Jell-O Shots recipe.
Manischewitz Red Wine Jell-O Shots
What Jew Wanna Eat
You can use fancier wine if you want to, but this kosher classic gets the job done (especially if you replace half of it with vodka). And a sprinkle of edible luster dust adds a festive touch. Get the Manischewitz Red Wine Jell-O Shots recipe.
Champagne Jell-O Shots
Feast + West
If you want to really class up the joint, the choice is clear: make Champagne jelly shots! Sparkling wine, sparkling lemonade or cider, vodka, and gelatin make for a bubbly little French 75-inspired shot; we think a little gold leaf garnish would be just the thing to finish these off.
Get the Champagne Jell-O Shots recipe.
Explore Vodka on Drizly (prices vary)
Get a jump on your next batch of jelly shots...
However you make them, Jell-O shots are a fun and easy way to jumpstart a party, and can be easily customized for any occasion. Start with the basics, then experiment with flavor combos, and be sure to write down your favorite alcohol and flavor combos so you don’t forget…’cause you know that’s likely when these potent little mouthfuls are involved. And don’t wait for an excuse to try them out at your next get-together—as they say, “There’s always room for Jell-O.”
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This post was originally published by Caitlin M. O’Shaughnessy on June 6, 2016 and was updated by Jen Wheeler with additional links, images, and text on February 26, 2019.
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Rank Your Favorite Breakfast Cereals
Everyone has a favorite breakfast cereal. Are you a Honey Nut Cheerios gal or more of a Raisin Bran guy? Don’t let your vote go uncounted. Because, as they say, breakfast is the most important meal of the day.
In two weeks, we’ll collect the data from this quiz to build our definitive list of the Chowhound community’s favorite breakfast cereals. Click the up or down arrows by the picture of each cereal to let your voice be heard.
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New Orleans On a Roll: The City’s Classic Sandwiches
New Orleans is, among many other things, a great food city. Drilling down a little, it’s a particularly great sandwich city. From Mardi Gras to any given Monday, you can find lots of delicious things cradled inside distinctive bread, sandwiches that sate even the largest appetites, and feed a hunger for historical and spiritual communion too.
There are two sandwich stars that shine brightest in the Big Easy: the muffaletta and the po’ boy. But if you want to get more specific and split po’ boys into sub-groups, you could submit that, just as there is a “holy trinity” of vegetables (onions, celery, and bell peppers) almost always used in Cajun cooking, there is a sort of holy trinity of sandwiches that really stand out in New Orleans. That would be the muffaletta, the seafood po’ boy (a broad category still, but distinctly cohesive thanks to the pescatarian main ingredients), and the roast beef po’ boy.
Of course, there are many more fine examples to eat your way through, but let us pay homage to this time-honored trio (with a bonus shout-out to a Casamento’s classic). To paraphrase that well-worn welcoming cry, laissez le bon temps be on a roll.
The Muffaletta
Muffaletta by The Striped Spatula
Much of the most famous food of New Orleans is French-inflected Cajun and Creole cooking, but one of its best-known and most beguiling sandwiches is Italian in origin. The muffaletta (or muffuletta) is named after the type of bread it’s served on, a soft yet dense, round, sesame-topped loaf with a fine, tight crumb, which originated in Sicily and was brought to the US by Italian immigrants. They came to New Orleans in large numbers in the late 1800s and settled so heavily in the French Quarter, it was nicknamed Little Palermo at the time. The tradition of piling the round loaf high with cured meats, cheese, and the all-important olive salad is said to have been born in the early 1900s at Central Grocery, which is still in business and deeply beloved today, and keeping up with the times, also sells its muffalettas and olive salad online.
Central Grocery Muffuletta, 2 for $109 on Goldbelly
Shipped straight to you for a taste of NOLA wherever you are!
Typically, stacked high inside the loaf, you’ll find layers of soft, salty capicola and Genoa salami, maybe mortadella, plus sharp “picante” provolone and plenty of briny olive salad, made from chopped green olives, red peppers, garlic, onions, capers, herbs, and a generous amount of olive oil. When the sandwich is pressed down, the piquant oil and olive juices should seep out into the bread, obviating the need for other condiments—but not so much that the bread gets soggy. It can be weighted down overnight in the fridge so the flavors meld and it also flattens down a bit, which makes it easier to take a bite out of. It’s usually cut into large wedges and shared, because as delicious as the muffaletta is, there is probably no way you can eat an entire sandwich on your own. But find out for yourself; make this Mardi Gras Muffaletta recipe at home. And make your own Muffuletta Bread too if you’re up for it.
The Seafood Po’ Boy
Fried Shrimp Po’ Boy by Tasting Table
The po’ boy (aka poor boy) got its name during the New Orleans streetcar strike in 1929, when former streetcar conductors turned coffee shop owners Bennie and Clovis Martin vowed to feed every striker free of charge. They did so via exceptionally large sandwiches, and continued to serve these “poor boy” vittles through the Great Depression. The name’s stuck ever since.
It’s another sandwich that really rests, both literally and figuratively, on its bread. A perfectly textured, freshly baked loaf of New Orleans French bread—crisp-chewy outside yet incredibly airy within—is essential to a truly great po’ boy, no matter what’s in the middle. Often, that’s some kind of seafood, frequently fried but sometimes blackened, sautéed, or otherwise cooked without batter or breading. Fried shrimp and fried oyster po’ boys are ever-popular, but any iteration is fantastic, from perch po’ boys to versions featuring crawfish, catfish, or soft shell crabs. “Dressed” po’ boys are topped off with mayonnaise (Blue Plate or Duke’s, probably) or zippy, creamy rémoulade (with Creole mustard, please); shredded iceberg lettuce that inevitably wilts before the third bite; sliced tomatoes; dill pickle chips; and hot sauce (Crystal is a fine choice). You can find po’ boys with fried chicken and other non-seafood fillings too, the most notable of which is roast beef, so it has its own section below. If you prefer surf to turf, though, try this Fried Shrimp Po’ Boy recipe.
Zapp's New Orleans Kettle Style Voodoo Potato Chips, $8.99 at Walmart
A pretty perfect accompaniment to any New Orleans sandwich.
A Little Lagniappe
The Roast Beef Po’ Boy
Roast Beef Po’ Boy by NOLA Cuisine
It’s all about the debris (say it like DAY-bree). The vaunted New Orleans French bread is the same—fluffy yet crackly—and the dressings constant too (lettuce, tomatoes, mayo, pickles, hot sauce if you choose), but whereas fried seafood sandwiches stay relatively crisp through to the end, the roast beef po’ boy will collapse into a delicious mess of ultra-tender meat and gravy-sodden bread. It’s all part of its charm. The “debris” refers to the shreds of meat that fall off as you thinly slice the beef; these little bits are stirred into the rich, dark gravy, which in turn drenches the sandwich before the top piece of bread is put in place—to hold everything together just long enough for you to pick it up and take the first beautifully messy bite. If you’d rather avoid publicly staining your shirt, try this Roast Beef Po’ Boy with Debris Gravy recipe in the privacy of your own home.
The Oyster Loaf
Casamento’s Oyster Loaf by George Graham for Acadiana Table
Similar to but distinct from an oyster po’ boy, what sets this sandwich apart is—in keeping with the theme so far—the bread: thick slices of butter-crisp “pan bread,” to be exact, as invented (and still served) at Casamento’s. You can use buttered, toasted Pullman bread or even Texas toast in a pinch. Pile it high with crunchy fried oysters and dress it as you will, but swap the shredded lettuce for a more restrained amount of whole iceberg leaves. Try this Louisiana Oyster Loaf recipe to see what it’s all about.
Abita Amber Ale on Drizly (price varies)
If you're lucky, you can get some New Orleans beer delivered to your door to wash down your chosen sandwich.
There are, of course, countless other great sandwiches to be found in the city (The Hooks Cheddar at St. James Cheese Company is a perennial favorite these days), but the muffaletta, the po’ boy, and the oyster loaf are the old timers that have endured. They are culinary touchstones which will remain forever vital to New Orleans, and forever transcendent to the palates of all who are lucky enough to savor them.
It may be more difficult, if not impossible, to capture true NOLA authenticity at home, but if you can’t get to the city any time soon and you’re yearning for a taste of that New Orleans magic, take care with your ingredients and try your best, and add a bag of Zapp’s potato chips and a bottle of Abita Amber if you can. Close your eyes when you take a bite, and you just might find yourself transported.
Related Video: Eat Like You’re in New Orleans with These Essential Ingredients
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How to Throw a Mardi Gras Party
All hail Rex, or Bacchus, or whatever scheduling entity has placed Mardi Gras as late as March 5 this year, just when we are starting to recover from the holidays and come out of our winter hibernation. Spring just around the corner? Time for a party. And what better way to celebrate the annual return of the earth’s fertility, or whatever, just your love for humankind in a broader sense, by letting the good times roll with a Cajun-inspired feast? Bead throwing? Optional. Hurricane drinking? Mandatory.
So in honor of the first time parts of your skin will see the sun in 2019, we offer a guide on how to assemble the goods for a Bacchanalian (but classy) affair to remember that is sure to set the tone for the kind of spring and summer you intend to have this year. I repeat: Bacchanalian, but classy.
Step 1: Set the Scene
I don’t recommend staging a full-out parade in your living room, but if it evolves or devolves into that naturally (see Hurricane Punch, below,) that’s your business. A few colorful and clever flourishes are all it takes to establish a festive, irreverent atmosphere evocative of the Big Easy.
French Quarter Street Signs, 6 for $3.84 on Amazon
Amazon
Delineate different party zones with these French Quarter street signs. Only you will know why one room or another got designated as Bourbon Street…See It
Mardi Gras Beads, 120 necklaces for $22.95 on Amazon
Amazon
I mean, you gotta have them. It’s Mardi Gras. But you can flip the script on predictable party antics by encouraging their distribution as rewards for exceptional behavior such as attention to costume detail, service to the host, acts of chivalry, or impeccable storytelling. Or you can just scatter them around the place and whatever happens, happens.See It
Flambeaux, $10.49 on Amazon
Amazon
In the pre-electricity era of Mardi Gras, flambeaux (i.e. torches) were carried alongside the parades so that revelers could see the spectacle. Over time, they became part of the spectacle, as torch-carriers eventually turned a matter of practicality into a matter of performance. These tabletop torch candles add an element of nostalgia to the atmosphere with less threat of setting off your smoke alarm. Or if you really don’t trust your friends, try these adorable battery-powered torches.See It
Masks, 14 for $25.99 on Amazon
Amazon
Along with your party invite, send a link to these elegant (read: sexy) lace masks to let your invitees know you are not kidding around thematically.See It
Tunes
Half the tunes have “blues” in their title, but the vibe from this collection of vibrant, brass-driven jazz bands is anything but. Plus the other half of the songs have cheekier titles like “Climax Rag,” “Snag It,” and “I Wish I Could Shimmy Like My Sister Kate,” (I mean, have you seen her shimmy?) so you know it’s bound to be a good time. Get the Mardi Gras playlist.
Step 2: Feed the Crowd
Let’s be honest, in the tradition of the most ostentatious party hosts, you’re mostly in this to show off your culinary skills. New Orleans culture is abundant with Southern, Creole, and Cajun dishes that showcase your absolute prowess but are also easily adaptable for a cocktail party.
Hurricane Punch
Bread Booze Bacon
Let’s begin, as all memorable festivities do, with a libation to get those good times rolling as quickly as humanly possible. As un-fussy as cocktails get, basically a vehicle for rum and fruit juice, (not this year, scurvy!) the Hurricane begs to be served in punch form. Keep it authentic with the appropriate elongated tulip-shaped glassware. Get the Hurricane Punch recipe.
Mini Muffaletta Bites
My Gourmet Collection
Not to be overshadowed by the French Creole population, the Italian immigrant community in New Orleans mightily staked its culinary claim by putting forth the biggest, baddest sandwich: the muffaletta. Stacked with charcuterie, provolone, and a spicy olive salad, this miniature version does the original from Central Grocery credit. Get the Mini Muffaletta Bites recipe.
Boudin Balls
A fried pork and rice ball with Cajun attitude. Now that’s a spicy meatball that will have your guests returning to the punch bowl for reprieve. Get our Boudin Balls recipe.
Po’ Boy Sliders
The Candid Appetite
You can fry the shrimp earlier in the day and warm them up just ahead of assembly for easy party time management. In contrast to the showy muffaletta, the magic of the po’ boy is in its fresh simplicity. Have a bottle of traditional Louisiana hot sauce nearby for maximum authenticity. Get the Po’ Boy Sliders recipe.
Jambalaya Stuffed Mushrooms
Running with Tweezers
Here’s an ingenious way to serve one of New Orleans most ubiquitous dishes by giving it an edible bowl, without any need for forks, to keep everyone hands-free and parade-ready. Get the Jambalaya Stuffed Mushrooms recipe.
Creole Deviled Eggs
The Gourmand Mom
There’s an old Creole saying: Anything worth making is worth making into a deviled egg. Okay, that’s not a real thing, but so long as they already have “devil” in their name, might as well get hella spicy. Get the Creole Deviled Eggs recipe.
Easy Mini King Cakes
I’m Not the Nanny
Traditionally, a king cake is served whole, and the lucky recipient of the one plastic baby tucked inside becomes obligated to the host. Try this clever cheater recipe for individual cakes, and go ahead and tuck them babies into each one and see what you can make your friends do. Get the Easy Mini King Cakes recipe.
Step 3: Commemorate
Amazon
All you need is a corner, some colorful fringe, a handful of props, and a spare phone or tablet with remote control or selfie stick and you have a makeshift photo booth. The ultimate host or hostess, you’ll have excellent souvenirs for your guests, as well as top-notch social media fodder to establish that you are the rightful Rex of Mardi Gras 2019.
Related Video: Eat Like You’re in New Orleans with These Essential Ingredients
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