Clementine Aperol Spritz Jello “shots”

Being on the Munchies mail list I get videos from them all the time.  To be honest when I saw that this was a video about jello shots I kind of rolled my eyes and didn’t watch it.  Then late one night I was awake, bored and thought: oh just take a look.

I’m glad I did.  These are not your typical jello shoots.  Though that is a bold statement from me as I have to fess up:  I’ve never had a jello shot.  But these aren’t what I imagine a jello shot to be like 😉  For the most part Gay bars don’t do Jello shots.   As a matter of fact in all my years of going to gay bars I’ve never seen a jello shot for sale.  Nor for what it is worth have I ever gone to a bar of any sort that served them.

So you can understand my curiosity.

I followed this recipe and instead of using Jello I used agar agar.  They turned out great and letting the liquid sit overnight in the Clementine shells is a good idea as it absorbs flavor from the peel.  They aren’t that boozy and mostly taste of Aperol.

I’d suggest buying at least 2 or 3 extra clementines because it takes a while to get the hang of getting to pulp out without ripping the skin or pulling out the naval and making a hole.

I juiced the fruit first because I don’t have one of those hand juicers she uses in the video.

IMG_7770It is for sure more challenging to take the pulp out once the fruit is juiced so I would suggest if you have one, to use a hand juicer.

The agar agar has a slightly different texture than jello, you can see it in the picture it’s not as clear or wobbly as jello would be.  They also melt in your mouth more readily than Jello, but that is a subtle distinction.

I wanted to use agar agar because I had some and had never really used it successfully.

I did find it started to harden quickly, far more quickly than Jello. This wasn’t a problem if anything it made it easier.

My friends at this dinner all loved these, one friend actually said that when he came in and saw the plate of fruit wedges he was really excited to try this new kind of fruit.

I got way more juice than I needed so if you wanted to experiment you could do one batch with Jello one with agar agar.

What I need your help with is another name, because these really transcend Jello shots and aren’t really “shots” anyway. And if you make them with agar agar then not only aren’t  they shots they also aren’t Jello.  You see my conundrum.

I was thinking of calling them: Clementine Aperol Spritz Fruit Wedges?

Suggestions welcomed. Cheers!IMG_7771

 

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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2 Responses to Clementine Aperol Spritz Jello “shots”

  1. Pingback: Summer Menus for Celebrations | Urbanfoodguy

  2. Mark,
    Your Clementine Fruit Wedges are the definition of the color orange! It’s as if you’ve concocted a way to capture spectral orange light in an edible form. I like it!!!

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