Christmas Jelly Shots - Spiked Christmas Ribbon Salad!

SPIKED CHRISTMAS RIBBON SALAD

Implements: 9” x 9” glass or non-reactive metal pan, a double boiler, and some sort of offset spatula to assist in transferring slices to the serving plate.

Lime layer

• 1 cup water
• 1/2 envelope plain gelatin
• 1 pkg. (3 oz.) lime flavored gelatin dessert mix
• 1/4 cold water
• 3/4 cup flavored vodka or rum

Lemon layer

• 1 cup water
• 1 pkg. (3 oz.) lemon flavored gelatin dessert mix
• 1/3 cup miniature marshmallows (or 4 large marshmallows, snipped into pieces)
• ½ cup pineapple juice (canned)
• ½ cup crushed pineapple (optional)
• 4 oz package of cream cheese (1/2 of an 8 oz package), softened
• 1/2 cup mayonnaise
• 1/2 cup whipped cream

Cherry layer

• 1 cup water
• 1/2 envelope plain gelatin
• 1 pkg. (3 oz.) cherry flavored gelatin dessert mix
• 1/4 cold water
• 3/4 cup flavored vodka or rum

Prepare lime layer.  Pour water into a small saucepan.  Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Add the lime gelatin mix and stir until dissolved.  Stir in 1/4 cup cold water, and then the vodka or rum.  Pour into pan, and chill until almost set (about 45 minutes).

Prepare lemon layer. Dissolve lemon gelatin in 1 cup hot water in top of double boiler. Add marshmallows and melt. Remove from heat. Add 1/2 cup pineapple juice and cream cheese. Beat until well blended (if using, now is the time to stir in the crushed pineapple). Cool slightly. Stir in mayonnaise and whipped cream. Chill until slightly thickened. Pour over the lime layer and return to refrigerator to chill until nearly set.

Prepare cherry layer.  Pour 1 cup of water into a small saucepan. Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Add cherry gelatin and stir until dissolved. Stir in 1/4 cup cold water, and then the vodka or rum. Chill until the mixture reaches the consistency of egg whites. Gently pour over pineapple layer. 

"Chase" any bubbles to the edge of the pan with the back of a spoon. 

Refrigerate until firm, several hours or overnight.

To serve, cut into 16 squares, then cut each square in half to form 32 rectangular slices.  Carefully remove slices from pan with an offset spatula.  

Makes: 32 servings

Vodka Jelly Shots!

Jelly Shots

Makes 40

 

Ingredients

Packet of Aeroplane Jelly x 2 - whatever flavour you like

250ml x 2 of boiling water

100ml x 2 of cold water

100ml x 2 of alcohol of your choice - rum / vodka / etc

Cooking spray - optional

Plastic shot glasses - I found mine in a Discount Store $2.50 for a pack of 20

 

Method

Empty jelly packet mix into a bowl and add 250ml of boiling water and stir well until dissolved.

Then add 200ml of the cold water / alcohol mix and stir in - For the Raspberry Vodka I did a half and half mix so 100ml of water and 100ml of vodka. For the other batch Lime Rum I made stronger with 80ml of water and 120ml of rum. Both set the same but the rum ones did taste stronger.

Pour the mix into a jug and then pour into each cup and fill almost to the top place in fridge and once set they are ready to serve. 

*You can spray the shot glasses with spray on oil to prevent sticking... otherwise serve with a toothpick decorated with a peice of fruit so people can easily remove it.