Christmas Stained Glass Jello Shot Bundt Cake

Bundt Cake Jello Shot

I love conversational pieces for jello shots. And what would be a better way to end a seafood boil Christmas dinner with family and friends?  Plus it tastes good with or without the alcohol.  Since I was doing jello shot (slices) the following recipe includes the vodka, but if you want a no-restriction version, just make the jello as stated on the packages (omitting vodka for water).

Ingredients

3 Cups of Vodka (I use plain, but can be flavored)

3 Cups of Boiling Water

14 oz. Sweetened Condensed Milk

2 Envelopes of Knox® Unflavored Gelatin

6 oz. Green Jell-O® Gelatin

6 oz. Strawberry or Cherry Flavored Jell-O® Gelatin

Bundt Cake Pan

Make Green Jello

Pour 1 cup of vodka into a bowl or container. Add the green Jell-O and let it stand for about one minute. Pour 1 cup of boiling water into the gelatin mix. Stir until the gelatin completely dissolves. Pour the green jello into a lightly oiled pan (I use oil spray- like Pam) and place them in the refrigerator. Refrigerate for at least two hours or until firm.

Make Red Jello

Follow the same steps to make the red jello.

Make White Jello

After the Red and Green jello have firmed up, make the white Jello.

Pour 1 cup of vodka into a bowl or container. Sprinkle 2 envelopes of unflavored gelatin over the vodka. Let it stand for about two minutes. Add 1 cup of boiling water and stir until the gelatin completely dissolves. Pour the sweetened condensed milk and stir well. Place the white gelatin mixture in the refrigerator to cool down. About 10 minutes, still liquid for pouring but not warm. Don’t let it skim over and start firming. Note: White jello mixture must be cooled down completely to prevent it from melting/bleeding with the other colors.

Prepare Bundt Pan

Spray bundt pan with cooking spray. 

Dice the Red and Green Jello

Unmold the red and green gelatin. Dice both gelatins with a warm sharp knife to create small cubes. Randomly place the red and green gelatin cubes into the prepared bundt pan.

Pour the White Gelatin

Once the white gelatin has cooled down, pour it over the diced red and green gelatin cubes. Stir gently to distribute the gelatin cubes.

Refrigerate and Unmold the Christmas Jello

Place the bundt pan in the refrigerator. Refrigerate for at least two hours or until firm. Once the gelatin sets, unmold it. Run knife around bundt pan and around the center tube.  It will fall out without little effort. Using a warm sharp knife, slice the gelatin.

Change colors for different holidays, parties or birthday themes: (i.e. 4^th of July I use blue/red/white). 

Merry Christmas 2015!
Spicy Brandt
stradercom@aol.com

Holly Jolly Jello Shots!

A Party Success
Last night the Brandt's had our Holiday Open House. The weather turned nasty, only half of the invited guests made it (mostly neighbors who didn't mind sliding to the house) for Holiday food, fun and laughter, and a few other brave souls. But by keeping abreast of the weather forecast, I changed my menu at the last minute and made some great table food for an intimate crowd of about 20 (19 to be exact). We had the normal - delicious oven butter lemon shrimp, chicken wings for the carnivorous types, homemade hummus and chocolate cookies. (I'll share my cookie cups later).

But here was the hit of the party!

Holly Jolly Jello Shots (yes with vodka - it was an adult party, and in spite of attending five colleges, I've never had jello shots and this crowd was just the ones to try it on.) Of course they could also be non-alcoholic!

Don't attempt these, unless you have time and patience, but they are easy to make, just high maintenance. The best part, is you can use spare time from cooling and jello setting) to make other fun finger food.

The fancy recipe was taken from the blog Tablespoon.com, but it's pinned on my Holiday Party Board at Pinterest.

Ingredients

                  1              3-ounce box cherry gelatin dessert

                  1              3-ounce box lime gelatin dessert

                  3              packets unflavored gelatin

                  1              14-ounce can sweetened condensed milk

                  1 1/2        cups vodka (may be flavored)

                  36            dollops whipped cream (for garnish -not shown)

                  36             mint leaves (for garnish - not shown)

                  36             small Marashcino cherries( not shown)

1. Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t affect the taste.
2. For red layer, sprinkle half of a packet of gelatin over ¼ cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.
3. To make the white layer, sprinkle two packets of gelatin over ½ cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid. Allow to cool to room temperature.
4. Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.
   
5. When you’re ready to serve, gently pull the edges away from the pan, and invert onto a cutting board or flat serving plate. Slice into even squares.

Optional: Top with whipped cream (I suggest from the can). Top with a small mint leaf and a red Maraschino cherry. I didn’t do this part, because…well because I forgot. The mint is still in the refrig next to the can whip cream. 

Happy Holidays

Spicy Brandt

stradercom@aol.com