- 1 cup Triple Sec.
- 2 cups silver tequila.
- 1 and1/2 cups sweetened lime juice(find in the liquor aisle)
- 2/3 cup water
- 1 and 1/4 cup gelatin.- perhaps you live in a magic land where you can buy measurable Knox gelatin. I, alas, do not. I think that you’ll need about 50 envelopes. Just tear and dump into a measuring cup.
- Combine all your liquids in a saucepan. Over lowish heat, sprinkle in maybe an eighth of your gelatin. Whisk gently. You don’t want to be overzealous and get it too foamy. Once that seems to be well combined, sprinkle in a bit more. Keep doing this until all of the gelatin is well dissolved. Line a 10′ by 15″ jelly roll pan(you need a lip) with a sheet of parchment paper. Set in a cool place. Within an hour, it will be concealed. use the parchment paper to lift the slab of alcoholic extra firm jello onto a cutting board. I find a pizza cutter the easiest way to cut into 1″ by 1″ cubes. If you are going to serve them immediately. toss them in a mixture of green or yellow sanding sugar and a pinch of pink salt. If you arent, cut them, but don’t roll them in the sugar(it’s optional anyway) sugar is hygroscopic- it draws water out of the air- you will have very sweaty(like a marathon on Mars sweaty) gummies if they sit for any length of time with their oh so pretty,sucrose glitter.
- NOW- these are very alcoholic- gelatin dissolves at about 90* and alcohol boils off at closer to 150*. Forewarned is forearmed.
I for one love comfort food. The air gets the slightest nip and I start braising, stewing and pot pieing. There is a fine line between stodge and succor. We are going to blast that line right off the playing field.
A food processor with a shredding blade makes this a snap- however, using a grater is hardly a hardship. You will need:
red cabbage, carrots, apples, (i’d start with 1/2 head of cabbage, 3 carrots and 1 apple) 1/2 bunch scallions, freshly grated ginger, a dollop of honey, balsamic reduction and a mild oil- I like walnut. Also nice to have is jicama, radishes, walnuts
This involves a lot of eyeballing- Shred your veg and the apple. Immediately drizzle your white balsamic reduction. You are trying to protect the apple from browning. Begin by adding finely minced ginger(the tool for this is a microplane grater) add oil a tablespoon at a time, as well as dashes of salt. TASTE. TASTE.TASTE. If you are using walnuts, or any nuts- add them prior to serving. This is all about the crunch and mealy walnuts have no place here!