Make It: Irish Coffee Jello Shots Two Ways

Irish Coffee Jello Shots 2 ways // stirandstrain.comProcrastination has gotten the better of me this week as we speed, much too fast for my liking, into the 3rd month of the year. March is looking to be the most jam packed month yet this year as I’ve said “yes” to maybe one too many events, my mother is in town, and we celebrate multiple birthdays, St. Patrick’s Day (I am a 1/4 Irish), and Easter. So of course, instead of working on projects, I’ve been covering my ears and eyes going NAH NAH NAH NAH NAH and making batches of brownies and spending copious amounts of time photographing my purse contents.

I did take the time to make you guys a little something special for St. Patrick’s Day though this year. I hope it makes up for those purse photos.

Irish Coffee Jello Shots 2 ways // stirandstrain.comIt’s like a cocktail, but you eat it: Irish Coffee Jello Shots.

Irish Coffee Jello Shots 2 ways // stirandstrain.comSo here’s the thing. I enjoy an Irish Coffee from time to time; like, a few sips and then I’m usually done. It’s a lot of hot coffee and I’m usually drinking it late in the evening when a giant hot coffee is not really what I want right then. I’m also usually drinking them at a party or an event and bless their hearts for trying, but the coffee is usually not very good either. To control this situation for myself, and hopefully for you all, let’s get a delicious coffee and miniaturize it with the right amount of booze and not force people to drink giant hot coffees at 8pm.

Irish Coffee Jello Shots 2 ways // stirandstrain.comI went ahead and created a straight up Irish Coffee version, garnished with the tiniest of lemon peel, and then bastardized it and went crazy adding in chocolate and Fernet Branca because I love chocolate mint anything including my coffee and for this one occasion, with my whiskey. Ooooh, I’m so crazy…

Irish Coffee Jello Shots 2 ways // stirandstrain.comThe original version of these has a strong, rich coffee flavor with a hint of whiskey at the finish. The cream is mixed in so you’re not trying to eat a delicate jello shot while whipped cream melts all over your fingers – gross. For the mocha-mint version, you get a lot of Fernet (a little goes a long way!) with a strong mocha finish and a more subtle whiskey punch at the end.

Irish Coffee Jello Shots 2 ways // stirandstrain.comIrish Coffee Jello Shots (Makes 24, 2/5 ounce shots)

2-1/2 ounces freshly brewed coffee, room temp
1 ounce brown sugar syrup (1:1 ratio)
1 packet of gelatine
2 ounces near boiling water
1/2 ounce heavy cream
2 ounces Irish Whiskey, Bushmills used here
lemon zest for garnish

  1. In a large mixing glass with a spout, pour in coffee and brown sugar syrup. Sprinkle gelatine over the liquid and let it sit for 5 minutes to bloom. Then pour in near boiling water and whisk to combine. Add heavy cream and whiskey and stir. Pour into molds (I like these hemisphere molds from World Cuisine) and let sit for 6 hours or overnight.
  2. To remove jello shots from rounded molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot. Irish Coffee jello shots can be refrigerated for up to 3 days in an airtight container.
  3. Garnish with lemon zests and serve!

Mocha-Mint Irish Coffee Jello Shots (Makes 24, 2/5 ounce shots)

2-1/2 ounces freshly brewed coffee, room temp
1/2 ounce brown sugar syrup (1:1 ratio)
1 packet of gelatine
1/4 teaspoon cocoa powder
2 ounces near boiling water
1/2 ounce heavy cream
1/4 ounce Fernet Branca
2 ounces Irish Whiskey, Bushmills used here
chocolate shavings for garnish

  1. In a large mixing glass with a spout, pour in coffee and brown sugar syrup. Sprinkle gelatine over the liquid and let it sit for 5 minutes to bloom. After the gelatine has bloomed, sprinkle cocoa powder over the mixture. Then pour in near boiling water and whisk to combine. Add heavy cream, Fernet Branca and whiskey and stir. Pour into molds (like these!) and let sit for 6 hours or overnight.
  2. To remove jello shots from rounded molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot. Irish Coffee jello shots can be refrigerated for up to 3 days in an airtight container.
  3. Garnish with chocolate shavings and serve!

Irish Coffee Jello Shots 2 ways // stirandstrain.comAre you guys into these? I have a few more ideas up my sleeve I’ll be rolling out over the next few months.

Bake It: Irish Whiskey Truffles with Baileys Crystals

Jameson Whiskey TrufflesThis year while thinking of a St. Patrick’s day cocktail I recalled a post on a website that made Irish Car Bomb cupcakes. They’re fantastic, albeit a lot of work, FYI. And as much as I wanted to do an Irish Car Bomb for the Low Rent Cocktail of the Month in March, I thought something less obvious would be better for my Irish Holiday. But something with Irish Whiskey all the same.jameson-truffles-1

So this month we’re ‘baking’ up the alcohol and throwing it into truffles. Chocolate Truffles can look amazingly elegant, but let’s not kid ourselves. They are chocolate we melt, let it get hard again and form into balls which we eat by the handful. Not as much work as those cupcakes but just as nice looking.

Taking it a step further I also dehydrated (as best as I could) Baileys Liqueur to keep with the Irish-ness of this alcoholic dessert. Initially I was going to fill the truffles with the Baileys until I saw this post on the Alcademic’s blog, where I learned about the world of dehydrating liquors for cocktails. Totally blew me away as I now had a new concept to play with.

Dehydrating the Baileys though was tough. Keeping the basic rules to follow from that post, I still ended up keeping it in the oven for about 36 hours at 170° and all of the liquid never fully dehydrated. However, enough did for a lovely crunchy topping to put on the truffles, so not all was lost. One change for the next time I dehydrate liquor (or a liqueur), is to keep it in a thinner layer. I found that the bottom liquid stayed gelatinous under the top crust that crystallized first. Best advice for any of you wanting to try this is to test several times to see what works best in your oven!

jameson-truffles-3I use a 1/4 cup of Jameson in this recipe. That might seem like too much, but the flavor becomes very subtle as it is mixed into the chocolate and cream. It is definitely there, but not blaringly WHISKEY. If you want more of that flavor, slowly try adding in more and tasting as you go. Keep in mind that the whiskey does not cook out, since it’s added in at the end, so let’s keep this dessert 21+.jameson-truffles-2 jameson-truffles-4jameson-truffles-7

Recipe adapted from Food Network
8 oz Extra Bitter Chocolate (Callebaut 70.4%), finely chopped
4 oz Semi-Sweet Chocolate (Callebaut 53.8%), finely chopped
2/3 cup heavy cream
1/4 cup Jameson Irish Whiskey

For Garnish:
1/2 cup Valrhona Unsweetened Cocoa Powder
Baileys Irish Cream, dehydrated and ground into a powder (see recipe below)

  1. Place chocolates in a medium sized heat-proof bowl. Set aside. In a 1-1/2 quart saucepan, heat cream on the stove until boiling and immediately pour the cream over the chocolate. Let sit for five minutes. Stir chocolate until smooth. If, like me, you did not chop your chocolate fine enough, you may need to create a double boiler (by placing your bowl of chocolate and cream over a sauce pan of simmering water) and reheat chocolate until fully melted. Try and chop it fine on the first try. Stir in Jameson. Mixture will look separated, however keep stirring until smooth- it will happen.
  2. Refrigerate for about an hour until firm but not rock solid.
  3. Line a baking sheet with parchment paper. Using a disher, or spoon, portion out the chocolate mixture into balls around an 1″ in diameter. I was able to get roughly 30 balls. Refrigerate again for 15 minutes. Pour cocoa powder in a shallow bowl.
  4. Take the truffles out and either toss directly into the cocoa powder as is using a fork to move around and coat the truffle, or smooth out the truffles into smooth balls and then coat in the cocoa powder. Coat the top of the truffles with ground Bailey’s crystals working quickly by hand. Your fingers will create some heat that might make the crystals warm and sticky. If you find this happening while you coat the truffles, refrigerate the mixture for 5 minutes and take back out again to finish.

Dehydrated Baileys Irish Cream

1/4 cup Baileys Irish Cream

Set oven to 170°. Pour Baileys into a silicon container and place into oven. As mixture starts to solidify on top, break up top bits to expose all of the liquid. Test for doneness starting after 18 hours. Like I mention above, my mixture hit its wall at 36 hours as some of the mixture was more like a caramel and never dried out. Remove from the oven and allow to cool. Break up all of the crystalized parts and, using a mortar and pestle, grind the mixture into a powder. Refrigerate in an air tight container until ready to use.jameson-truffles-5

By combining the extra bitter and semi-sweet chocolate, these truffles are not too sweet, but have a deep earthiness from the dark chocolate with a hint of sweetness and the subtle flavor of the Jameson. The crunchy bits of the Bailey’s on top provide a touch of caramel sweetness. Want to make this like an Irish Car Bomb? I bet they taste spectacular beside a pint of Guinness.

What to do with Amaretto: Part Two, make whipped cream

amaretto-whipcream-1January always seems like a “hands off” month when it comes to any subject other than how to be healthy. People are waking up, shaking off a month and a half food and booze induced coma, swearing off all evils for at least a few weeks. February seemed a more proper month to post this. All of those resolutions are out the window right now and people need a reason to put whipped cream on everything.

Booze spiked hot cocoa really doesn’t need a recipe (add alcohol until satisfied). However, measurements might be needed for a topping. Yes, a topping. Not being much of a marshmallow lover, I always have enjoyed a rather large dollop of whipped cream on my hot cocoa. And in this scenario, I have a bottle of Amaretto that needs using up. So for the next installment of “What to do with that bottle of Amaretto“, we will spike some whipped cream with it. Mmmm….amaretto-whipcream-6

Have you seen those new bottles of already spiked alcoholic whipped cream? Are you as freaked out as I am? Why does this exist if it takes 10 minutes to make on your own? You don’t even need to put pants on.

amaretto-whipcream-2Let’s make some Amaretto Whipped Cream:

8 oz. of cold heavy whipping cream
1 oz. of Amaretto
2 tbsp of sugar (I am using granulated and it dissolved just fine)

  • Start whipping the cream and add in the Amaretto and sugar. Mix until medium/firm peaks form, around 5 to 7 minutes. For softer whipped cream, beat it less. The colder the environment, mixer, whisk, etc. is, the faster your whipped cream will whip up.
  • When desired consistency is achieved (and you’ve taste tested, and maybe tested a few more spoonfuls if no one is looking), use right away or store in an air-tight container. Whipped cream will last 2-3 days in the refrigerator.

amaretto-whipcream-3amaretto-whipcream-4amaretto-whipcream-5Concerned your whipped cream will taste too much of alcohol? Don’t fret, even with an ounce of Amaretto, this recipe yields more like 2 to 2-1/2 cups, and mixed throughout is more subtle than you think. Also, the cream and sugar help cut through the sting of alcohol to let more of the almond flavor of the Amaretto stand out. I added my whipped cream to a mug (an awesome Mayan tiki mug no less) of Mexican Hot Chocolate. The flavor of the Amaretto was a match for the earthy, spiciness of the drink. Adding a touch of nutmeg on top doesn’t hurt either. I imagine this would work just as well with Swiss Miss.

Don’t want hot chocolate? Sneaking a piece of cake during your bout of trying to be healthy? This is spectacular on spice cakes or just dipping cookies into. Or strawberries! Valentine’s Day is this week…