A gelatin shot or jello shot has always been a smash hit in bars, night clubs, theme bars at home and parties, pretty much any situation that would enlist the use of any type of alcohol, usually rum, vodka, tequila or in extreme cases (if your trying to kill something) even grain alcohol. The alcohol is used to substitute some of the water or fruit juice used to solidify the jello shot mix.
An American mathematician by the name of Tom Lehrer is thought to have been the 1st to craft the jello shot in the near beginning 1950s while working for the NSA, where he developed vodka jello, this was his genius idea to sneak alcohol onto the military base with out any of the commanding officers getting wind to it.
The highest alcohol content is somewhere in between 18 & 21 oz. of vodka per 3 oz. package of Jell-O powder, or about 30% (ABV) alcohol by volume.
Alternatives
A few gelatinous desserts can be manufactured using agar instead of jello, allowing them to set far quicker and at higher temperatures. Agar, a vegetable by product made from seaweed and is used especially in jello shot powder mix for an accelerated setting time and Asian jello desserts, but also as a substitute that is acceptable to vegans and vegetarians. Agar is far more closely related to pectin and a few other gelling plant carbohydrates than to ordinary gelatin.
There is one other vegetarian choice to gelatin, it is called carrageenan. This alternative how ever sets harder than agar and is often used in kosher style cooking. Though it, too, is a type of seaweed, it does not have the same bad sort of smell when being cooked that you would sometimes find when you cook with agar Chemistry
Fresh pineapple should really be avoided when making jello shots, it contains the enzyme bromelain which must can never be allowed to mix with the jello shot mixture as this enzyme will prevent the jello from setting, this enzyme is common in most citrus and tropical fruits. Papaya and pawpaw contain the enzyme papain, kiwi fruit contains actinidin, and figs contain ficin- all with similar effects. Cooking denatures the enzyme, rendering it inoperative so if you want these jello shot flavors get the wife to fire up the stove.
Here are a few of the favorites for jello desserts: Easy Orange/Banana Parfait 1 package Light Orange Jello (no sugar) 2 cups vanilla yogurt (fat free, no sugar but artificially sweetened) 1/2 tsp vanilla 2 tsp Splenda 1 banana 1/8 cup Light cream cheese Makes 4 servings
Prepare the jello per the package directions. When it is partially set, slice and drop your banana pieces into the jello and mix gently so the banana pieces are covered by the jelly. Leave to set firm in the refrigerator. Beat the remaining ingredients well together and set aside in the fridge.
Just before dinner put your dessert together. I use parfait glasses, they add to the fun and look of the dessert. Drop a dollop of yogurt mixture into the bottom of each of 4 dishes and a scoop of the jello and then the yogurt mix again and so on to the top.
I have tried different flavors and different fruit, but, hubby likes the orange banana the best. Faux Apple Crisp 3 large apples (jona golds are the best, in my opinion) Cinammon
Sprouted wheat bread (I use Ezechial cinammon raisin from the health food store - 2 slices, they are small) 9" square casserole dish
Makes 4 servings
Preheat oven to 375F. Spray your casserole dish with a non stick spray.
Peel, core, and slice your apples thinly into your baking dish. Sprinkle with cinammon (as much or as little as to your taste).
I take my bread from the freezer and grind it into crumbs in the blender. Now sprinkle evenly over your apples. Take a spoon and dish down here and there through the apples, so that some of the crumbs fall between the apples.
Bake uncovered in your oven 40 mins. or until your apples are cooked tender.
Cool and serve with flavored yogurt, artificially sweetened. You can swap out the apples for blueberries, fresh or frozen. Just coat the berries first with 2 tsp flour.
It's not been as hard an adjustment as we thought it would be and we are both eating healthier than before, that has been a bonus for us both.
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